Warm, buttery sweet potatoes topped with golden, toasted marshmallows — this Classic Sweet Potato Casserole with Marshmallows fills your kitchen with the scent of home and holiday comfort. It’s the perfect make-ahead side that always earns second helpings.
Why You’ll Love This Recipe
- Simple & nostalgic: Straight from Grandma’s kitchen, just the way you remember.
- Perfect for gatherings: Serves a crowd with easy prep and bake steps.
- Sweet meets savory: Creamy mashed sweet potatoes meet fluffy toasted marshmallows.
- Holiday favorite: A must-have on Thanksgiving, Christmas, or any chilly Sunday supper.
(Serve this cozy casserole with our Garlic Butter Roasted Turkey Breast for a picture-perfect holiday meal.)
Ingredients You’ll Need
Here’s what makes this classic shine — no surprises, just reliable pantry staples:
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup white sugar
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- 4 tablespoons butter, melted
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 (10.5-ounce) package mini marshmallows
Step-by-Step Instructions
- Boil the potatoes: Peel and cube the sweet potatoes, then place them in a large pot. Cover with water and bring to a boil. Cook until tender, about 15 minutes. Drain well.
- Mash until creamy: In a large mixing bowl, mash the sweet potatoes with a hand masher or mixer until smooth.
- Mix the filling: Add sugar, eggs, salt, butter, milk, and vanilla. Mix until everything blends into a creamy orange mixture. The texture should be soft but not runny.
- Prepare to bake: Spread the sweet potato mixture evenly in a lightly greased 9×13-inch baking dish.
- Top with marshmallows: Sprinkle the mini marshmallows evenly over the top, covering every corner.
- Bake to golden perfection: Bake at 350°F (175°C) for 25–30 minutes, until the marshmallows puff and turn beautifully golden brown. Watch closely near the end to prevent over-browning.
Once baked, the sweet potatoes will be tender and lightly caramelized beneath that toasted marshmallow crust.
Pro Tips for Success
- Drain completely: Extra water in your potatoes can make the base too loose.
- Mix gently: Overmixing can create a gummy texture. Stop as soon as smooth.
- Perfect marshmallow topping: Bake uncovered for an even golden color.
- Make ahead: Assemble the base a day early; refrigerate, then top and bake fresh.
(Pair it with this Creamy Green Bean Casserole for an old-fashioned side spread.)
Variations You Can Try
- Nut lover’s version: Swap marshmallows for a brown sugar–pecan crumble.
- Lighter option: Use half the sugar or replace it with maple syrup for natural sweetness.
- Mini casseroles: Bake in small ramekins for individual servings.
(For another comforting classic, try our Brown Sugar Glazed Carrots.)
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in a covered dish up to 4 days.
- Freeze: Wrap tightly; freeze up to 1 month. Reheat covered at 325°F until warmed through.
- Re-crisp: Pop under the broiler briefly to re-toast marshmallows before serving.
Conclusion
This Classic Sweet Potato Casserole with Marshmallows brings the spirit of the holidays to every table — creamy, cozy, and kissed with caramelized sweetness. It’s more than a side dish; it’s a warm memory shared with loved ones.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 0.5 cup white sugar
- 2 large eggs, lightly beaten
- 0.5 teaspoon salt
- 4 tablespoons butter, melted
- 0.5 cup milk
- 0.5 teaspoon vanilla extract
- 10.5 ounces mini marshmallows
Instructions
- Boil the sweet potatoes until tender, about 15 minutes. Drain well.
- Mash potatoes in a large bowl until smooth.
- Mix in sugar, eggs, salt, butter, milk, and vanilla until combined.
- Spread into a greased 9×13-inch baking dish.
- Top evenly with mini marshmallows.
- Bake at 350°F for 25–30 minutes until marshmallows are golden brown.
