Are yams and sweet potatoes the same thing?

No, they're not. It can be confusing. At the market yams are often labeled "sweet potatoes." However, a sweet potato has a smooth, light-orange appearance with tapered ends. The flesh is generally dark orange and moist. A yam, on the other hand, has dark-brown, bark-like skin and dry starchy flesh. Sweet potatoes are sweet. Yams are not.

Can I use store-bought marshmallow fluff for this recipe?

No. The store-bought product becomes flat and runny when topping a warm sweet potato casserole. It will ruin the photogenic appearance of this beautiful Thanksgiving side.

Can I use marshmallows instead of marshmallow fluff?

Yes! If you don't have ingredients to make marshmallow fluff, sprinkle 2 cups mini marshmallows over the baked sweet potato casserole. Bake 15 minutes, or until marshmallows are lightly toasted.

Can this recipe be doubled?

Yes for the sweet potatoes, but no for the topping. For the sweet potato casserole, bake a double batch of the veggies on 2 baking trays on 2 oven racks. Assemble marshmallow fluff in two separate batches. Don't double this part of the recipe. The egg whites need a large bowl with a lot of space to get fluffy when whipped.

Is sweet potato fluff a make-ahead recipe?

Yes, it is! Sweet potato fluff is an easy make-ahead recipe. Assemble sweet potato casserole (without topping), cover and refrigerate. Assemble the marshmallow fluff and transfer to an air-tight container. Before serving, re-warm the casserole. If needed, the topping can be re-whipped! Spread fluff over the top and toast the peaks and swirls.

Why room-temperature egg whites for this recipe?

This is one of the top tips for making marshmallow fluff. Room temperature egg whites produce maximum volume and fluffiness. The whipped whites can actually expand up to 8 times their volume.

How to make sure mixing bowl and whip are free from grease?

Thoroughly clean the kitchen tools with warm water and dish soap. Dry them well with a clean, lint-free kitchen towel . Another method: wipe them down with lemon juice using a lint-free cloth.

How to make elegant swirls of marshmallow fluff?

Transfer topping to a piping bag fitted with a metal tip of your choice. Pipe beautiful swirls across the surface of the sweet potato casserole.

How to toast marshmallow fluff without a butane torch?

Use the oven! Broil sweet potato casserole VERY BRIEFLY until topping is slightly toasty. Have potholders at the ready. Keep a close eye on the marshmallow fluff. It toasts up very quickly.

Where to buy a kitchen torch to toast Marshmallow Fluff?

Find several good-quality culinary torches online for around $20. So affordable! In the recipe card, there's an Amazon affiliate link for a great one. You can also check the kitchen section of your local hardware store. They're often on a shelf next to the butane fuel canisters.

How long does sweet potato casserole last in the fridge?

The casserole with marshmallow topping can stay fresh for up to 5 days.

How long will homemade marshmallow fluff last?

When stored in an airtight container, it can stay fresh at room temperature (about 68°F) for up to 2 weeks. If needed, re-whip to restore fluffiness. For longer storage, freeze up to 1 month.

Can you freeze sweet potato casserole?

Yes! Store sweet potato casserole and marshmallow fluff separately in an airtight containers and freeze. When ready to enjoy, defrost in the fridge overnight. Transfer casserole to a baker and reheat in a 350°F oven until warm. If needed, re-whip defrosted marshmallow fluff. Spread topping over casserole. Toast with a butane torch.

Sweet Potato Fluff Casserole | Best Thanksgiving Side

SWEET POTATO FLUFF

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

Author: Denay DeGuzman
Total Time: 1 Hour 10 Minutes
Yield: 9 Servings 1x

Description

Grace your Thanksgiving holiday table with sweet potato fluff. This delicious casserole is a photogenic side with a topping that features homemade marshmallow fluff with toasted peaks and swirls.

Ingredients

Scale

BAKED SWEET POTATO CASSEROLE

5 sweet potatoes
1/2 cup (packed) light brown sugar
1/3 cup butter (plus more for buttering dish)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
2 tablespoons heavy cream

MARSHMALLOW FLUFF TOPPING

1/3 cup water
3/4 cup granulated sugar
3/4 cup corn syrup
1/2 cup pasteurized egg whites, room temperature *
1 teaspoon cream of tartar
1/4 teaspoon sea salt
1 teaspoon vanilla extract

* PASTEURIZED EGG WHITES: Pasteurization kills bacteria in fresh eggs that can cause food-borne illness. Find a pourable carton of this product (like Bob Evan’s brand) at the market in the refrigerated section next to the eggs. One-half cup pasteurized egg whites is equal to separated egg whites from 4 large eggs.

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Instructions

SWEET POTATO CASSEROLE

RECIPE PREP: Preheat oven to 400°F. Line a rimmed baking sheet with foil. Pull out a 9×9 casserole dish. Butter the bottom and halfway up the sides.

Rinse sweet potatoes. Pat them dry between paper towels. Put them on prepared baking sheet. Pierce each potato 4 times with a fork. Depending on size and thickness, bake 45 to 60 minutes or until fork tender and super soft. [See helpful multi-tasking hint below.*] Remove pan from oven.
Use a lint-free cloth to grip potatoes. Slice them in half lengthwise. With a metal spoon, scoop out soft tender flesh and transfer it to a medium bowl or a food processor. Discard skins.
Put butter in a ramekin. Melt it in the microwave. Mash (or process) the hot potatoes until smooth. Add butter, sugar, pumpkin pie spice, sea salt, vanilla, and heavy cream. Mix and mash until all ingredients are fully incorporated.
Transfer mashed potatoes to prepared casserole dish. With a spoon or spatula, spread the mixture into an even layer.

*HOW TO MAKE THIS RECIPE FASTER: After sweet potatoes have been baking for 30 minutes, start assembling marshmallow fluff.

MARSHMALLOW FLUFF TOPPING

RECIPE PREP: Make triple sure mixing bowl and whip are free of grease. They must be meticulously clean. If there’s even a tiny speck of grease, it will prevent the egg whites from whipping.

In a stand mixer with whisk attachment, whisk together egg whites and cream of tartar until soft peaks form, about 3 to 4 minutes. While the mixer is whisking, start prepping sugar syrup on stovetop.
Combine water, granulated sugar, corn syrup and salt in a medium saucepan over medium-high heat. Bring to a boil for 8 to 10 minutes, stirring constantly. The boiling is important for thick marshmallow fluff. Don’t leave mixture unattended. It can boil over and/or burn.
With the stand mixer on medium-low setting, carefully (in a slow, thin steady stream) pour the hot sugar syrup into the egg whites. Once hot liquid is all in the bowl, add vanilla extract.
Turn speed to high. Mix 7 to 8 minutes. You’ll notice ripple indentions on the surface. Keep going. We’re looking for deep creases and valleys extending vertically from the surface down to the bottom of the bowl. Mixture should be very thick and glossy. Turn off mixer. Lift metal whip. If marshmallow fluff grips the whip and forms a pointed peak at the end, the mixture is done.

ASSEMBLE SWEET POTATO FLUFF

Spoon dollops of marshmallow fluff over the sweet potatoes. Gently spread it into a rough layer but not all the way to the edges. Leave 1/2 inch of the orange layer visible. With the back of a spoon, form decorative peaks. Use a combination of gentle swirling and lifting motions to achieve desired look.
With a kitchen torch lightly the marshmallow fluff. It toasts super quick, so be careful. No culinary torch? No problem! See instructions for toasting without a butane torch in the “Recipe FAQ” section on this page.

RECIPE TIP: If you want to elevate the look of the topping, transfer marshmallow fluff to a piping bag fitted with a metal tip of your choice. Pipe gorgeous swirls over the surface of the casserole.