Classic Sweet Potato Casserole With Marshmallows (Easy Thanksgiving Side)
Some people say sweet potato casserole with marshmallows is a dessert pretending to be a side dish. I say that’s exactly why I love it. It’s sweet, cozy and nostalgic, and it’s always the first dish scraped clean at my Thanksgiving table.
Tender sweet potatoes get mashed with butter, brown sugar, cinnamon and a little vanilla until silky smooth. Then I cover the top with mini marshmallows and bake until they puff up and turn toasty golden brown.
It’s simple to make, easy to prep ahead, and kids go wild for it. If you’ve never made it from scratch, this is the recipe to start with.
Why You’ll Love This Sweet Potato Casserole
- Smooth and creamy. Real sweet potatoes, mashed with butter and milk.
- Toasted marshmallow top. Gooey, golden and impossible to resist.
- Warm spices. Cinnamon, nutmeg and vanilla taste like the holidays.
- Make ahead. Prep the base up to 2 days early.
- Kid approved. The one side dish kids always ask for seconds of.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Sweet potatoes: Orange-fleshed sweet potatoes (often labeled yams in US stores). About 5 medium.
- Brown sugar: Adds caramel flavor. Use less if your potatoes are very sweet, or swap in maple syrup.
- Butter, milk and eggs: Butter for richness, milk for creaminess and eggs to make it light and set.
- Spices and vanilla: Cinnamon, nutmeg, vanilla and a little salt to balance the sweetness.
- Mini marshmallows: They brown more evenly than large ones.
How to Make Sweet Potato Casserole With Marshmallows
- Cook the potatoes. Boil cubed sweet potatoes for 15 to 20 minutes until very tender. Drain well.
- Mash and mix. Mash smooth, cool 5 minutes, then beat in brown sugar, butter, milk, eggs, vanilla and spices.
- Bake. Spread in a buttered 9×13 dish and bake at 350°F (175°C) for 25 minutes.
- Add marshmallows. Cover with mini marshmallows and bake 10 to 12 minutes more until golden.
My Tips for the Best Sweet Potato Casserole
- Drain the sweet potatoes very well so the casserole isn’t watery.
- Let the mash cool for a few minutes before adding the eggs so they don’t scramble.
- Use a hand mixer for the smoothest texture.
- Watch the marshmallows closely. They go from golden to burnt in about a minute.
Variations to Try
- Pecan streusel: Top with a mix of brown sugar, flour, butter and chopped pecans instead of marshmallows.
- Half and half: Do marshmallows on one side and pecans on the other to please everyone.
- Roasted: Roast whole sweet potatoes at 400°F (200°C) for about 1 hour for deeper flavor, then scoop and mash.
- Orange: Add 1 teaspoon orange zest for a bright twist.
Make-Ahead, Storage and Reheating
- Make ahead: Make the sweet potato base, spread in the dish, cover and refrigerate up to 2 days. Bake 35 to 40 minutes, then add the marshmallows.
- Storage: Refrigerate leftovers, covered, for up to 4 days.
- Reheat: Warm at 350°F (175°C) for 15 to 20 minutes, or microwave single portions.
What to Serve With It
Serve this sweet potato casserole next to roast turkey or glazed ham, with something savory to balance the sweetness. My Creamy Make-Ahead Mashed Potatoes and a fresh green salad round out the plate nicely. And if you love sweet potatoes, save room for a slice of Southern Sweet Potato Pie.
Frequently Asked Questions
Can I use canned sweet potatoes? Yes. Use two 29-oz cans, drained well, and reduce the brown sugar to 1/4 cup since canned yams are often packed in syrup.
Can I make it without eggs? Yes. The texture will be denser and more like mashed potatoes, but still delicious.
Why did my marshmallows melt flat? The oven was too hot or they baked too long. Add them for just the last 10 to 12 minutes.
Are sweet potatoes and yams the same? In US grocery stores, orange sweet potatoes are often labeled yams. Either label works for this recipe.
One Last Thing
This sweet potato casserole with marshmallows is pure holiday comfort. If you make it, please leave a comment and a star rating below. I’d love to know if you’re team marshmallow or team pecan! And save it to your Thanksgiving board on Pinterest.
Sweet Potato Casserole With Marshmallows
Ingredients
- 3 1/2 lb sweet potatoes about 5 medium, peeled and cut into 1-inch cubes
- 1/2 cup packed brown sugar
- 4 tbsp unsalted butter melted
- 1/2 cup whole milk
- 2 large eggs beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3 cups mini marshmallows
Instructions
- Put the sweet potatoes in a large pot, cover with cold salted water and bring to a boil. Simmer for 15 to 20 minutes until very tender. Drain well.
- Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Mash the sweet potatoes until smooth. Let them cool for 5 minutes, then beat in the brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg and salt.
- Spread the mixture in the baking dish and bake for 25 minutes, until set around the edges.
- Cover the top with marshmallows and bake 10 to 12 minutes more, until puffed and golden. Watch closely so they don’t burn. Rest 5 minutes and serve.
Notes
Storage: Refrigerate leftovers up to 4 days.
Reheat: Warm at 350°F (175°C) for 15 to 20 minutes, or microwave single portions.
Variations: Use a pecan streusel instead of marshmallows, or do half and half. Roasting the sweet potatoes instead of boiling gives a deeper flavor.
