This sweet potato casserole with marshmallows proves that vegetables can (and should) dress like dessert. Baked sweet potatoes are mashed with butter, brown sugar, and maple syrup to create a silky, caramel-like filling, then topped with a blanket of toasted marshmallows.
It’s nostalgic, indulgent, and a must-have on any holiday table.
If you’re planning a holiday menu, you can include this recipe alongside classic mains and sides in a Thanksgiving menu plan.
Why This Sweet Potato and Marshmallow Casserole Works
Roasting the sweet potatoes: Baking concentrates natural sugars and flavor and prevents the watery texture that comes from boiling.
Balanced sweetness: Brown sugar and maple syrup add depth without overwhelming the sweet potato’s flavor.
Creamy, custardy texture: Eggs and cream set the filling while keeping it smooth and rich.
Golden, gooey topping: A final bake melts and toasts the marshmallows to a bronzed, slightly crackly finish.
If you prefer something less sweet, consider a savory version that swaps sugar for sharp cheese and fresh herbs.
If you enjoy the marshmallow topping but want it in pie form, a sweet potato pie with marshmallows makes an excellent alternative.
Recipe Tips
Line the baking sheet with foil: Roasting whole sweet potatoes can get sticky; foil speeds cleanup.
Cool slightly before peeling: Warm potatoes peel easily; wait until they’re not piping hot so you don’t burn your hands.
Taste before adding eggs: Adjust seasoning and sweetness while it’s safe to sample, before adding raw eggs.
Don’t skimp on marshmallows: A full layer puffs and browns into the classic topping.
Bake uncovered first: Allow the filling to set a bit before adding marshmallows so you don’t end up with a gummy layer underneath.
Smooth the filling: Use a hand mixer or ricer if you want an especially silky texture.
Watch the marshmallows closely: They can go from golden to burnt very quickly.
Grease the dish well: This prevents sticking and makes cleanup easier.
Let it rest: A 5–10 minute rest after baking helps the casserole settle and slice cleanly.
Make-Ahead and Freezing Instructions
To prep ahead: Roast, peel, and mash the sweet potatoes up to 2 days ahead. Mix in butter, sugars, cream, spices, and salt and store covered in the refrigerator. Add the eggs and transfer to the baking dish just before baking.
To fully assemble in advance: You can assemble the entire casserole (leave off the marshmallows) a day ahead. Cover and refrigerate. Bring to room temperature before baking or add 10–15 minutes to the bake time.
To freeze: Make the filling and spread it into the baking dish (do not add marshmallows). Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator, then bake as directed and add marshmallows for the final 10–15 minutes.
Common Questions
Yes. Roast, mash, and season the sweet potatoes up to 2 days in advance. Hold off on adding eggs until just before baking. You can also prep the full casserole (minus marshmallows) and refrigerate it for up to a day.
You can, but freshly roasted sweet potatoes deliver better flavor and texture. Canned potatoes tend to be wetter and less flavorful, though they work in a pinch.
A potato masher is fine, but for ultra-smooth results use a hand mixer or a potato ricer.
Sweet Potato and Marshmallow Casserole
This casserole embraces holiday comfort: mashed sweet potatoes flavored with warm spices, brown sugar, and maple syrup, baked until set and finished under a layer of gooey, toasted marshmallows. The filling is buttery and smooth with just enough sweetness to let the sweet potato shine.
If you prefer a crunchy topping and sliced potatoes instead of a mash, try a pecan streusel-topped sweet potato crunch casserole for a crisp, nutty finish.
Sweet Potato Marshmallow Casserole
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Ingredients
For the filling:
- 4 pounds sweet potatoes (about 5–6 medium)
- ½ cup butter, melted (1 stick)
- ⅓ to ⅔ cup brown sugar, packed
- ¼ cup maple syrup
- ½ cup heavy cream (or half-and-half)
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 large eggs, lightly beaten
For the topping:
- 3 to 4 cups mini marshmallows
Instructions
Bake the sweet potatoes
- Preheat the oven to 375°F. Scrub the sweet potatoes and pierce them several times with a fork.
- Place on a foil-lined baking sheet and roast 45–60 minutes, until a knife slides through easily. Let cool slightly, then peel.
Prep the casserole
- Scoop the roasted sweet potato flesh into a large bowl and mash until smooth.
- Stir in melted butter, brown sugar, maple syrup, cream (or half-and-half), vanilla, salt, cinnamon, and nutmeg.
- Taste and adjust seasoning and sweetness. For an ultra-smooth texture, blend with a hand mixer.
- When the mixture is warm (not hot), stir in the beaten eggs until fully combined.
- Spread the mixture into a greased 9×13-inch baking dish and smooth the top. Bake uncovered at 375°F for 30–35 minutes.
- Remove from the oven and top evenly with mini marshmallows.
- Return to the oven 10–15 minutes, until the marshmallows are puffed and golden. Let rest 5–10 minutes before serving.
Notes
For extra smooth texture: Use a hand mixer or ricer before adding eggs.
Adjust to taste: This version is moderately sweet. Taste before adding eggs and add more brown sugar if you want it sweeter.
Make ahead: Prepare the filling up to 2 days ahead; add eggs just before baking.
Rest before serving: Allow 5–10 minutes after baking so the casserole sets and slices cleanly.
Watch the marshmallows: They brown quickly in the last minutes of baking.
Nutrition
Serving: 1 serving • Calories: 353 kcal • Carbohydrates: 58 g • Protein: 4 g • Fat: 12 g • Saturated Fat: 8 g • Sodium: 322 mg • Fiber: 5 g • Sugar: 30 g • Vitamin A: 21892 IU
Nutrition information is an approximation.
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