Introduction

This Sweet Potato and Marshmallow Casserole is a classic comfort dish, perfect for holidays or cozy family dinners. The creamy sweet potatoes blend beautifully with the sweet, gooey marshmallow topping for a delightful balance of flavors and textures.

A white rectangular baking dish contains a sweet potato casserole with two visible layers. The bottom layer is bright orange, smooth, and creamy, showing soft mashed sweet potatoes. The top layer is covered with a thick, golden-brown toasted marshmallow crust, slightly browned in spots with many small marshmallows melted together. A spoon is scooping into the dish, revealing the thick orange layer underneath and some marshmallow topping on the spoon. The dish sits on a white marbled surface with some marshmallows scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds fresh sweet potatoes
6 tablespoons granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted
1/4 cup milk
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 cups mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks, then boil them in a large pot of water until tender, about 15-20 minutes. Drain well.
Step 2: Mash the cooked sweet potatoes until smooth. Stir in the sugar, melted butter, milk, eggs, vanilla extract, and salt until fully combined.
Step 3: Transfer the sweet potato mixture to a greased 9×13 inch baking dish, smoothing the top evenly.
Step 4: Sprinkle the mini marshmallows evenly over the top of the casserole.
Step 5: Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the filling is set.
Step 6: Remove from oven and let cool slightly before serving for the best flavor and texture.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
Use brown sugar instead of granulated sugar for a richer taste.
For a crunchy topping, mix chopped pecans with the marshmallows before baking.
Make it dairy-free by substituting the butter with coconut oil and using a plant-based milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot. Marshmallows may soften over time but will still taste delicious.

How to Serve

A white rectangular baking dish holds a two-layer dessert, with a bright orange, smooth textured bottom layer partially scooped out, revealing the topping layer of toasted mini marshmallows that are lightly browned and fluffy, covering about half of the dish. A silver spoon is scooping from the middle where the layers meet, blending the soft orange base and melted marshmallow topping. The dish sits on a white marbled surface, with a white plate holding more of the dessert nearby and scattered mini marshmallows around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it refrigerated. Add the marshmallows just before baking to prevent them from melting prematurely.

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes provide the best texture and flavor, you can use canned sweet potatoes in a pinch. Drain well and mash before mixing with the other ingredients.

Sweet Potato and Marshmallow Casserole Recipe

Print Recipe

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4.6 from 137 reviews

This Sweet Potato and Marshmallow Casserole is a classic holiday side dish that combines creamy, sweet mashed sweet potatoes with a golden, toasted marshmallow topping. Perfectly balanced with cinnamon and vanilla, this comforting casserole is a festive treat that complements any holiday menu.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Sweet Potato Mixture

2 pounds fresh sweet potatoes
6 tablespoons granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted
1/4 cup milk
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Topping

3 cups mini marshmallows

Instructions

Prepare the Sweet Potatoes: Peel and cube the sweet potatoes into evenly sized chunks. Boil them in a large pot of water until they are very tender and easily pierced with a fork, about 20-25 minutes.
Mash the Sweet Potatoes: Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash them until smooth using a potato masher or electric mixer.
Mix Ingredients: Add the granulated sugar, melted butter, milk, eggs, vanilla extract, and salt to the mashed sweet potatoes. Blend everything thoroughly until the mixture is smooth and evenly combined.
Assemble the Casserole: Transfer the sweet potato mixture into a greased 9×13-inch baking dish and spread it evenly. Sprinkle the 3 cups of mini marshmallows evenly over the top.
Bake the Casserole: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes until the mixture is heated through and the marshmallows are golden brown and toasted on top.
Serve Warm: Remove the casserole from the oven and let it cool slightly before serving. Enjoy this sweet and creamy side dish warm.

Notes

For an extra hint of spice, add 1/2 teaspoon of ground cinnamon to the sweet potato mixture.
You can substitute heavy cream for milk for a richer casserole.
Use a broiler for 1-2 minutes at the end of baking to get a darker toasted marshmallow top, but watch carefully to prevent burning.
This dish can be prepared a day ahead and refrigerated; reheat covered with foil at 350°F until warmed through.

Keywords: sweet potato casserole, marshmallow topping, holiday side dish, Thanksgiving casserole, baked sweet potatoes