Easy Sweet Potato Casserole With Marshmallows — A Cozy Holiday Classic

There’s something genuinely comforting about Sweet Potato Casserole With Marshmallows. It’s a dish that finds its way onto so many holiday tables and family dinners, and for good reason. The sweet, spiced mashed sweet potatoes are creamy and warm, and then you get that joyful, toasty sweetness from the marshmallows on top. No frills, just familiar flavors that sit right next to a plate of roasted turkey or a simple weeknight roast.

Ingredients for this Sweet Potato Casserole With Marshmallows

Below are the ingredients I use when I want a reliably delicious result. It’s flexible — you can dial the sweetness up or down, add nuts for crunch, or skip the eggs if you prefer a simpler texture. The list is friendly and straightforward.

• 3 cups mashed sweet potatoes (about 4 medium sweet potatoes)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 tablespoons milk or half-and-half
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups mini marshmallows
• 1/2 cup chopped pecans (optional)
• 1/4 cup brown sugar and 2 tablespoons cold cubed butter for streusel (optional)

Instructions

Here’s how I make it at home. I like to break things down into sensible steps so you can breathe between them. Put on some music, or a podcast, and let this be one of the relaxed dishes on your menu.

1. Preheat your oven to 350F (175C) and grease a 9×13-inch dish. If you’re short on time, use the stovetop method for the potatoes — peel, cube, and simmer until tender.
2. Prepare the sweet potatoes: bake whole sweet potatoes until soft, or boil peeled cubes. Scoop and mash. You want about 3 cups of mashed sweet potatoes—lumpy is fine, but smooth is traditional.
3. In a large bowl, mix the mashed sweet potatoes with melted butter, 1/2 cup brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until uniform. Give it a taste. If you want it sweeter, add a little more brown sugar. If it feels dry, add a splash more milk.
4. Spoon the mixture into the prepared dish and smooth the top. If you’re adding a pecan streusel, combine chopped pecans, 1/4 cup brown sugar, and cubed cold butter. Rub together until crumbly and scatter across the sweet potato surface.
5. Cover the casserole with mini marshmallows, or wait and add them near the end if you’re using a pecan streusel and want a layered look.
6. Bake for 20 to 25 minutes until the filling is hot and set. Turn on the broiler for the final touch and brown the marshmallows for 1 to 3 minutes. Keep the oven door open a crack or watch through the window — marshmallows go from perfectly golden to overly browned in a blink.
7. Let the casserole rest for five minutes before serving so it settles slightly. This makes scooping easier and keeps the textures nice.

Tip: If you’re transporting this to a gathering, assemble ahead and add marshmallows just before you reheat or broil so they’re fresh and fluffy when you arrive.

Cook and Prep Times

• Prep time: 20 minutes (not counting baking whole potatoes)
• Cooking time: 30 to 60 minutes (baking whole sweet potatoes takes longer; boiling cubes is faster)
• Total time: 50 minutes to 1 hour 20 minutes depending on potato method

Nutritional information

This is an estimate per serving when the dish is divided into eight portions. Exact values will vary depending on brands and portion sizes. It’s a sweet side, so keep that in mind if you’re tracking sugar or calories.

• Calories: approximately 380 kcal
• Fat: 16 g
• Carbohydrates: 54 g
• Protein: 4 g
• Fiber: 4 g
• Sugar: 30 g

Frequently asked questions

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

Yes. You can prepare the sweet potato filling and the topping the day before. Store the filling in the casserole dish covered in the fridge, and add marshmallows just before baking or broiling so they stay fresh and fluffy. If you add marshmallows earlier, they’ll get soggy in the fridge.

How do I prevent the marshmallows from burning under the broiler?

Watch closely. Broilers vary a lot. Put the rack a little farther from the heat source and broil for short bursts of 30 to 45 seconds, checking between bursts. Alternatively, use a kitchen torch for targeted browning if you have one.

Can I make this dish vegan or reduce sugar?

Yes. For a vegan version, swap butter for vegan butter, use a non-dairy milk, and replace eggs with a flax egg or omit them; the texture will be slightly different but still tasty. Use maple syrup or a lower amount of brown sugar to cut down on sugar. For marshmallows, use vegan marshmallows if you want the dish to remain plant-based.

Final thought: this Sweet Potato Casserole With Marshmallows is one of those dishes that carries memories. The toasted marshmallow top, the warm spice, the buttery sweetness—it’s like a cozy blanket on a plate. Make it your own: add nuts for crunch, a splash more vanilla for fragrance, or a little orange zest for brightness. Whatever you choose, it’ll likely become one of those dishes guests look forward to seeing on the table.

Enjoy, and don’t be afraid to tweak it until it feels like yours.

Sweet Potato Casserole With Marshmallows

A comforting Sweet Potato Casserole With Marshmallows made from mashed sweet potatoes, warm spices, a buttery brown sugar topping, and gooey toasted marshmallows. This crowd-pleasing side is simple to assemble and perfect for holiday dinners or cozy family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings 8

Calories 380 kcal

Ingredients

  

• 3 cups mashed sweet potatoes (about 4 medium sweet potatoes)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 tablespoons milk (or half-and-half)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups mini marshmallows
• 1/2 cup chopped pecans (optional)
• 1/4 cup brown sugar for topping (if making pecan streusel)
• 2 tablespoons unsalted butter, cold and cubed (for streusel)

Instructions

 

• Preheat your oven to 350F (175C). Lightly grease a 9x13-inch baking dish or a similarly sized casserole dish.
• Prepare the sweet potatoes: wash and pierce 4 medium sweet potatoes and bake them whole until tender, about 45 to 60 minutes. Alternatively, peel, cube, and boil until fork-tender, then drain. Scoop out the flesh and mash until smooth. Measure about 3 cups of mashed sweet potatoes.
• In a large bowl, combine the mashed sweet potatoes, melted butter, 1/2 cup brown sugar, milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well blended and creamy. Taste and adjust sweetness or spices if needed.
• Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
• If using a pecan streusel topping: In a small bowl, stir together chopped pecans, 1/4 cup brown sugar, and cubed cold butter. Use your fingers or a fork to rub the butter into the pecans and sugar until the mixture crumbles into small pieces. Sprinkle this streusel evenly over the sweet potato layer.
• If skipping the streusel, simply sprinkle mini marshmallows evenly over the surface of the casserole.
• Bake the casserole for 20 to 25 minutes, or until the filling is set and warmed through. Remove the dish from the oven and increase the oven temperature to broil on high.
• Top with 2 cups of mini marshmallows if you haven't added them already. Place the casserole under the broiler for 1 to 3 minutes, watching closely, until the marshmallows are puffed and golden brown. Rotate the dish if your broiler browns unevenly.
• Carefully remove from the oven and let the casserole rest for 5 minutes before serving. This helps the filling settle and makes it easier to serve.
• Serve warm as a sweet side dish alongside roasted meats, green beans, or your favorite holiday mains.