Why You’ll Love This Recipe
This casserole is simple, comforting, and loaded with flavor. You’ll love it because it combines the natural sweetness of mashed sweet potatoes with the tropical touch of crushed pineapple. The melted marshmallow topping adds a nostalgic twist, making it both kid-friendly and crowd-pleasing. It’s also easy to prep in advance, saving you stress on busy cooking days.
ingredients
4 tablespoons butter (3 tablespoons for sweet potatoes, 1 tablespoon for topping)
½ teaspoon salt
¼ cup pineapple juice (from the can)
1 large sweet potato (about 3 cups cooked and mashed)
1 14-ounce can crushed pineapple (drain and save juice)
10 marshmallows (cut in half)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
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Preheat the oven to 350°F (175°C).
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Drain the canned crushed pineapple, reserving ¼ cup of the juice.
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Peel and chop the sweet potato into small pieces.
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Place chopped sweet potato in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender. Drain.
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Mash the cooked sweet potatoes with 3 tablespoons butter, ½ teaspoon salt, and ¼ cup pineapple juice until smooth.
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Stir in the drained crushed pineapple.
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Spread the sweet potato mixture evenly into a casserole dish and dot with 1 tablespoon of butter.
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Place halved marshmallows on top of the sweet potato.
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Bake for 40-50 minutes, or until the marshmallows are golden brown. Let cool for 10 minutes before serving.
Servings and timing
Servings: 10
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Variations
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Replace pineapple juice with orange juice or milk for a different flavor profile.
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Swap marshmallows for a streusel topping made with brown sugar, butter, and pecans for a crunchy alternative.
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Add a teaspoon of cinnamon or nutmeg to the sweet potatoes for a warm, spiced flavor.
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Mix in shredded coconut for extra texture and sweetness.
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Use frozen sweet potato cubes if fresh sweet potatoes aren’t available, just adjust cooking time.
storage/reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat in the oven at 350°F (175°C) until warmed through.
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Leftover casserole can be used in shepherd’s pie, mixed into turkey casserole, or frozen for future meals.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the mashed sweet potatoes the day before and assemble the casserole right before baking.
Can I use frozen sweet potatoes?
Yes, thaw and cook until tender before mashing and combining with pineapple.
Can I make this vegan?
You can make it vegan by using a plant-based butter and vegan marshmallows.
Can I use fresh pineapple instead of canned?
Yes, drain any excess juice and save a few tablespoons for the recipe.
Can I double this recipe?
Absolutely, just use a larger casserole dish and adjust baking time slightly.
How do I prevent marshmallows from burning?
Keep an eye on them in the last 5-10 minutes of baking. Cover with foil if they are browning too quickly.
Can I use orange juice instead of pineapple juice?
Yes, it will add a slightly different citrusy flavor that works well with sweet potatoes.
Can I add spices to the sweet potato mixture?
Yes, cinnamon, nutmeg, or allspice are great additions for a warm, cozy flavor.
How long will leftovers keep?
Stored in the refrigerator, leftovers will keep up to 3 days. You can also freeze for longer storage.
Can I use mini marshmallows instead of large ones?
Yes, mini marshmallows work well and may melt faster, so adjust baking time accordingly.
Conclusion
Sweet Potato Pineapple Casserole with Marshmallows is a beloved classic that combines creamy sweet potatoes, tangy pineapple, and gooey marshmallows into a crowd-pleasing side dish. Easy to prep and perfect for holidays or family dinners, this casserole is sure to become a favorite you’ll return to year after year.
Sweet Potato Pineapple Casserole with Marshmallows
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Potato Pineapple Casserole with Marshmallows is a classic, easy-to-make side dish that pairs perfectly with roasted turkey, chicken. Sweet, creamy, and topped with gooey golden marshmallows, this casserole is sure to be the star of your holiday table or any cozy family dinner.
Ingredients
4 tablespoons butter (3 tablespoons for sweet potatoes, 1 tablespoon for topping)
½ teaspoon salt
¼ cup pineapple juice (from the can)
1 large sweet potato (about 3 cups cooked and mashed)
1 14-ounce can crushed pineapple (drain and save juice)
10 marshmallows (cut in half)
Instructions
- Preheat the oven to 350°F (175°C).
- Drain the canned crushed pineapple, reserving ¼ cup of the juice.
- Peel and chop the sweet potato into small pieces.
- Place chopped sweet potato in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender. Drain.
- Mash the cooked sweet potatoes with 3 tablespoons butter, ½ teaspoon salt, and ¼ cup pineapple juice until smooth.
- Stir in the drained crushed pineapple.
- Spread the sweet potato mixture evenly into a casserole dish and dot with 1 tablespoon of butter.
- Place halved marshmallows on top of the sweet potato.
- Bake for 40-50 minutes, or until marshmallows are golden brown. Let cool for 10 minutes before serving.
Notes
Replace pineapple juice with orange juice or milk for a different flavor profile.
Swap marshmallows for a streusel topping made with brown sugar, butter, and pecans for a crunchy alternative.
Add a teaspoon of cinnamon or nutmeg to the sweet potatoes for a warm, spiced flavor.
Mix in shredded coconut for extra texture and sweetness.
Use frozen sweet potato cubes if fresh sweet potatoes aren’t available, just adjust cooking time.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
