Brown Butter Sweet Potato Casserole with Toasted Marshmallow Blanket

Description

A show-stopping Thanksgiving favorite, silky sweet potatoes whipped with brown butter, maple, and cream, baked beneath a cloud of golden-toasted marshmallows. It’s nostalgic and luxe all at once, the kind of dish that steals the spotlight at the holiday table. Each scoop melts with caramelized sweetness and velvety texture, balanced by a hint of orange zest and spice.

Ingredients

Sweet Potato Base

• 4 large sweet potatoes (about 3 lbs), roasted (skin on) until tender

• 6 tbsp unsalted butter, browned

• 1/3 cup brown sugar

• 2 tbsp pure maple syrup

• 1/4 cup heavy cream or half-and-half

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• Zest of 1 orange (optional but recommended)

• Pinch of sea salt

Brown Sugar Crunch Layer

• 1/2 cup light brown sugar

• 1/3 cup all-purpose flour (or almond flour for GF)

• 3 tbsp melted butter

• 1/2 cup chopped pecans or toasted oats (optional for crunch)

Marshmallow Topping

• 3–4 cups mini marshmallows

Instructions

1. Roast the Sweet Potatoes-

   Preheat oven to 400°F (200°C). Roast whole sweet potatoes until fork-tender, about 45–55 minutes. Let cool, then scoop out the flesh into a large bowl.

   
   

2. Brown the Butter-

   In a saucepan, melt butter over medium heat until golden and nutty. Swirl occasionally, this adds a deep caramel note that elevates the entire dish.

   
   

3. Mash & Mix-

   Add brown butter to sweet potatoes, then stir in brown sugar, maple syrup, cream, vanilla, cinnamon, nutmeg, orange zest, and salt. Blend or whip until silky smooth and fluffy.

   
   

4. Layer & Add Crunch-

   Spread the sweet potato mixture evenly into a greased baking dish.

   
   

5. Brown Sugar Crunch Layer-

   In a small bowl, mix the brown sugar, flour, melted butter, and pecans/oats. Sprinkle the mixture lightly over the top for texture and flavor.

   
   

6. Top with Marshmallows-

   Generously cover the surface with mini marshmallows , edge to edge like a blanket.

   
   

7. Bake to Perfection

   Bake at 375°F (190°C) for 25–30 minutes, or until the marshmallows puff and turn golden brown. For extra color, broil for 1–2 minutes, watch closely!

   
   

8. Serve Hot

   Let rest for 10 minutes, then serve warm with a drizzle of maple syrup or a sprinkle of flaky sea salt for contrast.

Chef Amira’s Tip

For an elevated presentation, torch the marshmallows tableside for that dramatic golden crust. Serve family-style in a deep baking tray, just like in the image , so guests get that creamy-spiced base with every gooey, toasty scoop.