I’m sharing my Best Sweet Potato Casserole with a secret marshmallow twist that will have readers clicking for the full recipe.

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I always turn to this Easy Sweet Potato Casserole when I want one dish that steals the show without acting like it tried too hard. The creamy mashed sweet potatoes meet a cloud of mini marshmallows on top, and that sweet, slightly crunchy finish makes even picky eaters take a second helping.

I like how it reads traditional but also a little unexpected, people ask whats in it before they even sit down, and that small mystery makes the whole meal feel livelier. If you hunt for Thanksgiving Sweet Potato Recipes this one tends to be the crowd pleaser.

Ingredients

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Sweet potatoes add natural sweetness, fiber, vitamin A, and a creamy texture.
Butter gives richness and moisture, mostly fat, makes casserole smooth and indulgent.
Brown sugar sweetens, add molasses notes and extra moisture, mostly simple carbs.
Eggs bind the filling, add protein and structure, but not a lot of calories.
Milk makes it silkier and lighter, adds calcium and a little creaminess.
Cinnamon and nutmeg give warm flavor, small amounts add aroma and antioxidants.
Marshmallows top it with sweet gooeyness, pure sugar, adds texture and nostalgia.

Ingredient Quantities

4 cups mashed sweet potatoes (about 3 pounds or 4 medium sweet potatoes)

1/2 cup unsalted butter melted

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs lightly beaten

1/4 cup milk or evaporated milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

10 to 12 ounces mini marshmallows (about 4 cups)

How to Make this

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1. Cook the sweet potatoes: you can roast whole at 400°F for 45 to 60 minutes until very tender, or peel and cube then boil 15 to 20 minutes until fork tender. Drain well and mash to get about 4 cups mashed sweet potatoes. roasting gives more flavor but boiling is faster.

2. Preheat oven to 350°F and grease a 9×13 baking dish or similar with butter or nonstick spray.

3. In a large bowl mix the 4 cups mashed sweet potatoes with 1/2 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 large eggs lightly beaten, 1/4 cup milk or evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt. Stir until smooth but dont overmix or it can get gluey.

4. Taste quickly and adjust a tiny bit of salt or sugar if needed, then spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.

5. Sprinkle 10 to 12 ounces mini marshmallows evenly over the sweet potato layer, making sure the whole surface is covered so it browns uniformly.

6. Bake on the middle rack for about 25 to 30 minutes until the filling is hot and marshmallows are puffed and starting to turn golden.

7. If you want a deeper golden top, move the pan to the top rack and broil for 1 to 2 minutes watching constantly, or use a kitchen torch to toast the marshmallows. dont walk away, marshmallows burn really fast.

8. Remove from oven and let rest 5 minutes before serving so the casserole sets a bit, then serve warm.

9. Make ahead and storage tips: you can prepare the sweet potato base a day ahead and refrigerate, add marshmallows and bake before serving. Leftovers keep in the fridge for up to 3 days, reheat in a 350°F oven until warmed through.

Equipment Needed

1. Rimmed baking sheet or roasting pan for whole sweet potatoes (if roasting them)
2. Large pot for boiling cubed sweet potatoes if you take the faster route
3. Colander to drain the cooked potatoes well
4. Potato masher or hand mixer to get about 4 cups mashed sweet potatoes
5. 9×13 inch baking dish, greased
6. Large mixing bowl to combine the mash and other ingredients
7. Measuring cups and spoons for sugars, milk, spices etc
8. Rubber or offset spatula to spread and smooth the mixture
9. Oven mitts and a kitchen timer, plus a kitchen torch or use the oven broiler to toast the marshmallows

FAQ

Q: How long and at what temperature do I bake this casserole? A: Bake at 350°F (175°C) for about 20 to 25 minutes, or until the filling is hot and the marshmallows are golden. If marshmallows brown too fast, move the dish down a rack or add them in the last 5 minutes and toast under the broiler for 20 to 60 seconds while watching closely.

Q: Can I make the casserole ahead of time? A: Yes. You can mix and assemble it, cover and refrigerate for up to 24 hours; add marshmallows just before baking. Or fully bake it, cool, cover and refrigerate, then reheat at 325 to 350°F until warm and add marshmallows at the end.

Q: Can I freeze it? A: Yes but leave off the marshmallows. Freeze the assembled (or baked) casserole for up to 2 months. Thaw overnight in the fridge, bake at 350°F until hot, then add and toast marshmallows.

Q: I don’t like marshmallows. What else can I use? A: A crunchy pecan-brown sugar streusel is great. Mix 1 cup chopped pecans, 1/2 cup brown sugar, 1/2 cup oats or flour, and 4 tablespoons cold butter cut into pieces, sprinkle on top and bake until crisp about 15 to 20 minutes.

Q: Can I use canned sweet potatoes or swap ingredients for dietary needs? A: Canned sweet potatoes work in a pinch but drain well and reduce added milk since they’re moister. For dairy-free swap butter for vegan margarine and use plant milk, and use vegan marshmallows. For egg-free try a flax egg (1 tbsp ground flax + 3 tbsp water per egg) though texture may be slightly different.

Q: My filling came out gluey or grainy, how do I get smooth mashed sweet potatoes? A: For smooth mash, peel and cook sweet potatoes until very tender, then mash with a ricer or food mill if you have one. Don’t overmix with a mixer or it can get gluey. Add milk/butter gradually to reach the texture you want.

Easy Sweet Potato Casserole Recipe Substitutions and Variations

4 cups mashed sweet potatoes: swap with 4 cups mashed butternut squash or canned pumpkin (unsweetened). Texture and bake time stay about the same, flavor is a bit earthier.
1/2 cup unsalted butter melted: use 1/2 cup melted coconut oil or melted ghee. Coconut oil will add a light coconut note, ghee gives a richer buttery taste.
2 large eggs: substitute with 2 flax “eggs” (2 tbsp flaxseed meal mixed with 6 tbsp water, let sit 5 minutes) for an egg-free version. Works well for binding but the bake is slightly denser.
1/4 cup milk or evaporated milk: replace with 1/4 cup unsweetened almond milk or 1/4 cup full-fat canned coconut milk for a creamier, dairy-free option.

Pro Tips

1) If the mash feels sloppy, dont just add more flour or eggs. Stir in 1 tablespoon instant potato flakes or 1 tablespoon cornstarch, let sit 5 minutes and then check texture. It firms it up without changing the sweet potato taste.

2) Brown the butter first for a nuttier, deeper flavor before mixing it in. Also try a little orange zest or 1 tablespoon maple syrup or a splash of bourbon for extra complexity, just dont overdo it.

3) For even, glossy browning on the marshmallows, bake until hot then broil super close for only 30 to 90 seconds while watching the pan, or use a kitchen torch in short bursts and rotate. Marshmallows go from perfect to burned in seconds so dont walk away.

4) Add a crunchy layer for contrast: toss chopped toasted pecans with a tablespoon brown sugar and a little melted butter and sprinkle under or over the marshmallows. It makes the casserole feel less sweet and way more interesting.

Easy Sweet Potato Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Best Sweet Potato Casserole with a secret marshmallow twist that will have readers clicking for the full recipe.

Servings

servings

Calories

464

kcal

Equipment: 1. Rimmed baking sheet or roasting pan for whole sweet potatoes (if roasting them)
2. Large pot for boiling cubed sweet potatoes if you take the faster route
3. Colander to drain the cooked potatoes well
4. Potato masher or hand mixer to get about 4 cups mashed sweet potatoes
5. 9×13 inch baking dish, greased
6. Large mixing bowl to combine the mash and other ingredients
7. Measuring cups and spoons for sugars, milk, spices etc
8. Rubber or offset spatula to spread and smooth the mixture
9. Oven mitts and a kitchen timer, plus a kitchen torch or use the oven broiler to toast the marshmallows

Ingredients

4 cups mashed sweet potatoes (about 3 pounds or 4 medium sweet potatoes)
1/2 cup unsalted butter melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs lightly beaten
1/4 cup milk or evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
10 to 12 ounces mini marshmallows (about 4 cups)

Directions

Cook the sweet potatoes: you can roast whole at 400°F for 45 to 60 minutes until very tender, or peel and cube then boil 15 to 20 minutes until fork tender. Drain well and mash to get about 4 cups mashed sweet potatoes. roasting gives more flavor but boiling is faster.
Preheat oven to 350°F and grease a 9×13 baking dish or similar with butter or nonstick spray.
In a large bowl mix the 4 cups mashed sweet potatoes with 1/2 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 large eggs lightly beaten, 1/4 cup milk or evaporated milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon kosher salt. Stir until smooth but dont overmix or it can get gluey.
Taste quickly and adjust a tiny bit of salt or sugar if needed, then spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
Sprinkle 10 to 12 ounces mini marshmallows evenly over the sweet potato layer, making sure the whole surface is covered so it browns uniformly.
Bake on the middle rack for about 25 to 30 minutes until the filling is hot and marshmallows are puffed and starting to turn golden.
If you want a deeper golden top, move the pan to the top rack and broil for 1 to 2 minutes watching constantly, or use a kitchen torch to toast the marshmallows. dont walk away, marshmallows burn really fast.
Remove from oven and let rest 5 minutes before serving so the casserole sets a bit, then serve warm.
Make ahead and storage tips: you can prepare the sweet potato base a day ahead and refrigerate, add marshmallows and bake before serving. Leftovers keep in the fridge for up to 3 days, reheat in a 350°F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.