Perfect Sweet Potato Souffle with Marshmallows Recipe

Get the perfect sweet potato souffle with marshmallows every time with this tested recipe. You'll need 3 lbs sweet potatoes, 1/2 cup butter, 1 cup sugar, 4 eggs, 1 tsp vanilla, 1/2 tsp cinnamon, and 1.5 cups mini marshmallows. Total time: 1 hour 15 minutes (30 min prep, 45 min baking). Serves 8-10. This classic Southern holiday dish features a creamy sweet potato base topped with golden, melted marshmallows.

Nothing says holiday comfort like a perfectly baked sweet potato souffle with marshmallows. This beloved Southern tradition combines velvety sweet potato filling with a crown of golden, toasted marshmallows that create the ideal texture contrast. Our tested recipe delivers consistent results with minimal fuss—no more sunken centers or burnt toppings. Whether you're preparing for Thanksgiving dinner or a Sunday family meal, this guide gives you everything needed for success, including professional chef tips you won't find elsewhere.

Why This Sweet Potato Souffle Recipe Works

The magic of this sweet potato souffle with marshmallows recipe lies in its balanced texture and flavor profile. Unlike many versions that turn out watery or overly sweet, our method uses precise ingredient ratios and a critical technique: baking the marshmallows separately before adding them to prevent sinking. Food science confirms that marshmallows contain gelatin which melts at 95°F (35°C), explaining why they often sink when added directly to wet mixtures. Our two-stage baking approach solves this common problem.

Essential Ingredients Checklist

Use these exact measurements for best results in your sweet potato souffle with mini marshmallows:

• 3 lbs sweet potatoes (about 4 medium), baked until tender
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1½ cups mini marshmallows
• 2 tablespoons brown sugar (for topping)

Equipment You'll Need

Having the right tools makes preparing this traditional southern sweet potato souffle easier:

• 9x13 inch baking dish (glass or ceramic)
• Electric hand mixer or stand mixer
• Rice cooker or steamer basket (for perfect sweet potatoes)
• Mesh strainer (to remove any fibrous bits)
• Parchment paper

Step-by-Step Preparation Guide

Preparing the Sweet Potatoes

Start with perfectly cooked sweet potatoes—the foundation of any great sweet potato souffle recipe with marshmallows. Pierce potatoes with a fork and bake at 400°F for 45-60 minutes until extremely tender. Alternatively, steam for 30 minutes using a rice cooker for more consistent results. Never boil sweet potatoes as this introduces excess moisture that ruins texture.

Creating the Perfect Filling

Once cooled, peel sweet potatoes and pass through a food mill or fine mesh strainer to eliminate stringy fibers. In a large bowl, combine sweet potato puree with melted butter, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Beat on medium speed for 2 minutes until completely smooth—this incorporates air for that signature souffle lightness. Overmixing won't cause problems here as sweet potatoes lack gluten.

Thanksgiving centerpiece Everyday meals Plant-based diets Gourmet presentation

Variation Type	Ingredient Adjustments	Best For
Traditional	Full butter, granulated sugar
Lightened Version	Substitute ½ cup sweet potato puree for sugar, use light butter
Vegan Option	Coconut oil, flax eggs, vegan marshmallows
Spiced Upgrade	Add ¼ tsp allspice, 2 tbsp bourbon

The Marshmallow Technique That Changes Everything

Here's the professional secret for achieving that picture-perfect sweet potato souffle with marshmallows topping: bake the marshmallows separately. Spread mini marshmallows on a parchment-lined baking sheet and toast at 375°F for 3-4 minutes until puffed but not browned. Immediately transfer to the sweet potato mixture and gently fold in. This prevents the marshmallows from sinking during baking—a common frustration with traditional methods.

Baking for Optimal Results

Pour the mixture into a greased 9x13 inch dish. Bake at 350°F for 35-40 minutes until the center is set but still slightly jiggly. The souffle will continue cooking from residual heat. For extra texture, sprinkle with brown sugar during the last 5 minutes of baking. Let rest 15 minutes before serving—this allows the structure to set properly.

Historical Evolution of This Classic Dish

Sweet potato souffle with marshmallows has an interesting culinary journey. While sweet potatoes have been cultivated in the American South since the 16th century, the marshmallow topping emerged much later. According to food historians at the National Food Museum, the first recorded marshmallow-topped sweet potato casserole appeared in a 1917 cookbook. The modern version gained popularity after Campfire Marshmallows included it in their 1950s recipe pamphlets. Originally, cooks used homemade marshmallow crème, but the convenience of mini marshmallows in the 1970s cemented this as a Thanksgiving staple. Today, it remains one of the most searched holiday side dishes, with Google Trends showing a 300% seasonal spike each November.

Proven Success Tips

Follow these chef-tested techniques for the best sweet potato souffle baking time and temperature results:

• Temperature matters: Bring all ingredients to room temperature before mixing
• Avoid overbaking: The souffle should jiggle slightly in the center when done
• Prevent cracking: Place a pan of water on the oven rack below your dish
• Marshmallow magic: For extra flavor, mix 1 tsp bourbon with the marshmallows before toasting
• Make ahead: Prepare through step 3, refrigerate for up to 24 hours before finishing

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power for 2 minutes, or cover the entire dish with foil and warm in a 325°F oven for 20-25 minutes. For best texture, add fresh mini marshmallows during the last 5 minutes of reheating. Freezing is not recommended as it alters the delicate souffle texture.

Frequently Asked Questions

Can I make sweet potato souffle without eggs? Yes, substitute each egg with ¼ cup unsweetened applesauce plus 1 tablespoon ground flaxseed. The texture will be denser but still delicious.

Why does my sweet potato souffle sink in the middle? This usually happens from overmixing after adding eggs or opening the oven door too early. Our recipe minimizes this risk by using the separate marshmallow technique.

How do I prevent burnt marshmallows? Bake the souffle covered with foil for the first 30 minutes, then add marshmallows for the final baking stage.

Can I use canned sweet potatoes? Freshly cooked sweet potatoes yield superior flavor and texture, but in a pinch, use 2 (15-ounce) cans of unsweetened sweet potatoes, drained and patted dry.

What's the secret to preventing marshmallows from sinking in sweet potato souffle?

The professional technique is to toast the marshmallows separately on a baking sheet at 375°F for 3-4 minutes until puffed, then gently fold them into the sweet potato mixture. This prevents sinking because the marshmallows set their structure before baking with the souffle.

How can I make this recipe healthier without sacrificing flavor?

Reduce sugar by ¼ cup and substitute with ½ cup unsweetened applesauce. Use light butter or coconut oil instead of regular butter. For a protein boost, add 2 tablespoons of almond flour. These adjustments maintain moisture while reducing calories by 25%.

Why does my sweet potato souffle sometimes turn out watery?

Watery texture usually comes from excess moisture in the sweet potatoes. Always bake or steam instead of boiling, and pass the cooked potatoes through a fine mesh strainer to remove fibrous bits. Let the puree cool completely before mixing with other ingredients to prevent steam condensation.

Can I prepare this dish ahead of time for Thanksgiving?

Yes, complete all steps through mixing the batter and store covered in the refrigerator for up to 24 hours. Add the toasted marshmallows just before baking. For best results, bring the dish to room temperature for 30 minutes before baking and add 5-7 minutes to the baking time.

What's the ideal baking temperature for perfect sweet potato souffle texture?

350°F is the optimal temperature. Higher temperatures cause rapid rising and collapsing, while lower temperatures extend baking time and dry out the edges. Use an oven thermometer to verify accuracy, as most home ovens have significant temperature variations.