Sweet Potato Casserole with Marshmallows: Cozy, Classic, and Irresistible
Sweet potato casserole with marshmallows is the ultimate holiday side dish that brings comfort, sweetness, and nostalgia to the table. With its creamy base and golden, gooey topping, it’s a recipe that generations have loved and one bite will remind you why. Whether you’re hosting Thanksgiving or just craving something cozy, this dish turns simple ingredients into something unforgettable.
Why You’ll Love This Recipe
If there’s one side dish that captures the heart of the holidays, it’s sweet potato casserole with marshmallows. This creamy, buttery, just-sweet-enough casserole is crowned with golden-toasted marshmallows for a finish that’s nostalgic, indulgent, and completely satisfying. Whether you’re making it for Thanksgiving, Christmas, or just a chilly Sunday dinner, this casserole has the power to bring people together.
What sets this version apart? It’s simple, rich, and totally reliable. No fancy ingredients just pantry staples and classic Southern comfort. Plus, it reheats beautifully, making it ideal for prep-ahead holiday meals.
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Sweet Potato Casserole with Marshmallows
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy sweet potato casserole topped with golden, gooey marshmallows. A cozy, nostalgic side dish perfect for the holidays or anytime comfort is needed.
Ingredients
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ⅓ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 (10-ounce) bag mini marshmallows
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9 by 13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot and cover them with water. Bring to a boil and cook for 15–20 minutes or until fork-tender.
3. Drain the potatoes well and let them steam off excess moisture.
4. In a large bowl, mash the sweet potatoes with a hand mixer until mostly smooth.
5. Add the melted butter, sugar, milk, eggs, vanilla extract, and salt. Beat until well combined.
6. Spread the sweet potato mixture into the prepared baking dish.
7. Bake for 25–30 minutes, or until the edges are set.
8. Remove the casserole from the oven and top evenly with mini marshmallows.
9. Return to the oven for 10–15 minutes, or until the marshmallows are golden brown and puffed.
10. Let cool for 10 minutes before serving.
Notes
Drain potatoes thoroughly to avoid excess moisture.
Use room temperature eggs for better mixing.
Watch marshmallows closely during final bake to avoid burning.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
Table of Contents
Table of Contents
You can pair it beautifully with warm seasonal treats like Apple Crisp Bars or round out your table with Pecan Zucchini Bundt Cake for a complete fall spread.
Ingredients
For the Sweet Potato Casserole:
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ⅓ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Topping:
- 1 (10-ounce) bag of mini marshmallows
How to Make Sweet Potato Casserole with Marshmallows
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Boil the sweet potatoes: Place cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
3. Drain well and let the steam release for a minute or two. This prevents a watery casserole.
4. Mash the potatoes in a large mixing bowl with a hand mixer until mostly smooth.
5. Add the wet ingredients: Mix in melted butter, sugar, milk, eggs, vanilla, and salt until fully combined.
6. Spread into baking dish and smooth the top.
7. Bake uncovered for 25–30 minutes, until the edges are set.
8. Add marshmallows: Remove from oven, cover the top with mini marshmallows.
9. Return to oven for 10–15 minutes until marshmallows are puffed and lightly golden.
10. Let it rest for 10 minutes before serving.
Pro tip: Want a sweet-savory twist? Try topping with chopped pecans alongside marshmallows like in this Double Chocolate Zucchini Bread-inspired crumble variation.
How to Serve Sweet Potato Casserole
This dish works as a warm side for roasted meats or as a standalone vegetarian option. For brunch, serve alongside eggs and coffee. For holiday dinners, let it sit between green beans and stuffing. The marshmallows puff fresh from the oven, so serve immediately for best presentation. Leftovers? Serve it cold for dessert. Really.
Pair it with Keto No Bake Key Lime Cheesecake if you want a contrast of creamy and tart on the table.
How to Perfect Sweet Potato Casserole
- Boil or Bake? While baking sweet potatoes deepens the flavor, boiling saves time. For this recipe, boiling works just fine and gives a smoother mash.
- Use room temp eggs so they incorporate evenly.
- Don’t overmix the mash aim for a few rustic chunks.
- Use real vanilla extract for the best warm depth.
- Add a hint of cinnamon or nutmeg for seasonal flair if you’d like.
Common Mistakes to Avoid
- Overcooked marshmallows: Don’t walk away after topping. Keep an eye on them for that perfect golden puff.
- Watery potatoes: Drain well and let steam escape before mashing.
- Over-sweetening: The marshmallows bring their own sugar no need for maple syrup or brown sugar unless you like it ultra-sweet.
- Skipping the eggs: They help the casserole hold together.
Storage & Reheating Instructions
- Fridge: Store leftovers tightly covered in the fridge for up to 4 days.
- Reheat: Warm in a 350°F oven for 10–15 minutes, or microwave individual portions.
- Make-ahead tip: Prepare the sweet potato base the day before. Add marshmallows and bake on the day of serving.
Frequently Asked Questions
When to add marshmallows to sweet potato casserole?
Add marshmallows after the first 25–30 minutes of baking, when the base is set. Return to the oven for 10–15 minutes to toast.
Why do people put marshmallows on sweet potato casserole?
It’s a tradition that started in the early 20th century marshmallows add sweetness and texture, contrasting the creamy potatoes with a light, golden topping.
Is it better to boil or bake sweet potatoes for sweet potato casserole?
Boiling is faster and ideal for a smooth mash. Baking intensifies the flavor but takes longer. Both work boil for convenience, bake for flavor.
How to keep marshmallows from melting on sweet potatoes?
Only add marshmallows after the casserole has baked. Bake uncovered at 350°F for just 10–15 minutes to prevent melting into mush.
Conclusion
This sweet potato casserole with marshmallows is more than just a dish it’s a tradition wrapped in comfort and crowned with joy. Simple ingredients, straightforward steps, and a golden finish make this recipe a crowd-pleaser, no matter the season. Make it once, and it’ll live on in your family’s memory forever. And if you spill some marshmallows? That’s just part of the magic.
