There’s something about sweet potato casserole with marshmallows that feels like a warm hug from the past. It’s one of those dishes that doesn’t just show up at Thanksgiving—it belongs there. With every soft bite of spiced sweet potatoes and golden, gooey marshmallows, it whispers memories of family gatherings, full tables, and laughter echoing from the kitchen. This casserole isn’t just a side dish—it’s a symbol of the season. Whether you’re making it for the first time or revisiting a family favorite, this version brings together tradition and flavor in the most comforting way possible.
A Cozy Tradition with Sweet Potato Casserole
The comfort of baked sweet potatoes and marshmallows
Some recipes stay with us because they just feel right. Sweet potato casserole with marshmallows is one of them. It’s more than a dish—it’s a ritual. The first time I made it, I was trying to bring some holiday cheer to a tiny apartment with little more than a toaster oven and a hand mixer. But even then, the result was magic. The natural sweetness of the potatoes, the warm hint of cinnamon, and that irresistible marshmallow top turned a simple side into the heart of the meal.
What makes this casserole so special? It’s the contrast. The soft, rich base melts on your tongue, while the marshmallows add a toasty finish that tastes like the best part of a campfire. That gooey golden layer? It gets everyone reaching for seconds. And even if you’ve had fancier sides, this one wins on pure, nostalgic joy.
From scratch: why homemade beats canned every time
Yes, you could open a can of sweet potatoes and call it a day—but roasting them yourself is a game changer. When you bake sweet potatoes in the oven, their natural sugars concentrate and caramelize. That depth of flavor just doesn’t come from anything pre-packed. Peeling and mashing them might take a bit more time, but it’s absolutely worth it.
The texture is silkier, the flavor is richer, and you get to control every step—from how much spice to add, to how golden you want the marshmallow topping. Plus, there’s something satisfying about starting with real ingredients. It’s the difference between a shortcut and a moment worth savoring.
Sweet Potato Casserole with Marshmallows
Ingredients
- For the sweet potato filling
- 4 large sweet potatoes peeled and chopped into large chunks around 9 cups worth
- ½ cup unsalted butter melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- For the pecan topping
- 4 tablespoons unsalted butter melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
- For the marshmallow layer
- 10 oz mini marshmallows
Instructions
- Peel and cut the sweet potatoes into large chunks and place them into a large sauce pan. Cover them with with water and bring it to a boil.
- Boil they sweet potatoes until they are fork tender and easily pierced with a fork. They should fall apart easily.
- Drain the sweet potatoes and add them back to the sauce pan. Mash them with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined.
- In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all purpose flour, salt, and pecan pieces until combined.
- Grease a 9 by 13 baking dish with cooking spray.
- Add the sweet potato filling and spread out evenly.
- Spread the pecan topping evenly over the top of the sweet potatoes.
- Add the mini marshmallows over the top in an even layer.
- Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to get the perfect golden brown without burning.
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for 4-5 days. Nutrition
Calories: 418kcal | Carbohydrates: 61g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 263mg | Potassium: 340mg | Fiber: 3g | Sugar: 41g | Vitamin A: 11047IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Ingredients That Make It Irresistible
Sweet potatoes, spices, and the magic of marshmallows
The foundation of a great sweet potato casserole with marshmallows is—unsurprisingly—really good sweet potatoes. Look for firm, orange-fleshed varieties like Garnet or Jewel. They’re naturally sweet and bake up soft and creamy. When roasted, they create the perfect canvas for all those cozy fall flavors.
Spices matter, too. Pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves) brings that nostalgic warmth. A splash of vanilla extract adds depth and balance. Then comes the brown sugar, which adds both sweetness and moisture, helping the casserole taste rich without being heavy.
And we can’t forget the marshmallows. Mini marshmallows are ideal—they melt quickly and evenly across the top. When baked, they puff into a golden cloud that adds just the right amount of sweetness and a gentle chew with every forkful.
Why butter, eggs, and a touch of milk matter
It’s easy to overlook the supporting ingredients, but they make all the difference in the final texture. Melted salted butter adds a layer of richness and flavor that blends beautifully with the sweet potatoes and sugar. It’s the base that brings everything together.
Eggs play a quiet but essential role. They give the casserole structure, helping it set into a soft yet sliceable consistency once baked. Without them, you’d end up with something closer to a mash than a proper casserole. Then there’s milk—just enough to loosen the mixture and make it smooth and creamy without being runny.
Every ingredient here serves a purpose. Together, they create a balance of flavor and texture that makes this casserole not just good—but completely irresistible.
How to Make Sweet Potato Casserole with Marshmallows (Step-by-Step)
Prep and mash the sweet potatoes the right way
Start with fresh, medium-sized sweet potatoes—scrubbed clean, then roasted whole at 400°F until fork-tender (usually about 45–60 minutes depending on size). Roasting, rather than boiling, deepens the flavor and prevents excess water from sneaking in. Once cool enough to handle, peel off the skins and place the soft flesh into a large mixing bowl.
Mash until smooth with a potato masher or hand mixer, depending on your preferred texture. Some people like a few rustic chunks, while others go for silky smooth. Either way, this is your base. Now it’s time to bring in the rich, flavorful additions that make this dish so unforgettable.
Building the base and marshmallow topping
To your mashed sweet potatoes, stir in the melted butter, brown sugar, pumpkin pie spice, vanilla extract, eggs, and a splash of milk. Mix just until everything is fully incorporated—don’t overdo it. Overmixing can make the final casserole dense instead of fluffy.
Pour the mixture into a greased 9×13-inch baking dish and smooth it out evenly. At this point, the casserole is almost ready—but the best part is still to come.
Scatter mini marshmallows generously across the top. You want full coverage, edge to edge, but not so piled up that they melt into each other and turn overly sticky. Just a single layer is perfect. Bake at 350°F for about 25–30 minutes, until the edges are slightly puffed and the marshmallows are golden brown.
Tip: If the marshmallows start browning too fast, tent the dish loosely with foil during the last 10 minutes of baking. You want them toasted, not torched.
Once out of the oven, let the casserole rest for 5–10 minutes before serving. The result? A perfectly sweet, creamy, and toasty dish that steals the spotlight every single time.
Serving, Storing, and Customizing Your Casserole
Make it ahead, reheat it right
One of the best things about sweet potato casserole with marshmallows is how well it fits into a busy holiday schedule. You can make the entire dish—minus the marshmallow topping—a day or two in advance. Just prepare the sweet potato mixture, spread it into your baking dish, cover tightly, and refrigerate.
When you’re ready to serve, take it out of the fridge and let it come to room temperature for about 30 minutes. Then top it with marshmallows and bake as usual. This approach saves oven time on hectic days and still delivers that fresh-baked flavor everyone loves.
Leftovers? No problem. Store any cooled leftovers in an airtight container in the fridge for up to 4–5 days. Reheat single servings in the microwave or warm larger portions in a low oven (300°F works well). Just remember: the marshmallows will melt and soften again, but the flavor remains delicious.
Add-ins and variations: pecans, crumble, or bourbon?
While the classic version is unbeatable, there’s always room to make it your own. Want a little crunch? Add a pecan streusel topping—a mix of chopped pecans, brown sugar, flour, and butter. Sprinkle it under the marshmallows for a layered effect, or skip the marshmallows altogether if you prefer the nutty crispness.
For a more grown-up twist, stir a splash of bourbon or orange zest into the sweet potato base. It adds a subtle complexity that plays beautifully with the sweetness.
You could even blend in mini chocolate chips for a dessert-like version or top it with coconut flakes for a Southern-style spin. No matter how you dress it up, sweet potato casserole with marshmallows remains the heart of the holiday table—cozy, comforting, and always welcome.
FAQs About Sweet Potato Casserole with Marshmallows
Can I make sweet potato casserole with marshmallows ahead of time?
Yes! You can prepare the sweet potato mixture up to two days in advance. Just refrigerate it in the baking dish (without the marshmallows), then add the marshmallows right before baking to keep them fresh and fluffy.
What’s the difference between yam casserole and sweet potato casserole?
Despite being used interchangeably, yams and sweet potatoes are different. Yams have starchy, dry flesh, while sweet potatoes are soft and sweet when cooked. Most recipes labeled “yam casserole” in the U.S. actually use sweet potatoes.
How do I keep marshmallows from burning on sweet potato casserole?
To prevent burning, bake the casserole uncovered until the last 10 minutes, then loosely cover it with foil if the marshmallows are browning too quickly. A single, even layer also helps avoid scorching.
Should I use canned or fresh sweet potatoes for casserole?
Fresh roasted sweet potatoes give the dish better flavor, texture, and color. Canned can be used in a pinch, but it often contains added syrup and lacks the depth of freshly baked sweet potatoes.
Conclusion
Sweet potato casserole with marshmallows isn’t just a side it’s a warm, sweet celebration of comfort and tradition. Whether you stick to the classic version or add your own spin, this dish delivers every time with its creamy base and golden marshmallow crown. Make it once, and it’ll earn a permanent spot at your holiday table. And honestly? Don’t be surprised if someone asks for it again long before Thanksgiving rolls around.
