It seems that there are two types of people when it comes to a Sweet Potato Casserole: Those who cover theirs with toasty melty marshmallows, and those who don’t. Do you think I am biased?
You already know I love to sneak dessert-like side dishes onto my table. Why wouldn’t I top my Sweet Potato Casserole with candy? To be honest, this is the way I grew up eating sweet potatoes. Each time I see a recipe for a casserole topped with something delicious like a pecan streusel or turned savory I’m tempted to try it, but why mess with something that is just right?
This recipe is actually a lot healthier than you might think. It is filled with nutrient-dense sweet potatoes, canned pumpkin (yes, pumpkin!), spices and and a secret ingredient:
I got the idea of using pumpkin butter in a Food and Wine recipe a couple of years ago. I haven’t turned back since.
The other secret to this recipe is the roasted sweet potatoes. Yes, you can microwave them to cut down on time, but roasting them adds so much flavor.
To begin, line a cookie sheet or jelly roll pan with foil and non-stick spray. Top with your sweet potatoes and poke holes in them to prevent any oven explosions
Roast them for an hour or so, or until they are nice and tender to the touch
The softer they are, the easier they will be to peel. I usually roast the sweet potatoes the night before so that I can peel them easily when they are cool, no burnt fingers required
Place them in a mixer with a can of pumpkin and combine until most of the mixture is pureed but some chunks still exist (you can also mash by hand if you don’t have a mixer)
Add in your pumpkin pie spice, pumpkin butter, a dash of salt and a bit of vanilla
Once well-combined, place in a large greased baking dish
Cover with foil and bake until hot
Remove the baking dish from the oven and top with marshmallows
Broil for a minute or two, until your marshmallows are lightly browned. I recommend putting foil or a sheet pan below the baking dish in case you have any drippings
Sweet Potato Casserole
Serves 12
Ingredients:
8-10 medium sweet potatoes, about 5 pounds
1 15-ounce can of pumpkin, (not pumpkin pie filling)
1 cup pumpkin butter
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1-lb bag of mini marshmallows
Directions:
Pre-heat oven to 400 degrees
Line jelly roll pan or cookie sheet with foil and non-stick cooking spray
Poke sweet potatoes with a fork and spread out on baking sheet; roast in oven for about an hour or until they are tender
Once sweet potatoes are cool, peel them; cut a slit in the skin of each sweet potato and then peel with fingers
Place them in a mixer with pumpkin and combine until most of the mixture is pureed but some chunks still exist (you can also mash by hand if you don’t have a mixer)
Add pumpkin pie spice, pumpkin butter, salt and vanilla
Once well-combined, place in a large baking dish sprayed with non-stick cooking spray
Cover with foil and bake about 30 minutes or until hot
Remove the baking dish from the oven and top with marshmallows
Put oven on broil and bake casserole for 1-2 minutes, or until marshmallows are lightly browned
Which camp are you in? With marshmallows or without?
Oh my word! This looks like pure bliss. Yum!!! I have never ever had this before, but definitely think it’s about time that I do.
xo
Yum! Love ‘mallows!
I love em any way I can get them, and I think your recipe with roasting the potatoes and adding pumpkin and pumpkin butter is fabulous–can’t wait to try!
I love sweet potatoe casserole with marshmallows :) yum! One of my favorite holiday foods!
Ooh, Lauren, your sweet potato casserole looks wonderful and so flavorful! I love that you used pumpkin butter, too. I’ve been wanting to try and make my own lately. I bet homemade would take this over the edge! Thanks for sharing this delicious dish!
oh i bet homemade pumpkin butter would be amazing in this! my friend just told me about sweet potato butter too
I am without a doubt 100% in for marshmallows! And any kind of sweet – sweet potato casserole for that matter. I also love a good brown sugar crunch topping! Just give me the whole dish and I’m happy.
I love a sweet potato casserole and I AM fond of the marshmallow topping (but not too much), just enough to add a little gooey-ness!
Popped in to say hi! I’ve been dying to make a sweet potato casserole…
that looks so yummy x
I was never a huge fan of the marshmallow topping until this year when I tossed the marshmallows with five spice powder before putting them on top of the sweet potatoes. OH man, was that good. I love your use of TJ’s pumpkin butter! That stuff is like crack.
oh wow great idea! i am going to try that next time, maybe with some cinnamon or pumpkin pie spice!!
Mmmm this looks so good! I think I’m going to make it for our Christmas dinner this year! Thanks for sharing :)
I do love marshmallows on top of sweet potatoes! We add an apple crisp topping too!
do you do the apple crisp topping WITH the marshmallows??
With or without marshmellows??? Don’t matter….I like it either way! Oh, and I DIE for Pumpkin Butter!! Aloha:)
Oh Yum! This looks wonderful!
I love that pumpkin butter! This looks fantastic :)
Yum! I’m all about the marshmallows. And pumpkin butter too!
I’m definitely a topped with marshmallows kind of gal! This looks great, and I love the addition of the pumpkin butter!
My mother loves sweet potatoes topped with marshmallows. It’s not my favorite but there really is something so festive about it!