Sweet Potato Casserole with Marshmallows

Introduction

Golden-orange sweet potatoes bathed in butter and spices, crowned with a cloud of toasted marshmallows that caramelize into a crackling, sweet crust—this Sweet Potato Casserole with Marshmallows transforms humble root vegetables into the star of any holiday table. This classic Southern comfort dish strikes the perfect balance between savory depth and dessert-like indulgence, making it a non-negotiable presence at Thanksgiving and Christmas feasts across America. You’ll learn how to achieve perfectly smooth sweet potato filling, master the art of marshmallow topping perfection, and discover pro techniques that ensure your casserole becomes the dish everyone requests year after year.

Why You’ll Love This Recipe

This Sweet Potato Casserole with Marshmallows delivers restaurant-quality results with surprisingly simple techniques. The velvety-smooth sweet potato base melts on your tongue with notes of cinnamon, nutmeg, and brown sugar, while the marshmallow topping provides an addictive textural contrast—crispy and caramelized on top, gooey and molten underneath. Unlike fussy side dishes that demand constant attention, this casserole comes together in under 90 minutes and can be assembled a full day ahead, making holiday cooking stress-free. The crowd-pleasing sweet-savory profile appeals to both kids and adults, and the stunning golden-topped presentation photographs beautifully for your holiday spread. Whether you’re feeding eight or eighty, this recipe scales effortlessly while maintaining its signature creamy-meets-crunchy appeal that keeps guests coming back for seconds.

Ingredients

For the Sweet Potato Base

• 4 pounds (1.8 kg) sweet potatoes, peeled and cubed into 1-inch pieces

• ½ cup (115g) unsalted butter, melted and slightly cooled

• ½ cup (100g) packed light brown sugar

• 2 large eggs, room temperature and lightly beaten

• ⅓ cup (80ml) whole milk or heavy cream

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon kosher salt

For the Marshmallow Topping

• 4 cups (200g) mini marshmallows, or 16-20 large marshmallows halved

• Optional: 2 tablespoons melted butter for brushing

Choose starchy sweet potatoes with deep orange flesh for maximum flavor and natural sweetness. Room-temperature eggs incorporate more smoothly, preventing lumps in your casserole base.

Pro Tips

Perfect Texture Control: Drain your boiled sweet potatoes thoroughly and let them steam-dry in the colander for 2-3 minutes before mashing. Excess moisture creates a soupy casserole that won’t set properly. For ultra-smooth results, use a potato ricer or food mill rather than a hand masher, which can leave fibrous lumps.

Marshmallow Mastery: Wait until the sweet potato base is completely set and slightly cooled (about 10 minutes out of the oven) before adding marshmallows. This prevents them from melting into the filling and disappearing. For perfect caramelization, broil for just 2-3 minutes, watching constantly—marshmallows go from golden to burned in seconds.

Make-Ahead Strategy: Assemble the Sweet Potato Casserole with Marshmallows completely without the marshmallow topping, cover tightly with foil, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes, bake covered at 350°F (175°C) for 25 minutes to heat through, then add marshmallows and proceed with the final broiling step for fresh-from-the-oven results.

Instructions

Step 1: Prepare the Sweet Potatoes

Place cubed sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 15-18 minutes until the sweet potatoes are fork-tender and fall apart easily. Test doneness by piercing the largest piece—it should slide off the fork with no resistance. Drain thoroughly in a colander and let steam-dry for 3 minutes to evaporate excess moisture.

Step 2: Create the Sweet Potato Base

Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch (23x33cm) baking dish. Transfer the drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Using an electric mixer on medium speed, beat for 2-3 minutes until completely smooth and fluffy with no visible lumps. The mixture should look creamy and slightly glossy. Taste and adjust sweetness or spices if needed—this is your chance to personalize the flavor profile.

Step 3: Bake the Base

Pour the sweet potato mixture into your prepared baking dish, using a spatula to spread it evenly into all corners. Gently tap the dish on the counter 2-3 times to release any air bubbles. Smooth the top surface so your marshmallows will sit evenly. Bake uncovered for 25-30 minutes until the casserole is set around the edges and jiggles only slightly in the center when gently shaken. The surface should look matte rather than wet.

Step 4: Add the Marshmallow Topping

Remove the casserole from the oven and let it rest for 10 minutes—this cooling period prevents marshmallows from melting into the filling. Arrange mini marshmallows in an even layer across the entire surface, or place halved large marshmallows cut-side down in neat rows. Pack them closely together for maximum coverage and dramatic effect. For extra richness, brush the marshmallows lightly with melted butter.

Step 5: Toast to Perfection

Switch your oven to the broil setting (high) and position the rack 6-8 inches from the heating element. Return the Sweet Potato Casserole with Marshmallows to the oven and broil for 2-4 minutes, rotating the dish halfway through for even browning. Watch constantly through the oven window—marshmallows should turn golden brown with some darker caramelized spots but never black. Remove immediately when perfectly toasted, as they continue cooking briefly from residual heat. Let rest 5 minutes before serving so the marshmallow layer firms up slightly.

Variations

Pecan Streusel Version: Replace marshmallows with a crunchy topping made from ½ cup melted butter, 1 cup packed brown sugar, ½ cup all-purpose flour, and 1½ cups chopped pecans. Sprinkle over the sweet potato base and bake at 350°F for 30-35 minutes until golden and bubbling. This variation offers nutty sophistication for guests who prefer less sweetness.

Healthier Maple Adaptation: Substitute coconut oil for butter, use pure maple syrup instead of brown sugar, and replace whole milk with unsweetened almond milk. Top with halved marshmallows or omit entirely for a naturally sweetened side dish that accommodates dairy-free diets while maintaining the classic flavor profile.

Savory-Sweet Bourbon Twist: Add 2 tablespoons of bourbon to the sweet potato mixture along with ¼ teaspoon of smoked paprika for complexity. Use only 2 cups of marshmallows and sprinkle with flaky sea salt before broiling. This grown-up version bridges the gap between side dish and dessert with sophisticated depth.

Storage and Serving

Store leftover Sweet Potato Casserole with Marshmallows covered tightly with aluminum foil in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or warm the entire dish covered at 325°F (165°C) for 20-25 minutes until heated through. The marshmallow topping won’t recrisp perfectly, but you can torch it lightly with a kitchen torch for renewed caramelization.

Serve this casserole straight from the oven while the marshmallows are still gooey and the filling steams gently. It pairs beautifully with roasted turkey, glazed ham, or herb-crusted pork loin for traditional holiday meals. For a Southern feast, present it alongside green bean casserole and cornbread dressing. Consider garnishing with a light sprinkle of cinnamon or a few candied pecans for elevated presentation at formal gatherings.

FAQs

Can I use canned sweet potatoes instead of fresh?
Yes, substitute three 29-ounce cans of drained sweet potatoes, but fresh yields superior flavor and texture. If using canned, skip the boiling step and proceed directly to mashing with the other base ingredients, reducing milk to ¼ cup since canned varieties contain more moisture.

Why did my casserole turn out watery?
Excess moisture from insufficiently drained sweet potatoes is the primary culprit. Always steam-dry boiled sweet potatoes, and avoid adding too much milk. If your mixture seems thin before baking, add 2-3 tablespoons of cornstarch to help it set properly.

Can I freeze this casserole?
Freeze the unbaked sweet potato base (without marshmallows) wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, bake covered for 30 minutes, then add marshmallows and broil as directed.

What’s the best way to prevent marshmallows from burning?
Keep your oven rack positioned farther from the broiler element, watch constantly through the window without opening the door, and rotate the dish for even browning. Consider using a kitchen torch for more controlled caramelization if your broiler runs hot.

Can I make this casserole less sweet?
Reduce brown sugar to ⅓ cup, use unsweetened almond milk, and decrease marshmallows to a single layer. Adding a pinch of cayenne pepper or increasing salt to ¾ teaspoon balances sweetness with savory depth for a more restrained flavor profile.

Conclusion

This Sweet Potato Casserole with Marshmallows delivers everything you want in a holiday side dish—nostalgic comfort, stunning presentation, and flavors that satisfy both kids and sophisticated palates. The combination of silky sweet potato filling and caramelized marshmallow topping creates textural magic that elevates your feast from ordinary to unforgettable. Whether you’re hosting Thanksgiving dinner for the first time or continuing a decades-long family tradition, this recipe guarantees success with its foolproof techniques and make-ahead convenience. Gather your loved ones, serve generous portions, and watch this golden-topped masterpiece disappear from the table as guests reach for seconds and thirds.

Sweet Potato Casserole with Marshmallows

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• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 10-12 servings 1x

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Description

Golden-orange sweet potatoes bathed in butter and spices, crowned with a cloud of toasted marshmallows that caramelize into a crackling, sweet crust—this Sweet Potato Casserole with Marshmallows transforms humble root vegetables into the star of any holiday table. This classic Southern comfort dish strikes the perfect balance between savory depth and dessert-like indulgence, making it a non-negotiable presence at Thanksgiving and Christmas feasts across America.

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Ingredients

Scale 1x2x3x

For the Sweet Potato Base:

• 4 pounds (1.8 kg) sweet potatoes, peeled and cubed into 1-inch pieces

• ½ cup (115g) unsalted butter, melted and slightly cooled

• ½ cup (100g) packed light brown sugar

• 2 large eggs, room temperature and lightly beaten

• ⅓ cup (80ml) whole milk or heavy cream

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon kosher salt

For the Marshmallow Topping:

• 4 cups (200g) mini marshmallows, or 16-20 large marshmallows halved

• Optional: 2 tablespoons melted butter for brushing

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Instructions

1. Place cubed sweet potatoes in a large pot and cover with cold water by 2 inches. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 15-18 minutes until the sweet potatoes are fork-tender and fall apart easily. Drain thoroughly in a colander and let steam-dry for 3 minutes to evaporate excess moisture.

2. Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch (23x33cm) baking dish. Transfer the drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Using an electric mixer on medium speed, beat for 2-3 minutes until completely smooth and fluffy with no visible lumps.

3. Pour the sweet potato mixture into your prepared baking dish, using a spatula to spread it evenly into all corners. Gently tap the dish on the counter 2-3 times to release any air bubbles. Smooth the top surface. Bake uncovered for 25-30 minutes until the casserole is set around the edges and jiggles only slightly in the center when gently shaken.

4. Remove the casserole from the oven and let it rest for 10 minutes. Arrange mini marshmallows in an even layer across the entire surface, or place halved large marshmallows cut-side down in neat rows. Pack them closely together for maximum coverage. For extra richness, brush the marshmallows lightly with melted butter.

5. Switch your oven to the broil setting (high) and position the rack 6-8 inches from the heating element. Return the casserole to the oven and broil for 2-4 minutes, rotating the dish halfway through for even browning. Watch constantly—marshmallows should turn golden brown with some darker caramelized spots. Remove immediately when perfectly toasted. Let rest 5 minutes before serving.

Notes

• Drain your boiled sweet potatoes thoroughly and let them steam-dry in the colander for 2-3 minutes before mashing. Excess moisture creates a soupy casserole that won’t set properly.

• For ultra-smooth results, use a potato ricer or food mill rather than a hand masher.

• Wait until the sweet potato base is completely set and slightly cooled before adding marshmallows to prevent them from melting into the filling.

• For perfect caramelization, broil for just 2-3 minutes, watching constantly—marshmallows go from golden to burned in seconds.

• To make ahead: Assemble the casserole completely without the marshmallow topping, cover tightly with foil, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes, bake covered at 350°F for 25 minutes to heat through, then add marshmallows and broil.

• Store leftovers covered tightly in the refrigerator for up to 4 days. Reheat at 325°F for 20-25 minutes.

• Choose starchy sweet potatoes with deep orange flesh for maximum flavor and natural sweetness

• Prep Time: 20 minutes
• Cook Time: 50 minutes