You'll adore Sweet Potato Casserole with Marshmallows! Mashed sweet potatoes blended with brown sugar and butter, crowned with mini marshmallows, then baked to perfection with a golden, gooey top.
This essential holiday staple is easy to make from scratch, freezes well, and is a cherished tradition on our family's Thanksgiving dinner.
Why It's Yummy
- Flavor harmony. It combines sweet potatoes, brown sugar, cinnamon, butter, and marshmallows in perfect harmony, achieving a delightful sweet-savory balance. Serve with roast turkey!
- Ease and flexibility. This recipe is straightforward, requiring no special equipment or techniques, and it can be prepared ahead of time, making it ideal for busy holiday preparations.
- Further reading: if you want streusel topping try this sweet potato casserole without traditional marshmallow topping.
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Ingredients
- Sweet potatoes - you'll need approximately about 3 pounds of fresh sweet potatoes, roughly equivalent to 6 medium to large ones. Canned yams: brands may vary in the amount per can, but if you opt for canned sweet potatoes, you'll need 3 cans (29 oz each).
- Brown sugar - you can use either light or dark brown sugar in this recipe. Dark brown sugar is my preference, as it adds more flavor. If desired, you can also enhance the sweetness with a touch of maple syrup.
- Butter - I use salted butter for this recipe, but unsalted butter works too; simply adjust by adding extra salt to taste if desired.
- Pecan topping - we enjoy the combination of chopped pecans with sweet potatoes, but you can easily substitute them with walnuts if you prefer.
- Eggs - don't omit the eggs in potato mash. They keep the texture light without adding an eggy taste. If they are in the fridge, then take them out 30 minutes before cooking, and transfer them to the kitchen so they come to room temperature.
- Milk - full fat is preferred, for a richer flavor you can also use heavy cream.
- For flavor, we add a hint of vanilla extract, nutmeg and a pinch of cinnamon. You can adjust the quantities by adding more cinnamon or other warm spices (or try pumpkin spice) if desired. You can also introduce a splash of bourbon or other flavors to customize the taste.
- Marshmallows - opt for mini marshmallows for this recipe; they cook through without burning quickly. If you only have larger marshmallows, cut them into smaller pieces with scissors, although they may be a bit sticky.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sweet Potato Casserole
Preheat your oven to 375°F and grease a 9 or 8-inch baking pan (use what you have, oval, round or rectangular) with cooking pray or butter.
Cook and mash the sweet potatoes. Boil the sweet potatoes in a pot of water until they're fork-tender, about 15 minutes. Then, drain them well. I discuss more in-depth about how to cook potatoes below.
In a large bowl (or in the same pot you cooked the potatoes in), mash the sweet potatoes using a potato masher or an immersion blender.
Mix and top the casserole. Mix in the brown sugar, milk, nutmeg, butter, cinnamon, vanilla, salt, and pepper.
Add the lightly beaten eggs and stir to combine. Spread the sweet potato mixture into the prepared casserole dish.
Bake the casserole. Sprinkle the top with crunchy pecans, and bake for 20 minutes.
Add marshmallow topping and broil. Take it out of the oven, dot the top with marshmallows, and return it to the oven for another 7-10 minutes until the top is golden brown and the marshmallows are toasted.
You can (but not essential) use a broiler setting but watch the marshmallows closely as these guys will burn quickly.
📋 FLAVOR & TEXTURE: A tasty contrast of creamy, earthy sweet mashed sweet potatoes and a crispy, sugary, and pillowy marshmallow-flavored topping,
Tips
- Dairy free sweet potato casserole - you can use plant-based milk and vegan butter in place of dairy options. The taste will be different but this works!
- The level of toasting for your marshmallows depends on the oven time. Baking for 7-10 minutes results in lightly toasted marshmallows, while 10-12 minutes creates a darker appearance.
- Be cautious, as certain marshmallow brands may start melting if overexposed to the oven. If you prefer to keep their shape, monitor them closely.
- Avoid these mistakes to prevent your sweet potato casserole from being runny.
Recommended Equipment
- Measuring cups and spoons
- 8 or 9-inch oval baking dish
- Immersion blender for perfectly creamy mash.
Freezing And Storing Instructions
- To Store. For storing leftover sweet potato casserole, use a shallow, airtight container in the fridge, where it will stay fresh for up to four days. When reheating, do so gently in the microwave or oven.
- To Freeze. You can freeze this casserole before baking (best option), excluding the marshmallows, which can be added later. Prepare the filling as per the recipe, place it in a baking dish (or foil casserole dish), and wrap it securely in foil. Freeze for up to three months, thaw in the refrigerator overnight, then add marshmallows and bake following the instructions. For more tips read about how to freeze sweet potato casserole.
- To Make Ahead. You can prepare this old-fashioned sweet potato casserole a day ahead or up to 48 hours in advance. Just assemble it without the toppings, and refrigerate. When ready to bake, remove from the fridge at least 30 minutes before baking. Bake for 20 minutes, stir if needed, add the toppings, and bake for an additional 7-10 minutes until it's heated through and the marshmallows are toasty.
- Quick note: If your casserole is too cold the potatoes may need a longer time to be reheated thoroughly.
Variations
- If you’re not a fan of marshmallows, try this sweet potato casserole with pecan streusel instead.
- Substitute a couple of tablespoons of brown sugar with maple syrup to introduce a subtle maple flavor. You can omit one of the toppings without sacrificing taste.
- For a citrusy twist, incorporate orange juice into the potatoes and sprinkle some orange zest on top of the dish.
- You can also include crushed pineapple and golden raisins along with the mini marshmallows.
- No nuts sweet potato casserole - Don’t like nuts? No problem. Use whole oats as a substitute and for a crunchy feel.
How Do You Cook Sweet Potatoes?
You can prepare sweet potatoes for this casserole by boiling or roasting them. If using canned sweet potatoes, reduce the sugar as they're typically sweeter than fresh ones.
- Roasting is the easier option; wash, prick, and bake at 350°F for 45 minutes to an hour. The advantage is no need to peel or chop (but you still can chop them into similar sizes so they cook faster), but it takes time and oven space. When baking, ensure that a sharp knife can easily slide through the middle of the sweet potato after it's cooked.
- Boiling is the other method: peel, chop, and boil sweet potato chunks in salted water for about 10 minutes. Drain well before use to avoid excess liquid in the casserole. When boiling, ensure that you cut your sweet potatoes into uniform-sized pieces to ensure even cooking.
Can I Use Canned Sweet Potatoes/Yams?
This recipe is meant for raw sweet potatoes (with orange flesh), which are preferred for the best flavor. If you only have canned yams, no worries! Just skip the boiling step and use drained canned yams.
Raw yams and sweet potatoes are two different root vegetables.
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Recipe Card
Old Fashioned Sweet Potato Casserole With Marshmallows
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INGREDIENTS
- 3 pounds sweet potatoes , peeled and cut into cubes
- ½ cup brown sugar , packed
- 4 tablespoon butter , softened
- ¼ cup milk, or plant-based milk
- 2 large eggs, lightly beaten, room temp
- 1 teaspoon vanilla extract
- ½ cup pecans , chopped
- ½ teaspoon cinnamon, or to taste
- ⅛ teaspoons ground nutmeg
- salt and black pepper , to taste
- 2 cups miniature marshmallows
INSTRUCTIONS
- Preheat your oven to 375°F and grease a 9 or 8-inch baking pan (use what you have, oval, round or rectangular).
- Cook and mash the sweet potatoes. Boil the sweet potatoes in a pot of water until they're fork-tender, about 15 minutes. Then, drain them well.3 pounds sweet potatoes
- In a large bowl (or in the same pot you cooked the potatoes in), mash the sweet potatoes using a potato masher or an immersion blender.
- Mix and top the casserole. Mix in the brown sugar, milk, nutmeg, butter, cinnamon, vanilla, salt, and pepper.½ cup brown sugar, 4 tablespoon butter, ¼ cup milk, 1 teaspoon vanilla extract, ⅛ teaspoons ground nutmeg, salt and black pepper, ½ teaspoon cinnamon
- Add the lightly beaten eggs and stir to combine. Spread the mixture into the prepared baking dish.2 large eggs
- Bake the casserole. Sprinkle the top with pecans, and bake for 20 minutes.½ cup pecans
- Add marshmallows and broil. Take it out of the oven, dot the top with marshmallows, and return it to the oven for another 7-10 minutes until the top is golden brown and the marshmallows are toasted.2 cups miniature marshmallows
- You can (but not essential) use a broiler setting but watch the marshmallows closely as these guys will burn quickly.
VIDEO
NOTES
- You can (but not essential) use a broiler setting but watch the marshmallows closely as these guys will burn quickly.
- How does it taste? A tasty contrast of creamy, earthy sweet mashed sweet potatoes and a crispy, sugary, and pillowy marshmallow-flavored topping.
- To Make Ahead. You can prepare this old-fashioned sweet potato casserole a day ahead or up to 48 hours in advance. Just assemble it without the toppings, and refrigerate. When ready to bake, remove from the fridge at least 30 minutes before baking. To reheat. Bake for 20 minutes, stir if needed, add the toppings, and bake for an additional 7-10 minutes until it's heated through and the marshmallows are toasty.
- To Freeze. You can freeze this casserole before baking, excluding the marshmallows, which can be added later. Prepare the filling as per the recipe, place it in a baking dish (or foil baking dish), and wrap it securely in foil. Freeze for up to three months, thaw in the refrigerator overnight, then add marshmallows and bake following the instructions.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
FAQs
Leaving cooked sweet potatoes out overnight is not advisable. According to USDA a general rule, it's best not to leave food unrefrigerated for more than 2 hours, as this can promote bacterial growth.
White-fleshed sweet potatoes are slightly firmer and starchier than their orange-fleshed counterparts, but it's perfectly acceptable to swap one for the other in recipes.
Sweet potato casserole is typically a side dish, not a dessert, although it can be quite sweet.
Jane Abernathy
Can I make it without the pecans? Could I use them on only half the top? (The fella doesn't do nuts).
Julia | The Yummy Bowl
of course!
Wanda
Hi there, could it be possible to make the sweet potato casserole, leaving out the milk and eggs?
Julia | The Yummy Bowl
Without the eggs definitely not the same but I think do-able, however I recommend finding a recipe without the eggs because it would be a whole other recipe dear.