If you’re looking for a Thanksgiving side dish, you’re in the right place. This sweet potato casserole with marshmallows is a nostalgic dish that makes the holiday table feel whole. It’s creamy, fluffy, lightly spiced, and finished with golden, gooey marshmallows. You’ll love how quick it is to pull together, just a handful of ingredients and a big payoff in flavor and comfort.
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Why You’ll Love This Recipe
Hi, I’m Saly. I’m a wife, home cook, and holiday enthusiast. When fall rolls around, my kitchen becomes a testing ground for cozy classics, and nothing brings back warm memories like this sweet potato casserole with marshmallows.
I remember the first time I made it for Thanksgiving. My husband took one bite, paused, and said, “This tastes like childhood.” That was it; the recipe became a keeper. And it’s not just for the holidays. We’ve had it with Roast Turkey or even alongside grilled meats in the summer.
This dish hits all the right notes: sweet, smooth mashed sweet potatoes, a hint of cinnamon and nutmeg, and that iconic golden marshmallow top that makes everyone’s eyes light up. It’s also simple. You won’t need a mixer or any complicated steps. Just mash, mix, layer, and bake.
Plus, you can make it ahead of time. That’s a huge win if you’re cooking for a crowd, or just trying to keep your sanity on Thanksgiving morning. Pair it with Honey-Glazed Corn Casserole for the ultimate sweet-and-savory plate.
Whether you call it a marshmallow sweet potato casserole or simply a sweet potato bake, it’s the kind of dish that disappears fast and gets requested year after year.
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Sweet Potato Casserole with Marshmallows
This classic sweet potato casserole with marshmallows is fluffy, creamy, and sweet with just the right amount of spice. Perfect for holidays or cozy dinners.
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
3 lbs sweet potatoes, peeled and cubed
1/2 cup brown sugar
1/3 cup melted butter
1/3 cup whole milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups mini marshmallows
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Boil sweet potatoes in salted water until fork-tender, about 15–20 minutes. Drain.
3. In a large bowl, mash sweet potatoes with brown sugar, melted butter, milk, vanilla, cinnamon, and salt until smooth.
4. Spread the mixture into the casserole dish and smooth the top.
5. Top evenly with mini marshmallows.
6. Bake uncovered for 20–25 minutes, or until marshmallows are golden brown.
7. Let cool slightly before serving.
Notes
Make ahead: Prepare the mashed sweet potato base up to 2 days ahead and refrigerate. Add marshmallows before baking.
Variations: Add pecan crumble instead of marshmallows or mix in a splash of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Ingredients
You only need a few pantry staples and one bag of marshmallows to create this crowd-pleasing casserole. Here’s what goes into it:
| Ingredient | Amount |
|---|---|
| Sweet potatoes, peeled & cubed | 3 lbs |
| Brown sugar | 1/2 cup |
| Butter, melted | 1/3 cup |
| Whole milk | 1/3 cup |
| Vanilla extract | 1 tsp |
| Ground cinnamon | 1/2 tsp |
| Mini marshmallows | 2 cups (or more to taste) |
| Salt | 1/4 tsp |
Optional additions: pinch of nutmeg, maple syrup, or a splash of orange juice for brightness. You can get creative here, or keep it classic. If you’re into sweet twists, check out this Maple Sweet Potato Casserole too.
How to Make It
Making this sweet potato casserole with marshmallows is so easy, you’ll have it in the oven before your turkey’s done resting.
- Cook the sweet potatoes.
Peel and cube them, then boil in salted water until fork-tender (about 15–20 minutes). Drain well. - Mash and mix.
Add the brown sugar, melted butter, milk, vanilla, cinnamon, and salt to the warm sweet potatoes. Mash until creamy. You can use a potato masher or handheld mixer, depending on how smooth you want it. - Assemble the casserole.
Spread the sweet potato mixture into a greased 9×13 baking dish. Smooth the top with a spatula. - Add marshmallows.
Scatter mini marshmallows generously over the top. Don’t press them in; let them sit lightly so they puff and brown beautifully. - Bake.
Pop the dish into a preheated 375°F oven for 20–25 minutes, or until the marshmallows are golden and toasty.
That’s it! This comforting side dish is ready to serve warm and will fit beautifully next to Cranberry Orange Glazed Turkey Breast or roasted meats.
Tips and Variations
This dish is endlessly customizable. Here are some easy tips and fun ways to switch it up:
- Use canned sweet potatoes.
Short on time? Two 29-ounce cans of drained sweet potatoes will work great. Just reduce the sugar slightly since canned ones are often sweetened. - Add crunch with a pecan topping.
Swap marshmallows for a crumble made of brown sugar, butter, and chopped pecans, or do half and half for the best of both worlds. - Make it ahead.
Assemble the mashed sweet potato base up to 2 days in advance. Cover tightly and refrigerate. Add marshmallows just before baking. - Make it dairy-free.
Substitute almond milk and vegan butter. Most marshmallows are dairy-free, but check the label to be sure. - Turn leftovers into dessert.
Scoop some warm casserole over vanilla ice cream for a sweet potato sundae. Yes, really.
Want a more savory version with a hint of cheese? Try the Cheesy Root Vegetable Gratin for a decadent twist on comfort.
Frequently Asked Questions
What’s the best type of sweet potato for this casserole?
Go for orange-fleshed varieties like Garnet or Jewel. They’re naturally sweet, creamy, and mash beautifully.
Can I use large marshmallows instead of mini?
Yes, just cut them in half or quarters. Minis melt more evenly, but large ones work in a pinch.
How do I make it less sweet?
Reduce the sugar to 1/4 cup or leave off the marshmallows entirely and use a pecan topping. It’ll still be delicious.
Can I freeze sweet potato casserole?
You can freeze the mashed base (without marshmallows) for up to 2 months. Thaw in the fridge, add toppings, and bake.
Final Note
This marshmallow sweet potato casserole is more than a side dish, it’s a tradition. It brings people together, sparks memories, and leaves the table just a little warmer. Whether you’re prepping for a big holiday or just want to enjoy comfort on a weeknight, this dish delivers every time. Pair it with Roasted Turkey and you’ve got a holiday-worthy spread.
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