Nothing says warmth and comfort like the rich, golden glow of a sweet potato soufflé fresh from the oven. This Marshmallow-Topped Sweet Potato Soufflé is the perfect centerpiece for cozy family dinners, festive holidays, or any gathering where heartwarming flavors and a touch of sweetness are appreciated. The inspiration behind this dish comes from cherished family traditions where sweet potatoes were transformed into something extraordinary, elevating a humble root vegetable into a show-stopping dessert or side dish. Topped with lightly toasted marshmallows, this soufflé delivers a delightful contrast of textures: the creamy, silky sweet potato base paired with the golden, slightly caramelized marshmallow topping. Whether it’s Thanksgiving, a winter gathering, or a special Sunday dinner, this recipe invites everyone to linger around the table and savor the season.

Ingredients

• 4 large sweet potatoes, peeled and cut into chunks

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup milk

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 2 cups mini marshmallows

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Boil the sweet potatoes in a large pot of water until tender, about 20 minutes. Drain and transfer to a large mixing bowl.

3. Mash the sweet potatoes until smooth. You can use a potato masher or an electric mixer for a creamier texture.

4. Add the butter to the mashed sweet potatoes and mix until fully incorporated.

5. Stir in the sugars, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the batter is smooth and well combined.

6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.

7. Bake uncovered in the preheated oven for 25–30 minutes, until the edges are set and the center is slightly jiggly.

8. Remove from oven and evenly sprinkle the mini marshmallows over the top. Return to the oven and bake for an additional 10–12 minutes, or until the marshmallows are golden brown and toasted.

9. Cool slightly before serving to allow the soufflé to set for a few minutes. Serve warm for the best texture and flavor.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 35–42 minutes

• Total Time: 50–57 minutes

• Yield: 8–10 servings

Notes

• Make Ahead Tip: You can prepare the sweet potato mixture a day in advance and refrigerate it. Just add the marshmallows and bake right before serving.

• Texture Tip: For an extra creamy soufflé, use a hand mixer to whip the sweet potatoes after mashing.

• Serving Suggestion: This dish pairs wonderfully with roasted meats, crisp green salads, or as a sweet ending to a hearty meal.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to restore the marshmallow topping.

• Marshmallow Variation: If mini marshmallows aren’t available, regular-sized marshmallows cut into small pieces can work, but adjust baking time slightly to achieve a golden top.

Why You’ll Love This Marshmallow-Topped Sweet Potato Soufflé

Sweet potato soufflé is a classic comfort dish that never goes out of style. The combination of naturally sweet potatoes with butter, sugar, and spices creates a creamy, rich base. When finished with a layer of golden marshmallows, every bite delivers a sweet, slightly caramelized crunch that melts in your mouth. Unlike other holiday dishes, this soufflé is versatile enough to serve as a dessert or a side dish, making it an essential recipe for family gatherings or festive celebrations.

The natural sweetness of the sweet potatoes paired with the warm, aromatic spices evokes nostalgia and cozy feelings, while the fluffy marshmallow topping brings playful indulgence to the plate. It’s a dish that’s not only visually stunning but also invites everyone to gather around and savor the flavors together.

Tips for Perfecting Your Sweet Potato Soufflé

1. Choose the Right Sweet Potatoes: Look for firm, bright orange sweet potatoes. They are naturally sweeter and create a smoother soufflé.

2. Don’t Overmix: When incorporating eggs, mix just until combined to maintain a light texture.

3. Toast Marshmallows Carefully: Keep an eye on the marshmallows in the oven—they can go from golden to burnt quickly. Broil for 1–2 minutes if you want a more intense caramelization.

4. Balance Sweetness: Adjust sugar according to your taste. Sweet potatoes are naturally sweet, so a little sugar can go a long way.

5. Presentation Tip: Serve the soufflé straight from the baking dish, garnished with a sprinkle of cinnamon or a few fresh herbs for a festive touch.

Variations to Try

• Nutty Twist: Sprinkle chopped pecans or walnuts on top of the marshmallows before baking for a crunchy texture.

• Citrus Zest: Add a teaspoon of orange or lemon zest to the sweet potato mixture for a subtle brightness.

• Coconut Flavor: Mix in a few tablespoons of shredded coconut to the soufflé or sprinkle on top of the marshmallows.

• Spiced Up: Add a pinch of ground ginger or allspice for a warm, aromatic variation.

Healthier Alternatives

For those seeking a lighter version, consider these adjustments:

• Replace half the butter with unsweetened applesauce to reduce fat content.

• Use a natural sweetener like maple syrup or honey instead of granulated sugar for added depth of flavor.

• Opt for low-fat milk or plant-based milk alternatives such as almond or oat milk.

Serving Suggestions and Pairings

This Marshmallow-Topped Sweet Potato Soufflé pairs beautifully with:

• Roasted turkey, chicken, or ham alternatives

• Green bean almondine or roasted Brussels sprouts

• Warm dinner rolls or cornbread for a classic comfort meal

• A simple salad with vinaigrette to balance the richness

Why This Recipe Is a Must-Try

The Marshmallow-Topped Sweet Potato Soufflé is more than just a dish—it’s an experience. From the creamy, velvety sweet potatoes to the golden, gooey marshmallow topping, every bite embodies comfort, tradition, and celebration. It’s perfect for holiday gatherings, cozy winter evenings, or any time you want to bring a little magic to the table. The simple ingredients come together effortlessly, yet the result is a stunning, flavorful dish that will impress family and friends alike.

Whether you are a seasoned home cook or a beginner in the kitchen, this recipe is approachable and forgiving, making it a delightful addition to your culinary repertoire. With easy preparation, a beautiful presentation, and irresistible taste, it’s no wonder this soufflé has become a favorite in households across generations. Don’t just save it for special occasions—make it anytime you crave a little warmth and sweetness in your life.

Frequently Asked Questions

Can I make this ahead of time?
Yes! One of the best features of this Marshmallow-Topped Sweet Potato Soufflé is how easy it is to prepare in advance. You can make the sweet potato mixture a day ahead to save time, especially for busy holiday meals or family gatherings. After boiling and mashing the sweet potatoes and combining them with butter, sugars, milk, eggs, and spices, simply store the mixture in an airtight container in the refrigerator. When you’re ready to bake, pour it into your prepared baking dish. The key tip is to add the marshmallow topping right before baking. This ensures the marshmallows toast perfectly and remain fluffy instead of melting into the sweet potato base during storage. Preparing ahead not only reduces stress on the day of your event but also allows the flavors to meld, giving the soufflé an even richer, more harmonious taste.

Can I use canned sweet potatoes instead of fresh ones?
Absolutely! Canned sweet potatoes are a convenient alternative when fresh ones aren’t available or when you’re short on time. Make sure to drain them thoroughly before mashing, as excess liquid can make the soufflé too watery. Once drained, mash until smooth and creamy, then proceed with the recipe as usual. Keep in mind that canned sweet potatoes tend to be slightly sweeter than fresh, so you might want to reduce the sugar in the recipe just a little. Using canned sweet potatoes can save significant prep time, making it an ideal solution for weeknight dinners or last-minute gatherings without compromising flavor or texture.

What if I don’t have mini marshmallows?
No problem! Regular-sized marshmallows can be used instead. Simply cut them into smaller pieces and spread them evenly over the top of the soufflé before baking. This ensures that every bite gets that signature golden, gooey marshmallow finish. Keep a close watch while baking, because larger marshmallows can brown quickly and go from golden to burnt in a matter of minutes. For a more controlled finish, you can also broil them for one to two minutes at the very end of baking, which creates a beautiful toasted layer without overcooking.

How do I store leftovers?
Any leftover soufflé can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in an oven-safe dish and bake at 300°F (150°C) for about 10–15 minutes until warmed through. This gentle reheating helps preserve the creamy texture of the sweet potato base while reviving the marshmallow topping to its soft, lightly toasted state. Avoid microwaving if possible, as it can make the marshmallows rubbery instead of golden and fluffy. Leftovers can also be enjoyed as a snack or reheated portion for the next day, making this recipe both delicious and practical.

Marshmallow-Topped Sweet Potato Soufflé Recipe

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• Author: Michelle Davis
• Total Time: 50–57 minutes
• Yield: 8–10 servings 1x

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Description

A warm, creamy sweet potato soufflé topped with lightly toasted marshmallows, perfect for cozy family dinners or festive holiday gatherings. The combination of sweet, spiced sweet potatoes and a golden, gooey marshmallow topping makes this dish a comforting and crowd-pleasing addition to any table.

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Ingredients

Scale 1x2x3x

• 4 large sweet potatoes, peeled and cut into chunks

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/2 cup milk

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 2 cups mini marshmallows

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Instructions

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

• Boil sweet potatoes in a large pot of water until tender, about 20 minutes. Drain and transfer to a large bowl.

• Mash the sweet potatoes until smooth using a potato masher or electric mixer.

• Add butter and mix until incorporated.

• Stir in granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.

• Pour the mixture into the prepared baking dish and smooth the top.

• Bake uncovered for 25–30 minutes, until edges are set and the center is slightly jiggly.

• Remove from oven, sprinkle mini marshmallows evenly over the top, and return to bake for 10–12 minutes until marshmallows are golden brown.

• Cool slightly before serving. Serve warm for best texture and flavor.

Notes

• Make ahead: Prepare sweet potato mixture a day in advance and refrigerate; add marshmallows just before baking.

• For extra creamy texture, whip sweet potatoes with a hand mixer.

• Pairs well with roasted meats, salads, or as a dessert.

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven.

• Regular-sized marshmallows can be used if mini marshmallows are unavailable; cut into smaller pieces and monitor browning.

• Prep Time: 15 minutes
• Cook Time: 35–42 minutes

Michelle Davis