Sweet Potato Casserole with Marshmallows Recipe

Sweet Potato Casserole with Marshmallows is the dish I reach for when the table needs a guaranteed crowd-pleaser. Maybe you are the person who gets asked to bring a side and you want something cozy, nostalgic, and super reliable. This casserole checks every box. It is creamy, lightly spiced, and topped with toasty marshmallows that make kids and adults happy at the same time. If you are mapping out your holiday menu, peek at these Holidays side dishes for more ideas to round out the meal. Let me show you exactly how I make it so it turns out silky, flavorful, and not too sweet.

What Makes This the Best Sweet Potato Casserole Recipe

I keep this recipe simple, but it tastes special. The filling is smooth and plush, never gluey. I use a mix of butter, milk, vanilla, and just enough brown sugar to highlight the natural sweetness of the potatoes. The pecan streusel gives a buttery crunch, and the marshmallows on top toast into a golden, gooey blanket. Balance is everything.
When I bring this to a potluck, people always recognize it and dive in. That is the magic of comfort food. And since we are calling it exactly what it is, this truly is my favorite Sweet Potato Casserole with Marshmallows.

Why This Classic Holiday Side Dish Is So Popular in 2025

We are all leaning into easy wins and nostalgia. This dish delivers both. It is budget friendly, flexible with pantry staples, and can be prepped ahead. Plus, it pairs with every main on the table, from turkey to ham to roasted chicken. If you like the sweet-savory vibe, it also sits nicely next to a bowl of candied sweet potatoes for a double-hit of holiday happy.

Ingredients You’ll Need for the Perfect Sweet Potato Casserole

Here is the baseline I use for a 9 by 13 dish that serves 10 to 12:

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup milk or half-and-half
• 1/4 cup unsalted butter, softened
• 1/3 cup light brown sugar, packed
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 3 cups mini marshmallows

We will talk toppings next, but you can already see the skeleton of a perfect, balanced casserole. Nothing fussy. Everything grocery store simple.

Sweet Potato Filling Ingredients (Fresh or Canned Options)

Fresh is my go-to because it tastes brightest. Boil peeled cubes until fork-tender, then drain well. If you are in a rush, canned yams in syrup work too. Drain them thoroughly, rinse lightly if you prefer less sweetness, then mash as usual. Add the butter, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. The eggs help it set, so do not skip them unless you are going egg-free for dietary reasons.

Pecan Streusel Topping Ingredients

For a crunchy top under the marshmallows, I mix 1/2 cup brown sugar, 1/3 cup all-purpose flour, 1/2 cup chopped pecans, a pinch of salt, and 1/4 cup melted butter. Stir until crumbles form. Scatter over the filling before adding marshmallows if you want both crunch and gooey texture in one bite.

Marshmallow Topping Ingredients

Mini marshmallows melt and toast more evenly than large ones. I use 3 cups, loosely packed. If you only have the big marshmallows, snip them in half with kitchen scissors. That little trick helps them cover the surface better and toast at the same rate.

Optional Flavor Boosters (Spices, Maple, Citrus, Brown Butter)

To add a signature twist, you can brown the butter first for a nutty flavor, swap some sugar for maple syrup, or add a teaspoon of orange zest. If you like a sweet-savory contrast, drizzle a tiny bit of honey on your serving or try inspiration from this combo of roasted sweet potato with honey and feta. These are easy ways to make it feel fresh without losing the classic vibe.

How to Make Sweet Potato Casserole Step-by-Step

Here is my simple method for a smooth and rich casserole.

Prep and mash

Boil peeled sweet potato cubes in salted water until tender, about 15 minutes. Drain well, then return to the hot pot for 2 minutes to steam off extra moisture. Mash until smooth.

Mix and layer

Stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Spread the filling into a greased baking dish. Sprinkle the pecan streusel if using, then add the marshmallows on top in an even layer.

Bake and finish

Bake at 350°F for 25 to 30 minutes, until the edges are set and the marshmallows are golden. If the marshmallows need extra color, switch to broil for 30 to 45 seconds, watching closely. Let it rest 10 minutes so it slices cleanly.

Best Tips for a Creamy, Smooth, and Flavorful Casserole

Drain the potatoes really well so your mix is not watery. Use softened butter so it blends in without clumping. Beat the eggs separately and temper with a little warm mash before mixing in, which helps them integrate smoothly. And season generously with salt, which makes the sweetness pop.

How to Avoid a Watery or Runny Sweet Potato Filling

Steam out moisture and measure milk

After draining, let the potatoes sit in the hot pot for a moment to release steam. Stick to 1/2 cup milk. If you used canned yams, go even lighter, then add more as needed. And let the casserole rest 10 minutes out of the oven. It thickens as it cools.

How to Get Toasty, Perfectly Melted Marshmallows

Even layer and quick broil

Spread the marshmallows evenly and avoid stacking too thick. If they are not browning, move the dish to the upper third of the oven or broil briefly. Keep the door cracked and watch like a hawk. Marshmallows go from golden to burnt fast.

How to Enhance Flavor with Warm Spices

Cinnamon and nutmeg are classics. Add a pinch of ginger for warmth, or cardamom for a little floral note. Do not overdo it. The potatoes should be the star. A half teaspoon extra total spice mix is usually plenty.

5 Sweet Potato Casserole Variations You’ll Love

Try a pecan-only topping with no marshmallows for a more dessert-meets-crumble feel. Or swap pecans for walnuts. Go maple and walnut with a sprinkle of flaky salt. Make a half-and-half pan with marshmallows on one side and streusel on the other. Or fold in a handful of coconut for a tropical twist. My family also loves a version of Sweet Potato Casserole with Marshmallows scented with orange zest for brightness.

Healthy or Lower-Sugar Version

Reduce brown sugar in the filling to 2 tablespoons and skip the marshmallows. Top with lightly sweetened pecan oat crumble instead. You can also use Greek yogurt or light coconut milk in place of some milk for creaminess with fewer calories.

Gluten-Free Sweet Potato Casserole

The filling is naturally gluten free. For the streusel, use almond flour or certified gluten-free oat flour. Double-check marshmallows and spices if you need strict certification. Same bake time, same cozy results.

How to Adjust the Recipe for Different Textures

For ultra-smooth, use a hand mixer after mashing and add a splash more milk. For rustic, mash by hand and leave a few chunks. If you like a lighter texture, beat in a tablespoon of sour cream. If you want it denser and sliceable, add one extra egg.

Best Add-Ins and Flavor Enhancements

Fold in toasted coconut, chopped dates, or even mini chocolate chips for a fun dessert-leaning version. A tiny splash of bourbon adds depth for the adults. Want a crunchy moment without nuts? Sprinkle crushed gingersnaps or graham crackers under the marshmallows. For a fun side pairing idea, throw a batch of air fryer sweet potato fries on the menu too.

What to Serve It With (Turkey, Ham, Holiday Mains)

This dish loves a classic roasted turkey, baked ham, or rotisserie chicken. It also sits well beside green beans, cornbread, and salad. If you are doing a cozy casserole dinner night, pair with this family favorite chicken rice casserole for a full spread.

Make-Ahead, Freezing, and Storage Instructions

Make the filling and spread it in the dish, then cover and chill up to 2 days. Add streusel and marshmallows right before baking. To freeze, wrap the unbaked filling tightly for up to one month, thaw in the fridge overnight, then bake and top as usual. Leftovers keep 3 to 4 days in the fridge. Reheat at 325°F until warmed through, adding fresh marshmallows if needed.

Troubleshooting Guide

• Filling too loose: Reduce milk next time and make sure potatoes drain and steam dry.
• Too sweet: Cut sugar in half or use unsweetened coconut milk instead of regular milk.
• Marshmallows melted into the filling: Add them later in the bake or broil at the end.
• No crunch: Use a thicker streusel layer and toast nuts beforehand.
• Uneven browning: Rotate the pan halfway through baking.

Why Didn’t My Marshmallows Brown?

You likely baked too low and slow or set the pan too far from the heat. Move the rack up and finish under the broiler for under a minute, watching closely. Slightly dry surfaces brown better than steamy ones.

How Do I Fix a Topping That Melted Into the Filling?

Next time, add marshmallows in the last 10 minutes, or broil to finish. If it already happened, sprinkle a fresh handful on top and broil briefly to get that toasty cap back. Works like a charm.

Nutrition Information overviews

Serving size about 1/12 of the pan. Rough estimate: 300 to 360 calories, 10 to 14 grams fat, 50 to 60 grams carbs, 4 to 5 grams protein, depending on toppings and milk choice. Sweet potatoes bring fiber, vitamin A, and potassium, so you get comfort plus nutrients. If you cut sugar or skip marshmallows, the calories drop quickly.

Common Questions

Can I make this without nuts? Absolutely. Skip the pecans and use a simple oat crumble, or go marshmallows-only.
Can I prepare Sweet Potato Casserole with Marshmallows the day before? Yes. Assemble the filling in the dish, cover, and chill. Add topping and marshmallows right before baking.
Do I have to peel the sweet potatoes? For the smoothest texture, yes. If you like rustic, you can leave thin peels on and mash well.
How do I keep it from being too sweet? Reduce brown sugar to 2 tablespoons and use unsweetened milk. A pinch of salt and citrus zest also balances sweetness.
What size pan should I use? A 9 by 13 works great. For thicker layers, use a smaller casserole and add a few minutes of bake time.

One Last Warm Note Before You Bake

There is a reason Sweet Potato Casserole with Marshmallows sticks around. It tastes like family gatherings, and it is forgiving and flexible in the best way. Keep it classic or add your signature twist. If you want more cozy inspiration, check out Sweet Potato Casserole {with Marshmallows} from Spend With Pennies for another take you might love. Now grab those potatoes, turn on the oven, and make something that will earn a front-row spot on your holiday table.

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