There’s a reason this dish shows up on so many holiday tables year after year. The creamy sweet potatoes, warm spices, and toasted marshmallow topping are nostalgic, cozy, and downright irresistible. It’s a simple recipe that feels special, whether you’re feeding a crowd or keeping it small.
You can make it ahead, bake it last minute, and watch it disappear fast. If you’re aiming for a comforting, crowd-pleasing side that doubles as a dessert-like treat, this is the one.
What Makes This Special
- Perfect balance of textures: Silky mashed sweet potatoes topped with gooey, golden marshmallows for a satisfying contrast in every bite.
- Classic flavors: Cinnamon, vanilla, and a hint of nutmeg or ginger give old-fashioned holiday warmth without being overwhelming.
- Easy to make ahead: Assemble the base in advance, then add marshmallows and bake before serving.
- Kid-friendly and crowd-approved: It sits happily between side and dessert, so even picky eaters usually go for seconds.
- Flexible: Swap toppings, adjust sweetness, or add crunchy pecans to suit your family’s taste.
Ingredients
- 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into chunks
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar (light or dark), packed
- 1/4 cup milk or half-and-half
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (or ginger)
- 1/2 teaspoon fine salt
- 1–2 cups miniature marshmallows (enough to cover the top)
- Optional add-ins: 1/2 cup chopped pecans, 2–3 tablespoons maple syrup, zest of 1 orange
- For greasing the dish: Butter or nonstick spray
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the sweet potatoes: Place peeled, cubed sweet potatoes in a large pot, cover with cold water, and add a pinch of salt.
Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.
- Mash until smooth: Return the sweet potatoes to the warm pot to steam off moisture for 1–2 minutes. Mash until smooth with a potato masher.
For extra silky texture, use a hand mixer on low.
- Mix in the good stuff: Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or spice. If using, fold in pecans or a splash of maple syrup.
- Transfer to the dish: Spread the mixture evenly in the prepared baking dish.
Smooth the top with a spatula.
- Bake the base: Bake uncovered for 20–25 minutes until the edges are slightly set and the center is warmed through.
- Add marshmallows: Remove the dish and scatter miniature marshmallows over the top in an even layer. Don’t pack them too tightly.
- Toast to finish: Return to the oven for 8–10 minutes until the marshmallows are puffed and golden. For deeper color, broil on high for 30–60 seconds, watching closely.
- Rest and serve: Let the casserole sit for 5–10 minutes to set slightly.
Serve warm.
Storage Instructions
- Refrigerate: Cover leftovers and refrigerate for up to 4 days. The marshmallows may soften, but the flavor stays great.
- Reheat: Warm in a 325°F (165°C) oven for 15–20 minutes. Add a few fresh marshmallows if you want a newly toasted top.
- Make-ahead: Prepare the sweet potato mixture without the marshmallows and refrigerate up to 2 days.
Bake to heat through, then add marshmallows and toast.
- Freezing: Freeze the base (without marshmallows) up to 2 months. Thaw overnight in the fridge, bake, and finish with marshmallows before serving.
Health Benefits
- Rich in vitamins: Sweet potatoes are loaded with vitamin A (beta-carotene) for eye and skin health, plus vitamin C and potassium.
- Fiber content: The natural fiber supports digestion and helps keep you satisfied.
- Antioxidants: Orange-fleshed sweet potatoes bring antioxidants that help fight oxidative stress.
- Balanced indulgence: While this is a sweet side, you can reduce the sugar slightly and still get plenty of flavor from the spices and vanilla.
Pitfalls to Watch Out For
- Too much liquid: If the sweet potatoes are watery, the casserole can turn loose. Drain well and let them steam dry before mashing.
- Over-sweetening: Remember marshmallows add sugar.
Start with 1/3 cup brown sugar and adjust to taste.
- Curdling eggs: Add the eggs after the potatoes cool slightly, and mix quickly. If the potatoes are piping hot, you may get streaks of cooked egg.
- Burning the top: Marshmallows can go from golden to scorched fast. Watch closely, especially under the broiler.
- Dense texture: Overmixing with a high-speed mixer can make the mixture gluey.
Mash by hand or use a mixer on low.
Recipe Variations
- Pecan streusel topping: Skip marshmallows and top with a mix of 1/2 cup brown sugar, 1/3 cup flour, 4 tablespoons cold butter, and 3/4 cup chopped pecans. Bake until crisp.
- Lightly sweet version: Reduce brown sugar to 2 tablespoons and skip marshmallows; add toasted pecans and a drizzle of maple for a subtler take.
- Citrus twist: Add orange zest and a splash of orange juice for brightness that cuts the sweetness.
- Spiced-up: Add 1/4 teaspoon ground ginger and a pinch of cloves for a gingerbread vibe.
- Dairy-free: Use coconut milk or almond milk and a plant-based butter. Marshmallows are often not vegan; choose a gelatin-free brand if needed.
- Mini casseroles: Bake in individual ramekins for portion control and easy serving.
Adjust bake time down slightly.
FAQ
Can I use canned sweet potatoes?
Yes. Drain them well and reduce added sugar since canned varieties can be sweetened. Start with less brown sugar and adjust to taste.
Do I need eggs?
Eggs help set the casserole and give it a custard-like structure.
For egg-free, skip them and add 1–2 tablespoons cornstarch to the mixture for stability.
Can I make this the day before?
Absolutely. Assemble the sweet potato base, cover, and refrigerate. Bake to heat through, then add marshmallows and toast just before serving.
How do I prevent a gummy texture?
Mash by hand or mix on low, and avoid overworking the potatoes.
Let excess steam escape after draining so the mixture stays fluffy.
What’s the best way to toast the marshmallows?
Bake until puffed and lightly golden, then broil briefly for color. Keep the door slightly ajar and watch constantly to avoid burning.
Can I reduce the sugar without losing flavor?
Yes. Use less brown sugar and lean on spices, vanilla, and a bit of orange zest or maple syrup for depth.
What type of marshmallows work best?
Mini marshmallows melt and brown evenly.
If using large ones, cut them in half and space them out for even coverage.
What if I don’t have cinnamon?
Pumpkin pie spice works well. Start with 1 teaspoon and adjust to taste.
Wrapping Up
Sweet Potato Casserole with Marshmallows is the definition of holiday comfort. It’s simple, nostalgic, and flexible enough to fit any table.
Keep it classic with a golden marshmallow cap, or tweak the spices and sweetness to suit your crew. However you make it, expect empty plates and happy repeat requests.