Sweet Potato Casserole with Marshmallows
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While I prefer a Southern-Style Sweet Potato Casserole with a Pecan Streusel Topping, my daughter loves a Simple Sweet Potato Casserole with Marshmallows, so I had to share our fool-proof recipe for this timeless holiday side dish that combines silky whipped sweet potatoes with brown sugar and warming spices, then tops it with a layer of gooey toasted marshmallows. It’s pure holiday comfort food that will be a crowd-pleasing addition to your Thanksgiving spread.
Sweet Potato Casserole Recipe
Is it dessert? Is it a side dish?
If you didn’t grow up with sweet potato casserole on your Thanksgiving table, it might seem like an odd pairing with stuffing and turkey, but after a couple bites, even the most skeptical diner will be thankful for this tradition.
Sweet potato casseroles gained popularity in the early 20th century when the marshmallow industry promoted their product as an elegant, modern topping for traditional vegetable dishes. The pairing caught on and became a holiday staple in American households, especially across the South, where sweet potatoes have long been cherished for their natural sweetness and versatility.
For our Sweet Potato Casserole, sweet potatoes, cream, brown sugar and warming spices are whipped into a smooth and creamy, custard-like base, then topped with a generous layer of mini marshmallows that bake up to be crisp and golden on the tops and edges, while being soft and melty in the center.
The caramelized sweetness of the brown sugar and marshmallows complements the natural, earthy sweetness of the sweet potatoes while the addition of cinnamon, nutmeg, vanilla and salt makes this dish extra cozy and indulgent.
Sweet Potato Casserole recipe Variations
- Maple Sweet Potato Casserole: Swap the brown sugar for pure maple syrup and reduce the cream slightly for a more caramelized flavor.
- Coconut Twist: Use coconut milk in place of the heavy cream and top with toasted coconut flakes (in addition to or instead of the marshmallows).
- Spiced Orange Version: Add 1 tablespoon orange zest and a tablespoon of orange juice to the filling for a citrusy twist.
- Brown Butter Sweet Potato Casserole:
- Brown the butter before adding it to the sweet potato mixture for a nutty, caramelized undertone that deepens the flavor without making it overly sweet.
- Oatmeal Crisp Topping: Make a simple oatmeal crumble to add a crispy, sweet layer just below the marshmallow layer. To make the oatmeal crumble, combine:
- ½ cup old-fashioned rolled oats
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
- 3 Tablespoons unsalted butter, melted
- Bourbon Sweet Potato Casserole: Stir in 1-2 tablespoons of bourbon or dark rum for a sophisticated, aromatic flavor that complements the brown sugar and spice.
Sweet Potato Casserole FAQs
How to Prepare Sweet Potato Casserole Ahead of Time: Prepare the sweet potato casserole up to the point where the potato mixture has been added to your casserole dish. Cover the casserole dish with a lid or plastic wrap (I love these Pyrex dishes with fitted lids for this, plus easy transportation to parties or leftover storage). Prepare the pecan-streusel topping and store in a covered bowl or container.
Refrigerate the casserole and topping for up to three days (max) then bring to room temperature while the oven preheats. Sprinkle the topping over the casserole before baking as directed.
Can I freeze sweet potato casserole? Freeze the casserole without the marshmallow topping by wrapping the casserole dish in tinfoil or using a container like Pyrex that can be frozen or baked. Reheat from thawed or frozen, then add marshmallows and bake until toasted.
Can I use canned sweet potatoes to make sweet potato casserole? Well, technically yes – but I would advise using fresh, if possible. Canned sweet potatoes will change the texture and taste of this dish. The potatoes will be denser/heavier and you’ll have less control over the salt content. Some canned sweet potatoes are also packed in syrup which will also dramatically affect the texture and flavor.
How can I make this sweet potato casserole lighter? There’s a few options: use milk or half-and-half instead of heavy cream; reduce the brown sugar by a few tablespoons; or use sugar-free marshmallows for the topping. The natural sweetness of the potatoes will still shine through.
More Thanksgiving Recipes for the Whole Family
Ingredients for Sweet Potato Casserole with Marshmallows
- Sweet Potatoes
- Heavy Cream (35%)
- Eggs
- Brown Sugar, or to taste
- Vanilla Extract
- Cinnamon
- Salt
- Nutmeg
- Mini Marshmallows
Scroll down to the printable recipe card for full measurements.
Tip: Choose firm, deep-orange sweet potatoes for the best color and natural sweetness. Varieties like Beauregard or Jewel puree beautifully and create a vibrant, smooth texture.
Kitchen Tools You May Find Helpful
- Large Stockpot
- Sharp Kitchen Knife
- Cutting Board
- Colander
- Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring Cups and Spoons
- 9″ x 13″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
How to Make Baked Sweet Potato Casserole with Marshmallows
Peel and coarsely chop your sweet potatoes.
Place in a large stockpot and cover with water.
Bring the pot to a boil, then simmer for 10-15 minutes until fork tender.
Drain the water off the potatoes, then add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg.
Beat with an electric mixer until completely combined. (Beat together the filling while warm so the eggs incorporate smoothly without curdling and the mixture becomes fluffy and light.)
Preheat oven to 350F.
Grease a 9” x 13” casserole dish and pour the sweet potato mixture into the dish.
Top with mini marshmallows and bake until the marshmallows are browned, about 15-20 minutes.
Pin this Classic Sweet Potato Casserole with Toasted Marshmallows:
Grab your free printable recipe card for our baked sweet potato casserole with marshmallows recipe:
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Sweet Potato Casserole with Marshmallows
Ingredients
- 6 Medium-sized Sweet Potatoes (approximately 4lb)
- 1/2 cup Heavy Cream (35%)
- 2 Eggs
- 1/2 cup Brown Sugar, or to taste
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 2 cups Mini Marshmallows
Instructions
- Peel and coarsely chop your sweet potatoes.
- Place in a large stockpot and cover with water.
- Bring the pot to a boil, then simmer for 10-15 minutes until fork tender.
- Drain the water off the potatoes, then add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg.
- Beat with an electric mixer until completely combined. (Beat together the filling while warm so the eggs incorporate smoothly without curdling and the mixture becomes fluffy and light.)
- Preheat oven to 350F.
- Grease a 9” x 13” casserole dish and pour the sweet potato mixture into the dish.
- Top with mini marshmallows and bake until the marshmallows are browned, about 15-20 min
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 63mgSodium: 330mgCarbohydrates: 40gFiber: 3gSugar: 24gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy sweet potato casserole recipe as much as mine does!
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
For more scrumptious side dishes, check out our full side dish recipe collection here:
