Make Ahead Sweet Potato Casserole with Marshmallows

Make Ahead Sweet Potato Casserole with Marshmallows is the Thanksgiving side dish you need on your table this year.

Sweet potatoes are a traditional Thanksgiving side, but they take time that you might not have on the big day. That's where my Make-Ahead Sweet Potato Casserole with Marshmallows comes in - it will save you time and oven real estate!

They only take 15 minutes in the oven on Thanksgiving day!

It's a creamy, delicious side dish that your kids won't fuss about. There's nothing better than that!

Shopping List

• sweet potatoes
• light brown sugar
• unsalted butter
• vanilla extract
• pumpkin pie spice
• salt
• pecans OR walnuts
• mini marshmallows

For my family, I made two versions of this sweet potato casserole - one with nuts and one without. My husband is NOT a fan of nuts in his food. Any food. At all. Ever.

Easy Make Ahead Sweet Potato Casserole

1. Preheat the oven to 350-degrees F.
2. In a pot, add the water and boil the sweet potatoes.
3. Simmer the potatoes with the cover on for about 20 minutes, or until the potatoes are tender.
4. Drain the potatoes and allow them to cool slightly.
5. Add the butter and sweet potatoes to a large bowl.
6. Add the brown sugar, vanilla extract, spices, and ¼ of the chopped nuts. Reserve the rest of the nuts for later.
7. Mix all the ingredients together until the potatoes reach your desired consistency.
8. Spoon the mixture into a casserole dish. If you are making this ahead of time, STOP here and see the make-ahead instructions below.
9. Top the sweet potatoes with the remaining chopped nuts and mini marshmallows.
10. Bake for 15 minutes or until the mini marshmallows are toasted.

How can you make sweet potato casserole ahead of time?

This recipe can be made 1 day in advance, which I love! Here's how:

1. Allow the sweet potato mixture to cool.
2. Add the spices and mix well.
3. Place the sweet potato mixture to the casserole dish and cover with cling wrap or foil.
4. Place it in the refrigerator until the next day.
5. The next day, bring the casserole dish to room temperature.
6. Next, top the sweet potato mixture with pecans and mini marshmallows.
7. Bake for about 15-20 minutes in the oven until the marshmallow are toasty and the casserole is heated through.

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Make Ahead Sweet Potato Casserole with Marshmallows Recipe

Make Ahead Sweet Potato Casserole with Marshmallows

This is the sweet side dish you didn't know you needed this Thanksgiving

4 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Make Ahead Sweet Potato Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 16

Calories: 170kcal

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

Equipment

• Stand Mixer
• Cutting Board
• Santoku Knife
• Large Mixing Bowl

Ingredients

• 2 ½ lbs sweet potatoes peeled and cut into 1-inch cubes - about 6-8 medium-sized sweet potatoes
• ¾ cup light brown sugar packed
• 4 tablespoons unsalted butter half of one stick or ¼ cup softened
• 1 teaspoon vanilla extract
• 1-½ teaspoon pumpkin pie spice
• pinch salt
• ½ cup pecans or walnuts chopped, divided (optional)
• 2 cups mini marshmallows

Instructions

• Preheat the oven to 350-degrees F.
• Butter a casserole dish then set aside.
• In a pot, add the water and the sweet potatoes.
• Bring the sweet potatoes to a boil, then cover.
• Note: you do NOT have to cover the sweet potatoes in water. As long as you keep the cover on, the water will steam the potatoes, and will be fork tender in no time!
• Simmer the potatoes with the cover on for about 20 minutes, or until the potatoes are tender enough to mash.
• Drain the potatoes and allow them to cool slightly.
• Add the butter to a large bowl. (I like to use my mixer and the paddle attachment to mash the potatoes and mix all the ingredients together. However, you can mash them by hand with a potato masher if you like.)
• Add the sweet potatoes to the bowl. The warmth from the potatoes will help melt the butter.
• Add the brown sugar, vanilla extract, cinnamon, nutmeg, salt, and ¼ of the chopped nuts. Reserve the rest of the nuts for later.
• Mix all the ingredients together until the potatoes reach your desired consistency. To thin out the potato mixture, use a little splash of milk (optional).
• Spoon the mixture into the prepared casserole dish. If you are making this ahead of time, STOP here and see the make-ahead instructions below.
• Top the sweet potatoes with the remaining chopped nuts and mini marshmallows.
• Bake for 15 minutes or until the mini marshmallows are toasted.

Nutrition

Calories: 170kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 267mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10142IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.