Sweet Potato Casserole with Marshmallows Recipe
Lusciously creamy sweet potatoes meet caramelized marshmallows in this classic comfort casserole—perfect for festive tables!
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Why This Sweet Potato Casserole is My Holiday Staple
Few dishes capture the essence of holiday comfort quite like this sweet potato casserole with marshmallows. For me, it’s the combination of silky, buttery sweet potatoes layered with golden, chewy marshmallows that wins every time. That top layer—ever so slightly crisp and caramelized—reminds me of those big family gatherings and the anticipation of diving into the buffet.
Sweet potato casserole is a crowd pleaser, and it’s always the first empty dish on the table. Whether it’s Thanksgiving, Friendsgiving, or just a proper Sunday dinner, this recipe nails that perfect balance between sweetness and comfort food satisfaction.
Here’s why I keep coming back to this dish:
- The natural sweetness of the potatoes, only enhanced by a little brown sugar, lets the flavor shine without being overly sugary.
- Spices like cinnamon and nutmeg add warmth and depth—I can’t skip these even for a classic.
- The marshmallow topping isn’t just nostalgia—it creates this incredible contrast of textures that makes every bite interesting.
Pro tip: This casserole reheats beautifully and is even better as leftovers.
If you’re looking to impress with minimal effort at your next get-together or celebration, you can’t go wrong with this dish. It might just earn you the title of holiday legend.
Sweet and Creamy Sweet Potato Casserole with Marshmallows
Creamy mashed sweet potatoes with a hint of warming spices, topped with golden mini marshmallows—a must-have for your festive spread!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Peel and chop the sweet potatoes, then boil them in a large pot of water until tender. Drain and mash until smooth.
- 2
In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, cinnamon, and nutmeg. Mix until well combined and creamy.
- 3
Pour the sweet potato mixture into a greased baking dish, spreading it evenly.
- 4
Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.
- 5
Place the casserole in the oven and bake for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- 6
Remove from the oven and let cool slightly before serving. Enjoy this sweet treat as a perfect complement to your holiday meal!
Notes
This casserole can be assembled ahead and refrigerated; add marshmallows before baking.
For a dairy-free version, use plant-based milk and vegan butter.
Nutrition Facts
Serves: 8 servings
Calories Per Serving: 300
Frequently Asked Questions About This Recipe
Yes, you can assemble the casserole (without marshmallows) a day in advance, refrigerate it, and add marshmallows before baking.
You can freeze the casserole before adding marshmallows. Thaw and bake as instructed, adding the marshmallow topping before the final bake.
Try a pecan-streusel topping or use vegan marshmallows for a twist.
Yes, all ingredients in this recipe are naturally gluten-free.
Add marshmallows just before baking and watch closely, pulling out the casserole when they’re golden brown.
