Sweet Potato Casserole with Marshmallows is a timeless holiday classic — a beloved combination of smooth, buttery mashed sweet potatoes topped with golden, gooey toasted marshmallows. It’s the perfect blend of sweet and savory, bringing comfort, nostalgia, and a touch of whimsy to any festive table. This dish has roots in Southern cuisine and has become an iconic part of Thanksgiving and Christmas feasts across the United States.
With its silky texture and irresistible topping, this casserole feels like a warm hug — indulgent, satisfying, and beautifully balanced. Whether you’re serving it for a special gathering or simply craving a cozy seasonal side, this recipe never fails to impress.
Why I Love This Recipe
I love this recipe because it is simple, heartwarming, and universally crowd-pleasing. The sweetness of the marshmallows complements the natural richness of the sweet potatoes, and every bite is pure comfort. It’s a dessert disguised as a side dish — and that alone makes it magical.
Why It’s a Must-Try Dish
- It’s a holiday tradition that brings memories to life.
- The recipe is easy to make, yet feels special and festive.
- You can customize the topping — crunchy pecans, marshmallows, or both!
- The dish is a perfect balance of textures: creamy, fluffy, and slightly crisp when baked.
Once you try it, it’s sure to become a cherished part of your holiday lineup.
Recipe Details
| Category | Details |
|---|---|
| Preparation Time | 15–20 minutes |
| Cooking Time | 30–40 minutes |
| Total Time | 50–60 minutes |
| Servings | 8 servings |
| Calories | Approx. 260–350 calories per serving |
| Course | Side Dish |
| Cuisine | American, Southern |
Ingredients
For the Sweet Potato Base:
- 3–4 large sweet potatoes (about 3 lbs), peeled and cubed
- ¼ cup brown sugar
- ¼ cup granulated sugar (optional for extra sweetness)
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup milk or heavy cream
- 1 large egg, beaten (for structure and richness)
For the Marshmallow Topping:
- 2–3 cups mini marshmallows (or large ones cut in half)
Step-by-Step Directions
Step 1 — Cook the Sweet Potatoes
- Place sweet potato cubes in a large pot and cover with water.
- Cook over medium-high heat until tender, about 15–20 minutes.
- Drain completely and return to the pot or a large mixing bowl.
Step 2 — Mash and Season
- Mash the sweet potatoes using a potato masher or electric mixer.
- Add:
- Butter
- Brown sugar
- Granulated sugar
- Vanilla
- Spices
- Salt
- Milk or cream
- Beaten egg
- Mix until smooth and creamy.
Step 3 — Assemble the Casserole
- Preheat oven to 350°F (175°C).
- Spread sweet potato mixture into a 9×13-inch baking dish.
- Cover evenly with mini marshmallows.
Step 4 — Bake
- Bake for 20–25 minutes, or until marshmallows are lightly golden and melted.
How to Serve
Serve warm as a side dish alongside:
- Roasted turkey or chicken
- Ham
- Stuffing
- Cranberry sauce
- Holiday vegetables
It also pairs beautifully with brunch spreads or cozy winter meals.
Recipe Tips
- Use fresh sweet potatoes—canned can work, but flavor is richer with fresh.
- If marshmallows brown too fast, cover loosely with foil.
- Let the casserole rest 5–10 minutes before serving for best texture.
- For a lighter version, reduce sugar or omit the granulated sugar altogether.
Recipe Variations
| Variation | How to Modify |
|---|---|
| Crunchy Pecan Topping | Replace marshmallows with a streusel made of pecans, butter, brown sugar, and flour. |
| Mixed Topping | Use half marshmallows, half pecan crumble. Best of both worlds! |
| Maple Sweet Potatoes | Substitute brown sugar with pure maple syrup for deeper flavor. |
| Gluten-Free | Recipe is naturally gluten-free — verify topping ingredients. |
| Vegan Version | Use vegan butter, plant milk, skip egg, and use vegan marshmallows. |
Freezing and Storage
- Refrigerator: Store covered for up to 4 days.
- Freezing (Before Baking): Assemble without marshmallows and freeze up to 2 months. Add marshmallows just before baking.
- Reheating: Warm at 300°F (150°C) until heated through and marshmallows puff again.
Special Equipment Needed
- Potato masher or electric mixer
- 9×13-inch baking dish
- Saucepan or pot
- Spatula for spreading
Conclusion
Sweet Potato Casserole with Marshmallows is a heartwarming, nostalgic comfort dish that brings joy, sweetness, and tradition to the table. It’s easy to prepare, universally loved, and truly captures the essence of holiday celebration — warmth, family, and unforgettable flavor.
Sweet Potato Casserole with Marshmallows
Description
Sweet Potato Casserole with Marshmallows is a timeless holiday classic — a beloved combination of smooth, buttery mashed sweet potatoes topped with golden, gooey toasted marshmallows. It’s the perfect blend of sweet and savory, bringing comfort, nostalgia, and a touch of whimsy to any festive table.
Ingredients
For the Sweet Potato Base:
For the Marshmallow Topping:
Instructions
-
Step 1 — Cook the Sweet Potatoes :Place sweet potato cubes in a large pot and cover with water. Cook over medium-high heat until tender, about 15–20 minutes. Drain completely and return to the pot or a large mixing bowl.
-
Step 2 — Mash and Season : Mash the sweet potatoes using a potato masher or electric mixer. Add: Butter Brown sugar Granulated sugar Vanilla Spices Salt Milk or cream Beaten egg Mix until smooth and creamy.
-
Step 3 — Assemble the Casserole : Preheat oven to 350°F (175°C). Spread sweet potato mixture into a 9x13-inch baking dish. Cover evenly with mini marshmallows.
-
Step 4 — Bake : Bake for 20–25 minutes, or until marshmallows are lightly golden and melted.
