There’s just something about sweet potato casserole that feels like a warm hug from the holidays. It’s cozy, creamy, and has that irresistible layer of gooey toasted marshmallows on top. I’ve been making this version for years—it’s simple, never fails, and everyone always goes back for seconds.
Servings: 8
Total Time: 55 minutes
Why I Love This Recipe
This sweet potato casserole is the one dish I look forward to every fall. It’s creamy, buttery, and perfectly sweet without being too much. The marshmallows get that gorgeous toasted top that makes every bite dreamy.
- It tastes like dessert but counts as a side dish—win-win.
- It’s easy enough for a weeknight yet fancy enough for the holidays.
- You can make it ahead, which makes entertaining so much easier.
- It smells incredible while baking.
What You’ll Need
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups mini marshmallows
AI Image Prompt (Ingredients Flat Lay)
Ultra close-up top-down shot of peeled and cubed sweet potatoes, melted butter in a small glass bowl, packed brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, salt, and a bowl of mini marshmallows, with a white ceramic baking dish and wooden spoon beside them on white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally rich in starch and sugar. When baked, the starches break down into sugars, giving that caramel-like sweetness. Mixing them with butter and cream makes the texture extra smooth and fluffy, while the marshmallows caramelize on top for that perfect contrast in texture—crispy, gooey, and soft underneath.
Pro Tips
- Boil your sweet potatoes until very soft—they’ll mash smoother.
- Don’t overmix; you want them fluffy, not gummy.
- Use mini marshmallows for even browning.
- For deeper flavor, roast instead of boiling the sweet potatoes.
- Let it cool for a few minutes before serving—it thickens slightly as it sets.
Tools You’ll Need
- Large pot
- Potato masher or electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 9×13-inch baking dish
Substitutions and Variations
- Swap heavy cream for milk or half-and-half.
- Use maple syrup instead of brown sugar for a fall twist.
- Add chopped pecans under the marshmallows for a crunch layer.
- Make it dairy-free with coconut milk and vegan butter.
Make Ahead Tips
Prepare the sweet potato mixture a day ahead, cover tightly, and refrigerate. Add the marshmallows right before baking.
Step-by-Step Instructions
Step 1: Boil the Sweet Potatoes
Add 4 large peeled and cubed sweet potatoes to a large pot of salted water. Boil for 15–20 minutes, or until fork-tender. Drain well.
Step 2: Mash the Potatoes
Place the drained sweet potatoes in a large bowl. Mash until smooth using a potato masher or electric mixer.
Step 3: Add the Good Stuff
Stir in ½ cup melted butter, ½ cup packed brown sugar, ¼ cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Mix until creamy and well blended.
Step 4: Transfer to Baking Dish
Spread the mixture evenly into a greased 9×13-inch baking dish.
Step 5: Add Marshmallows
Sprinkle 2 cups of mini marshmallows evenly over the top.
Step 6: Bake Until Golden
Bake at 375°F for 20–25 minutes, or until marshmallows are golden brown and slightly puffed.
Step 7: Serve and Enjoy
Remove from the oven and let it sit for 5 minutes before serving.
Common Mistakes
- Overboiling the potatoes: Makes them watery and mushy.
- Adding too much liquid: Leads to a runny casserole.
- Skipping the salt: A little salt brings out the sweetness.
- Overbaking: Can burn the marshmallows quickly—watch closely near the end.
What to Serve With
This casserole pairs perfectly with:
- Roasted turkey or chicken
- Green bean casserole
- Cranberry sauce
- Fluffy dinner rolls
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes, or until warm and marshmallows are re-toasted.
Macros (Per Serving)
- Calories: 285
- Protein: 3g
- Carbs: 43g
- Fat: 12g
- Fiber: 3g
- Sugar: 23g
FAQ
Can I use canned sweet potatoes?
Yes! Just drain and mash before mixing.
Can I use large marshmallows?
You can, but they won’t brown as evenly—mini ones work best.
Can I make this ahead of time?
Absolutely. Prep the sweet potato base, refrigerate, and bake with marshmallows when ready.
Conclusion
This Sweet Potato Casserole with Marshmallows is the perfect mix of comfort and sweetness that brings everyone to the table smiling. I’d love to hear how yours turns out—drop a comment below and let me know if you made any fun twists!
