Oh, sweet potato casserole with marshmallows – just the mention of it sends me straight back to Grandma’s Thanksgiving table! That first whiff of caramelizing marshmallows mixed with cinnamon-spiced sweet potatoes still makes my stomach growl. This isn’t just some side dish in our family – it’s the star that kids and adults alike fight over seconds of. My earliest food memory is sneaking fingerfuls of the marshmallow topping when no one was looking (don’t tell Mom!).
What makes this version special? It’s that perfect balance – velvety sweet potatoes with just enough sugar to let their natural flavor shine, topped with that magical marshmallow blanket that turns golden and crispy at the edges. Whether it’s your first time making it or you’re looking to perfect your family recipe, I’ll walk you through every step to create that nostalgic, holiday-worthy dish that disappears faster than you can say “pass the casserole!”
Why You’ll Love This Sweet Potato Casserole with Marshmallows
Trust me, this isn’t your average side dish—it’s the kind of recipe that’ll have everyone asking for seconds (or thirds!). Here’s why it’s a must-make:
- Effortless magic: Just mix, bake, and top—no fancy techniques required
- Holiday hero: That golden marshmallow crust makes it the prettiest dish on the table
- Universal crowd-pleaser: Kids go wild for the marshmallows, adults adore the cozy spice
- Vegetarian-friendly: A standout side that works for nearly every diet
- Nostalgia in every bite: Tastes like childhood memories and happy gatherings
Seriously, I’ve seen this casserole turn sweet potato skeptics into devoted fans—it’s that good.
Ingredients for Sweet Potato Casserole with Marshmallows
Here’s everything you’ll need for that perfect balance of creamy and gooey—I’m a stickler for measurements, so follow these exactly for foolproof results every time:
- 4 cups mashed sweet potatoes (about 3 medium potatoes, boiled until fork-tender and peeled—trust me, fresh beats canned by miles)
- 1/2 cup granulated sugar (brown sugar works too for deeper flavor)
- 2 large eggs, beaten (room temperature blends smoother)
- 4 tablespoons butter, softened (real butter only—Grandma would shake her wooden spoon at margarine!)
- 1/2 cup milk (whole milk makes it extra creamy)
- 1 teaspoon vanilla extract (the good stuff—no imitation)
- 2 cups mini marshmallows (they melt more evenly than large ones)
- 1/2 teaspoon salt (balances all that sweetness perfectly)
Optional but glorious: a pinch of cinnamon or nutmeg if you’re feeling festive. I always add both!
How to Make Sweet Potato Casserole with Marshmallows
Alright, let’s get to the good part—turning these simple ingredients into that magical, marshmallow-topped masterpiece we all crave. I’ll walk you through each step so your casserole comes out perfect (no marshmallow disasters here, promise!).
Preparing the Sweet Potato Mixture
First things first—preheat your oven to 350°F (175°C). Now, grab your biggest mixing bowl (I use the same chipped ceramic one Grandma did) and add your mashed sweet potatoes. Dump in the sugar, softened butter, milk, and vanilla. Here’s my trick: mix these first before adding the eggs so you don’t end up with scrambled eggs in your casserole!
Once everything’s looking creamy, beat in those eggs until they completely disappear into the mixture. Don’t rush this part—you want every bite to be smooth. This is when I sneak in a pinch of cinnamon and nutmeg if I’m feeling fancy. The batter should be thick but pourable, like pancake batter with a sweet potato addiction.
Baking and Topping with Marshmallows
Pour your gorgeous orange mixture into a greased 9×13 baking dish (middle oven rack works best for even baking). Slide it in the oven and set your timer for 25 minutes—this is when the magic starts happening as all those flavors mingle together.
When the timer dings, pull it out (careful, that dish is hot!) and quickly scatter those mini marshmallows across the top like you’re tucking it into bed. Pop it back in for just 5-10 more minutes—watch closely! You’re waiting for that perfect golden-brown color on the marshmallows. They’ll puff up like little clouds and get slightly crispy at the edges. Warning: Your kitchen will smell incredible, and people will start hovering.
Let it sit for 5 minutes before serving (if you can resist). This rest time lets the marshmallows set so you get those perfect gooey strings when you scoop it out. And there you have it—sweet potato casserole perfection in under an hour!
Tips for the Best Sweet Potato Casserole with Marshmallows
After years of perfecting this recipe (and a few marshmallow mishaps I won’t mention), here are my can’t-live-without tips:
- Sweet potato secret: Bake your potatoes instead of boiling for deeper, caramelized flavor—just poke holes and roast at 400°F for 45 minutes
- Timing is everything: Let the base cool slightly before marshmallow topping to prevent sinking
- Golden rule: Broil for 60 seconds at the end for extra crispy marshmallow peaks (watch like a hawk!)
- Make-ahead magic: Prep the sweet potato mixture up to 2 days early—just add 5 extra baking minutes
- Serving trick: Warm your serving spoon in hot water for clean marshmallow pulls every time
Follow these, and you’ll have the most talked-about dish at the table—guaranteed!
Variations for Sweet Potato Casserole with Marshmallows
Listen, I love the classic version, but sometimes you wanna mix things up—here are my favorite ways to play with this recipe when I’m feeling adventurous:
- Sweet swap: Use dark brown sugar instead of white for a deeper, caramel-like flavor that pairs beautifully with the marshmallows
- Crunch factor: Stir 1/2 cup chopped pecans or walnuts into the sweet potato mixture for texture contrast
- Spice it up: Add 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg (or pumpkin pie spice) to the base—trust me, it smells like holidays in a bowl
- Boozy twist: Replace 2 tablespoons milk with bourbon or spiced rum for an adults-only version
- Double trouble: Layer marshmallows underneath AND on top for ultimate gooeyness (warning: may cause excessive fork fights)
The best part? You can’t mess this up—every variation tastes like comfort food heaven!
Serving Suggestions for Sweet Potato Casserole with Marshmallows
This beauty belongs right next to your holiday turkey or glazed ham—it’s practically law in our house! For smaller gatherings, I’ll bake it in individual ramekins (about 1/2 cup per person). The marshmallows make it fancy enough for Thanksgiving but homey enough for Sunday supper. Pro tip: Keep extra marshmallows nearby for those who want to “accidentally” drop a few extra on their portion!
Storing and Reheating Sweet Potato Casserole with Marshmallows
Here’s the good news—leftovers taste almost as amazing as fresh! Let the casserole cool completely, then cover tightly with foil and refrigerate for up to 3 days. When reheating, skip the microwave (it turns marshmallows rubbery) and use your oven instead. Just pop it back in at 350°F for 15-20 minutes until warmed through. If the topping needs a refresh, add a handful of fresh marshmallows for the last 2 minutes. Boom—good as new!
Sweet Potato Casserole with Marshmallows Nutrition Facts
Now, let’s be real—this isn’t exactly a “diet” dish, but hey, holidays are for indulgence! Here’s the scoop per serving (nutrition varies slightly by brands): roughly 320 calories, 10g fat (6g saturated), and 24g sugar. But honestly? That golden marshmallow crust makes every bite worth it—you can always take an extra lap around the block later!
Frequently Asked Questions
Can I make this sweet potato casserole ahead?
Absolutely! Prep the sweet potato mixture 2 days in advance—just cover and refrigerate. Add 5 extra minutes when baking cold, then top with marshmallows as usual.
Can I use large marshmallows instead of mini?
You can, but cut them in half first! Mini marshmallows melt more evenly and create that perfect golden blanket without sinking into the casserole.
Why did my marshmallows turn hard after baking?
They likely overcooked. Watch closely during those last 5 minutes—remove when golden, not dark brown. A quick broil (60 seconds max!) gives crispiness without toughness.
Can I freeze sweet potato casserole?
The base freezes beautifully for up to 3 months, but wait to add marshmallows until after thawing and reheating. Frozen marshmallows get weirdly chewy when baked.
What’s the best way to mash sweet potatoes?
I swear by my potato ricer for silky-smooth texture, but a hand mixer works too. Just avoid blenders—they can make the mixture gluey instead of fluffy.
Irresistible Sweet Potato Casserole with Marshmallows in 4 Steps
A classic sweet potato casserole topped with gooey marshmallows, perfect for holidays or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- Mix mashed sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla in a bowl.
- Pour mixture into a greased baking dish.
- Bake for 25 minutes.
- Remove from oven and top with marshmallows.
- Return to oven and bake for another 5-10 minutes until marshmallows are golden.
- Let cool slightly before serving.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg.
- Use fresh sweet potatoes for best results.
- Let the casserole rest before serving to set.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg
