Is there anything that says “holiday comfort food” more than a bubbling dish of sweet potato casserole with marshmallows? This classic dish is the star of every potluck and family dinner table for a reason. It’s the perfect blend of creamy, sweet, and fluffy, with that irresistible toasted marshmallow top that makes both kids and adults go back for seconds (and thirds!). If you’re looking for a side dish that feels like a hug on a plate, you’ve found it.
Table of Contents
Table of Contents
Why You’ll Love This Sweet Potato Casserole
This recipe is my absolute favorite for so many reasons. It’s the dish that always gets requested, and I have a feeling it’ll become a tradition in your home, too.
- Effortlessly Easy: We’re keeping it simple with straightforward steps. No fancy techniques required!
- Crowd-Pleasing: This is the ultimate family-friendly recipe. It’s the peace treaty for the dinner table.
- Make-Ahead Magic: You can prep the sweet potato base the day before, making your big day so much smoother.
- Comfort in Every Bite: It’s warm, sweet, and nostalgic—everything you want from a classic casserole.
Ingredients
Gathering your ingredients is the first step to creating this cozy masterpiece. Here’s what you’ll need:
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 3-4 large sweet potatoes, baked or boiled)
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Topping:
- 2 cups mini marshmallows
- 1/2 cup chopped pecans (optional, but highly recommended for crunch!)
Sweet Potato Casserole with Marshmallows
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Easy sweet potato casserole with gooey marshmallows Classic holiday side dish made simple Perfectly baked irresistibly creamy Get the best recipe now
Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Prep the Potatoes: If you haven’t already, cook your sweet potatoes. Once fork-tender, peel off the skins and mash the flesh in a large bowl until smooth.
- Mix the Base: To the bowl of mashed sweet potatoes, add the sugar, beaten eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Use a hand mixer or a sturdy spoon to blend everything together until it’s completely smooth and well-combined.
- Bake: Pour the sweet potato mixture into a greased 9×13 inch baking dish and spread it out evenly. Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until the edges are just starting to bubble.
- Add the Topping: Carefully remove the dish from the oven. Evenly sprinkle the mini marshmallows and pecans over the top. Return the dish to the oven for another 5-10 minutes, until the marshmallows are golden brown and puffed.
- Serve and Enjoy! Let the casserole cool for a few minutes before serving.
Notes
A classic, crowd-pleasing sweet potato casserole topped with toasted marshmallows and pecans. This easy recipe is the ultimate holiday comfort food, perfect for family dinners and potlucks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
- Sugar: 35 g
- Fat: 11 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
Step-by-Step Instructions
- Prep the Potatoes: If you haven’t already, cook your sweet potatoes. I love roasting them for deeper flavor, but boiling works perfectly too! Once they’re fork-tender, peel off the skins and mash the flesh in a large bowl until smooth.
- Mix the Base: To the bowl of mashed sweet potatoes, add the sugar, beaten eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Use a hand mixer or a sturdy spoon to blend everything together until it’s completely smooth and well-combined.
- Bake: Pour the sweet potato mixture into a greased 9×13 inch baking dish and spread it out evenly. Pop it into a preheated 350°F (175°C) oven and bake for 25-30 minutes, or until the edges are just starting to bubble.
- Add the Topping: Carefully remove the dish from the oven. Evenly sprinkle the mini marshmallows (and pecans, if using) over the top. Return the dish to the oven for another 5-10 minutes. Keep a close eye on it! You want the marshmallows to be golden brown and beautifully puffed, not burnt.
- Serve and Enjoy! Let the casserole cool for a few minutes before serving. That marshmallow topping will be molten hot, but oh-so-worth the wait.
My Favorite Tips for the Best Casserole
After making this for more family gatherings than I can count, I’ve picked up a few tricks. For the smoothest texture, really whip that potato mixture—a hand mixer is your best friend here. If your marshmallows start browning too quickly, just open the oven door for a second to let some heat out. And don’t skip the pecans! They add a wonderful nutty crunch that contrasts beautifully with the soft sweetness. For more make-ahead strategies that save your sanity during the holidays, check out my guide on how to plan a holiday menu.
What to Serve With Your Casserole
This sweet potato casserole is a superstar side dish that pairs wonderfully with all your holiday favorites. It’s a non-negotiable next to a slice of brown sugar glazed ham or a juicy roasted turkey. For a truly epic plate, add some green veggies like roasted green beans or a fresh, crisp salad to balance the sweetness.
Answers to Your Sweet Potato Casserole Questions
Can I make this sweet potato casserole ahead of time?
Absolutely! This is a huge timesaver. You can prepare the sweet potato base (through step 2) up to two days in advance. Just cover it tightly and store it in the refrigerator. When you’re ready to bake, let the dish sit at room temperature for about 30 minutes before putting it in the oven. You may need to add a few extra minutes to the initial baking time since it will be cold. Add the marshmallows at the very end, as directed.
Can I use canned sweet potatoes?
You can in a pinch! Make sure to drain and rinse them well before mashing. For the very best flavor and texture, though, I highly recommend using fresh sweet potatoes. The taste is far superior and it’s really not much extra work.
How should I store leftovers?
Leftovers? What are those? Just kidding. If you’re lucky enough to have some, cover the baking dish with foil or transfer the casserole to an airtight container. It will keep in the fridge for 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.
My marshmallows melted completely! What did I do wrong?
Don’t worry, this happens! It usually means the casserole base was too hot when you added the marshmallows, or they were baked for a tad too long. They’ll still taste delicious. For that picture-perfect toasted look, make sure the base has baked for the full 30 minutes and has settled a bit before you add the marshmallows. Then, watch them like a hawk in the oven—they toast up quickly!
Nutrition Information
*This is a rough estimate based on the ingredients used and is provided for informational purposes only. The exact values can vary based on the specific ingredients and brands you use.
Per serving (assuming 8 servings): Calories: ~320kcal, Carbohydrates: 52g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 120mg, Fiber: 3g, Sugar: 35g.
There you have it—the ultimate sweet potato casserole with marshmallows that’s guaranteed to bring smiles to your table. It’s more than just a recipe; it’s a little piece of tradition that creates the best kind of memories. So go ahead, whip it up, and get ready to accept all the compliments. Happy cooking!