This Sweet Potato and Marshmallow Casserole is not your average holiday side dish—it’s a rich, velvety blend of sweet and citrusy flavors, topped with a gooey, golden marshmallow layer that makes every bite feel like a treat.
First, you start with the sweet potatoes—soft and perfectly mashed, seasoned with just the right amount of butter and spices to keep things cozy. But here’s where it gets exciting: a splash of Grand Marnier adds a luscious orange liqueur depth, while fresh orange zest cuts through the sweetness with a burst of brightness. Each spoonful is a combination of creamy, fragrant, and oh-so-comforting.
Once the sweet potato base is perfectly blended, it’s time to sprinkle on the marshmallows. As they toast in the oven, they puff up and melt into a sweet, caramelized topping. And if you’re feeling adventurous, toss in a handful of chopped pecans for an irresistible crunch that contrasts beautifully with the soft marshmallow and creamy potatoes.
When you pull the casserole from the oven, the marshmallows are golden and gooey, the sweet potatoes are creamy and rich, and that bright citrus aroma is irresistible. This dish is like a warm hug from the holiday table—rich, nostalgic, and full of flavor.
Whether you’re serving it alongside a roast turkey, ham, or just as a stand-alone indulgence, you’ll have everyone coming back for seconds.
More Fall Recipes:
- Pumpkin S’mores Recipe
- Tropical Pumpkin French Toast with Coconut Rum Syrup
- Tropical Pumpkin French Toast with Coconut Rum Syrup
WHY YOU ARE GOING TO LOVE THIS Sweet Potato and Marshmallow Casserole RECIPE
Variations
- Non-Alcoholic Option: Substitute the Grand Marnier with an equal amount of orange juice for a family-friendly version.
- Crunchy Topping: Add a streusel topping made from butter, flour, and brown sugar for extra texture.
- Nut-Free Version: Omit the pecans for a nut-free dish.
Pairing Suggestions
This casserole pairs wonderfully with savory dishes like roast turkey, honey-glazed ham, or garlic mashed potatoes. For an even more citrus-forward meal, serve alongside a crisp citrus salad or orange-glazed carrots.
How to Store
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze the sweet potato base (without marshmallows) for up to 1 month. Thaw in the fridge overnight, then top with marshmallows and bake as directed.
Sweet Potato and Marshmallow Casserole with Grand Marnier and Orange Zest
Ingredients
Sweet Potato Base:
- 4 large sweet potatoes peeled and chopped
- ¼ cup butter melted
- ¼ cup brown sugar packed
- ¼ cup Grand Marnier or another orange liqueur
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tbsp orange zest from 1 large orange
Topping
- 2 cups mini marshmallows
- ½ cup chopped pecans optional for extra crunch
Instructions
- Preheat the oven to 375°F (190°C). In a large pot, bring water to a boil and add the sweet potatoes. Cook for 15-20 minutes, or until tender. Drain and mash the sweet potatoes until smooth.
- In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, Grand Marnier, vanilla extract, cinnamon, nutmeg, salt, and orange zest. Mix well until fully combined.
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish. Smooth the top with a spatula. Sprinkle the chopped pecans evenly over the top (if using). Layer the mini marshmallows on top of the pecans and sweet potato mixture.
- Bake the casserole in the preheated oven for 15-20 minutes, or until the marshmallows are golden brown and gooey.
- Remove from the oven and let it cool slightly before serving. The citrusy aroma of orange zest and Grand Marnier combined with the sweetness of marshmallows will fill your kitchen with holiday cheer!
Notes
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
