Easy Sweet Potato Casserole With Marshmallows – Best Classic Holiday Side Recipe

Introduction

Let me set the scene: the oven door swings open, and the kitchen fills with that unmistakable aroma—warm, buttery sweet potatoes mingling with brown sugar and a hint of spice. It’s the kind of scent that stops you right in your tracks. The marshmallows on top are turning golden, puffing up and crackling, practically begging you to sneak a taste. I remember the first time I made this easy sweet potato casserole with marshmallows for a holiday dinner—honestly, I was just hoping it would taste as good as the ones I grew up with.

Years ago, when I was knee-high to a grasshopper, my grandma would whip up her sweet potato casserole every Thanksgiving. She’d let me help with the marshmallows (okay, mostly eating them straight from the bag). But it wasn’t until a rainy November weekend that I finally tried recreating her classic holiday side, and let’s just say—my family couldn’t stop sneaking spoonfuls off the baking dish before we ever made it to the table. You know what I mean, right? That kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, this easy sweet potato casserole with marshmallows is dangerously easy. It’s pure, nostalgic comfort, perfect for potlucks, cozy Sunday dinners, or brightening up your Pinterest board with a shot of golden, gooey goodness. My kids now ask for it by name, and it’s become our go-to for family gatherings and gifting (in the name of research, of course—I tested and tweaked this recipe more times than I care to admit). If you’re searching for that classic holiday side dish that feels like a warm hug, you’re going to want to bookmark this one. It’s a staple, and I wish I’d discovered this version years ago.

Why You’ll Love This Recipe

After countless kitchen trials (and not a few marshmallow taste-tests), I can say with confidence this easy sweet potato casserole with marshmallows is a true crowd-pleaser. As a home cook, holiday hostess, and recipe tester, I’ve seen just how quickly this dish disappears from the buffet. Let me share a few reasons why this recipe stands out from the rest:

• Quick & Easy: Comes together in under an hour, so you won’t be stuck in the kitchen all day. Perfect for busy weeknights or those last-minute holiday gatherings when you need a reliable side dish fast.
• Simple Ingredients: No fancy grocery trips needed—just sweet potatoes, pantry staples, and a bag of marshmallows. Chances are, you’ve already got most of what you need.
• Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, Easter brunch, or just a cozy family dinner, this casserole fits right in. It’s a dish that shines at potlucks and makes holiday mornings feel extra special.
• Crowd-Pleaser: Kids and adults alike always go back for seconds (and thirds, if we’re being honest). It’s the sweet side everyone talks about long after the plates are cleared.
• Unbelievably Delicious: The creamy, rich sweet potato base combined with the caramelized marshmallow topping is next-level comfort food. It’s that perfect balance of sweetness and warmth that makes you close your eyes after the first bite.

What sets this recipe apart? It’s the blend of classic flavors with just the right amount of spice, the buttery texture, and the fluffy marshmallow layer that stays gooey but never melts into oblivion. I use a touch of cinnamon and vanilla for depth, and real butter for richness—no shortcuts here. Plus, I’ve tweaked the baking method to get that perfect golden top without burning the marshmallows (learned the hard way, trust me). This casserole isn’t just good—it’s the kind that transforms a simple meal into a memory. Comfort food, reimagined: faster, but still loaded with soul-soothing nostalgia. If you want a dish that impresses guests without the stress, make this sweet potato casserole with marshmallows. You’ll be hooked, too.

What Ingredients You Will Need

This easy sweet potato casserole with marshmallows uses simple, wholesome ingredients to deliver bold flavor and that classic holiday texture—no fuss, no fancy stuff. Most are pantry staples, and a couple can be swapped to suit your taste or dietary needs. Here’s what you’ll need:

• For the sweet potato base:
  • 3 lbs (about 1.4 kg) sweet potatoes, peeled and cut into chunks (choose fresh, firm potatoes for best results)
  • 1/2 cup (120 ml) whole milk (can sub with almond or oat milk for dairy-free)
  • 1/3 cup (75 g) unsalted butter, melted (adds richness; I like Kerrygold for extra flavor)
  • 2 large eggs, room temperature (helps the casserole set and adds creaminess)
  • 1/2 cup (100 g) light brown sugar, packed (for that caramel note)
  • 1/2 tsp ground cinnamon (adds warmth—feel free to add a dash of nutmeg!)
  • 1/2 tsp vanilla extract (pure vanilla, if possible)
  • 1/4 tsp salt (balances the sweetness)
• For the topping:
  • 2 cups (100 g) mini marshmallows (I use Jet-Puffed; vegan marshmallows work, too)
• Optional pecan topping:
  • 1/2 cup (60 g) chopped pecans (adds crunch—skip for nut-free)
  • 2 tbsp (25 g) unsalted butter, melted
  • 2 tbsp (25 g) brown sugar

Substitution Tips: Swap whole milk for a dairy-free option, use coconut sugar instead of brown sugar, or go marshmallow-free and double the pecan topping for a twist. If you’re out of cinnamon, pumpkin pie spice works in a pinch. For nut allergies, simply omit the pecans—no one will miss them. Some folks love a hint of orange zest (about 1 tsp) in the base for a citrusy lift, especially in winter.

Ingredient Notes: I recommend using fresh sweet potatoes over canned for better texture. If you’re in a rush, you can microwave the potatoes instead of boiling. For marshmallows, mini work best since they melt evenly and create that classic golden top.

Equipment Needed

You don’t need a fancy kitchen to whip up this easy sweet potato casserole with marshmallows. Here’s what I use:

• Large pot (for boiling sweet potatoes; any sturdy pot works)
• Potato masher or fork (for mashing—if you like it extra smooth, a hand mixer or food processor is great)
• Large mixing bowl (for combining ingredients)
• Whisk (for blending eggs and milk)
• Measuring cups and spoons (accuracy matters—especially for the sugar and milk)
• 9×13-inch (23×33 cm) baking dish (glass or ceramic; I’ve used disposable aluminum pans for potlucks and they work fine)
• Oven mitts (marshmallows get hot and sticky—trust me, you’ll want protection)
• Rubber spatula (helps spread the sweet potato mixture evenly)

If you don’t own a potato masher, a sturdy fork or even a pastry cutter works in a pinch. For extra-smooth casserole, I sometimes use my old hand mixer—just be careful not to overmix, or it can get pasty. Maintenance tip: clean sticky marshmallow residue from baking dishes by soaking in warm water with a splash of dish soap. If you’re on a budget, thrift stores almost always have affordable baking pans and utensils. I’ve collected a few over the years, and honestly, they work just as well!

Preparation Method

1. Prep the Sweet Potatoes: Peel and cut 3 lbs (1.4 kg) sweet potatoes into 2-inch chunks. Place in a large pot and cover with water. Bring to a boil over medium-high heat and cook for 15-20 minutes, until fork-tender. (If you’re in a rush, microwave them in batches for 6-8 minutes.) Drain well and let cool slightly.
2. Mash the Potatoes: Transfer cooked sweet potatoes to a large mixing bowl. Mash using a potato masher, fork, or hand mixer until smooth and creamy. (Some small lumps are okay—adds rustic texture!)
3. Mix the Base: Add 1/2 cup (120 ml) whole milk, 1/3 cup (75 g) melted unsalted butter, 2 large eggs (beaten), 1/2 cup (100 g) light brown sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla extract, and 1/4 tsp salt. Whisk together until fully combined. (It should be creamy, slightly thick, and fragrant.) Taste for sweetness—if you want it sweeter, add a touch more sugar.
4. Prepare the Baking Dish: Grease a 9×13-inch (23×33 cm) baking dish with butter or spray. Pour sweet potato mixture into the dish and spread evenly with a spatula.
5. Optional Pecan Topping: In a small bowl, mix 1/2 cup (60 g) chopped pecans, 2 tbsp (25 g) melted butter, and 2 tbsp (25 g) brown sugar. Sprinkle evenly over the sweet potato mixture for extra crunch. (Skip for nut-free or if you prefer a classic marshmallow-only top.)
6. Bake the Base: Preheat oven to 350°F (175°C). Bake casserole (without marshmallows) for 25 minutes. This helps the flavors meld and keeps the marshmallows from sinking.
7. Add the Marshmallows: Remove casserole from oven. Scatter 2 cups (100 g) mini marshmallows evenly over the top. (Don’t overload—too many get sticky!) Return to oven and bake for 10-15 minutes until marshmallows are golden and puffed.
8. Final Broil (Optional): For extra color, switch oven to broil for 1-2 minutes—watch closely! Marshmallows can burn fast. (My personal tip: keep the door cracked and don’t walk away.)
9. Cool Slightly and Serve: Let casserole sit for 10 minutes before serving. The marshmallows will set just enough to scoop easily but stay gooey. (Trust me, hot marshmallows can be sticky!)

Troubleshooting Tips: If your casserole is watery, it’s likely from undercooked potatoes or too much milk. Make sure potatoes are really tender and drain well. If marshmallows brown too fast, tent loosely with foil. For extra flavor, add a touch more cinnamon or a pinch of nutmeg to the base.

Personal Efficiency Tip: Boil and mash sweet potatoes the night before; refrigerate. On bake day, just mix, top, and bake. This makes holiday mornings sooo much easier!

Cooking Tips & Techniques

Years of making sweet potato casserole have taught me a few hard lessons (burnt marshmallows, anyone?). Here are my top tips for nailing this easy sweet potato casserole with marshmallows every single time:

• Don’t Overmix: After mashing, mix gently. Overmixing can make the base gluey instead of creamy. Learned this the hard way after an enthusiastic hand mixer session!
• Perfect Marshmallow Browning: Marshmallows go from pale to burnt in a flash. Always watch closely during broiling, and never leave the oven unattended. If your oven runs hot, lower the rack.
• Taste Before Baking: After mixing the sweet potato base, taste it. Adjust with more cinnamon, vanilla, or sugar to suit your family’s preferences.
• Layer Toppings: For even marshmallow coverage, sprinkle in a single layer—overlapping leads to sticky clumps. If you love crunch, try half marshmallows, half pecans.
• Make Ahead: Prep the sweet potato mixture and pecan topping a day ahead. Add marshmallows and bake just before serving.
• Multitasking: Boil sweet potatoes while prepping other holiday dishes. The hands-off time lets you whip up gravy, salad, or rolls.
• Consistent Results: Use fresh sweet potatoes, not canned. Canned can be watery and bland—fresh gives that deep, earthy flavor. If you must use canned, reduce the milk by half.

Common mistakes? Not draining sweet potatoes enough (hello, soupy casserole), adding marshmallows too early (they melt into the base), and forgetting to grease the pan (clean-up nightmare). Trust me, I’ve been there. My grandma’s advice—“If you can smell the marshmallows, they’re done”—still holds true. For perfect results, rely on your senses as much as your timer.

Variations & Adaptations

This easy sweet potato casserole with marshmallows is endlessly adaptable. Here are some favorite twists I’ve tried—and a few tested by friends and readers:

• Gluten-Free: Naturally gluten-free—just check your marshmallows (some brands use wheat starch). For extra crunch, substitute gluten-free oats for pecans in the topping.
• Vegan: Use plant-based butter and non-dairy milk (oat or almond works best). Swap in vegan marshmallows—Dandies are my go-to.
• Low-Sugar: Reduce brown sugar by half or replace with coconut sugar. Add a splash of orange juice for natural sweetness.
• Nut-Free: Skip the pecan topping entirely, or try a sprinkle of pumpkin seeds for crunch (my son loves this version!).
• Spiced Up: Add pumpkin pie spice or ground ginger for a deeper flavor profile. For a savory twist, add a pinch of cayenne to balance the sweetness.
• Cooking Method: No oven? Make the base in a slow cooker, then transfer to a baking dish, top with marshmallows, and broil for a few minutes. Works surprisingly well for potlucks.

My personal favorite? Orange zest in the sweet potato base and half marshmallows, half pecans on top. It’s a little less sweet, a little more complex, and always gets rave reviews. Whether you’re adapting for allergies or just switching things up, this casserole is a canvas for your family’s tastes.

Serving & Storage Suggestions

This easy sweet potato casserole with marshmallows is best served warm, straight from the oven. The marshmallows are gooey, the sweet potato base is creamy, and the whole dish feels like a holiday hug. Here’s how I like to serve and store it:

• Serving Temperature: Serve hot or warm—never cold! If making ahead, reheat in the oven at 325°F (160°C) for 15-20 minutes (cover with foil to prevent marshmallow burning).
• Presentation: Scoop generous portions with a wide spoon. For Pinterest-worthy presentation, garnish with a sprinkle of cinnamon or a few toasted pecans.
• Pairings: Perfect alongside roast turkey, glazed ham, chicken, or vegetarian mains. A crisp green salad and cranberry sauce make it a complete holiday plate.
• Storage: Cool leftovers to room temp, cover tightly, and refrigerate for up to 4 days. For longer storage, freeze without the marshmallow topping—add fresh marshmallows before reheating.
• Reheating: Reheat single servings in the microwave (30-45 seconds), or bake larger portions covered in the oven. Marshmallows soften but won’t brown again, so if you want that golden top, add a fresh sprinkle and broil for a minute.
• Flavor Development: The flavors deepen overnight, making leftovers even tastier. Sometimes I sneak a spoonful straight from the fridge—hey, no judgment!

This dish travels well. If you’re heading to a potluck, bake, cover, and reheat on site. Just be prepared—it’ll be gone before you know it!

Nutritional Information & Benefits

Here’s a quick look at the nutrition for this easy sweet potato casserole with marshmallows (per serving, based on 10 servings):

• Calories: ~210
• Fat: 8g
• Carbohydrates: 34g
• Protein: 3g
• Fiber: 3g

Health Highlights: Sweet potatoes are packed with Vitamin A, fiber, and antioxidants. They’re naturally gluten-free and lower in calories than most creamy sides. Using real butter and eggs boosts satiety, while marshmallows add a festive touch (with moderation, of course). For a lighter version, reduce sugar and swap in non-dairy milk. Allergens to watch: eggs, dairy, nuts (if using pecans), and marshmallows (gelatin for some diets).

Personally, I love knowing this holiday classic is actually loaded with nutrients. It’s comfort food with real benefits, and you can easily tweak it for various dietary needs. A sweet treat that doesn’t feel like a guilty pleasure!

Conclusion

If you’re searching for the best classic holiday side, this easy sweet potato casserole with marshmallows is it. It’s warm, sweet, and creamy, with a nostalgic marshmallow topping that never fails to impress. Whether you’re hosting Thanksgiving, Christmas, or just craving a cozy side dish, this recipe is a surefire hit. Customize it to fit your family’s tastes—add pecans, skip the marshmallows, or throw in a dash of orange zest. You can’t go wrong.

Personally, this casserole brings back childhood memories and creates new ones every time I make it. I hope you love it as much as my family does. If you try it, leave a comment below—share your favorite twist or how you made it your own! Pin it, share it, and don’t forget to make it a staple in your holiday lineup. Here’s to comfort, tradition, and a dish that feels like a warm hug (every single time)!

FAQs

Can I make sweet potato casserole ahead of time?

Absolutely! Prepare the sweet potato mixture and pecan topping (if using) a day in advance. Refrigerate, then add marshmallows and bake just before serving for best texture.

Can I use canned sweet potatoes?

You can, but fresh sweet potatoes give much better flavor and texture. If using canned, drain well and reduce the added milk by half.

How do I keep marshmallows from burning?

Bake casserole until the base is set, then add marshmallows and return to the oven. Watch closely during broiling—marshmallows brown quickly!

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Just check your marshmallows for hidden wheat ingredients if you need 100% gluten-free.

Can I freeze sweet potato casserole?

Yes! Freeze the base without marshmallows. Thaw, add fresh marshmallows, and bake as directed. It tastes just as delicious after reheating.

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