I made what I now call the Best Sweet Potato Casserole, topped with marshmallows and a surprising twist you’ll want to know about.

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I’ve always thought the best part of holiday sides was how one dish could be simple and sneaky impressive. This Easy Sweet Potato Casserole somehow turns everyday sweet potatoes into something people fight over.

Piled with mini marshmallows that brown just right it hits that spot between sweet and nostalgic. It’s quietly one of those Thanksgiving Sweet Potato Recipes that guests remember, and if you like Recipes With Marshmallows you’ll want it on repeat.

I keep messing up the timing but somehow it still comes out irresistible, dont ask me why.

Ingredients

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Sweet potatoes bring fiber, vitamin A and natural sweetness, boosting carbs and earthy flavor.
Butter adds creamy fat, richness and mouthfeel, making casserole smooth and indulgent.
Brown sugar gives caramel sweetness, moisture and a bit of molasses depth, very sweet.
Eggs bind ingredients, add protein and structure, helping casserole set up nicely.
Vanilla lifts flavors, adds warm aromatic notes without extra sweetness, subtle but important.
Cinnamon and nutmeg bring warm spice, enhance sweetness and cozy holiday aroma.
Marshmallows toast to golden clouds, offer sticky sweetness and contrast in texture.

Ingredient Quantities

3 pounds sweet potatoes (about 4 large), peeled and cut into 1 inch chunks

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed light brown sugar

2 large eggs, lightly beaten

1/4 cup milk, whole or 2% works fine

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups mini marshmallows (about a 10 ounce bag)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish or similar with a little butter or nonstick spray.

2. Put the peeled and 1 inch cubed sweet potatoes in a large pot, cover with cold water, bring to a boil and cook until fork tender, about 15 to 20 minutes. Drain well.

3. Return potatoes to the pot or a large bowl and mash until mostly smooth; a ricer or hand masher gives the best texture, but you can use a mixer just don’t overwork it or it gets gluey.

4. While the potatoes are still warm, stir in 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 2 lightly beaten eggs, 1/4 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg until everything is well combined and creamy.

5. Taste and adjust a little if needed, more salt will brighten it, more sugar will make it sweeter, but remember the marshmallow top adds a lot of sweetness too.

6. Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spatula or the back of a spoon.

7. Evenly sprinkle 4 cups mini marshmallows over the top, covering the surface so they melt into a nice crust.

8. Bake in the preheated 350°F oven for 20 to 25 minutes, until the casserole is hot and marshmallows are puffed and golden.

9. If you want extra browning, put the dish under the broiler for 30 seconds to 2 minutes but watch it like a hawk because marshmallows burn fast. Let rest 5 minutes before serving so it sets up a bit.

Equipment Needed

1. 9×13 inch baking dish (or similar ovenproof dish), greased with butter or nonstick spray
2. Large pot for boiling the sweet potatoes
3. Colander to drain the potatoes well
4. Potato ricer or hand masher (you can use a mixer but dont overwork it)
5. Large mixing bowl (or just use the pot to mix in)
6. Measuring cups and spoons for sugar, butter, milk and spices
7. Rubber spatula and a wooden spoon for stirring and smoothing
8. Paring knife and cutting board to peel and cube the potatoes
9. Oven mitts and a rimmed baking sheet to catch drips if you broil the top

FAQ

Can I make this ahead of time?

Yes. You can assemble it, cover and refrigerate up to 24 hours before baking. If already baked, store covered in fridge and reheat at 350F for 15-20 minutes. If chilled, add 10-15 extra minutes when baking so it heats through.

What if I dont have mini marshmallows?

Use regular marshmallows, just cut larger ones in half or add a minute or two under the broiler to brown. Or skip them and make a buttery brown sugar pecan streusel instead.

Can I make this vegan or egg free?

Yep. Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water), use vegan butter and plant milk. Texture will be slightly softer but still tasty.

How do I know when the casserole is done?

The filling should be smooth and warm all the way through, edges bubbling. If you want a number, aim for about 160-165F in the center. If using a fork, it should glide easily through the mash.

Can I use canned sweet potatoes or yams?

You can, but drain them well and taste before adding more sugar or salt. Canned ones are softer so you may need less milk and a gentler mash to avoid watery filling.

How do I stop the marshmallows from burning?

Add marshmallows during the last 5-10 minutes of baking or bake until hot then broil 20-45 seconds keeping a close eye. Position the rack a few inches below the broiler so they brown and dont char.

Easy Sweet Potato Casserole Recipe Substitutions and Variations

Unsalted butter (1/2 cup): swap with solid coconut oil 1:1. It’ll give a faint coconut note, or use ghee for a richer, nutty butter taste. If you only have salted butter, cut the added salt in the recipe about half.
Light brown sugar (1/2 cup): replace with 1/2 cup granulated sugar plus 1 tablespoon molasses for closest match, or use 1/3 to 1/2 cup pure maple syrup (reduce other liquid slightly) for a more maple-y flavor.
Eggs (2): use 1/2 cup unsweetened applesauce for a moist, egg-free binder, or make 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, let sit 5 min) if you want vegan/egg-free.
Mini marshmallows (4 cups): skip them and top with a pecan-brown-butter crumble (about 1 cup chopped pecans, 1/2 cup brown sugar, 4 tablespoons butter, tossed and toasted) or spread 1 cup marshmallow fluff on top and torch/grill briefly for the same gooey look.

Pro Tips

– Use a ricer or hand masher and mash while the potatoes are still warm, but dont overwork them. If you beat them too long with a mixer they get gluey. If you like a little bite leave some small chunks for texture, if you want velvet use a ricer and a splash more milk or a couple tablespoons of cream.

– Brown the butter first for a deeper, nuttier flavor, or stir in a teaspoon of orange zest or a splash of maple syrup to cut the sweetness and brighten things up. Always taste and add a pinch more salt at the end, salt makes the flavors pop.

– For perfectly browned marshmallows skip long broiling sessions and use a kitchen torch if you have one, its way easier to control. If you must broil, move the dish to the top rack for just 20 to 90 seconds and watch it the whole time, marshmallows go from golden to burned faster than you think. For crunch, sprinkle chopped pecans mixed with a little brown sugar under the marshmallows.

– Make ahead tricks: the sweet potato base can be made 1 to 2 days ahead and kept covered in the fridge, then bring to room temp before topping and baking. You can also freeze the base (no marshmallows) up to 3 months, thaw overnight in the fridge then bake with fresh marshmallows for best results.

Easy Sweet Potato Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made what I now call the Best Sweet Potato Casserole, topped with marshmallows and a surprising twist you’ll want to know about.

Servings

servings

Calories

423

kcal

Equipment: 1. 9×13 inch baking dish (or similar ovenproof dish), greased with butter or nonstick spray
2. Large pot for boiling the sweet potatoes
3. Colander to drain the potatoes well
4. Potato ricer or hand masher (you can use a mixer but dont overwork it)
5. Large mixing bowl (or just use the pot to mix in)
6. Measuring cups and spoons for sugar, butter, milk and spices
7. Rubber spatula and a wooden spoon for stirring and smoothing
8. Paring knife and cutting board to peel and cube the potatoes
9. Oven mitts and a rimmed baking sheet to catch drips if you broil the top

Ingredients

3 pounds sweet potatoes (about 4 large), peeled and cut into 1 inch chunks
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup milk, whole or 2% works fine
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups mini marshmallows (about a 10 ounce bag)

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish or similar with a little butter or nonstick spray.
Put the peeled and 1 inch cubed sweet potatoes in a large pot, cover with cold water, bring to a boil and cook until fork tender, about 15 to 20 minutes. Drain well.
Return potatoes to the pot or a large bowl and mash until mostly smooth; a ricer or hand masher gives the best texture, but you can use a mixer just don't overwork it or it gets gluey.
While the potatoes are still warm, stir in 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 2 lightly beaten eggs, 1/4 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg until everything is well combined and creamy.
Taste and adjust a little if needed, more salt will brighten it, more sugar will make it sweeter, but remember the marshmallow top adds a lot of sweetness too.
Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spatula or the back of a spoon.
Evenly sprinkle 4 cups mini marshmallows over the top, covering the surface so they melt into a nice crust.
Bake in the preheated 350°F oven for 20 to 25 minutes, until the casserole is hot and marshmallows are puffed and golden.
If you want extra browning, put the dish under the broiler for 30 seconds to 2 minutes but watch it like a hawk because marshmallows burn fast. Let rest 5 minutes before serving so it sets up a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.