Why You’ll Love This Recipe

Sweet Potato Casserole with Marshmallows is a classic holiday side dish that blends smooth, buttery mashed sweet potatoes with a touch of warm spice, topped with golden, gooey marshmallows. It’s sweet, nostalgic, and always a crowd-pleaser on Thanksgiving or any festive gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (peeled and cubed)
unsalted butter
brown sugar
granulated sugar
eggs
milk or cream
vanilla extract
ground cinnamon
ground nutmeg (optional)
salt
mini marshmallows

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Boil the cubed sweet potatoes in a large pot until fork-tender, about 15–20 minutes.

Drain and mash the sweet potatoes until smooth.

Add butter, brown sugar, granulated sugar, eggs, milk, vanilla, cinnamon, nutmeg (if using), and salt to the mashed sweet potatoes and mix well.

Spread the mixture evenly in the prepared baking dish.

Bake uncovered for 25–30 minutes until heated through.

Remove from the oven, sprinkle mini marshmallows evenly on top, and return to the oven.

Bake an additional 10–15 minutes, or until marshmallows are golden and slightly toasted.

Let cool for a few minutes before serving.

Servings and timing

This recipe yields approximately 8–10 servings.
Preparation time: 20 minutes
Cooking time: 35–45 minutes
Total time: 55–65 minutes

Variations

Add chopped pecans or walnuts under or alongside the marshmallows for crunch.

Use maple syrup or honey in place of some sugar for natural sweetness.

Top with a brown sugar crumble instead of marshmallows for a different texture.

Flavor with orange zest or bourbon for a unique twist.

Make it dairy-free by using plant-based butter and milk.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual portions.
Freeze without the marshmallow topping for up to 2 months; thaw and add topping before reheating.

FAQs

Can I make this ahead of time?

Yes, prepare and refrigerate the casserole (without marshmallows), then add and bake the topping before serving.

Can I use canned sweet potatoes?

Yes, just drain and mash them—adjust sweetness since canned versions may contain syrup.

What kind of milk should I use?

Whole milk, half-and-half, or cream all work well; non-dairy options are fine too.

Do I have to use eggs?

Eggs help bind and give richness, but you can omit or use an egg substitute.

How do I keep marshmallows from burning?

Keep a close eye on them during the last few minutes of baking and rotate the pan if needed.

Can I use large marshmallows?

Yes, just slice them in half or quarters for better coverage and melting.

Is this a dessert or a side dish?

Traditionally a side dish, but its sweet nature also makes it a fitting dessert.

Can I reduce the sugar?

Yes, especially if using sweetened canned yams or topping with marshmallows.

Can I double the recipe?

Yes, use a larger baking dish and adjust baking time accordingly.

Can I skip the marshmallows?

Absolutely, or replace them with a pecan streusel or nothing at all.

Conclusion

Sweet Potato Casserole with Marshmallows is a timeless side that brings warmth, sweetness, and comfort to the table. Whether you’re serving it for a holiday feast or a cozy Sunday dinner, its creamy base and toasted topping are sure to satisfy every generation at the table.