Sweet Potato Casserole with Toasted Marshmallows Recipe

Why You’ll Love This Recipe

• Classic holiday comfort: Smooth, buttery sweet potatoes topped with a toasty, sweet marshmallow layer.
• Make-ahead friendly: Prepare the casserole base ahead of time and add marshmallows just before baking.
• Simple ingredients: Pantry staples deliver a reliable, crowd-pleasing side dish.

Key Ingredients

• Sweet potatoes – Choose smooth-skinned, deep-orange-fleshed tubers for the best flavor and texture. Peel and cut into 1″ pieces for even cooking.
• Butter – Unsalted butter lets you control the salt level.
• Brown sugar – Dark brown sugar gives a richer molasses note, but light brown sugar works as well.
• Cinnamon and nutmeg – Warm spices that brighten the sweet potato flavor.
• Mini marshmallows – Use mini marshmallows for an even, melty top.

How to Make Sweet Potato Marshmallow Casserole

1. Preheat the oven. Set the oven to 400°F (200°C).
2. Cook the potatoes. Wash, peel, and cut sweet potatoes into 1″ pieces. Place in a pot, cover with water, and bring to a boil. Simmer 15–20 minutes until fork-tender, then drain well.
3. Mash. Return drained potatoes to the hot pot, let steam for a minute, then mash until smooth. Add butter and mix until incorporated.
4. Prepare the marshmallow-brown sugar topping. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, cinnamon, and nutmeg, bring briefly to a boil for about 30 seconds, then reduce heat and add 1½ cups of the mini marshmallows. Stir until melted and combined.
5. Combine and assemble. Pour the melted marshmallow-butter mixture into the mashed sweet potatoes and stir until evenly blended. Spread the mixture into a 9 x 13″ baking dish. Top with the remaining 1½ cups mini marshmallows.
6. Bake. Bake 12–15 minutes, or until marshmallows are puffed and golden. Allow to cool slightly before serving so the casserole sets up a bit.

Recipe Tips

• Bake or boil: Baking sweet potatoes concentrates their sweetness; boiling is faster. If you boil, drain well and let them steam off excess moisture in the pot for 1–2 minutes to avoid a watery casserole.
• Mash while warm: Warm potatoes mash more smoothly with butter and the marshmallow-brown sugar mixture.
• Season thoughtfully: A pinch of salt brightens the sweet flavors. A little vanilla can add depth if you like.
• Use eggs only if desired: Some recipes add eggs to help the mixture set; if you use eggs, let the potatoes cool slightly before adding so the eggs don’t scramble.
• Add marshmallows at the end: For the best toasted top, bake the filling until hot, then add marshmallows and broil briefly—watch closely, as marshmallows brown quickly.

Recipe Variations

• Marshmallow only: Keep it classic with a full marshmallow topping for a soft, gooey finish.
• Pecan streusel: Replace marshmallows with a buttery pecan crumble for a crunchy, nutty contrast.
• Half-and-half topping: Divide the dish and top one side with marshmallows and the other with pecan crumble to please mixed crowds.
• Brighten with orange: Add 1–2 teaspoons orange zest and 1–2 tablespoons orange juice for a citrus lift.
• Maple twist: Swap some or all of the brown sugar for pure maple syrup for a deeper, earthy sweetness.

Yes. Prepare the sweet potato mixture and spread it in the baking dish without adding the marshmallows. Cool completely, cover tightly, and refrigerate overnight. When ready to serve, allow the dish to come closer to room temperature, preheat the oven to 400°F, add marshmallows, and bake until golden.

Yams and sweet potatoes are different species. True yams are starchier and drier and are less common in U.S. grocery stores. Many stores label orange-fleshed sweet potatoes as “yams,” but they are usually soft, moist sweet potatoes that are ideal for baking and casseroles. Choose smooth, copper-colored skin and deep orange flesh for this recipe.

Cut into 1–2″ pieces and simmer in boiling water for about 15–30 minutes, depending on piece size. They’re done when fork-tender.

Prepared sweet potato dishes stored in an airtight container will keep in the refrigerator for about 4–5 days.

Storing and Reheating

• Make ahead: Prepare the recipe through assembly but omit marshmallows. Cover tightly and refrigerate overnight. Before serving, bake until hot and add marshmallows near the end.
• Bake from chilled: If starting with a cold dish, bake covered at 350°F until heated through (about 20–30 minutes), then add marshmallows and brown.
• Refrigerate leftovers: Store in an airtight container for 4–5 days.
• Reheat in oven: Cover with foil and warm at 325°F until heated through; remove foil a few minutes before serving if you want a crisper top.
• Reheat in microwave: Microwave on a microwave-safe plate in 1-minute increments until heated.

Sweet Potato Casserole Marshmallow Recipe

Yields: 8 servings • Prep: 30 mins • Cook: 15 mins • Total: 45 mins

Ingredients

• 4 pounds sweet potatoes, peeled and cut into 1″ pieces
• 1 cup butter
• 1 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 cups mini marshmallows (divided)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place sweet potatoes in a large pot, cover with water, and boil 15–20 minutes until fork-tender. Drain well.
3. Return potatoes to the pot and mash until smooth. Stir in butter.
4. In a medium saucepan over medium heat, melt the butter, then stir in brown sugar, cinnamon, and nutmeg. Bring to a brief boil for about 30 seconds. Reduce heat and add 1½ cups mini marshmallows, stirring until melted and combined.
5. Mix the marshmallow-butter mixture into the mashed sweet potatoes. Spread into a 9 x 13″ baking dish and top with the remaining 1½ cups mini marshmallows.
6. Bake 12–15 minutes, until marshmallows are puffed and golden. Cool slightly before serving.

Notes

• Storing leftovers: Cover and refrigerate for 4–5 days.
• Make-ahead: Prepare without the top marshmallows and refrigerate; bake and add marshmallows the next day.
• Reheating: Microwave in 1-minute increments or reheat in the oven covered with foil at 325°F until hot.

Nutrition (per serving, approximate)

Calories: 480 kcal | Carbohydrates: 64 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 10 g | Sugar: 46 g | Fiber: 3 g | Vitamin A: 13477 IU

Disclaimer: Nutritional values are estimates only.