Hey there, friends! Welcome back to my kitchen. Today, we are diving headfirst into one of my absolute all-time favorite holiday traditions: Sweet Potato Casserole with Marshmallows. You know the one—that glorious, orange masterpiece that sits right next to the turkey and somehow disappears faster than the stuffing. I know there is a huge debate out there in the food world: Team Marshmallow versus Team Pecan Crumble. While I do love a good crunch, in our house, we are strictly Team Marshmallow! There is just something so nostalgic and comforting about that gooey, stretchy, golden-brown topping that makes my heart happy.

This recipe is my tried-and-true version that I have been tweaking for years. It is not just about dumping a can of yams in a dish (though no judgment if you are in a rush!). We are using fresh sweet potatoes, roasting or boiling them until they are tender, and whipping them up with plenty of butter, brown sugar, and warming spices like cinnamon and nutmeg. It is basically like a crustless sweet potato pie, but fluffier. Whether you are hosting your first Thanksgiving or you are a seasoned pro looking to update your menu, this recipe is foolproof, kid-approved, and guaranteed to bring smiles to your table. Let’s get cooking!

History & Origins

Have you ever wondered why on earth we put candy on top of our vegetables? It is a distinctly American tradition! The history of sweet potato casserole is actually quite fascinating. Sweet potatoes have been a staple in Southern cuisine for centuries, often baked or made into pies. However, the marshmallow topping came much later.

In 1917, the Angelus Marshmallows company (the makers of Cracker Jack) hired Janet McKenzie Hill, the founder of the Boston Cooking School Magazine, to develop recipes to encourage home cooks to use marshmallows as an everyday ingredient, not just a treat. She created a recipe booklet that included—you guessed it—mashed sweet potatoes baked with a marshmallow topping. It was marketed as a way to stretch provisions during wartime, but the flavor combination was so undeniable that it stuck. Over 100 years later, it remains a Thanksgiving staple across the United States, proving that sometimes, corporate marketing campaigns really do create delicious history!

Why This Recipe Works

This recipe works because it perfectly balances texture and flavor profiles. Sweet potatoes are naturally sweet and starchy. When we add eggs to the mash, they act as a binder and a leavening agent. As the casserole bakes, the eggs coagulate, giving the potato mixture a soufflé-like lift rather than it just being heavy, dense mashed potatoes. This creates a light, velvety mouthfeel.

Flavor-wise, the addition of salt and salted butter is crucial. It cuts through the intense sweetness of the potatoes, sugar, and marshmallows, providing that crave-worthy sweet-salty contrast. Finally, the marshmallows provide a textural counterpoint. The potatoes are smooth and creamy, while the marshmallows become crisp on the outside and molten on the inside under the heat of the oven. It is a sensory experience that hits every note on the palate!

Why You’ll Love This Recipe

• ✓Only 15 minutes of hands-on prep time required.
• ✓Can be made ahead of time to save oven space on turkey day.
• ✓Perfectly creamy texture without being watery.
• ✓The ultimate kid-friendly vegetable side dish.
• ✓Classic flavors of vanilla, cinnamon, and nutmeg.
• ✓Golden, gooey marshmallow topping that looks impressive.

Equipment You’ll Need

• ✓Large stockpot (for boiling) or Baking sheet (for roasting)
• ✓Potato masher or Hand mixer
• ✓9×13 inch Baking dish
• ✓Large mixing bowl
• ✓Rubber spatula

Ingredients

• ✓4 lbs Sweet Potatoes (about 4-5 large potatoes), peeled and cubed
• ✓1/2 cup Unsalted Butter, melted
• ✓1/2 cup Milk (whole milk or half-and-half works best)
• ✓1/2 cup Light Brown Sugar, packed
• ✓1 tsp Vanilla Extract
• ✓1 tsp Ground Cinnamon
• ✓1/4 tsp Ground Nutmeg
• ✓1/2 tsp Salt
• ✓2 large Eggs, lightly beaten
• ✓1 bag (10 oz) Mini Marshmallows

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray and set it aside.
2. Cook the Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain well.
3. Mash the Potatoes: Return the cooked potatoes to the pot or transfer to a large mixing bowl. Mash them using a potato masher for a rustic texture, or use a hand mixer for a silky smooth consistency.
4. Add Flavor: Add the melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt to the potatoes. Mix until fully combined. Taste the mixture here and adjust spices if needed (before adding the raw eggs!).
5. Add the Binder: Ensure the potato mixture has cooled slightly so you don’t scramble the eggs. Stir in the beaten eggs until completely incorporated.
6. Bake the Base: Spread the sweet potato mixture evenly into the prepared baking dish. Bake uncovered for 20-25 minutes. The top should look slightly set.
7. Marshmallow Time: Remove the casserole from the oven. Evenly sprinkle the bag of mini marshmallows over the top, covering the potatoes completely.
8. Toast the Topping: Return the dish to the oven and bake for another 5-10 minutes, or until the marshmallows are puffy and golden brown. Watch closely! Marshmallows can go from golden to burnt in seconds.
9. Serve: Let the casserole sit for about 5-10 minutes before serving. This helps the filling set slightly, making it easier to scoop. Enjoy!

Expert Cooking Tips

• ✓Roast for flavor: If you have extra time, roast the sweet potatoes whole in the oven instead of boiling them. This concentrates the natural sugars and prevents the mash from being watery.
• ✓Room temperature eggs: Use room temperature eggs so they incorporate more easily into the warm potato mixture without cooking prematurely.
• ✓Don’t over-mash: If you use an electric mixer, be careful not to over-beat the potatoes, or they can become gluey. Mix just until smooth.
• ✓Watch the broiler: If you want extra charred marshmallows, you can use the broiler for the last minute, but do not walk away from the oven!

Substitutions and Variations

We all have those moments where we realize we are missing an ingredient! Here are some easy swaps:

• Sweet Potatoes: In a pinch, you can use three 29oz cans of canned yams (drained well) instead of fresh potatoes. Reduce the brown sugar slightly as canned yams are often in syrup.
• Milk: You can substitute almond milk, oat milk, or coconut milk for a dairy-free version. Coconut milk adds a lovely tropical richness!
• Butter: Coconut oil or a vegan butter stick works perfectly as a 1:1 substitute.
• Eggs: If you need an egg-free version, you can omit them. The casserole will just be slightly less fluffy and more dense, but still delicious.
• Sugar: Maple syrup or honey can be swapped for brown sugar for a more natural sweetness.

Common Mistakes to Avoid

The biggest mistake people make is watery casserole. This usually happens if you boil the potatoes and don’t drain them well enough, or if you over-boil them until they are falling apart and water-logged. Make sure to drain them thoroughly! Another common mishap is burning the marshmallows. Sugar burns fast! Once those marshmallows go on, set a timer and keep your oven light on. Lastly, don’t forget the salt. Sweet potatoes need that pinch of salt to make the flavors pop; otherwise, it just tastes flat and overly sugary.

Serving Suggestions

This casserole is the quintessential partner for your holiday Roast Turkey or Honey Glazed Ham. It pairs beautifully with savory sides like green bean casserole, savory stuffing, and tart cranberry sauce. Because it is so sweet, I love serving it alongside something acidic or salty to balance the plate. Leftovers are also amazing for breakfast—I mean, it has eggs and potatoes, right? Just warm it up and serve with a side of bacon!

Storage and Reheating Tips

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. The marshmallows will lose their crunch but will still be gooey and delicious.

Freezing: You can freeze the sweet potato base before baking! Make the mash, spread it in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking. I recommend adding the fresh marshmallows right before baking, as frozen marshmallows can get weirdly chewy.

Reheating: Reheat individual portions in the microwave, or put the whole dish back in the oven at 350°F covered with foil until warm (about 15-20 mins).

Frequently Asked Questions

Can I make this sweet potato casserole ahead of time?

Yes, absolutely! You can prepare the potato mixture, spread it in the dish, cover it, and refrigerate it up to 2 days before Thanksgiving. On the big day, take it out of the fridge 30 minutes before baking, bake as directed, and add the marshmallows at the end.

Why is my sweet potato casserole runny?

This usually happens if the potatoes retained too much water from boiling. To fix this next time, try steaming or roasting the potatoes. If it’s already runny, you can try baking it a bit longer to evaporate the moisture before adding the marshmallows.

Can I use canned yams instead of fresh sweet potatoes?

You sure can! It is a great time-saver. Use about three 29oz cans. Drain them very well. You might want to reduce the added sugar slightly since canned yams are naturally very sweet.

Can I add pecans to this recipe?

Of course! If you want the best of both worlds, you can stir 1/2 cup of chopped pecans into the potato mixture for a crunch inside, or sprinkle them on top along with the marshmallows.

Is this gluten-free?

As written, yes, this recipe is naturally gluten-free! Just double-check your marshmallows and spices to ensure they were processed in a gluten-free facility.

Do I have to use eggs?

The eggs give the casserole structure and lift, making it soufflé-like. However, you can omit them if you have an allergy. The texture will be denser, more like traditional mashed potatoes, but the flavor will still be great.

Can I use large marshmallows instead of mini ones?

Yes, you can. I recommend cutting them in half with kitchen shears so they melt more evenly and cover the surface better. Whole large marshmallows can sometimes burn on top before they are melty underneath.

How do I keep the marshmallows from burning?

Keep a close eye on them! Do not walk away. If your oven has hot spots, rotate the dish halfway through the marshmallow toasting time. If you use the broiler, keep the rack in the middle, not at the very top.

Conclusion

I hope this Easy Sweet Potato Casserole with Marshmallows becomes a cherished part of your family’s holiday traditions, just like it is for ours. There is nothing quite like pulling that bubbling, golden dish out of the oven and smelling the cinnamon and vanilla wafting through the house. It really is the taste of the holidays on a spoon! If you make this, please tag me in your photos—I love seeing your beautiful Thanksgiving spreads. Happy cooking, mamas!