sweet potato souffle with marshmallows recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best sweet potato souffle with marshmallows recipe

I have been making this sweet potato souffle with marshmallows for years and it is always a hit at our Thanksgiving table. My kids love the gooey marshmallow topping and I love how easy it is to put together. This dish is a perfect side for holiday meals but it works just as well for a Sunday dinner. Sweet potatoes are packed with vitamin A and fiber so you get a little nutrition in every bite. The marshmallows add just the right amount of sweetness without being too heavy. It is one of those recipes that feels special but does not take all day to make.

Sweet Potato Souffle with Marshmallows

Sweet Potato Souffle with Marshmallows

4.8 from 1080 votes

A creamy and fluffy sweet potato casserole topped with golden toasted marshmallows. This classic side dish is perfect for holidays or family dinners and comes together quickly with simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Souffle

4 cups mashed sweet potatoes (about 3 large sweet potatoes)
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup milk
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Topping

2 cups mini marshmallows
1/2 cup chopped pecans (optional)

👨‍🍳Directions

1Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or non stick spray.
2Peel and cube the sweet potatoes. Boil them in a large pot of salted water until tender, about 15 minutes. Drain well and mash until smooth.
3In a large mixing bowl, combine the mashed sweet potatoes, melted butter, sugar, milk, beaten eggs, vanilla, salt, cinnamon, and nutmeg. Mix with an electric mixer or whisk until smooth and creamy.
4Pour the sweet potato mixture into the prepared baking dish and spread it evenly.
5Bake for 20 minutes until the souffle is set and slightly puffed.
6Remove from the oven and sprinkle the mini marshmallows evenly over the top. If using pecans, sprinkle them over the marshmallows.
7Return to the oven and bake for another 8 to 10 minutes until the marshmallows are golden brown and puffed. Watch closely to avoid burning.
8Let the souffle cool for 5 minutes before serving. Serve warm.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
9×13 inch baking dish
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 250mg🌾Total Carbs: 46g🥦Dietary Fiber: 4g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For a lighter version you can use low fat milk and reduce the sugar to 1/3 cup. If you want a crunchier topping add the pecans and marshmallows together.

Watch Video Of How Sweet Potato Souffle with Marshmallows Works

This sweet potato souffle with marshmallows is a simple and delicious side dish that always brings smiles to my family table. It works for Thanksgiving, Christmas, or any get together where you want something warm and comforting. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Sweet Potato Souffle with Marshmallows

1. Can I make this sweet potato souffle ahead of time?

Yes you can prepare the sweet potato mixture up to one day in advance. Store it covered in the refrigerator. When ready to bake add the marshmallow topping and bake as directed. You may need to add a few extra minutes to the baking time if the mixture is cold.

2. Can I use canned sweet potatoes instead of fresh?

Yes canned sweet potatoes work fine. Drain them well and mash them before using. The texture might be slightly softer but the taste will still be great. Use about 3 cups of mashed canned sweet potatoes.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The marshmallows will get soft but the souffle will still taste good. Reheat in the oven at 350 degrees for about 10 minutes or in the microwave.

4. Can I freeze this dish?

Yes you can freeze the sweet potato mixture without the marshmallow topping. Let it cool completely then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight then add marshmallows and bake as directed.

5. What can I use instead of marshmallows?

If you prefer a different topping you can use a brown sugar pecan streusel. Mix 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup chopped pecans, and 3 tablespoons melted butter. Sprinkle over the souffle before baking and skip the marshmallows.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts