Sweet Potato Casserole With Marshmallows

Autumn is in the air, and with it comes the cozy comfort of dishes that feel like a warm hug from the inside out. One of my all-time favorite ways to celebrate the season is with a Southern Sweet Potato Casserole that’s rich, creamy, and topped with a golden layer of marshmallows. It’s a dish that instantly transforms any gathering into something special, and the aroma alone will have everyone crowding the kitchen.

I’ve tried a lot of Sweet Potato Recipes With Marshmallows over the years, but this particular version always wins hearts—every single time. The secret isn’t just in the sweet potatoes; it’s in how they’re mashed and combined with a hint of butter, brown sugar, and warming spices before being crowned with fluffy marshmallows that melt to perfection. It’s a dessert and a side dish rolled into one, and honestly, I could happily eat it for breakfast.

Sweet Potato Marshmallow Casserole carries a nostalgic charm that makes it feel like a holiday classic, even if you serve it midweek. The creamy texture of the mashed sweet potatoes contrasts beautifully with the gooey, slightly toasted marshmallows on top. Every bite is a balance of sweetness, comfort, and a little bit of magic that only this dish can deliver.

For anyone who loves indulgent, feel-good food, this is the recipe that will have a permanent spot on your holiday table. Today, I’m sharing the best sweet potato casserole recipe that I’ve perfected after countless trials, complete with tips to make sure the marshmallows stay perfectly golden without burning. It’s easy enough to whip up on a weekday but show-stopping enough for your next family gathering.

Why You’ll Love It

• Perfect Balance of Sweet and Creamy: The mashed sweet potatoes with marshmallows create a silky, smooth base with just the right amount of sweetness. Each bite melts in your mouth, while the marshmallow topping adds that nostalgic, fluffy finish.
• A Show-Stopping Side Dish: This Southern Sweet Potato Casserole looks as good as it tastes. The golden, toasted marshmallows on top make it a centerpiece-worthy dish that will have everyone asking for seconds.
• Comfort Food That Feels Fancy: It’s indulgent without being complicated. Whether it’s for a holiday feast or a cozy family dinner, this Sweet Potato Marshmallow Casserole elevates your table without hours in the kitchen.
• Make-Ahead Friendly: You can prepare the mashed sweet potatoes ahead of time and assemble the casserole when you’re ready to bake. It’s a huge time-saver, especially during busy holiday cooking days.
• Kid-Approved and Adult-Approved: The combination of creamy sweet potatoes and gooey marshmallows makes this a hit with everyone. Even picky eaters can’t resist, and adults love it too—especially with a sprinkle of cinnamon or nutmeg for that extra warmth.

Ingredient List

For the Mashed Sweet Potatoes

• 4 cups peeled and cubed sweet potatoes (about 4 medium)
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup whole milk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

For the Topping

• 2 cups mini marshmallows
• 2 tbsp brown sugar (optional, for extra caramelization)

Ingredient Notes

• Sweet potatoes: I always go for firm, orange-fleshed sweet potatoes—they mash up creamy and sweet without getting watery.
• Butter: Unsalted is best so you can control the sweetness, but feel free to use salted if that’s what you have on hand.
• Brown sugar: I love using dark brown sugar for a richer, molasses-y flavor—it makes this the best sweet potato casserole hands down.
• Milk: Whole milk gives the creamiest texture, but you can swap with cream or half-and-half for extra decadence.
• Marshmallows: Don’t skip them! They’re the crown jewel of a sweet potato marshmallow casserole, and the toasty top is everything.
• Spices: Cinnamon and nutmeg are classic, but a tiny pinch of ginger or allspice adds a fun twist if you’re feeling adventurous.

Kitchen Equipment Needed

• Large Pot: For boiling the sweet potatoes until tender. I love a heavy-bottomed one—it heats evenly and prevents sticking.
• Potato Masher or Hand Mixer: To get those mashed sweet potatoes silky smooth. I usually grab my hand mixer for extra creamy results.
• Mixing Bowl: For combining the sweet potatoes with butter, sugar, and spices. A big bowl makes stirring easier.
• Baking Dish (9×13-inch): Perfect size for the casserole. I always use a glass dish—it browns beautifully and looks great on the table.
• Spatula or Wooden Spoon: For folding everything together without making a mess.
• Oven Mitts: Because safety first when you’re pulling that golden marshmallow-topped casserole out of the oven!

Instructions

1. Prepare the Sweet Potatoes

1. Peel and cube your sweet potatoes into roughly 1-2 inch pieces. This helps them cook evenly.
2. Place the cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the sweet potatoes are fork-tender, about 15–20 minutes.
   Pro Tip: Start with cold water so the sweet potatoes cook evenly and don’t get mushy on the outside.

2. Mash the Sweet Potatoes

1. Drain the cooked sweet potatoes and return them to the pot or a large mixing bowl.
2. Add softened butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
3. Mash until smooth and creamy. You can use a potato masher for a slightly chunky texture or a hand mixer for ultra-smooth results.
   Pro Tip: Warm the milk slightly before adding—it makes the mash silkier and easier to mix.

3. Assemble the Casserole

1. Preheat your oven to 350°F (175°C).
2. Transfer the mashed sweet potatoes to your greased 9×13-inch baking dish. Smooth the top with a spatula.
3. Sprinkle the mini marshmallows evenly over the top. If you like extra caramelization, sprinkle a little brown sugar over the marshmallows.

4. Bake the Casserole

1. Place the casserole in the preheated oven and bake for 25–30 minutes, or until the marshmallows are golden brown and slightly toasted on top.
   Pro Tip: Keep a close eye on the marshmallows during the last 5 minutes—they can go from golden to burnt very quickly.

5. Serve and Enjoy

1. Remove from the oven and let the casserole cool for a few minutes. This helps the marshmallows set slightly so they don’t slide off when scooping.
2. Serve warm as a side dish, or enjoy it as a dessert with a scoop of vanilla ice cream.

Tips and Tricks for Success

• Don’t overcook the sweet potatoes: They should be fork-tender but not falling apart—this keeps the mash creamy without becoming watery.
• Use softened butter: Cold butter won’t incorporate well and can leave lumps in the mash.
• Toast marshmallows carefully: Keep a close eye in the last 5 minutes of baking to get that perfect golden-brown top.
• Smooth the top before adding marshmallows: This ensures an even layer of sweetness and prevents gaps where the marshmallows sink.
• Make it ahead: You can prepare the mashed sweet potatoes a day early and refrigerate. Just assemble and bake before serving for ultimate convenience.

Ingredient Substitutions and Variations

• Milk alternatives: Swap whole milk for almond, oat, or coconut milk for a dairy-free version.
• Butter alternatives: Use coconut oil or vegan butter to make this casserole dairy-free.
• Marshmallow variations: Mini marshmallows work best, but you can use large ones—just chop them in half for even melting.
• Add-ins for flavor: Fold in a handful of chopped pecans or walnuts for a crunchy twist.
• Spice swaps: Add a pinch of ginger or cardamom for a warm, festive flavor variation.

Serving Suggestions

• I love serving this Sweet Potato Marshmallow Casserole alongside roasted turkey or chicken—it’s the ultimate comfort-food pairing.
• Spoon it next to a simple green salad for a weeknight twist that balances sweet and savory.
• Top individual servings with a scoop of vanilla ice cream for a decadent dessert version.
• Serve it with a drizzle of caramel sauce for extra indulgence during holiday meals.
• Pair it with warm dinner rolls or cornbread—the soft bread soaks up every bit of that sweet, creamy goodness.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4–5 days.
• Reheat in the oven: Preheat to 350°F (175°C) and bake the casserole, covered with foil, for 15–20 minutes until heated through.
• Microwave option: Place a portion in a microwave-safe dish and heat for 1–2 minutes, stirring halfway for even warmth.
• Freeze: You can freeze the mashed sweet potatoes (without marshmallows) for up to 2 months. Thaw overnight in the fridge before baking.
• Re-crisp marshmallows: If reheated marshmallows become soft, broil for 1–2 minutes to get them golden again—but watch closely!

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! You can prepare the mashed sweet potatoes a day in advance and refrigerate. Assemble the casserole and bake just before serving for the freshest results.

Can I use canned sweet potatoes?

Yes, but I recommend draining them well and mashing them thoroughly. Fresh sweet potatoes give the creamiest texture and richest flavor.

How do I prevent marshmallows from burning?

Keep an eye on them during the last 5 minutes of baking. You can also tent the casserole loosely with foil if they’re browning too quickly.

Can I make this dairy-free or vegan?

Yes! Swap butter with vegan butter or coconut oil, and use almond, oat, or coconut milk instead of whole milk. Vegan marshmallows work perfectly too.

Can I add nuts to this casserole?

Definitely! Chopped pecans or walnuts sprinkled on top before baking add a lovely crunch and a little extra flavor.

How long will leftovers last?

Stored in an airtight container in the fridge, leftovers will last 4–5 days. Reheat in the oven or microwave, and your casserole is good as new!

Did you try this recipe? Let me know in the comments how it turned out—I love hearing your sweet potato success stories!