Holiday Sweet Potatoes With Marshmallow Topping

Sweet Potato Casserole With Marshmallows
Iain Bagwell/Digital Vision/Getty Images
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
294 Calories
5g Fat
53g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 294
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 90mg 30%
Sodium 87mg 4%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 4%
Protein 6g
Calcium 128mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A standard on many American holiday tables, sweet potato casserole blurs the line between dinner and dessert. The traditional marshmallow topping can take the dish over the top to cloyingly sweet, but the addition of a shot of bourbon tempers that tendency.

If you prefer to skip the marshmallows, this easy-to-adapt recipe would work equally well with a crumb or streusel topping, a sunflower or pumpkin seed brittle, simple grated orange zest, chopped pecans, or even a cheesy gratin. To set it on a decidedly more savory course, you could even top it with crispy crumbled bacon. Use your creativity to customize it, and simply adjust the second baking time accordingly.

Be sure to purchase the orange variety of sweet potatoes for this casserole; the drier texture of the lighter yellow ones, which may be labeled yams, won't give you the creamy consistency you want for this recipe. Though you can buy canned sweet potatoes and skip the step of baking them yourself, the flavor and texture won't be nearly as good.


  • 6 large sweet potatoes
  • 3 eggs
  • 1 1/4 cup milk
  • 1/4 cup good bourbon
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 teaspoons vanilla
  • 1 package miniature marshmallows

Steps to Make It

  1. Wash the sweet potatoes and let them dry completely. Prick them repeatedly all over with a fork and set them on a cookie sheet. Bake them in a 425 F oven until tender, about 45 to 50 minutes. Set them aside to cool.

  2. Cut the sweet potatoes in half lengthwise, scoop out the flesh into a large bowl, and discard the skins. Mash the flesh with a fork or potato masher.

  3. Mix the mashed sweet potatoes with all of the remaining ingredients and beat well, until light and fluffy. Add a little more milk if necessary to achieve a smooth consistency.

  4. Spoon the sweet potato mixture into a 9x13-inch buttered casserole dish and bake at 350 F until set, about 20 to 30 minutes.

  5. Cover the top with the marshmallows and bake until they melt and turn golden brown.

Preparation Notes

You can reduce your day-of workload by making the sweet potato filling ahead of time and freezing it; defrost it overnight in the refrigerator the day before you plan to serve it, then heat it through and proceed with the instructions for topping it just before dinner.

This recipe assumes a holiday crowd, and you could easily make two pans for a larger group or guaranteed leftovers. But there's not reason to restrict this to a special-occasion meal. You can cut it in half, bake it in a 8x8 casserole dish, and enjoy it with a roast chicken for a comforting weeknight meal.

You could also swap rum, rye, or whiskey for the bourbon, or leave the booze out altogether and use maple syrup in its place, cutting the sugar back to 1/2 cup.