Introduction

This classic Sweet Potato Casserole with Marshmallows is the ultimate holiday side dish, featuring creamy mashed sweet potatoes topped with toasted marshmallows. For perfectly cooked sweet potatoes every time, check out the Perfect Baked Sweet Potatoes Recipe. This comforting casserole is sure to become a family favorite at your next gathering.

Ingredients

This classic holiday dish combines creamy, spiced sweet potatoes with a gooey, toasted marshmallow topping for the perfect balance of sweet and savory flavors.

• 3 cups mashed sweet potatoes
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup milk (or heavy cream for richer texture)
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups miniature marshmallows

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Sweet Potato Casserole with Marshmallows recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Wash and peel 3 pounds of sweet potatoes. Cut them into uniform 1-inch cubes to ensure even cooking.

Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.

Step 2 — Mash the Sweet Potatoes

Drain the cooked sweet potatoes thoroughly and return them to the warm pot. This helps evaporate excess moisture.

Use a potato masher or electric mixer to mash the potatoes until smooth. Avoid overmixing, as this can make the texture gummy.

Step 3 — Combine with Wet Ingredients

To the mashed sweet potatoes, add 1/2 cup of melted unsalted butter, 1/2 cup of milk or heavy cream, 2 large beaten eggs, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt.

Mix everything together until fully incorporated and the mixture is creamy. Taste and adjust sweetness if desired.

Step 4 — Transfer to Baking Dish

Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly into the prepared dish using a spatula.

Smooth the top to create a uniform layer, which will help the marshmallows toast evenly in the next step.

Step 5 — Add the Marshmallows

Evenly distribute 2 cups of mini marshmallows over the top of the sweet potato base. For extra coverage, you can use up to 3 cups.

Press the marshmallows lightly into the sweet potato mixture so they adhere but remain visible on the surface.

Step 6 — Bake the Casserole

Preheat your oven to 350°F (175°C). Place the dish in the center of the oven and bake for 25–30 minutes.

The Sweet Potato Casserole with Marshmallows is done when the edges are bubbly and the marshmallows are golden brown. Watch closely during the last 5 minutes to prevent burning.

Step 7 — Cool and Serve

Remove the casserole from the oven and let it rest for 10–15 minutes before serving. This allows the dish to set and cool to a safe eating temperature.

Serve warm as a delightful side dish or dessert. Leftovers can be stored covered in the refrigerator for up to 3 days.

Nutritional Information

Calories	310
Protein	4g
Carbohydrates	55g
Fat	9g
Fiber	5g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein and tanginess while keeping the casserole creamy.
• Coconut sugar or monk fruit for brown sugar — Lowers the glycemic impact while maintaining caramel-like sweetness.
• Chopped pecans or walnuts in place of marshmallows — Provides crunch, healthy fats, and reduces sugar content.
• Cauliflower blended with sweet potatoes — Lowers carbs and calories while preserving a smooth texture.
• Almond or oat milk instead of dairy milk — Makes the dish dairy-free and adds a subtle nutty flavor.
• Oat flour or almond flour topping — Creates a gluten-free crumble that’s still deliciously crisp.
• Reduced-sodium spices like cinnamon and nutmeg — Enhances flavor without relying on salt.
• Mashed banana or applesauce as a binder — Adds natural sweetness and moisture without extra sugar or fat.

Serving Suggestions

• Pair this Sweet Potato Casserole with Marshmallows with roasted turkey or glazed ham for a classic holiday feast.
• Serve alongside green bean casserole and cranberry sauce to create a traditional Thanksgiving spread.
• Bring this Sweet Potato Casserole with Marshmallows to potlucks and family gatherings—it travels well and feeds a crowd.
• Top individual portions with extra mini marshmallows and broil briefly for a restaurant-style finish.
• Garnish with chopped pecans or a drizzle of maple syrup for added texture and flavor.
• Serve warm in a decorative baking dish to keep the Sweet Potato Casserole with Marshmallows looking festive.

This comforting side dish shines during autumn and winter holidays but is delicious any time you crave something sweet and satisfying.

Common Mistakes to Avoid

• Mistake: Using raw sweet potatoes instead of roasting or boiling them first. Fix: Always cook sweet potatoes thoroughly to develop their natural sweetness and create a smooth, creamy texture for your casserole.
• Mistake: Overmixing the sweet potato filling until it becomes gluey. Fix: Gently fold ingredients together just until combined to maintain a light, fluffy consistency.
• Mistake: Adding marshmallows too early, causing them to burn or melt completely. Fix: Add marshmallows during the last 5-10 minutes of baking so they brown perfectly without deflating.
• Mistake: Skipping the step of mashing potatoes while they’re still warm. Fix:
  Mash potatoes immediately after cooking when they’re most pliable for the smoothest Sweet Potato Casserole with Marshmallows base.
• Mistake: Not seasoning the sweet potato mixture adequately. Fix: Balance the sweetness with salt, vanilla, and warm spices like cinnamon and nutmeg to enhance the overall flavor profile.
• Mistake: Using only miniature marshmallows that can create a single melted layer. Fix: Combine mini and regular marshmallows for varied texture and better visual appeal in your finished dish.
• Mistake: Baking in a dish that’s too shallow, causing overflow and uneven cooking. Fix: Use a 2-3 quart baking dish with at least 2-inch sides to contain your casserole properly.
• Mistake: Serving immediately from the oven when the casserole is too loose. Fix:
  Let your Sweet Potato Casserole with Marshmallows rest for 15-20 minutes before serving to allow it to set properly.
• Mistake: Refrigerating leftovers while still warm, creating condensation. Fix: Cool completely before covering and refrigerating to maintain the perfect texture of your marshmallow topping.

Storing Tips

• Fridge: Store leftover Sweet Potato Casserole with Marshmallows in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. For best results, freeze before adding the marshmallow topping.
• Reheat: Reheat refrigerated or thawed Sweet Potato Casserole with Marshmallows in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C). Cover with foil if the marshmallows begin to brown too quickly.

Always allow the casserole to cool completely before storing, and ensure it is reheated to a safe temperature before serving.

Conclusion

This Sweet Potato Casserole with Marshmallows is the perfect sweet and savory side dish for any holiday table. It pairs wonderfully with Classic Mashed Potatoes and other traditional favorites. Give this recipe a try and share your results in the comments below!

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Sweet Potato Casserole with Marshmallows

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Pin Recipe

A classic sweet potato casserole topped with a layer of toasted marshmallows, perfect for holiday dinners and family gatherings.

• Author: Dorothy Miler
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 1x
• Method: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups mini marshmallows

Instructions

1. Preheat oven to 350°F (175°C).
2. Peel and boil sweet potatoes until tender, then mash until smooth.
3. In a large bowl, combine mashed sweet potatoes, sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix well.
4. Pour the sweet potato mixture into a greased 9×13 inch baking dish and spread evenly.
5. Bake uncovered for 25 minutes.
6. Remove from oven and evenly sprinkle mini marshmallows over the top.
7. Return to oven and bake for an additional 10-15 minutes, or until marshmallows are golden brown.
8. Let cool slightly before serving.

Notes

For a crunchier topping, you can add a pecan streusel layer beneath the marshmallows. Use fresh sweet potatoes for best flavor and texture.

Nutrition

• Calories: 320
• Sugar: 30g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 55mg

FAQs

Can I make Sweet Potato Casserole with Marshmallows ahead of time?

Yes, you can prepare this Sweet Potato Casserole with Marshmallows a day in advance. Assemble the casserole without the marshmallows, cover, and refrigerate. Add the marshmallows just before baking to prevent them from melting prematurely.

What is the best way to cook the sweet potatoes for this casserole?

Baking or boiling the sweet potatoes works well. Baking concentrates their flavor, while boiling is faster. For the best Sweet Potato Casserole with Marshmallows, ensure the potatoes are very tender and mashed smoothly to create a creamy base.

Can I use something other than marshmallows for the topping?

Absolutely. A streusel topping with oats, brown sugar, and butter is a popular alternative. This gives a crunchy texture while keeping the classic sweet profile of the Sweet Potato Casserole with Marshmallows.