Introduction

Sweet Potato Casserole is a classic comfort dish that combines creamy mashed sweet potatoes with a golden, gooey marshmallow topping. It’s a perfect side for holiday dinners or any time you crave a cozy, sweet-savory treat.

The dish is shown in a white rectangular baking dish with handles, sitting on a white marbled surface. It has two layers: the bottom layer is bright orange, smooth sweet potato mash visible around the edges, and the top layer is a thick, even layer of small, golden-browned toasted mini marshmallows. The marshmallows are slightly puffed and have a mix of white and golden brown colors on top. In the background, a white plate holding a wooden spoon and a white bowl filled with more mini marshmallows can be seen. A white cloth napkin is placed casually in front of the baking dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large sweet potatoes (peeled and cut into large pieces)
1 cup light brown sugar
½ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
10 oz mini marshmallows

Instructions

Step 1: Peel the sweet potatoes and cut them into large chunks. Place them in a large saucepan and cover with water.
Step 2: Bring the water to a boil and cook the sweet potatoes until they are tender and easily pierced with a fork, about 20 minutes.
Step 3: Drain the sweet potatoes and return them to the saucepan. Use a potato masher to mash them thoroughly.
Step 4: Add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed sweet potatoes. Mix until well combined.
Step 5: Grease a 9×13-inch baking dish with cooking spray.
Step 6: Spread the sweet potato filling evenly in the prepared baking dish.
Step 7: Top the filling with mini marshmallows, spreading them out in an even layer.
Step 8: Bake in a preheated oven at 350°F (175°C) for 25-35 minutes, or until bubbly and the marshmallows are golden brown. Watch closely near the end to prevent burning.

Tips & Variations

For a crunchy twist, substitute half the marshmallows with chopped pecans or walnuts.
Use brown sugar for a richer flavor or white sugar for a lighter sweetness.
To make it dairy-free, swap butter with coconut oil or a plant-based alternative.
Add a pinch of ground ginger or allspice for extra warm spice notes.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. Marshmallows might lose some crispness upon reheating but the flavor remains delicious.

How to Serve

A white rectangular baking dish filled with a layered sweet potato casserole, where the bottom layer is bright orange smooth mashed sweet potatoes, and the top layer is a thick, even spread of small toasted marshmallows with golden-brown spots on their white puffed surfaces. A woman's hand with long nails is holding a wooden spoon scooping a portion from the dish, lifting a square piece showing both the soft orange base and the fluffy toasted marshmallows on top, against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can prepare the sweet potato filling and assemble the casserole a day ahead. Keep it covered in the refrigerator and bake just before serving.

What can I use instead of marshmallows?

If you prefer to skip marshmallows, a streusel topping made from brown sugar, butter, and nuts makes a tasty alternative.

Sweet Potato Casserole with Toasted Marshmallows Recipe

Print Recipe

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5 from 93 reviews

This Sweet Potato Casserole is a classic, comforting side dish perfect for holiday dinners or any cozy meal. It features creamy mashed sweet potatoes flavored with warm spices and topped with a golden, toasty layer of mini marshmallows. This dish blends sweet and savory notes to create a crowd-pleaser that’s both delicious and easy to make.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Sweet Potato Filling

4 large sweet potatoes, peeled and cut into large pieces
1 cup light brown sugar
½ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg

Marshmallow Layer

10 oz mini marshmallows

Instructions

Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into large chunks. Place the pieces in a large saucepan and cover them with water to ensure they are fully submerged.
Boil Sweet Potatoes: Bring the water to a boil over high heat. Cook the sweet potatoes until they are tender and easily pierced with a fork, about 20-25 minutes. The potatoes should be soft enough to fall apart easily.
Drain and Mash: Drain the sweet potatoes well and return them to the saucepan. Use a potato masher to mash them thoroughly until smooth and creamy.
Mix Filling Ingredients: Add the melted butter, light brown sugar, salt, ground cinnamon, vanilla extract, and ground nutmeg to the mashed sweet potatoes. Stir well until all ingredients are fully combined and the mixture is smooth.
Prepare Baking Dish: Grease a 9×13-inch baking dish lightly with cooking spray to prevent sticking.
Assemble the Casserole: Spread the sweet potato mixture evenly within the prepared baking dish, smoothing the top with a spatula for an even layer.
Add Marshmallow Topping: Evenly distribute the mini marshmallows over the top of the sweet potato filling in a single layer.
Bake: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the casserole for 25-35 minutes, or until the casserole is bubbly and the marshmallows have turned golden brown. Keep a close eye near the end of baking to avoid burning the marshmallows.

Notes

For best texture, do not overboil the sweet potatoes to prevent them from becoming waterlogged.
Use light brown sugar for a milder sweetness and a slight molasses flavor.
You can substitute melted butter with margarine for a dairy-free option, but the flavor and texture may change slightly.
To avoid marshmallows burning before fully melting, cover loosely with aluminum foil during the first 15-20 minutes of baking and then uncover to brown.
This casserole can be prepared ahead of time and baked just before serving.
Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F until warmed through.

Keywords: sweet potato casserole, holiday side dish, mashed sweet potatoes, marshmallow topping, baked casseroles