Sweet Potato Casserole with Marshmallows

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Sweet potato casserole with marshmallows is a beloved holiday dish that combines creamy sweet potatoes with gooey marshmallows. You can make this tasty side by roasting sweet potatoes, mashing them with butter and spices, then topping with marshmallows and baking until golden brown. It’s a perfect mix of sweet and savory flavors that will wow your family and friends.

This classic recipe is easy to make and can be prepared ahead of time. You can even freeze it before adding the marshmallows, making it a great option for busy cooks. With its warm spices and sweet topping, this casserole is sure to become a favorite at your holiday table.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make a delicious sweet potato casserole with marshmallows:

4 cups mashed sweet potatoes
1/2 cup sugar (or 1/4 cup honey)
2 eggs
1/2 cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1/2 cup milk (or almond milk)
2 cups mini marshmallows

For the topping, you’ll want:

1/2 cup chopped pecans (or walnuts)
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons melted butter

Don’t have all these items? No problem! You can swap regular potatoes for sweet potatoes, though the taste will be different.

Can’t have eggs? Try using 1/4 cup of applesauce or mashed banana instead.

For a dairy-free version, use plant-based milk and margarine.

Want to cut down on sugar? Use a natural sweetener like stevia or monk fruit. Just remember to adjust the amount as these are often sweeter than regular sugar.

Instructions

To make sweet potato casserole with marshmallows, start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

Peel and cut 4 large sweet potatoes into chunks. Boil them in a pot of water for about 15 minutes until soft. Drain and mash the sweet potatoes in a large bowl.

Mix in:

1/2 cup melted butter
1/3 cup milk
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

Spread the mixture evenly in your baking dish. Top with a layer of mini marshmallows.

Bake for 25-30 minutes. The marshmallows should be golden brown and puffy.

Let it cool for 5-10 minutes before serving. This gives the casserole time to set.

You can make this ahead of time. Just add the marshmallows right before baking.

For extra flavor, try adding a sprinkle of chopped pecans on top before the marshmallows.

Tips, Tricks & Storing

Make your sweet potato casserole ahead of time to save stress on busy holidays. You can prepare the mashed sweet potato mixture up to 3 days in advance.

Store it in an airtight container in the fridge. When ready to bake, just spread it in your casserole dish and add the toppings.

For extra flavor, try roasting your sweet potatoes instead of boiling them. This brings out their natural sweetness.

Don’t forget to let your butter soften before mixing. It will blend more easily with the other ingredients.

Use a hand mixer for ultra-smooth sweet potatoes. This gives your casserole a creamy texture.

To store leftovers, cover the casserole dish tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for 3-4 days.