Sweet Potato Casserole with Toasted Marshmallow Topping
Sweet potato casserole with marshmallows is a baked side dish of mashed sweet potatoes topped with toasted marshmallows, and it turns a plain root vegetable into the dish people fight over at the holiday table.
You just need sweet potatoes, butter, brown sugar and marshmallows, about 55 minutes total, and it's built for Thanksgiving or Christmas dinner. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 35 min | 55 min | 8 servings | Medium |
Why You'll Love This Recipe
- Two ingredients short: you likely have butter, brown sugar and cinnamon in the pantry already.
- Make-ahead friendly: mash the sweet potatoes a day ahead and bake right before dinner.
- Kid magnet: the toasted marshmallow top gets kids asking for seconds.
- One dish, big payoff: a single casserole dish feeds a full table.
- Texture contrast: soft, orange filling under a sticky, browned marshmallow layer.
Sweet Potato Casserole with Marshmallows Ingredients
- Sweet potatoes are the base, soft and orange once boiled and mashed; look for firm, unblemished ones at the store.
- Butter adds richness to the mash; swap in a neutral oil if you want a dairy-light version.
- Brown sugar sweetens and deepens the flavor with a hint of molasses; light or dark both work.
- Eggs bind the filling so it holds its shape when sliced; they also help it puff slightly in the oven.
- Milk loosens the mash to a spoonable texture; whole milk gives the creamiest result.
- Vanilla extract rounds out the sweetness with warmth.
- Cinnamon and nutmeg bring the warm spice notes that make this taste like fall.
- Marshmallows are the topping, melting and browning under the broiler for a sticky, golden crust.
If you'd rather skip the marshmallows entirely, the Sweet Potato Casserole with Maple Pecan swaps in a crunchy pecan streusel instead. Find exact amounts in the recipe card below.
Ways to Change It Up
- Pecan crunch: scatter chopped pecans over the marshmallows before the final broil for extra texture.
- Dairy-free version: use coconut oil instead of butter and a non-dairy milk; it still bakes up soft.
- Spice it up: add a pinch of ground ginger or cayenne for a warmer, slightly spicy filling.
- Paleo route: the Paleo Sweet Potato Casserole uses a nut-based topping if marshmallows aren't your thing.
- Savory twist: try the Sweet Potato Skillet with Southwest Ground Beef and Peppers when you want sweet potatoes as a main, not a side.
How to Make Sweet Potato Casserole with Marshmallows
- Boil the sweet potatoes in salted water until a fork slides in easily, about 15-20 minutes, then drain well.
- Mash with butter and brown sugar until smooth, then whisk in eggs, milk, vanilla, cinnamon and nutmeg.
- Spread the mixture into a greased baking dish, smoothing the top with a spatula.
- Bake at 350°F for 25 minutes, until the edges start to bubble and the center is set.
- Top with marshmallows in an even layer, then return to the oven for 8-10 minutes, until they puff and start to brown.
- Broil briefly for 1-2 minutes if you want deeper color, watching closely so they don't burn.
Hella Recipe Team Tips
- Mash while hot: cold sweet potatoes get gluey, so mash them right after draining for the smoothest texture.
- Watch the broiler: marshmallows go from golden to black in seconds, so stand at the oven the whole time.
- Don't skip the eggs: they're what keeps the filling from turning watery once it's baked and cooled.
- Taste before baking: adjust sugar and spice in the raw mash since the marshmallow topping is already sweet.
- Use a wide, shallow dish: more surface area means more toasted marshmallow in every scoop.
What to Serve With It
This casserole pairs naturally with other holiday sides: try the Maple Roasted Sweet Potatoes for a second sweet potato option with a different texture, or the Black Bean Casserole for something hearty on the savory side. For dessert, the Pumpkin Pie with a Silky Custard Center keeps the fall flavors going.
Storage and Reheating
Refrigerate leftovers covered for up to 4 days. Freeze the unbaked filling (without marshmallows) for up to 2 months, then thaw overnight in the fridge before adding the topping and baking. To reheat, warm covered in a 325°F oven for 15-20 minutes, adding fresh marshmallows for the last 5 minutes if you want that toasted top again.
Sweet Potato Casserole with Marshmallows FAQ
Can I make this casserole ahead of time?
Yes, mash and assemble the filling up to a day ahead, then store covered in the fridge. Add the marshmallows and bake just before serving.
Why did my marshmallows melt flat instead of browning?
The oven was likely too cool or the marshmallows went on too early. Add them in the final 8-10 minutes of baking, then finish with a short broil if needed.
Can I use canned sweet potatoes instead of fresh?
Yes, drained canned sweet potatoes work in a pinch; mash them the same way and reduce the added sugar slightly since canned ones are often packed in syrup.
Sweet Potato Casserole with Toasted Marshmallow Topping
Ingredients
Method
- Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook until a fork slides in easily, about 15-20 minutes, then drain well.
- Mash with butter and sugar: While the sweet potatoes are still hot, mash them with the butter and brown sugar until smooth. Working while hot prevents the mash from turning gluey.
- Mix in the wet ingredients: Whisk in the eggs, milk and vanilla extract until fully combined. Stir in the cinnamon, nutmeg and salt.
- Preheat the oven: Preheat your oven to 350°F. Grease a 9x13 inch baking dish with butter or oil.
- Spread the filling: Transfer the sweet potato mixture into the prepared dish and smooth the top evenly with a spatula.
- Bake the base: Bake for 25 minutes, until the edges start to bubble gently and the center feels set when lightly pressed.
- Add the marshmallows: Remove the dish from the oven and scatter the marshmallows evenly over the top in a single layer.
- Bake until golden: Return the dish to the oven and bake for 8-10 minutes, until the marshmallows puff up and start to brown at the edges.
- Broil for color: If you want deeper browning, broil for 1-2 minutes, watching constantly since marshmallows darken fast.
- Rest before serving: Let the casserole sit for 5 minutes so the filling sets slightly before scooping and serving warm.
More Recipes You'll Love
- Sweet Potato Casserole with Maple Pecan: a crunchy, nutty take on the classic for anyone who prefers texture over marshmallow fluff.
- Maple Roasted Sweet Potatoes: a simpler, roasted side for the same holiday table.
- Paleo Sweet Potato Casserole: a marshmallow-free version for stricter diets.
- Black Bean Casserole: a savory side to balance the sweetness of this dish.
