Delicious Sweet Potato Casserole with Marshmallows for Everyone!

Sweet Potato Casserole with Marshmallows always gets everybody’s attention—wait, scratch that, I meant it always brings people together. It’s just got that gooey, golden magic you want at your table, especially around the holidays. You know you’ve got a winner when the kids sneak a second scoop while pretending they’re “helping clean up.” If you’re already a fan of other sweet potato recipes like these stuffed with spinach and feta or maybe you’ve made a cozy vegetarian chili with sweet potatoes, trust me, you’ll love this vision of comfort. And if you’ve ever stressed about making something ahead, or keeping it warm at Grandma’s, I got you.

How to Make Sweet Potato Casserole With Marshmallows

Look, there’s not a single fancy skill required here. Even I can manage it before my coffee kicks in, and that’s saying something. The real heart of a delicious sweet potato casserole with marshmallows is just—well—soft, fluffy sweet potatoes, a touch of brown sugar, some butter, and something creamy like half-and-half (milk is fine if you’re in a pinch, honestly).

Start by baking or boiling your sweet potatoes until they’re fork-tender. Peel and mash them up good. Stir in butter, brown sugar, eggs, vanilla, maybe some cinnamon if that’s your thing. Pour the mix into a buttered baking dish. Now, here’s the part where you can laugh at calorie counts: Top that baby with a big pile of mini marshmallows. No skimping! Bake it until those marshmallows puff up and get all toasty on top.

Each family tweaks the details. I sometimes add a pinch of nutmeg or a sprinkle of salt to pull it all together. If you want it lighter, just add less sugar. Need it gluten-free? Good news: it already is.

Don’t get me started on leftovers. They’re fantastic cold for breakfast (my aunt thinks it’s weird—she’s wrong).

“This is the only dish my picky eater asks for seconds of at Thanksgiving. The marshmallows disappear first, but even the sweet potatoes are wiped clean!” – Trisha P.

Nutritional Value	Per Serving (1/2 cup)	Daily Value %
Calories	190	10%
Total Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	20mg	7%
Sodium	150mg	6%
Total Carbohydrates	31g	10%
Dietary Fiber	4g	16%
Sugars	10g	N/A
Protein	2g	4%

Topping Options for Sweet Potato Casserole

Okay, let’s have a real talk. Not everyone is wild about marshmallows, odd but true. So here’s what else you can pile on your sweet potato casserole to make it feel five-star (or at least, like your favorite aunt’s best version):

• Crunchy pecan streusel (you mix brown sugar, chopped pecans, a little flour, and melted butter—crumbly and nutty)
• Toasted oats or coconut (if you run out of marshmallows or want that extra crunch)
• Even a handful of crushed Ritz crackers if you like a salty note

Let’s be honest, there’s really no rules here. Some folks combine a little bit of all three just to keep things interesting. Don’t be afraid to experiment if you’re tired of seeing mini marshmallows on everything in November. You do you.

Sweet Potatoes Vs. Yams

Let’s clear up the confusion once and for all. When people say “yams” during holiday cooking, they almost always mean sweet potatoes. Real yams are starchy, rough, and not very sweet. They’re not orange inside either; they’re pale.

What you want for delicious sweet potato casserole with marshmallows is definitely sweet potatoes—the bright orange ones. They mash smoother and have a rich flavor. You’ll hardly ever find true yams at a regular grocery store in the US, so grab the labeled “sweet potatoes” and ignore anyone saying otherwise.

I once grabbed what I thought were yams at the store, and my casserole turned out, well, sad. There’s no sugar or spice that’ll save an actual yam in this dish, trust me. Sweet potatoes are the obvious MVP here.

How To Cook Sweet Potatoes for Casserole

There’s really two main roads: bake or boil ’em. Personally, I’m Team Bake, just because it’s less mess and brings out their sweetness. Just poke holes, pop them on a tray, and roast at about 400°F until super soft—usually 45 to 60 minutes.

Boiling works if you’re in a hurry. Peel and chop the potatoes, boil in salted water until fork-tender—usually about 20 minutes. Drain well. Either way, mash right after cooking, while warm. This helps everything mix smoothly when you add butter and sugar. Just don’t use a blender or they’ll get gluey.

I’ve tried both ways at different family gatherings, and not a single picky eater ever notices a difference—so, no stress. Go with whatever gets you eating faster!

How To Make Sweet Potato Casserole in Advance

If you’re prepping ahead (bravo, wish I was that organized), you can totally get this whole dish ready a day or two before. Just mix up the sweet potato base and spread it in your pan. Cover it tight with plastic wrap or foil, then park it in the fridge.

Only thing? Don’t add the marshmallows (or crunchy toppings) until just before baking. Otherwise, they’ll melt weird or get soggy. When you’re ready to bake, let the dish sit at room temp for 30 minutes, top it, then bake as usual.

I always make mine the night before Thanksgiving, then just finish it off before dinner so the kitchen smells like a bakery. Oh, and leftovers? Fridge up to 4 days, just reheat in the oven for crispy marshmallows again!

Want more cozy casserole inspo? Check out this cheesy hamburger potato casserole or a hearty pot roast with tender potatoes and carrots if you need a break from sweets.

Common Questions

Q: Can I make delicious sweet potato casserole with marshmallows without eggs?
A: For sure. Just skip the eggs or swap with a little cornstarch if you want it to set a bit more.

Q: How do I keep marshmallows from burning?
A: Only add them for the last 10-15 minutes of baking. If they brown too fast, lay a bit of foil loosely on top.

Q: What’s the best way to mash sweet potatoes?
A: Hand mashing is best. Electric mixers make them gummy—nobody wants glue for dinner.

Q: Can it be frozen?
A: Yep. Make the base, freeze before topping. Thaw overnight, top with marshmallows, then bake.

Q: Is this recipe gluten-free?
A: Definitely, unless you use a streusel with regular flour (swap for almond flour if you need to).

Give This Classic Casserole a Go

Seriously, there’s a reason delicious sweet potato casserole with marshmallows always sneaks onto every holiday table—comfort food just doesn’t get easier or more crowd-pleasing. Don’t forget to try out other family favorites like this apple cinnamon French toast casserole if you’re feeling extra festive, or explore these expert tips from Allrecipes to master your meal prep. Grab your apron, don’t overthink it, and treat your folks (or just yourself) to a gooey, toasty classic.

Print