Sweet potato pineapple casserole with marshmallows is the perfect easy side dish to serve with roasted turkey, chicken, roast beef or ham.
This recipe is easy to make with mashed sweet potatoes, canned pineapple and marshmallows. A scoop of this recipe adds the perfect sweetness to all your favorite holiday recipes.
An Easy Side Dish Recipe With Sweet Potatoes
- This is an easy side dish to feed a large crowd.
- It compliments roasted turkey, roasted chicken or ham beautifully.
- A can of crushed pineapple is mixed in with the sweet potatoes for extra texture and flavor.
- The marshmallows will melt as they’re baked, dissolving sweetness into the mashed sweet potatoes. All that’s left are these beautiful golden ends on the surface.
- This recipe can be made in advance and heated in the oven shortly before serving.
- Leftovers can be made into a shepherd’s pie or inside a turkey leftovers casserole.
Recipe Ingredients
SWEET POTATOES: Cooked sweet potatoes are mashed together with butter, salt and pineapple juice.
PINEAPPLE: A can of crushed pineapple and the juice are used for this recipe. Pineapple can be skipped and orange juice can be used instead.
MARSHMALLOWS: 10 regular-sized marshmallows are sliced in half and placed on top of the casserole. Mini marshmallows will work too!
How To Make Sweet Potato Pineapple Casserole
- Peel and chop sweet potatoes. Boil in water until soft and tender. Drain the water.
- Add butter, salt and pineapple juice according to the full recipe instructions below.
- Mash with a hand mixer. Stir in crushed pineapple.
- Spread into a casserole dish. Dot with butter, then marshmallows.
- Bake until marshmallow tops are golden brown.
Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This recipe also freezes well. I prefer to add to portion-sized silicone containers to freeze for later.
Recipe Tips
- Prep the mashed sweet potato the day before to help save time.
- Drain as much crushed pineapple juice as possible from the can before adding to the sweet potato. Save the juice for the recipe.
- Keep an eye on the recipe to see when marshmallows are starting to turn golden brown. The edges of the sweet potato may start to crisp as well.
- If making a large meal, this whole recipe can be prepped in advance, stored in the fridge, then cooked right before you plan to serve.
- Serve this recipe with roasted turkey, ham, roast beef or roasted chicken.
- Leftovers can be added to turkey leftover casserole, shepherd’s pie, or stored in the freezer for a future dinner.
More Side Dish Recipes
More side dish recipes to serve with turkey, chicken, ham or roast beef:
- Cranberry Sauce with Orange Zest is so easy to make and tastes way better than canned cranberry sauce!
- Garlic Green Beans with Bacon use fresh green beans paired with bacon… is there anything better?
- Potatoes Au Gratin is made with a delicious cheesy sauce.
- Marinated Mushrooms are quick to make ahead of time.
- Cranberry Pineapple Jello Salad is another sweet-tasting side dish that’s perfect with turkey!
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Sweet Potato Pineapple Casserole with Marshmallows
Sweet potato pineapple casserole with marshmallows is the perfect easy side dish to serve with roasted turkey, chicken or ham.
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Servings: 10 servings
Ingredients
- 4 Tbsp butter - 3 Tbsp for sweet potatoes, 1 Tbsp for topping
- ½ tsp salt
- ¼ cup pineapple juice - from the can
- 1 large sweet potato - 3 cups cooked and mashed
- 1 14 oz canned crushed pineapple - save the juice
- 10 marshmallows - cut in half
Instructions
- Preheat the oven to 350°F. Drain the canned crushed pineapple, keeping ¼ cup of juice for the recipe.
- Wash then peel the sweet potato with a vegetable peeler. Chop into small pieces.
- Add sweet potato to a bowl. Cover with water and bring to a boil. Reduce to let simmer until sweet potatoes are tender. Drain the water.
- Add 3 cups mashed sweet potatoes to a bowl with 3 Tbsp butter, salt, and ¼ cup pineapple juice. Mash with a hand mixer or potato masher until smooth with no lumps.
- Stir in the drained crushed pineapple.
- Pour into a casserole dish and spread smoothly with a spatula. Dot the 1 Tbsp worth of butter on top.
- Cut 10 marshmallows in half.
- Place marshmallows on top of sweet potato. Bake for 40-50 minutes, or until marshmallows have turned golden brown. Let cool 10 minutes, serve and enjoy!
Recipe Notes:
- Pineapple juice can be replaced with orange juice or milk.
- Prep the mashed sweet potato the day before to help save time.
- Drain as much crushed pineapple juice as possible from the can before adding to the sweet potato. Save the juice for the recipe.
- Keep an eye on the recipe to see when marshmallows are starting to turn golden brown. The edges of the sweet potato may start to crisp as well.
- If making a large meal, this whole recipe can be prepped in advance, stored in the fridge, then cooked right before you plan to serve.
- Serve this recipe with roasted turkey, ham, roast beef or roasted chicken.
- Leftovers can be added to turkey leftover casserole, shepherd’s pie, or stored in the freezer for a future dinner.
Nutrition
Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 92mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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