Sweet Potato Casserole with Marshmallows Recipe From Scratch

Sweet potato casserole with marshmallows is the dish I get asked to bring every Thanksgiving without fail. The filling is creamy and lightly spiced, and the toasted marshmallow top makes the whole table stop what they are doing. This recipe comes together from scratch in under an hour.

Why This Sweet Potato Casserole with Marshmallows Works

Eggs are the secret to a filling that sets up firm instead of soupy. They bind the mashed sweet potato filling so every scoop holds its shape on the plate.

Brown sugar and vanilla add warmth without overpowering the natural sweetness of the potato. The flavor is rich and caramel-forward underneath those golden marshmallows.

Mini marshmallows toast in just 3 minutes under the broiler. They turn golden brown with crisp edges on the outside and stay soft and gooey underneath.

Ingredients

• 3 lbs sweet potatoes (about 4 medium), peeled and cubed
• 1/2 cup brown sugar, packed
• 4 tablespoons unsalted butter, melted
• 1/4 cup whole milk
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 cups mini marshmallows

What You Need for Sweet Potato Casserole with Marshmallows

Sweet potatoes — Jewel or Garnet varieties are the sweetest and give the most vibrant orange color. Boil or bake them until completely fork-tender before mashing.

Brown sugar — packed brown sugar adds a deep molasses note. You can reduce it to 1/3 cup if your sweet potatoes are very sweet on their own.

Unsalted butter — melted butter incorporates smoothly into the mash. Use salted butter and skip the added salt if that is what you have.

Eggs — two beaten eggs bind the filling and give it structure. They also add a slight custard quality to the texture. Do not skip them.

Whole milk — keeps the filling loose enough to mash smooth. Heavy cream works for a richer result. Plant-based milk works but the filling will be slightly thinner.

Vanilla extract — one teaspoon is enough. It rounds out the sweetness and works with the cinnamon and nutmeg.

Mini marshmallows — mini marshmallows cover more surface area than large ones and toast more evenly. Layer them in a single dense layer so every bite gets marshmallow.

How to Make Sweet Potato Casserole with Marshmallows

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish or an 8-inch square dish.
2. Boil the sweet potato cubes in salted water for 15 to 18 minutes until completely fork-tender. Drain well.
3. Mash the sweet potatoes with a potato masher or hand mixer until smooth with no lumps.
4. Stir in the brown sugar, melted butter, milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined.
5. Spread the filling evenly into the prepared baking dish.
6. Bake for 25 minutes until the filling is set and heated through.
7. Remove from the oven. Cover the top evenly with mini marshmallows in a dense single layer.
8. Switch the oven to broil on high. Broil for 2 to 3 minutes, watching constantly, until marshmallows are golden brown and toasted. Do not walk away.
9. Remove from oven and serve immediately.

Sweet Potato Casserole with Marshmallows Variations

Pecan Streusel Topping

Skip the marshmallows entirely and make a streusel with 1/3 cup flour, 1/3 cup brown sugar, 4 tablespoons cold butter, and 1/2 cup chopped pecans. Crumble it over the filling before baking. It bakes into a crunchy, nutty crust.

Marshmallows and Pecans Together

Layer the pecan streusel on the filling first and bake for 20 minutes. Then add the marshmallows on top and broil for 2 minutes. You get the crunch of pecans and the gooey toasted marshmallow in one bite.

Crockpot Sweet Potato Casserole

Spread the filling in a slow cooker. Cook on low for 3 to 4 hours. When ready to serve, transfer to an oven-safe dish, top with marshmallows, and broil. This frees up oven space on Thanksgiving Day.

Make-Ahead Sweet Potato Casserole

Make the filling up to 2 days ahead and refrigerate it unbaked in the dish. Add the marshmallow topping right before baking so they toast fresh. Add 10 minutes to the bake time if starting from cold.

Tips for the Best Sweet Potato Casserole with Marshmallows

• I drain the sweet potatoes very well after boiling. Watery potatoes make a soupy filling. Let them steam dry in the colander for 2 minutes before mashing.
• Taste the filling before adding the eggs. Adjust sweetness and spice to your preference. The eggs go in last.
• Do not pre-mix the eggs into hot potatoes. Let the mash cool for 5 minutes first so the eggs do not scramble.
• Watch the broiler every second. Marshmallows go from golden to burnt in under 60 seconds.
• Use a clear oven-safe baking dish if you want to show off the layers when serving at the table.
• This recipe doubles perfectly for a crowd. Use a deep 9×13 pan and add 5 minutes to the initial bake time.

Make Ahead & Storage

The baked filling (without marshmallows) keeps in the fridge for up to 4 days covered tightly. Reheat in a 350 degree F (175 degree C) oven for 15 minutes, then add marshmallows and broil fresh.

Leftover sweet potato casserole with marshmallows keeps for 3 days in the fridge. Reheat individual portions in the microwave for 60 to 90 seconds. The marshmallows will not re-toast but the filling reheats well. You can also freeze the filling without the topping for up to 2 months.

Common Questions

Can I make sweet potato casserole with marshmallows ahead of time?

Yes. Make the filling and spread it in the baking dish up to 2 days ahead. Cover tightly and refrigerate. Add the marshmallows right before baking so they toast fresh. Add 10 minutes to the initial bake time if starting from cold.

Why do you put eggs in sweet potato casserole?

Eggs bind the filling so it sets firmly instead of staying loose and runny. They also add a slight custard texture that makes the filling richer. Two eggs is the right amount for 3 pounds of sweet potatoes.

Can I use canned sweet potatoes instead of fresh?

Yes. Drain two cans (29 oz each) of sweet potatoes packed in syrup very well. Rinse them and pat dry. Reduce the brown sugar to 1/4 cup since canned potatoes are sweeter. Skip the boiling step and go straight to mashing.

How do I keep marshmallows from burning under the broiler?

Position the rack at least 6 inches below the broiler element. Watch through the oven window the entire time. Pull the casserole out the moment the marshmallows turn golden. It takes 2 to 3 minutes and goes fast.

This sweet potato casserole with marshmallows earns a spot on the holiday table every single year. Save this recipe now and tap the link for the full guide at MillennialHawk.com.