Nothing says “holidays” like the smell of sweet potato casserole with marshmallows baking in the oven. It’s the first dish to disappear at our family gatherings – my nieces practically camp out by the serving spoon! This simple, comforting recipe transforms basic ingredients into magic with that perfect balance of creamy sweet potatoes and gooey toasted marshmallows.

I’ll never forget the year my aunt brought this to Thanksgiving when I was eight. One bite and I was hooked – the caramelized marshmallow top, the velvety sweet potato middle… I may have “accidentally” dropped my fork just to sneak an extra scoop. Now I make it every year, and it always brings back those warm memories of crowded tables and happy chaos in the kitchen.

What I love most? It comes together in about an hour with ingredients you probably already have. No fancy techniques – just good old-fashioned comfort food that makes everyone smile.

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Why You’ll Love This Sweet Potato Casserole with Marshmallows

This sweet potato casserole with marshmallows is one of those recipes that just works. It’s simple, comforting, and always a crowd-pleaser. Here’s why it’s a must-make:

Super easy to make: Just mix, bake, and top with marshmallows. No complicated steps or fancy tools needed.
Perfect for holidays: It’s a staple at our Thanksgiving and Christmas dinners, but honestly, it’s so good you’ll want to make it year-round.
Creamy and sweet: The smooth sweet potato base paired with that golden, gooey marshmallow topping is pure comfort in every bite.
Nostalgic flavor: One taste and you’ll be transported back to cozy family gatherings and happy holiday memories.

Trust me, this casserole will earn a permanent spot on your holiday table (and in your heart).

Ingredients for Sweet Potato Casserole with Marshmallows

Here’s everything you’ll need to make this dreamy sweet potato casserole – simple ingredients that create pure magic together. I like to separate them into the creamy base and that irresistible topping because, let’s be honest, we’re all here for the marshmallows!

For the Sweet Potato Base:

3 cups mashed sweet potatoes (about 2 large sweet potatoes, boiled and peeled – trust me, fresh makes all the difference)
1/2 cup granulated sugar (adjust this if your sweet potatoes are extra sweet – taste as you go!)
2 large eggs, beaten (room temperature blends better)
1/2 cup milk (whole milk gives the creamiest texture)
1/4 cup unsalted butter, melted (plus extra for greasing the dish)
1 tsp vanilla extract (the good stuff – none of that imitation vanilla)
1/2 tsp salt (balances all that sweetness perfectly)

For That Iconic Topping:

2 cups mini marshmallows (the mini ones melt into the perfect golden blanket)

See? Nothing fancy – just pantry staples that come together to create something extraordinary. Pro tip: measure everything before you start mixing – it makes the whole process so much smoother when you’re in the kitchen groove!

How to Make Sweet Potato Casserole with Marshmallows

Okay, let’s get to the fun part – turning these simple ingredients into that glorious golden-brown masterpiece! Don’t worry, it’s easier than you think. Just follow these steps and you’ll have everyone begging for seconds (and thirds).

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (175°C) before you do anything else. Trust me, you don’t want to finish mixing everything only to realize your oven’s cold! While it heats up, grease your baking dish with butter (I use a 9×13 inch dish, but anything similar works).

Step 2: Mix the Magic

In a big bowl, combine your mashed sweet potatoes, sugar, beaten eggs, milk, melted butter, vanilla, and salt. Here’s my trick: mix the wet ingredients first, then gently fold in the sweet potatoes. This prevents lumps and gives you that dreamy smooth texture we all love.

Step 3: Spread It Out

Pour your silky sweet potato mixture into the prepared dish and smooth the top with a spatula. Make sure it’s even so every bite gets equal marshmallow love later!

Step 4: First Bake

Pop it in the oven for 25 minutes. You’ll know it’s ready when the edges start bubbling slightly and the center looks set. Don’t worry if it jiggles a tiny bit – we’re not done yet!

Step 5: Marshmallow Time!

Here comes the best part – take the casserole out and quickly scatter those mini marshmallows evenly across the top. Work fast so the dish stays hot! I like to cover every inch because, let’s be honest, no one wants a marshmallow-less bite.

Step 6: Final Toast

Return it to the oven for about 10 minutes. Watch closely – you want golden perfection, not charcoal! The marshmallows should puff up and turn a beautiful light brown. If they’re not browning evenly, you can broil for the last 30 seconds (but don’t blink – they burn fast!).

Tips for Perfect Sweet Potato Casserole

After making this dozens of times (okay, maybe hundreds), I’ve learned a few tricks for absolute perfection:

Fresh is best: While canned sweet potatoes work in a pinch, fresh ones give that unbeatable velvety texture and natural sweetness.
Taste as you go: Sweet potatoes vary in sweetness – adjust the sugar after mixing if needed. I sometimes add a tablespoon of brown sugar for extra depth.
Let it rest: Resist the urge to dig in immediately! Letting it cool for 5-10 minutes helps the marshmallows set so they don’t slide right off when serving.
Watch that topping: Every oven is different. If your marshmallows brown too fast, tent with foil and reduce heat slightly.

There you have it – the secrets to sweet potato casserole success! Now go make some memories (and maybe fight off the kids for the corner piece with extra marshmallows).

Sweet Potato Casserole Variations

While I’m obsessed with the classic version, sometimes it’s fun to mix things up! Here are my favorite twists on sweet potato casserole that keep the comfort but add a little something special:

Pecan Praline Crunch

For those who love texture, try mixing 1/2 cup chopped pecans with 2 tablespoons brown sugar and a pinch of cinnamon. Sprinkle this over the marshmallows before the final bake – the nuts toast up beautifully and add the perfect crunch against that gooey topping. My Uncle Joe always requests this version at Thanksgiving!

Streusel Swap

Not a marshmallow person? (I don’t get it, but I respect it.) Make an easy streusel by combining 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup cold butter, and 1/2 cup oats. Crumble it over the sweet potato base before baking – no second bake needed. It gets delightfully crisp and caramelized, like a sweet potato coffee cake.

Spiced-Up Version

Sometimes I’ll whisk 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves into the sweet potato mixture. The warm spices make the kitchen smell incredible and give that nostalgic “pumpkin pie” vibe. Pro tip: a dash of orange zest in the base brightens everything up beautifully.

The beauty of this recipe? It’s like a blank canvas for your cravings. Whether you stick with the classic or try one of these twists, you really can’t go wrong. Just don’t tell Grandma I messed with her original – some traditions are sacred!

Serving Suggestions for Sweet Potato Casserole

Let’s talk about the best part – when that golden, marshmallow-topped beauty comes out of the oven and it’s time to dig in! While this sweet potato casserole is delicious on its own (I may or may not have eaten it straight from the dish with a spoon), it truly shines when paired with your favorite holiday mains.

Classic Holiday Pairings

At our house, this casserole always makes an appearance alongside:

Roasted turkey – The savory bird and sweet casserole are a match made in Thanksgiving heaven
Glazed ham – That sweet-salty combo is absolutely irresistible
Green bean casserole – For the ultimate comfort food trifecta
Homemade rolls – Because you’ll need something to scoop up every last bit

Unexpected but Amazing Combos

When I’m feeling adventurous (or when the holiday leftovers run out), I love serving it with:

Fried chicken – Trust me, the Southern-style pairing works like magic
Pork chops – A drizzle of maple syrup ties everything together
Brunch dishes – It’s surprisingly great with scrambled eggs and bacon

And here’s my not-so-secret secret: add a dollop of freshly whipped cream right before serving. The cool cream melting into the warm marshmallows? Absolute perfection. For extra fancy occasions, I’ll sprinkle a little cinnamon or chopped pecans on top of the cream.

No matter how you serve it, make sure to let it sit for 5-10 minutes after baking – not only does this help the marshmallows set, but it also prevents any unfortunate “molten sugar mouth burns” (speaking from experience here). Then watch as this humble casserole becomes the star of your table!

Storing and Reheating Sweet Potato Casserole

Let’s be real – leftovers of this sweet potato casserole are rare in my house (my family attacks it like seagulls on french fries). But when we miraculously have some left, here’s how to keep it tasting fresh and delicious:

Storing Your Leftovers

First, let the casserole cool completely (I know, the temptation is real). Then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 3 days – though in my experience, it never lasts that long!

Pro tip: If you’ve already added the marshmallows, they might get a bit sticky when refrigerated. No worries – they’ll crisp up again when reheated.

Reheating Like a Pro

When you’re ready for round two (or three), preheat your oven to 300°F (150°C). This low-and-slow method prevents the marshmallows from burning while reviving that perfect golden crust.

For individual servings: Scoop onto an oven-safe dish and heat for 10-15 minutes
For the whole casserole: Cover with foil and bake for 20-25 minutes, removing the foil for the last 5 minutes to crisp up the top

Microwave works in a pinch (about 1-2 minutes per serving), but the marshmallows won’t get that beautiful toasted finish. If you must microwave, try finishing under the broiler for 30 seconds – just keep a close eye!

Important safety note: Always check that the center is piping hot (at least 165°F) before serving leftovers. And fair warning – reheated casserole might disappear even faster than the first batch. You’ve been warned!

Sweet Potato Casserole with Marshmallows FAQs

Over the years, I’ve gotten so many questions about this sweet potato casserole – mostly from panicked friends an hour before their holiday dinner! Here are the answers to the most common ones that’ll save your sanity (and your marshmallows):

Can I make this ahead?

Absolutely! In fact, I often do. Prepare the sweet potato base up to 1 day in advance – just cover and refrigerate until you’re ready to bake. When it’s showtime, let it sit at room temperature for 20 minutes, bake as directed, then add the marshmallows for that final golden bake. The texture actually improves slightly with this rest time!

Can I use canned sweet potatoes?

You can, but fresh is definitely better if you have the time. Canned sweet potatoes work in a pinch (drain them well and mash thoroughly), but they tend to be softer and sometimes have a metallic aftertaste. If you must use canned, try adding an extra tablespoon of butter and a pinch of cinnamon to boost the flavor. But trust me – once you taste the fresh version, you’ll never go back!

How do I prevent marshmallows from burning?

Ah, the eternal struggle! Here’s my foolproof method: bake them at 350°F for just 5-7 minutes until puffed, then switch to broil for the final 30-60 seconds. Stand guard like a marshmallow sentry – they go from golden to black in seconds! If some spots brown faster than others, just rotate the dish. And if all else fails? A slightly darker marshmallow still tastes amazing (we call that “caramelized” in my house).

Bonus tip: If you’re really worried about burning, you can tent the dish with foil during the first bake, then remove it for the marshmallow stage. Just make sure the foil doesn’t touch the topping!

Nutritional Information

Now, I’m no nutritionist (unless you count my expertise in marshmallow consumption), but here’s the scoop on what’s in each serving of this sweet potato casserole. Remember – these are estimates based on standard ingredients. Your exact numbers might dance around a bit depending on potato sizes or how generously you pile on those marshmallows!

Per serving (1/6 of the recipe):

Calories: 320
Total Fat: 10g (6g saturated, 3g unsaturated)
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 280mg
Total Carbohydrates: 52g
Dietary Fiber: 3g
Sugars: 25g
Protein: 4g

There you have it – all the numbers for those who like to keep track. Personally? I prefer to measure this recipe in smiles per serving, and trust me, that count is off the charts!

Now it’s your turn to create some sweet potato magic! Whip up this casserole for your next gathering (or, no judgment, just because you deserve it) and watch it disappear. I’d love to see your golden, marshmallow-topped creations – tag me in your photos so I can ooh and aah over them! Whether it becomes your new holiday tradition or your secret midnight snack (again, no judgment), this recipe is all about sharing joy, one gooey bite at a time. Happy baking, friends – may your marshmallows be perfectly toasted and your servings generous!