Sweet Potato Casserole With Marshmallows

Sweet potato casserole with marshmallows feels like a warm hug on the holiday table.

The creamy mashed sweet potatoes bake into a smooth, velvety base, and then get covered with a blanket of golden, toasty marshmallows that melt just enough to become gooey.

Every bite is soft, sweet, and a little bit caramelized on top. This is the kind of side dish that makes people pause mid-bite because it’s both nostalgic and irresistible.

I like to bake it so the marshmallows puff and brown evenly, giving each scoop that perfect mix of pillowy topping and rich, buttery sweet potatoes underneath.

If you want a dish that people go back for seconds without even thinking, this casserole will do it every time.

Table of Contents

Sweet Potato Casserole With Marshmallows Recipe

Ingredients

4 large sweet potatoes (about 1.3 kg), peeled and cut into large chunks
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, lightly beaten
½ cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 cups mini marshmallows

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Place sweet potato chunks in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork-tender, about 15–20 minutes. Drain completely to remove excess moisture.
Transfer the sweet potatoes to a large mixing bowl and mash until smooth and creamy, with no visible lumps. A potato masher or electric mixer works well.
Add softened butter to the warm mashed sweet potatoes and mix until fully melted and incorporated.
Stir in brown sugar, granulated sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until the mixture is smooth, light, and well combined.
Spoon the sweet potato mixture into the prepared baking dish, spreading evenly with a spatula.
Bake uncovered for 25 minutes to allow the flavors to develop and the top to slightly firm.
Remove from the oven and carefully arrange mini marshmallows evenly over the top.
Return the dish to the oven and bake for another 8–10 minutes, or until the marshmallows are puffed and lightly golden brown. For a deeper toasted color, switch to broil for the last 1–2 minutes, watching closely to avoid burning.
Let the casserole rest for 5–10 minutes before serving so it sets slightly and is easier to scoop. Serve warm and enjoy the creamy sweet potato base with the gooey toasted marshmallow topping.

What Does Sweet Potato Casserole With Marshmallows Taste Like?

Sweet potato casserole with marshmallows is a mix of smooth, sweet, and slightly spiced flavors topped with a light caramel-like layer from toasted marshmallows.

The base is creamy and buttery, with hints of cinnamon and nutmeg, while the marshmallows add a soft, gooey texture and mild sweetness. Together, they create a side dish that feels almost like dessert but still pairs beautifully with savory holiday foods.

Pro Tips For The Perfect Sweet Potato Casserole With Marshmallows

Getting this casserole just right comes down to a few small but important details.

Use warm sweet potatoes for mixing: Warm potatoes absorb butter, sugar, and milk better, giving a smoother and creamier texture.
Mash until perfectly smooth: Any lumps can make the casserole uneven, so take your time to mash well or use a hand mixer.
Balance the sweetness: Taste the mashed mixture before baking and adjust sugar if your sweet potatoes are naturally very sweet.
Add marshmallows at the right time: Bake the sweet potato layer first, then add marshmallows for the final few minutes so they toast without melting too much.
Watch the topping carefully: Marshmallows can go from golden to burnt in seconds, so keep an eye on them near the end.
Let it rest before serving: Cooling for 5–10 minutes helps the casserole set and makes serving neater.

Can I Make Sweet Potato Casserole Ahead Of Time?

Yes, you can prepare the sweet potato base a day or two before serving to save time on busy holidays.

Prepare the base ahead: Make the mashed sweet potato mixture as instructed and spread it in the baking dish. Cover tightly with plastic wrap or foil.
Refrigerate: Store in the fridge for up to 48 hours before baking.
Add topping later: Wait to add the marshmallows until just before the final bake to keep them from melting or becoming soggy.
Adjust baking time: If baking straight from the fridge, add an extra 5–10 minutes before adding the marshmallow topping.

Can I Freeze Sweet Potato Casserole?

Freezing is possible, but it’s best done without the marshmallow topping.

Freeze the base only: Prepare and cool the mashed sweet potato filling completely before covering tightly with plastic wrap and foil.
Storage time: Keep frozen for up to 2 months.
Thawing: Move it to the fridge 24 hours before baking.
Bake and top: Warm it in the oven until heated through, then add marshmallows and return to the oven until toasted.

How Do I Keep The Marshmallows From Burning?

Marshmallows can toast quickly, so careful timing is key.

Watch closely: Keep an eye on them during the last few minutes of baking.
Lower oven rack: Placing the dish on a lower rack can slow browning.
Broil briefly: If you like extra color, broil for 1–2 minutes at the end, but stay nearby to prevent burning.

What Meals Go Well With Sweet Potato Casserole?

This dish is traditionally served during holiday meals, but it pairs well with many main courses.

Roast turkey or chicken: The mild sweetness balances savory poultry flavors.
Baked ham: Complements the salty-sweet glaze often found on ham.
Stuffed squash or vegetables: Works as a vegetarian-friendly pairing.

Can I Use Fresh Or Canned Sweet Potatoes?

Both work, but they give slightly different results.

Fresh sweet potatoes: Provide a richer, fresher taste and a naturally creamier texture.
Canned sweet potatoes: Save time but may need draining to avoid excess liquid in the casserole.

How To Store Leftover Sweet Potato Casserole?

Leftovers should be cooled completely before storing to maintain texture and flavor.

Refrigerator: Place in an airtight container or cover the baking dish tightly. Store for up to 4 days.
Freezer: For longer storage, freeze without marshmallows for up to 2 months.
Reheating: Warm in the oven at 325°F (165°C) until heated through. If frozen, thaw in the fridge first. For marshmallow topping, you can add fresh ones before reheating for the best taste and texture.

How Do I Reheat Without Making The Marshmallows Too Hard?

Marshmallows can become tough if overheated, so gentle reheating is best.

Oven method: Cover the dish loosely with foil to protect the topping and heat at a low temperature until the sweet potatoes are warm. Remove foil for the last few minutes to slightly re-soften the marshmallows.
Microwave method: Heat in short 20-second bursts to avoid overheating the topping.

Common Mistakes To Avoid When Making Sweet Potato Casserole With Marshmallows

Even a simple recipe can go wrong if a few steps are rushed or skipped.

Overcooking sweet potatoes: This can make them watery, affecting texture and flavor. Boil until just tender, then drain well.
Skipping the drain step: Extra water will make the casserole runny. Drain completely before mashing.
Adding cold ingredients: Cold milk or eggs can firm up the butter, making the mixture less creamy. Let them come to room temperature first.
Using too many marshmallows: While tempting, too many can cause a sticky mess that overpowers the sweet potatoes.
Forgetting seasoning: A small amount of cinnamon, nutmeg, or salt makes a big difference in flavor depth.
Not tasting before baking: Sweetness levels can vary depending on the potatoes, so always taste and adjust before putting it in the oven.