Lovingly sweet and pillowy on top, this Sweet Potato Casserole with Marshmallows transforms simple baked sweet potatoes into a festive, crowd-pleasing side. The warm aroma of cinnamon and brown sugar, the creamy mash beneath a blanket of toasted marshmallows—it’s an easy, comforting dish even beginner cooks can master.
Why You’ll Love ThisSweet Potato Casserole with Marshmallows Recipe
- Quick and easy to prepare with simple pantry staples and minimal hands-on time.
- Balance of creamy sweet potatoes and caramelized marshmallows creates irresistible texture contrast.
- Scales well for weeknight dinners or holiday gatherings—always a crowd favorite.
A Little Background
Sweet potato casseroles topped with marshmallows are a nostalgic American side dish often seen on holiday tables. The mash is flavored with butter, brown sugar and warm spices, then finished with marshmallows that puff and caramelize under heat. Whether you grew up with it or are trying it for the first time, it’s a cozy seasonal classic with roots in simple, home-cooked comfort.
Key Ingredients for perfect Sweet Potato Casserole with Marshmallows
- Sweet potatoes: Cooked until very tender, then mashed smooth for a creamy base.
- Butter: Adds richness and silkiness to the sweet potato mash.
- Brown sugar: Gives deep, caramel-like sweetness and pairs beautifully with spices.
- Eggs & milk: Lightly bind and add a custardy texture to the filling.
- Mini marshmallows: Melt and brown on top for a gooey, golden finish.
Step-by-Step Instructions to make Sweet Potato Casserole with Marshmallows
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish (or an 8×8-inch for a smaller batch).
- Prepare the sweet potatoes: peel and cut about 3 pounds (4 medium) sweet potatoes into chunks. Boil in salted water until fork-tender, about 20–25 minutes. Drain and return to the pot.
- Mash and mix: Mash the hot potatoes until smooth. Stir in 1/2 cup (1 stick) softened butter, 1/2 cup packed brown sugar, 1/3 cup milk, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Adjust sweetness or spice to taste.
- Transfer to the prepared dish, smoothing the top with a spatula. Bake at 350°F for 20–25 minutes to set and warm through.
- Top with marshmallows: Remove from the oven and evenly scatter 1 1/2–2 cups mini marshmallows over the surface.
- Finish under heat: Return to the oven and bake until marshmallows are puffed and lightly browned, about 5–8 minutes. For a toasted, golden top, place under the broiler for 1–2 minutes—watch closely to avoid burning.
- Cool slightly before serving so the casserole firms up a bit, then spoon onto plates and enjoy warm.
Pro Tips & Variations
- Pro tip: Mash the potatoes while still warm for the smoothest texture; don’t overmix or they can become gluey.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat covered in a 350°F oven until warmed through, then re-top with a few marshmallows if desired.
- Variations: Stir in orange zest or a splash of maple syrup for extra depth. For a crunchy twist, top with a pecan-brown-sugar streusel instead of marshmallows, or add chopped pecans on top of the marshmallows.
Serving Suggestions
Serve this Sweet Potato Casserole with Marshmallows alongside roast turkey or glazed ham for holiday feasts. It also pairs beautifully with simple green vegetables (like green beans or Brussels sprouts) and tart cranberry sauce to balance the sweetness. For drinks, try spiced apple cider or a light, fruity white wine.
Sweet Potato Casserole with Marshmallows
Creamy sweet potatoes baked until set and crowned with a gooey, golden marshmallow topping. This holiday-ready side is simple to make, irresistibly cozy, and always a crowd-pleaser.
Equipment
- Large pot
- Mixing Bowl
- Potato Masher
- 9×13-inch baking dish
- Measuring Cups & Spoons
Ingredients
Sweet Potato Filling
- 3 lb sweet potatoes peeled and cut into chunks
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/3 cup milk
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt or to taste
Marshmallow Topping
- 1 1/2 cups mini marshmallows enough to cover the casserole
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place sweet potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, 20–25 minutes. Drain well.
- Mash the hot sweet potatoes until smooth. Stir in butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until fully combined and creamy.
- Spread the mixture evenly into the prepared baking dish and smooth the top.
- Bake for 20–25 minutes, until the casserole is warmed through and beginning to set around the edges.
- Top evenly with mini marshmallows and return to the oven for 5–8 minutes, or until the marshmallows are puffed and lightly golden. For deeper color, broil 1–2 minutes, watching closely.
- Let rest for 5–10 minutes before serving to help the casserole set and the topping cool slightly.
Notes
Mash the potatoes while they are still hot for the smoothest, fluffiest texture. Avoid overmixing after the eggs go in; stir just until combined.
Make-ahead tip: Prepare and bake the sweet potato layer without the marshmallows, cool, cover, and refrigerate for up to 2 days. Rewarm covered at 350°F, then add marshmallows and finish baking until golden.
Leftovers keep 3–4 days in the fridge. Reheat covered in a 325°F oven until hot, adding a few fresh marshmallows if you like.
Nutrition
Calories: 265kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 55mgSodium: 170mgPotassium: 480mgFiber: 4gSugar: 22gVitamin A: 16000IUVitamin C: 4mgCalcium: 70mgIron: 1.2mg
Tried this recipe?Let us know how it was!