Introduction

Few side dishes capture the spirit of comfort food and holiday tradition quite like Sweet Potato Casserole with Marshmallow Topping. This dish combines the natural sweetness of tender, creamy sweet potatoes with warm notes of cinnamon, nutmeg, and vanilla, all crowned with a gooey, golden marshmallow topping. It’s a staple on many Thanksgiving and Christmas tables, but it’s so good you might find yourself craving it year-round.

What makes this casserole truly special is its balance of flavors and textures—silky smooth mashed sweet potatoes underneath a fluffy, slightly caramelized marshmallow layer. Every bite feels like a mix of dessert and side dish, making it one of the most beloved comfort foods of all time.

Why I Love This Recipe

I love this recipe because it brings comfort, nostalgia, and joy in every bite. The creamy sweet potato base feels warm and cozy, while the marshmallows on top turn into a gooey, golden cloud that melts in your mouth. It’s both indulgent and wholesome, offering that perfect sweet-savory balance that makes holiday meals memorable.

It’s also a recipe that sparks memories of family gatherings—passing the casserole dish around the table, watching kids dive straight for the marshmallow topping, and hearing compliments from everyone at the feast. To me, it’s more than just food; it’s a holiday tradition served warm.

Why It’s a Must-Try Dish

• Holiday Essential: This casserole is a must-have for Thanksgiving or Christmas dinners.
• Crowd-Pleaser: Loved by both kids and adults—it’s always one of the first dishes to disappear.
• Versatile: Can be served as a side dish or almost like a dessert.
• Easy to Make Ahead: Perfect for busy holiday cooking.

If you’ve never tried sweet potatoes with marshmallows, this dish will surprise and delight you—it’s truly a must-try comfort classic.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: ~1 hour
• Servings: 8–10
• Calories: ~310 per serving
• Course: Side Dish
• Cuisine: American (Holiday / Southern-inspired)

Ingredients

Sweet Potato Base

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ¼ cup milk (or heavy cream for richer texture)
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp salt

Topping

• 3 cups mini marshmallows
  (Optional: add ½ cup chopped pecans for crunch)

Cooking Directions

1. Cook sweet potatoes: Place cubed sweet potatoes in a large pot of salted water. Boil until fork-tender, about 15–20 minutes. Drain well.
2. Mash potatoes: Transfer to a large mixing bowl and mash until smooth.
3. Mix base: Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until fully combined.
4. Assemble casserole: Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
5. Add topping: Sprinkle mini marshmallows (and pecans, if using) evenly on top.
6. Bake: Bake at 350°F (175°C) for 20–25 minutes, until marshmallows are golden and bubbly.

Step-by-Step Preparation Method

1. Peel, cube, and boil sweet potatoes until tender.
2. Mash sweet potatoes into a smooth puree.
3. Mix in butter, sugar, milk, eggs, vanilla, and spices.
4. Transfer to a casserole dish.
5. Top with mini marshmallows.
6. Bake until marshmallows are lightly browned.

How to Serve

• Serve warm as a holiday side dish with turkey, ham, or roast chicken.
• Garnish with a sprinkle of cinnamon or a few toasted pecans for presentation.
• It can even double as a sweet dessert-like dish after the meal.

Recipe Tips

• Dry potatoes well: Drain cooked sweet potatoes thoroughly before mashing to avoid watery casserole.
• Balance sweetness: Adjust brown sugar to taste—less if you prefer a more savory dish.
• For extra creaminess: Replace milk with heavy cream or half-and-half.
• Don’t overbake: Keep an eye on the marshmallows—they brown quickly.

Variations

• Pecan Streusel Topping: Replace marshmallows with a brown sugar–pecan crumble for crunch.
• Half Marshmallow, Half Streusel: Get the best of both worlds with a divided topping.
• Spiced Sweet Potatoes: Add ginger, cardamom, or cloves for extra holiday warmth.
• Vegan Version: Use dairy-free butter, almond milk, and vegan marshmallows.
• Savory Twist: Omit marshmallows and use herbs, parmesan, or breadcrumbs for a less sweet version.

Freezing and Storage

• Refrigerator: Store leftovers covered for up to 4 days. Reheat in the oven at 325°F until warmed through.
• Freezer (Unbaked): Assemble casserole without marshmallows. Wrap tightly and freeze for up to 2 months. Add marshmallows before baking.
• Freezer (Baked): Freeze cooked casserole for up to 1 month. Reheat uncovered in the oven.

Special Equipment Needed

• Large pot for boiling sweet potatoes
• Potato masher (or hand mixer for smoother texture)
• Mixing bowls
• 9×13-inch baking dish

FAQ

Q1: Can I make this ahead of time?
Yes! Prepare the sweet potato mixture, spread into the casserole dish, cover, and refrigerate up to 2 days ahead. Add marshmallows and bake just before serving.

Q2: Can I use canned sweet potatoes?
Yes, but drain them well. Fresh sweet potatoes give the best flavor and texture.

Q3: What if I don’t like marshmallows?
Use a pecan streusel topping for a crunchy alternative.

Q4: How do I prevent marshmallows from burning?
Bake uncovered but keep a close watch during the last few minutes. You can also tent with foil if browning too quickly.

Q5: Can I double this recipe?
Absolutely! Use two baking dishes or a larger casserole pan.

Conclusion

Sweet Potato Casserole with Marshmallow Topping is a holiday favorite that combines the warmth of sweet potatoes with the gooey sweetness of marshmallows, creating the perfect side dish for festive gatherings. It’s creamy, comforting, and irresistibly nostalgic.

Whether you’re making it for Thanksgiving, Christmas, or any family dinner, this dish always delivers smiles and second helpings. Once you try it, it’s bound to become a tradition at your table year after year.