I absolutely love this Sweet Potato Marshmallow Casserole Recipe because it perfectly balances creamy, sweet mashed sweet potatoes with that irresistible toasted marshmallow topping. Whenever the holidays roll around or I want a comforting side dish, this casserole wins over every time—it’s like a warm hug in food form. You’ll find that it’s surprisingly simple to make, but it feels special enough to serve to guests or to enjoy on a cozy family dinner night.
When I first tried this recipe, I was amazed at how the marshmallows add a caramelized sweetness that perfectly complements the natural earthiness of the sweet potatoes. It’s a crowd-pleaser that’s both nostalgic and fresh, and the best part? You don’t need fancy ingredients or complicated steps to pull it off. If you’ve been searching for a classic that’s easy, delicious, and foolproof, this Sweet Potato Marshmallow Casserole Recipe is one to bookmark.
Why You’ll Love This Recipe
- Comfort Food Classic: It’s the perfect cozy side that reminds everyone of home and holidays.
- Simple Ingredients: You’ll find everything you need easily in your pantry or local grocery store.
- Showstopper Topping: The toasted marshmallows give a crunchy, sweet topping that everyone loves.
- Make-Ahead Friendly: Prep it ahead of time and bake it fresh right before serving—stress-free entertaining!
Ingredients You’ll Need
These ingredients come together to create that creamy, sweet, and luscious mash underneath a golden toasted marshmallow layer. Each one adds a little magic—sweet potatoes bring the base, butter and sugar add richness and sweetness, and those marshmallows are the finishing touch that melts hearts.
- Fresh sweet potatoes: Make sure they’re firm and smooth-skinned for the best texture and natural sweetness.
- Granulated sugar: Just enough to enhance the natural sweetness without overpowering the potatoes.
- Unsalted butter: Melted for easy mixing—offers creamy richness that balances the sweet potatoes.
- Milk: I usually use whole milk for smoothness, but you can swap with plant-based milk if needed.
- Large eggs: These help bind the casserole so it slices nicely.
- Vanilla extract: Adds a warm, cozy hint that elevates the casserole’s flavor.
- Salt: Just a pinch to balance all that sweetness.
- Mini marshmallows: The star topping—go for mini for even toasting and gooeyness.
Variations
I love how flexible this Sweet Potato Marshmallow Casserole Recipe is. Depending on your family’s tastes or dietary needs, you can easily tweak it to make it your own. Don’t hesitate to experiment—sometimes the little twists become your signature!
- Add spices: When I want extra warmth, I toss in a pinch of cinnamon or nutmeg—it adds a lovely autumn vibe.
- Healthier swap: Use coconut oil instead of butter and almond or oat milk as a dairy-free option for a lighter casserole.
- Crunch factor: Toasted pecans or walnuts sprinkled on top before the marshmallows add a wonderful texture contrast.
- Mini batch: My family of two uses half the ingredients and a smaller baking dish, so feel free to scale it down easily.
How to Make Sweet Potato Marshmallow Casserole Recipe
Step 1: Bake the Sweet Potatoes to Perfection
Preheat your oven to 400°F, then line a baking sheet with foil to make cleanup easier. Pierce your sweet potatoes with a fork a few times—this helps steam escape and ensures even cooking. Bake them for about 40-50 minutes, depending on size. You’ll know they’re done when the skins start to collapse, and a fork easily slides in without resistance. Patience here pays off—getting that perfect softness is key to a creamy casserole.
Step 2: Prepare Your Sweet Potato Mash
After baking, reduce the oven temperature to 350°F and allow the sweet potatoes to cool for at least 20 minutes—not just because they’re hot, but because mashing warm potatoes is easier and mess-free. While that’s cooling, whisk together sugar, melted butter, milk, vanilla, and salt in a bowl. Then peel the sweet potatoes—this is so satisfying to do with your hands! Add them to the bowl and mash until smooth but still a little textured. Finally, mix in the egg until everything is fully combined.
Step 3: Bake the Casserole and Add Marshmallows
Spread the sweet potato mixture evenly into a 20-ounce baking dish—this size is perfect for a family of six. Bake uncovered at 350°F for 20 minutes to set the casserole. Then take it out, scatter those mini marshmallows generously over the top, and pop it back in for another 5 to 10 minutes. Watch carefully here: you want the marshmallows to toast to a light golden brown—not burned. This toasting step is magical and what makes this recipe so memorable.
Pro Tips for Making Sweet Potato Marshmallow Casserole Recipe
- Don’t Skip Cooling: Let those baked sweet potatoes cool before peeling and mashing—it makes your prep cleaner and easier.
- Watch the Marshmallows Closely: Marshmallows toast quickly, so stay near the oven to avoid burning.
- Use Fresh Sweet Potatoes: The fresher, the sweeter and more flavorful your casserole will taste.
- Add Marshmallows Late: Adding marshmallows just before serving keeps them from dissolving into sugar syrup—trust me, I’ve learned the hard way!
How to Serve Sweet Potato Marshmallow Casserole Recipe
Garnishes
I like to sprinkle a few chopped toasted pecans or walnuts on top right after the marshmallows go in—it adds that extra crunch and a nutty flavor that contrasts beautifully with the sweet softness. Sometimes a tiny pinch of cinnamon on the marshmallows before the final bake gives an inviting aroma and a hint of warmth that pulls it all together.
Side Dishes
This casserole pairs wonderfully with roasted turkey or honey-glazed ham in a holiday spread. For everyday dinners, I love serving it alongside green beans almondine, cranberry sauce, and a simple mixed green salad for some fresh balance.
Creative Ways to Present
For special occasions, I sometimes make individual portions in small ramekins—each guest gets their own personal casserole with perfectly toasted marshmallows on top. It feels extra festive and looks adorable on the table! Or you can swirl a bit of maple syrup drizzle over the surface just before serving for a touch of extra sweetness and shine.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftovers tightly and store them in the refrigerator. From experience, the casserole stays creamy and delicious for up to 3 days. It’s perfect for quick reheats and tastes almost as good the next day—if you have any left that long, that is!
Freezing
I’ve frozen this casserole both with and without the marshmallow topping. I recommend freezing the base without marshmallows for best texture. Wrap it airtight in foil and then plastic wrap, and it freezes well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, I cover the casserole with foil to keep it moist and bake at 350°F for about 20-30 minutes until warmed through. Then add the marshmallows and broil for 1-2 minutes to toast them—watching closely to get that perfect golden color without burning.
FAQs
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Can I use canned sweet potatoes for this recipe?
While canned sweet potatoes might save time, fresh sweet potatoes offer much better texture and flavor for this casserole. The freshness helps the mash to be creamier and less watery, which is key when you bake it with marshmallows on top.
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How do I prevent marshmallows from melting too much?
The trick is to add marshmallows only during the last 5-10 minutes of baking. Adding them earlier causes marshmallows to fully melt and dissolve into sugar syrup, losing their signature look and texture.
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Can I make this Sweet Potato Marshmallow Casserole Recipe vegan?
Yes! Substitute butter with vegan margarine or coconut oil, use your favorite plant-based milk, and replace eggs with flax eggs or applesauce. For marshmallows, look for vegan-friendly options as traditional marshmallows contain gelatin.
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How long can I make this casserole ahead of time?
You can prepare the casserole base up to 2 days before serving. Just keep it covered in the fridge and bake it when you’re ready. Remember to add and toast marshmallows just before serving for the best experience.
Final Thoughts
This Sweet Potato Marshmallow Casserole Recipe holds a special place in my recipe collection because it brings comfort and smiles to the table every time. The way marshmallows toast to golden perfection on a bed of creamy sweet potatoes is truly something to savor. I’m confident you’ll find this recipe easy to follow and it will become a favorite quick-to-make classic in your kitchen too. So go ahead, try it out—and enjoy every warm, sweet bite with your loved ones!
Print
Sweet Potato Marshmallow Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
This Sweet Potato Marshmallows Casserole is a classic, comforting Southern side dish perfect for holiday gatherings or any special meal. It features tender baked sweet potatoes mashed with sugar, butter, milk, eggs, and vanilla, then topped with toasted mini marshmallows for a perfect balance of creamy sweetness and gooey, golden crunch.
Ingredients
Main 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
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F. Line a sheet pan with foil and place the sweet potatoes on it. Prick each sweet potato several times with a fork to allow steam to escape. Bake for 40 to 50 minutes depending on their size, until the skins start to collapse and a fork inserted easily passes through the flesh. Remove from the oven.
- Cool and Prepare Mixture: Lower the oven temperature to 350°F and let the sweet potatoes cool for at least 20 minutes until safe to handle. In a mixing bowl, whisk together the granulated sugar, melted butter, milk, vanilla extract, and salt until well combined.
- Peel and Mash Sweet Potatoes: Peel the cooled sweet potatoes and add them to the bowl with the sugar mixture. Stir and mash all ingredients together until smooth and fully combined. Then, stir in the eggs to bind the mixture.
- Bake Sweet Potato Mixture: Spread the sweet potato mixture evenly into a 20-ounce (0.6L) baking dish. Place it in the oven and bake for 20 minutes to let it set and meld flavors.
- Add Marshmallows and Finish Baking: Remove the dish from the oven and scatter the mini marshmallows evenly over the top. Return the casserole to the oven and bake for an additional 5 to 10 minutes, until the marshmallows toast and turn lightly golden brown. Serve immediately for the best texture and flavor.
Notes
- You can prepare the casserole up to step 4 in advance. After baking the sweet potato mixture, let it cool, cover with plastic wrap, and refrigerate for up to 2 days.
- To serve after storing, warm the casserole in a 350°F oven for 30 minutes, then add the marshmallows and bake an additional 5-10 minutes to toast them just before serving.
- Adding marshmallows too early causes them to melt fully into sugar and lose their toasted texture, so add them only 10 minutes before serving.
- For a smaller serving size to serve two, halve the ingredients and use a 0.6L baking dish with the same cooking times.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the casserole)
- Calories: 340
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 55 mg
