This easy sweet potato casserole with marshmallows is a timeless holiday favorite I always look forward to making. Creamy mashed sweet potatoes are blended with brown sugar, butter, and warm spices, then topped with fluffy marshmallows that toast to golden perfection in the oven. It’s the ultimate festive side dish that feels like comfort in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large sweet potatoes, peeled and cut into large pieces
1 cup light brown sugar
½ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
10 oz mini marshmallows
Directions
I preheat the oven to 350°F (175°C).
Then I peel and chop the sweet potatoes into large chunks, place them in a saucepan, and cover them with water.
I bring the water to a boil and cook the sweet potatoes until fork-tender.
After draining, I mash them thoroughly in the saucepan or a large bowl.
I stir in the melted butter, brown sugar, vanilla, cinnamon, salt, and nutmeg until the mixture is well combined.
I grease a 9×13‑inch baking dish and spread the sweet potato mixture evenly inside.
Then I sprinkle the mini marshmallows generously over the top.
I bake the casserole for 25–35 minutes, or until bubbly and the marshmallows are golden brown. I keep a close eye near the end so they don’t burn.
Servings and timing
Servings: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: ~280 kcal per serving
Variations
When I want to switch things up, I like to try different toppings. Sometimes I add a pecan streusel for extra crunch and a nutty flavor. If I’m aiming for a slightly less sweet version, I reduce the brown sugar or skip the marshmallows and top it with just pecans. For a dairy-free twist, I use coconut oil or plant-based butter instead of regular butter.
Storage/Reheating
If I have leftovers, I store the casserole covered in the refrigerator for up to 4 days. To reheat, I cover it with foil and warm it in the oven at 325°F until heated through. For individual portions, I use the microwave in short intervals. I avoid freezing this dish because the marshmallow topping doesn’t hold up well after thawing.
FAQs
How far in advance can I make sweet potato casserole?
I usually prepare the mashed sweet potato base a day or two ahead and store it in the fridge. Then, right before baking, I spread it in the dish, top it with marshmallows, and bake it fresh.
Can I use canned sweet potatoes instead?
Yes, I’ve used canned sweet potatoes (drained well) when I’m short on time. They work just fine, although fresh ones give a deeper flavor.
What can I use instead of marshmallows?
If I want a less sweet or more grown-up version, I swap marshmallows for a brown sugar and pecan streusel topping. It adds a nice crunch and flavor contrast.
Is this casserole gluten-free?
Yes, as long as the marshmallows and any other ingredients used are certified gluten-free, this dish is naturally free of gluten.
Can I make this vegan?
To make it vegan, I use plant-based butter and check that the marshmallows are vegan-friendly (some contain gelatin). It still turns out rich and satisfying.
Conclusion
This easy sweet potato casserole with marshmallows is a holiday essential I never skip. It’s simple, nostalgic, and guaranteed to bring warmth and comfort to the table. Whether I’m hosting a big celebration or just making a cozy fall dinner, this dish always delivers the perfect mix of sweetness and tradition.
📖 Recipe:
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Easy Sweet Potato Casserole with Marshmallows
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This easy sweet potato casserole with marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes mixed with warm spices and brown sugar, topped with golden, gooey marshmallows. It’s the perfect comforting addition to Thanksgiving or any festive meal.
Ingredients
4 large sweet potatoes, peeled and cut into large pieces
1 cup light brown sugar
½ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
10 oz mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and chop the sweet potatoes into large chunks. Place them in a saucepan and cover with water.
- Bring the water to a boil and cook the sweet potatoes until fork-tender, about 15–20 minutes.
- Drain the sweet potatoes and mash them in the saucepan or a large bowl.
- Add melted butter, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Stir until well combined.
- Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly inside.
- Sprinkle mini marshmallows generously over the top.
- Bake for 25–35 minutes, or until bubbly and the marshmallows are golden brown. Watch closely near the end to prevent burning.
Notes
To make ahead, prepare the sweet potato mixture in advance and refrigerate. Add marshmallows just before baking.
For a dairy-free version, substitute butter with coconut oil or plant-based butter.
Add a pecan streusel topping for extra crunch and a nutty twist.
Store leftovers in the refrigerator for up to 4 days. Reheat covered at 325°F or in the microwave in short intervals.
Avoid freezing as the marshmallow topping doesn’t thaw well.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
