Martha Stewart Sweet Potato Casserole Recipe

This Martha Stewart Sweet Potato Casserole Recipe is a creamy and sweet holiday classic, which includes mashed sweet potatoes and toasted marshmallows. It’s a great choice for holiday parties, ready in just 50 minutes.

Martha Stewart Sweet Potato Casserole Recipe Ingredients

• 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
• Coarse salt and ground pepper
• 1/2 cup whole milk
• 4 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 2 cups mini marshmallows or chopped regular marshmallows

How To Make Martha Stewart Sweet Potato Casserole Recipe

1. Preheat oven and cook sweet potatoes: Preheat oven to 375°F. Place sweet potatoes in a large saucepan and cover with cold water by 1 inch. Salt generously and bring to a boil. Reduce to a simmer and cook until tender, about 15 to 20 minutes.
2. Drain and evaporate excess moisture: Drain sweet potatoes and return them to the pan. Heat over medium, stirring, for about 2 minutes until liquid evaporates and a thin film forms on the bottom.
3. Mash with milk, butter, and nutmeg: Remove pan from heat. Add milk, butter, and nutmeg. Mash until smooth and season with salt and pepper.
4. Transfer to baking dish: Spoon sweet potato mixture into a 2-quart baking dish and smooth the top.
5. Top with marshmallows and bake: Evenly top with marshmallows. Bake until heated through and marshmallows are golden brown, 15 to 20 minutes.

Recipe Tips

• Can I make this ahead of time?
  Yes, prepare the mashed sweet potatoes in advance and refrigerate. Add marshmallows and bake just before serving.
• What’s the best potato variety to use?
  Choose orange-fleshed sweet potatoes like Garnet or Jewel for a rich, smooth texture.
• Can I use non-dairy milk?
  Yes, unsweetened almond or oat milk work well.
• How to make it less sweet:
  Reduce the amount of marshmallows or omit them and add a savory topping like pecans.
• How to mash sweet potatoes:
  Use a potato masher or handheld mixer for a smooth consistency.

What To Serve With Sweet Potato Casserole

This sweet and creamy dish is perfect alongside savory mains:

• Roast turkey or baked ham
• Green bean casserole
• Cranberry sauce
• Stuffing or dressing
• Dinner rolls or cornbread

How To Store Sweet Potato Casserole

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze without marshmallows for up to 2 months. Thaw and add marshmallows before baking.

Reheat: Bake at 350°F until warmed through or microwave individual portions.

Sweet Potato Casserole Nutrition Facts

• Calories: 220
• Fat: 7g
• Carbohydrates: 35g
• Sugar: 14g
• Protein: 2g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add pecans to this casserole?
Yes, sprinkle chopped pecans on top of the marshmallows before baking.

Why add nutmeg?
Nutmeg enhances the natural sweetness and gives the dish warm, fall flavor.

Is this dish gluten-free?
Yes, just ensure marshmallows are gluten-free (most are).

Can I double the recipe?
Yes, double all ingredients and use a larger baking dish; add a few extra minutes to the baking time.

Try More Recipes:

• Martha Stewart Baked Potato Recipe
• Martha Stewart Green Bean Casserole Recipe
• Martha Stewart Cranberry Sauce Recipe