Name: Easy Sweet Potato Casserole & Melted Marshmallows
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 10 servings
Ingredients: 4 large sweet potatoes, peeled and chopped; ½ cup unsalted butter, melted; 1 cup brown sugar; ½ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon nutmeg; 4 tablespoons unsalted butter, melted (for streusel); ⅓ cup brown sugar (for streusel); 2 tablespoons all purpose flour (for streusel); ½ teaspoon salt (for streusel); 1 ¼ cups chopped pecans; 10 oz mini marshmallows

Sweet Potato Casserole With Marshmallows is more than just a side dish; it’s a cherished tradition that graces countless holiday tables, transforming ordinary meals into extraordinary feasts. This beloved classic, with its vibrant orange hue and golden-brown marshmallow crown, signals warmth, family, and celebration. While its exact origins are debated, this comforting dish firmly established itself as a staple of American holiday cuisine, particularly for Thanksgiving and Christmas, evolving from simpler sweet potato recipes in the early 20th century to become the iconic sweet and savory delight we know today. People adore this dish for its incredible balance of flavors – the natural sweetness of baked sweet potatoes, often enhanced with hints of brown sugar and warm spices, perfectly complemented by the gooey, caramelized, slightly crisp marshmallows that melt into a cloud of pure delight. The creamy, velvety texture of the sweet potato base, combined with the fluffy, airy, and toasty topping, creates an irresistible culinary experience. Preparing a perfect Sweet Potato Casserole With Marshmallows is a culinary art that brings immense joy and comfort to every gathering. I am thrilled to share my tried-and-true recipe with you, ensuring your next meal is truly memorable.

Ingredients:

For the Sweet Potato Base:
- 3 pounds (about 5-6 medium) sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup heavy cream or milk (whole milk recommended for richness)
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
For the Optional Pecan Streusel Topping (highly recommended for extra texture and flavor!):
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, very cold and cut into small cubes
- 1/2 cup chopped pecans (optional, but adds wonderful crunch)
For the Marshmallow Topping:
- 4-5 cups mini marshmallows (you’ll want a generous layer!)

Prepping the Sweet Potatoes for Our Delicious Casserole

Prepare Your Sweet Potatoes: First things first, let’s get those sweet potatoes ready! I always start by thoroughly washing the sweet potatoes under cool running water to remove any dirt. Then, using a sturdy vegetable peeler, carefully remove the skin from each potato. Once peeled, grab a sharp knife and cut them into uniform 1-inch chunks. This uniformity is key because it ensures that all the pieces cook evenly, giving us a perfectly consistent texture in our Sweet Potato Casserole With Marshmallows.
Cook Until Tender: Now, place your sweet potato chunks into a large pot. Fill the pot with enough cold water to just cover the potatoes. Add about a teaspoon of salt to the water – this helps season the potatoes from the inside out as they cook. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the sweet potatoes are incredibly fork-tender. You should be able to easily pierce them with a fork with very little resistance.
Drain and Dry Thoroughly: Once tender, carefully drain the sweet potatoes into a colander. This step is super important! I like to let them sit in the colander for a few minutes, even shaking it gently, to allow any excess steam and water to evaporate. We want dry, fluffy sweet potatoes, not watery ones, to ensure our casserole has the best possible texture. Excess moisture can lead to a runny casserole, and nobody wants that!

Crafting the Velvety Sweet Potato Base

Mash to Perfection: Transfer the drained sweet potatoes to a large mixing bowl. Now comes the mashing! You can use a potato masher, a fork, or even a stand mixer fitted with the paddle attachment. My personal preference is a stand mixer because it yields the smoothest, most luxurious consistency, which is exactly what we’re aiming for in this delightful Sweet Potato Casserole With Marshmallows. Mash until the potatoes are completely smooth with no lumps.
Incorporate the Richness: Add the softened unsalted butter, light brown sugar, granulated sugar, heavy cream (or milk), beaten eggs, pure vanilla extract, ground cinnamon, ground nutmeg, ground allspice, and salt to the mashed sweet potatoes.
Mix Until Combined and Creamy: With your mixer on low speed (or by hand with a sturdy spoon), mix all the ingredients together until they are thoroughly combined and the mixture is wonderfully smooth and creamy. Be careful not to overmix, but ensure everything is well incorporated. The aroma filling your kitchen right now is just heavenly!
Taste and Adjust: This is my favorite part! Take a small spoonful and taste the sweet potato mixture. Is it sweet enough for your liking? Do you want a little more spice? This is your chance to adjust the flavors. Sometimes I add an extra pinch of cinnamon or a tiny dash more salt to really make those flavors pop. Remember, you’re making a treat, so make it perfect for you!

Preparing the Delectable Pecan Streusel Topping (Optional, but oh-so-worth-it!)

While the focus keyword is “Sweet Potato Casserole With Marshmallows,” adding a streusel layer beneath the marshmallows introduces an incredible textural contrast and depth of flavor that truly elevates this dish from great to absolutely unforgettable. If you’re short on time, you can skip this, but trust me, it’s a game-changer!

Combine Dry Streusel Ingredients: In a medium bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Make sure there are no clumps of sugar.
Cut in the Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or even your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The key here is to keep the butter cold, as this creates a flaky, tender streusel. Avoid overworking the dough, as warmth from your hands can melt the butter too quickly. You want pea-sized pieces of butter still visible.
Add Pecans (If Using): If you’re using pecans, stir them into the streusel mixture. They add a fantastic nutty crunch that complements the sweet potatoes beautifully. This step adds another layer of complexity to your finished Sweet Potato Casserole With Marshmallows.

Assembling and Baking Your Sweet Potato Casserole With Marshmallows

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. This ensures that our casserole doesn’t stick and makes for easy serving.
Layer the Sweet Potato Base: Pour the luscious sweet potato mixture into the prepared baking dish. Use a spatula to spread it evenly into a smooth layer. This smooth foundation is crucial for the subsequent layers of deliciousness.
Add the Streusel (If Using): If you decided to indulge in the streusel topping (and I hope you did!), sprinkle it evenly over the sweet potato base. Make sure to break up any larger clumps with your fingers to ensure a uniform layer of crunchy goodness.
Initial Bake Time: Place the casserole in the preheated oven. If you’re using the streusel, bake for 25-30 minutes, or until the streusel is golden brown and fragrant, and the sweet potato base is heated through and slightly bubbling around the edges. If you opted to skip the streusel, bake the sweet potato base for 20-25 minutes. We want the casserole to be mostly cooked before we add the marshmallows.
Prepare for Marshmallow Glory: Carefully remove the casserole from the oven. Now for the star of the show! Generously sprinkle the mini marshmallows over the top of the casserole. I like to cover every inch, ensuring a thick, pillowy layer. This is what truly makes it a Sweet Potato Casserole With Marshmallows!
Final Bake to Golden Perfection: Return the casserole to the oven for an additional 5-10 minutes, keeping a very close eye on it. The marshmallows will puff up and turn a beautiful golden brown. Be extremely careful during this step, as marshmallows can go from perfectly toasted to burnt very quickly! If your oven has a broiler, you can use it for 1-2 minutes for a quicker, more intense browning, but watch it like a hawk – seriously, don’t walk away!
Cool and Serve: Once the marshmallows are perfectly toasted, remove the Sweet Potato Casserole With Marshmallows from the oven. Let it cool for about 10-15 minutes before serving. This cooling time allows the casserole to set slightly and the marshmallows to become wonderfully gooey but not scalding hot.

Pro Tips and Variations for the Perfect Sweet Potato Casserole With Marshmallows

Make Ahead Magic:

One of the best things about this Sweet Potato Casserole With Marshmallows is that you can prepare it in advance! You can make the sweet potato base (and even the streusel, if using) a day or two before you plan to bake. Simply assemble the casserole in your baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate. On the day of, bring it to room temperature for about 30 minutes before baking, then follow the baking instructions as usual, adding a little extra time for the casserole to heat through before adding the marshmallows. This is a lifesaver when entertaining or preparing for holidays!

Storage and Reheating:

If you happen to have any leftovers (which is a rare occurrence in my house!), cover the casserole tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days. To reheat, you can scoop individual portions onto a microwave-safe plate and warm them gently in the microwave. For a whole casserole, cover it loosely with foil and reheat in a 300°F (150°C) oven until warmed through. The marshmallows won’t be quite as puffy and golden as they were fresh, but the flavors will still be absolutely delicious!

Flavorful Twists:

Citrus Brightness: For a refreshing twist, try adding the zest of one orange to your sweet potato base. The citrus notes pair beautifully with the sweetness of the potatoes and marshmallows.
A Hint of Heat: A tiny pinch of cayenne pepper or a very small dash of ground ginger can add a subtle warmth and complexity that really makes the spices sing.
Nutty Variations: If pecans aren’t your favorite, feel free to substitute them with chopped walnuts, almonds, or even a mix of different nuts in the streusel topping.
Bourbon Boost: For an adult-friendly version, a tablespoon or two of bourbon added to the sweet potato base can introduce a sophisticated depth of flavor that works wonderfully with the other ingredients. Just be sure to reduce the heavy cream slightly if you add extra liquid.

This Sweet Potato Casserole With Marshmallows is truly a classic for a reason. It’s warm, comforting, and perfectly balances the earthiness of sweet potatoes with the delightful sweetness and gooey texture of toasted marshmallows. Whether it’s for a holiday feast or a cozy family dinner, it’s a dish that always brings smiles to faces and warmth to hearts. Enjoy every single spoonful!

Conclusion:

So, there you have it – my go-to recipe for the most incredible Sweet Potato Casserole With Marshmallows. If you’ve been searching for a dish that perfectly encapsulates warmth, comfort, and a touch of celebratory magic, then consider your quest complete. What makes this recipe an absolute must-try, you ask? Well, it’s the unparalleled harmony of flavors and textures. Imagine rich, velvety sweet potatoes, mashed to creamy perfection, subtly spiced with just the right amount of cinnamon and nutmeg, and then crowned with a glorious, golden-brown blanket of toasted marshmallows. Each spoonful is a delightful journey – from the earthy sweetness of the potato to the airy, caramelized sugar topping that literally melts in your mouth. It’s not just a side dish; it’s a star, capable of stealing the show at any gathering. This particular version strikes that coveted balance between being decadently sweet without being cloying, allowing the natural goodness of the sweet potatoes to shine through. It’s comforting, nostalgic, and utterly irresistible, promising to become a cherished addition to your recipe repertoire for years to come.

Now, while this dish is practically synonymous with holiday feasts like Thanksgiving and Christmas – and trust me, it’s always the first to disappear from our family table – its versatility means you don’t have to wait for a special occasion to enjoy it. I’ve been known to whip up a smaller batch for a cozy Sunday brunch, serving it alongside crispy bacon and fluffy scrambled eggs for a delightful sweet and savory contrast. It even makes an unexpected but welcome dessert!

But the beauty of a classic like this lies in its adaptability. Feeling adventurous? Here are some of my favorite ways to customize it:

Elevate Your Casserole: My Top Serving & Variation Tips

Nutty Crunch: For an extra layer of texture and flavor, I often fold in a cup of toasted chopped pecans or walnuts into the sweet potato mixture before baking. Not only do they add a satisfying crunch, but their earthy notes beautifully complement the sweetness.
Spice It Up: While cinnamon and nutmeg are my staples, don’t shy away from adding a pinch of ground ginger, allspice, or even a tiny dash of cloves for a more complex spice profile. A whisper of orange zest can also brighten the entire dish.
Sweetener Swap: Instead of just brown sugar, try incorporating a tablespoon or two of pure maple syrup or even a touch of honey for a different depth of sweetness.
Marshmallow Magic: While mini marshmallows are my preferred topping for their even melt, feel free to use larger ones for a more dramatic, gooey effect. For an extra touch of sophistication, try a meringue topping instead of marshmallows – it’s a little more effort but undeniably elegant.
Savory Twist: For those who prefer a less sweet profile, reduce the sugar by half and consider adding a hint of fresh thyme or sage to the sweet potato mash. It transforms it into a more savory side dish that still retains all its comforting qualities.
Dairy-Free/Vegan Friendly: With a few simple swaps, this recipe can easily accommodate dietary needs. Use plant-based milk (almond, oat, or coconut milk work wonderfully), vegan butter, and vegan marshmallows. The result is just as delicious and satisfying!

So, what are you waiting for? I genuinely hope you’ll give this recipe a try. It’s more than just a dish; it’s an experience waiting to happen, a guaranteed crowd-pleaser that will bring smiles and warmth to your table. Trust me, once you taste the glorious combination of creamy sweet potato and gooey, toasted marshmallows, you’ll understand why it holds such a special place in my heart (and my stomach!).

Please, I’d absolutely love to hear about your culinary adventures with this incredible dessert (or side dish!). Did you stick to the classic? Or did you experiment with one of my suggested variations, or perhaps invent your own fantastic twist? Share your experiences, your photos, and any brilliant tips you discover in the comments section below. Your feedback and creativity inspire me and our entire cooking community. Happy cooking, and enjoy every single delightful bite!