My late aunt Sue was not much of a cook, but there was a palpable level of nostalgic expectation for the sweet potatoes with marshmallows that she brought to Thanksgiving every year. This is my attempt to recreate this old-school Thanksgiving side dish. It’s strange how when I was a kid the marshmallows were the best part, and now as an adult, I’m scooping down deep to get more of the mashed sweet potatoes!
So, why do people add marshmallows to sweet potatoes? It’s a good question, right? Not the most intuitive combo…we don’t add them to butternut squash or other dishes, so this must have come about for a reason.
Sweet potatoes have been popular in America since colonial times, brought over from Central and South America. In the Southern climes of the U.S., these crops were very successful. In the 1800s they increasingly started becoming associated with holiday meals. According to Saveur magazine, in 1917 a marshmallow company called Angelus marshmallow published a recipe for sweet potatoes with marshmallows in a recipe booklet. Marshmallows were now commercially available and affordable so they were an exciting novelty sweet. And apparently, that’s how it all started!
In my memory sometimes Aunt Sue used the bigger marshmallows, sometime the mini ones. The mini ones are more common these days, making it easier to spoon a few small melty marshmallows atop each portion. But I do want to try it again with the big ones, for old-time’s sake!
Sweet Potato Casserole with Marshmallows: This sweet, old-fashioned Thanksgiving classic makes both kids and adults happy.
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Ingredients in Sweet Potato Casserole with Marshmallows
Sweet potatoes – even though some sweet potatoes are white inside, for this recipe I think you must go for the orange ones. I think they are usually sweeter, and the color, especially in contrast with the melty white and golden brown marshmallows, is so appealing. Peel and cube them before simmering so that they cook faster. If you prefer to roast them in the oven, then peel off the skin, and mash them, you can do that as well.
Orange juice – adds sweetness and acidity – please use fresh if at all possible!
Maple syrup – Just another level of earthy sweetness. Please use pure maple syrup, not pancake syrup!
Butter – use unsalted so you can control the salt in the recipes as a whole. Adds a silky mouthfeel and richness
Ground ginger – add a teeny bit of heat and that amazing warm spice aroma
Kosher salt to taste – brings up the flavor in everything
Mini marshmallows – the big finale, the whole point of this dish! You only need two cups, so save the rest for snacking or to toss on mugs of hot cocoa the next day.
How to Make Old-Fashioned Sweet Potato Casserole with Marshmallows
Preheat the oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes and return the water to a simmer , then adjust the heat so the potatoes continue to simmer for about 15 to 20 minutes, until they are completely fall apart tender. Drain and return them to the pot. Either mash the potatoes with a potato masher or run them through a ricer or a food mill.
Add the orange juice, maple syrup, butter, ginger and salt and stir to blend until smooth.
Transfer the potatoes to a 2 or 3-quart baking dish. Cover the top of the sweet potatoes with the mini marshmallows.
Bake until the sweet potatoes are hot throughout and the mini marshmallows have turned golden brown and started to melt, about 15 to 20 minutes. Serve immediately.
Make Ahead
You can refrigerate the mashed potatoes, covered, for up to two days, in the casserole you plan on baking them in. Return the mashed potatoes to room temp before baking. Sprinkle the marshmallows over the top. so that they will heat through in the time it takes the marshmallows to brown in the oven.
What to Serve with Sweet Potato Casserole with Marshmallows:
- Roast Turkey
- Cajun Turkey
- Green Bean Bacon Bundles
- Roasted Turkey Breast
- Slow Cooker Turkey Breast
- Turkey Marsala
- Beef Tenderloin
Other Sweet Potato Recipes:
- Mashed Garlic Sweet Potatoes
- Garlic-Parmesan Sweet Potatoes
- Sweet Potato Fries with New Bay Seasoning
- Sweet Potato Spoon Bread
- Candied Sweet Potatoes
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Sweet Potato Casserole with Marshmallows
Ingredients
- 2 ½ pounds sweet potatoes (about 5), peeled and cubed
- ⅔ cup fresh orange juice
- ¼ cup pure maple syrup
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon ground ginger
- Kosher salt to taste
- 2 cups mini marshmallows
Directions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes and return the water to a simmer , then adjust the heat so the potatoes continue to simmer for about 15 to 20 minutes, until they are completely fall apart tender. Drain and return them to the pot. Either mash the potatoes with a potato masher or run them through a ricer or a food mill.
- Add the orange juice, maple syrup, butter, ginger and salt and stir to blend until smooth.
- Transfer the potatoes to a 2 or 3-quart baking dish. You can refrigerate the potatoes, covered, for up to two days at this point; see Note). Cover the top of the sweet potatoes with the mini marshmallows. Bake until the sweet potatoes are hot throughout and the mini marshmallows have turned golden brown and started to melt, about 15 to 20 minutes. Serve immediately.
Notes
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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