Perfect Sweet Potato Casserole With Marshmallows

The first time I ever had a true Sweet Potato Casserole With Marshmallows was at my husband’s family Thanksgiving. I grew up with sweet potatoes that were savory, maybe with a little butter and salt, but never anything like this. When my mother-in-law brought out this beautiful baking dish, filled with a vibrant orange puree and topped with a pillowy, toasted layer of golden-brown marshmallows, I was intrigued.

One bite, and I understood. It was part side dish, part dessert, and all parts delicious. It was pure comfort. Of course, my mind immediately started whirring with ideas. The version she made was wonderful, but just a little too sweet for my taste, and the texture was a bit grainy. I knew I could take this beloved classic and make it something truly special.

My mission was to create a casserole with a filling so smooth and creamy it felt like a rich custard. I tinkered with the spices, finding the perfect balance of cinnamon and nutmeg to complement the sweet potato without overpowering it. The real secret, I discovered, was in using a touch more butter and opting for rich whole milk or even heavy cream. It transforms the base from simple mashed potatoes into something utterly luxurious. This is the recipe that has become a non-negotiable staple at our holiday table, and I’m so excited to share it with y’all.

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Why This Sweet Potato Casserole With Marshmallows Recipe Works

There’s a reason sweet potato casserole has graced holiday tables for generations. Its roots go back to the early 20th century, when marshmallow companies cleverly marketed their product as a versatile ingredient for more than just candy. The combination of earthy sweet potatoes and sugary, gooey marshmallows was an instant hit, creating a tradition that feels purely American.

This dish is a symbol of celebration and abundance, bridging the gap between a savory side and a decadent dessert. It’s that one dish on the buffet that everyone, from the pickiest kid to the most traditional grandparent, can agree on. The vibrant color adds a beautiful pop to the holiday spread, and the comforting flavors just feel like home.

My version of the Sweet Potato Casserole With Marshmallows works so well because it focuses on perfecting the foundation. Many recipes can be overly sweet or have a lumpy texture. My twist is all about creating a velvety, custard-like base. By using a generous amount of melted butter and rich whole milk or cream, the sweet potato mixture becomes incredibly smooth and decadent. The balance of brown and granulated sugar provides a complex sweetness that isn’t one-note, while the precise blend of cinnamon and nutmeg adds a warmth that makes the whole dish sing. It’s this attention to the creamy base that makes the toasted marshmallow topping feel like the perfect finishing touch, not just a sugary afterthought.

This recipe is designed to be straightforward without sacrificing flavor. It’s a reliable, crowd-pleasing dish that delivers on the nostalgic comfort you crave, but with an elevated texture and taste that will have everyone asking for your secret. It’s the perfect blend of tradition and a little touch of modern kitchen magic.

Ingredients for Sweet Potato Casserole With Marshmallows

The beauty of this recipe lies in its simple, wholesome ingredients. While the list might look familiar, the key is in the quality and the ratios, which come together to create that perfectly balanced, creamy casserole. Here’s exactly what you’ll need.

• For the casserole:
• 4 large sweet potatoes (about 3 pounds), peeled and cut into chunks
• ½ cup unsalted butter, melted
• ½ cup brown sugar (light or dark, depending on your preference)
• ¼ cup granulated sugar
• ½ cup whole milk (or heavy cream for extra richness)
• 2 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• For the topping:
• 2 cups mini marshmallows

My special touch for this recipe is emphasizing the use of heavy cream instead of whole milk. While milk works beautifully, heavy cream is what truly elevates the texture of this casserole from simply mashed to a silky, luxurious custard. It’s that little secret that makes the filling incredibly rich and satisfying, giving it a truly dessert-like quality that stands up to the sweet marshmallow topping.

When you’re at the store, look for sweet potatoes with deep orange flesh, like Garnet or Jewel varieties. They tend to be moister and sweeter, which is perfect for this dish. Using good quality, pure vanilla extract instead of imitation vanilla also makes a noticeable difference in the final flavor. And don’t skimp on the butter. Real, unsalted butter adds a richness that margarine just can’t replicate. Each of these simple choices contributes to a truly spectacular Sweet Potato Casserole With Marshmallows.

Step-by-Step Instructions For Making Sweet Potato Casserole With Marshmallows

Making this casserole is a joy from start to finish. I’ve broken down the process into simple, easy-to-follow steps to ensure you get a perfect, crowd-pleasing dish every single time. Grab your apron, and let’s get cooking!

Step 1: Preheat the oven.

First things first, get your oven heating up to 375°F. This is the ideal temperature to cook the casserole through and get that beautiful golden-brown toast on the marshmallows without burning them. While it’s preheating, prepare your baking dish. I recommend a 9×13-inch dish, which gives you the perfect depth for a creamy filling and a generous marshmallow topping. Lightly buttering the dish or giving it a quick spray with non-stick cooking spray will make serving and cleanup a breeze later.

Step 2: Boil the sweet potatoes.

Place your peeled and cubed sweet potatoes in a large pot. Cover them completely with cold water and add a little pinch of salt. Starting with cold water helps the potatoes cook more evenly. Bring the pot to a boil over high heat, then reduce the heat slightly to maintain a steady boil. Cook for about 15 to 20 minutes. The goal is to get them super tender. You should be able to easily pierce them with a fork with absolutely no resistance. Once they’re ready, drain them very well. Excess water is the enemy of a creamy casserole, so let them sit in the colander for a minute to steam dry.

Step 3: Mash and mix.

Transfer the hot, drained sweet potatoes to a large mixing bowl. Now for the fun part. Mash them until they are completely smooth. For the absolute best, silkiest texture, I love using a hand mixer on low speed. It whips them up beautifully and removes any potential lumps. Once smooth, pour in the melted butter and mix it in. Then, add the brown sugar, granulated sugar, milk or heavy cream, lightly beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix everything together until it’s uniform in color and gloriously creamy. Make sure all those warm spices are evenly distributed.

Step 4: Assemble the casserole.

Pour this beautiful, fragrant sweet potato mixture into your prepared baking dish. Use a spatula to spread it into an even layer, making a nice, smooth canvas for our marshmallow topping. This ensures that every scoop gets the perfect ratio of filling to topping.

Step 5: Add the marshmallows.

Now, it’s time for the grand finale. Scatter the mini marshmallows evenly over the entire surface of the sweet potato mixture. Don’t be shy here. A full, generous layer is what gives this Sweet Potato Casserole With Marshmallows its signature look and gooey, delicious appeal. Two cups should give you perfect coverage.

Step 6: Bake to perfection.

Place the dish in your preheated oven and bake, uncovered, for 25 to 30 minutes. You’re looking for the casserole to be heated through and for the marshmallows to be puffed up and toasted to a beautiful golden brown. Keep a very close eye on it during the last 5 minutes of baking. Marshmallows can go from perfectly toasted to burnt in the blink of an eye!

Step 7: Cool slightly and serve.

Once it’s perfectly golden, carefully remove the casserole from the oven. Let it rest on a wire rack for about 10 minutes before serving. This brief resting period is crucial. It allows the casserole to set up just enough so it’s not runny, while keeping that marshmallow topping soft, warm, and perfectly stretchy. Now, it’s ready for the table!

How To Serve Sweet Potato Casserole With Marshmallows

Serving this casserole is one of the best parts of any holiday meal. It brings such a vibrant, festive look to the table. The sight of that perfectly toasted marshmallow cap gets everyone excited. I like to bring it to the table right in its beautiful baking dish and serve it family-style with a large spoon. It’s a dish that’s meant to be shared and enjoyed together.

The most traditional way to serve it, of course, is as a side dish during a big holiday feast. It’s the perfect sweet counterpoint to all the savory flavors on the plate. A scoop of this casserole next to some juicy roast turkey, savory stuffing, and tangy cranberry sauce is pure perfection. It complements the saltiness of a holiday ham beautifully, too. It’s that one dish that happily sits between the main course and dessert, satisfying both cravings at once.

But don’t feel like you have to save this dish just for Thanksgiving or Christmas. It’s a wonderful addition to many other meals. Here are a few of my favorite ways to serve it:

• With Sunday Roast Chicken: A simple roast chicken dinner feels extra special with a side of this sweet and savory casserole.
• Alongside Pork Chops: The sweetness of the potatoes is a classic pairing for savory pork. It’s a fantastic way to elevate a weeknight meal.
• As a Brunch Star: Believe it or not, a small scoop can be a delicious and surprising addition to a brunch spread, especially alongside salty bacon or sausage.
• Potluck Hero: This dish travels well and is always one of the first to disappear at any potluck or family gathering. Just be prepared to share the recipe!

No matter how you serve it, this Sweet Potato Casserole With Marshmallows is sure to be a hit. It’s a warm, comforting, and utterly delicious dish that brings a little bit of sweetness and a whole lot of joy to any meal.

How To Store & Reuse Sweet Potato Casserole With Marshmallows Leftovers

If you’re lucky enough to have leftovers of this wonderful casserole, you’re in for a treat. It stores and reheats beautifully, meaning you can enjoy it for a few more days. Proper storage is key to keeping it tasting fresh and delicious.

First, let the casserole cool down completely to room temperature. Covering it while it’s still warm can create condensation, which can make the topping a little soggy. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.

When you’re ready to enjoy it again, you have a couple of options for reheating. For the best results, I recommend reheating it in the oven. Preheat your oven to 350°F, cover the dish with foil to prevent the marshmallows from burning, and bake for about 15 to 20 minutes, or until it’s heated through. If you want to refresh that toasted marshmallow topping, you can remove the foil for the last few minutes of heating.

If you’re in a hurry, the microwave works too. Just scoop a portion onto a microwave-safe plate and heat it in 30-second intervals until it’s warm. The marshmallows might get a little softer this way, but it will still be delicious. Here are a few more ideas for your leftovers:

• Freeze for Later: You can freeze the casserole for up to 3 months. For best results, freeze it without the marshmallow topping. Just prepare the sweet potato base, let it cool, and freeze it in a freezer-safe dish. When you’re ready to bake, let it thaw in the refrigerator overnight, then top with fresh marshmallows and bake as directed.
• Breakfast Treat: Who says you can’t have casserole for breakfast? A small, warm scoop alongside some scrambled eggs and bacon is a surprisingly delightful way to start the day.
• Sweet Potato Pancakes: Mix a scoop of the leftover casserole filling into your favorite pancake batter for a fall-flavored twist on a breakfast classic.

Properly stored, your leftover Sweet Potato Casserole With Marshmallows can bring you just as much joy as it did on the first day. It’s the holiday gift that keeps on giving!

Substitutions & Variations For Sweet Potato Casserole With Marshmallows

One of the things I love about classic recipes is how easily they can be adapted to suit your tastes or what you have on hand. This Sweet Potato Casserole With Marshmallows is incredibly versatile. While I adore the recipe as written, feel free to play around and make it your own. It’s a forgiving dish that welcomes a little creativity.

Whether you need to accommodate a dietary restriction or just want to try a different flavor profile, there are plenty of simple swaps you can make. The foundation of creamy sweet potatoes is a wonderful canvas for all sorts of delicious variations. Just remember that changing ingredients can sometimes affect the texture or baking time, so keep an eye on it as it cooks.

Here are some of my favorite substitutions and fun variations to try:

• Swap the Topping: If marshmallows aren’t your thing, a crunchy pecan streusel is a fantastic alternative. Simply mix together flour, brown sugar, melted butter, and chopped pecans and sprinkle it over the top before baking.
• Spice It Up: Feel free to adjust the spices. A pinch of ground ginger can add a lovely warmth, or a dash of allspice can give it a more complex, festive flavor. Some people even like a tiny pinch of cayenne pepper to add a surprising, subtle heat that cuts through the sweetness.
• Go Dairy-Free: You can easily make this recipe dairy-free. Substitute the unsalted butter with a high-quality plant-based butter and use a creamy, unsweetened almond or oat milk in place of the whole milk or cream.
• Add a Citrus Twist: For a brighter flavor, try adding a teaspoon of orange zest to the sweet potato mixture. The citrus notes pair beautifully with the sweet potato and warm spices, adding a fresh, unexpected dimension.
• Use Canned Sweet Potatoes: If you’re short on time, you can use canned sweet potato puree. Make sure to buy the puree, not the pre-sweetened yams in syrup. You’ll need about 4 cups of puree to equal 3 pounds of fresh sweet potatoes. The texture might be slightly different, but it will still be delicious.

Don’t be afraid to experiment. Cooking should be fun, and tweaking a recipe to make it perfect for your family is part of the joy. Whether you stick to the classic or try a new twist, this casserole is sure to be a family favorite.

5 FAQs About Sweet Potato Casserole With Marshmallows

Here are some straightforward answers to the most common questions I receive about this Sweet Potato Casserole With Marshmallows recipe.

Can I make this Sweet Potato Casserole With Marshmallows ahead of time?

Absolutely, and during the busy holiday season, it’s a lifesaver. This is one of the best side dishes to prep in advance, which frees up your time and oven space on the big day. You can prepare the entire casserole right up to the final baking step. Go ahead and roast the potatoes, make the filling, prepare the streusel, and assemble everything in your baking dish.

Once you have the sweet potato filling and the streusel topping layered in your dish, simply cover it tightly with plastic wrap or foil and place it in the refrigerator. It can be made up to two days in advance. When you’re ready to bake, take it out of the fridge about 30-45 minutes beforehand to let it come to room temperature. This ensures it bakes evenly. You may need to add about 10-15 minutes to the initial baking time. Then, proceed with adding the marshmallows and toasting them right before you plan to serve it for that perfectly fresh, gooey topping.

Why are my sweet potatoes watery in my casserole?

Watery sweet potato casserole is a common and frustrating problem, but it’s usually caused by one thing: boiling the sweet potatoes. When you boil sweet potatoes, they absorb a significant amount of water, which then gets released into your filling during baking, resulting in a soupy or runny consistency. This is precisely why my recipe insists on roasting them. Roasting not only avoids adding extra water but it also concentrates the natural sugars and deepens the flavor of the potatoes, giving you a richer, more flavorful base for your casserole.

Another potential culprit could be overmixing. If you whip the sweet potato filling too much, especially with a powerful electric mixer on high speed, you can break down the starches in the potatoes, which can also lead to a looser consistency. When you mix the filling ingredients, just blend them on a low speed or by hand with a masher until they are smooth and combined. This will help maintain the perfect creamy, yet firm, texture.

What’s the difference between sweet potatoes and yams for this casserole?

This is a fantastic question because it’s a point of major confusion for many shoppers in the United States. The truth is, what most of us buy and label as “yams” in American grocery stores are actually a specific type of orange-fleshed, soft sweet potato. True yams are a completely different vegetable. They are native to Africa and Asia, have a rough, bark-like skin, and starchy, white flesh that is not very sweet.

For this Sweet Potato Casserole With Marshmallows recipe, you absolutely want to use the orange-fleshed sweet potatoes, whether the sign at the store calls them sweet potatoes or yams. Look for varieties like Garnet, Jewel, or Beauregard. These have the moist, sweet flesh and vibrant color that are perfect for this classic dish. So, don’t worry too much about the name on the sign, just look for that familiar orange flesh and you’ll be on the right track.

How do I keep the marshmallows from burning on my Sweet Potato Casserole?

This is the most critical part of the recipe and requires your full attention. The line between perfectly toasted and sadly burnt marshmallows is very thin. The number one rule is to add the marshmallows only during the last few minutes of baking. The casserole needs to be fully heated through and the streusel lightly browned before the marshmallows even see the inside of the oven. This way, they only need a short amount of time to puff up and toast.

When you return the casserole to the oven for that final step, do not walk away. Stand by the oven and watch them closely. It typically takes 5 to 8 minutes, but every oven is different. You’re looking for them to get puffy and a beautiful golden-brown color. If your oven has a hot spot, you may even need to rotate the pan halfway through. If you’re feeling brave and want a deeper toast, you can switch the oven to the broiler for the last 30-60 seconds, but you must watch it continuously as it will burn in the blink of an eye.

Is it better to use fresh or canned sweet potatoes for this recipe?

While you technically can use canned sweet potatoes in a pinch, I strongly, strongly recommend using fresh sweet potatoes for this recipe. The difference in both flavor and texture is significant. As I mentioned before, roasting fresh sweet potatoes caramelizes their sugars and creates a deep, complex sweetness that you simply cannot get from a can. Canned sweet potatoes are packed in syrup, which can make them overly sweet and sometimes gives them a slightly metallic taste. They also hold a lot more water, which can lead to a runnier casserole.

If you absolutely must use canned sweet potatoes, be sure to buy the ones packed in juice or water, not heavy syrup. You will need about two large (29-ounce) cans to get enough potato. Drain them very, very well, and pat them dry before mashing. You will also likely want to reduce the amount of brown sugar in the filling, as the canned potatoes are already quite sweet. While it can work, taking the extra time to roast fresh potatoes is the single best thing you can do to ensure your casserole is as delicious as possible.

Try These Recipes Next

If you loved the cozy, comforting flavors of this casserole, you’re going to want to try some of my other favorite holiday recipes.

• Sweet Potato Casserole with Pecan Streusel: For those who prefer a crunchy topping without the marshmallows, this is the perfect alternative.
• Over 25 Thanksgiving Casserole Recipes: Get all the inspiration you need for your holiday table with this roundup of my most loved casserole dishes.
• Easy Sweet Potato Pie Recipe: Take your love for sweet potatoes to the dessert table with this classic, silky smooth pie that’s a Southern staple.

I hope these recipes bring as much joy to your kitchen as they do to mine.