I’ll never forget the first time I saw my grandma pull her Sweet Potato Casserole with Marshmallows out of the oven—those golden, puffed-up marshmallows glistening like little clouds of happiness. It was Thanksgiving, and the whole kitchen smelled like caramelized sugar and warm cinnamon. I was just tall enough to peek over the counter, and I remember thinking, “This must be what magic tastes like.” That casserole wasn’t just a side dish; it was the star of the table, the one everyone fought over for seconds (and thirds).
What makes it so special? It’s that perfect balance—creamy, spiced sweet potatoes underneath, with that gooey, toasted marshmallow crown on top. It’s dessert pretending to be a side dish, and honestly, we’re all here for it. Even now, when I make it for my own family, that first bite takes me right back to Grandma’s kitchen, where the only rule was “more marshmallows = more love.” If you’ve never tried this holiday classic, you’re in for the coziest, most nostalgic treat. Trust me, it’s worth every sticky-fingered bite.
Why You’ll Love This Sweet Potato Casserole with Marshmallows
Oh, where do I even begin? This isn’t just any casserole—it’s like a hug on a plate. Here’s why it’s become my go-to for every holiday gathering:
- It’s ridiculously easy—boil, mash, mix, and bake. Even my kitchen-disaster-prone cousin can’t mess this one up. Check out our easy sweet potato casserole guide if you need extra confidence!
- Pure nostalgia in every bite—that first whiff of cinnamon and caramelized marshmallows will transport you straight back to childhood Thanksgivings.
- The ultimate crowd-pleaser—kids go wild for the marshmallows, adults adore the spiced sweet potato base, and everyone fights over the last spoonful.
- Surprisingly versatile—serve it as a side, dessert, or heck, even breakfast (no judgment here).
- Better than pumpkin pie? In my house, this casserole disappears faster than the turkey!
It’s the dish that makes people ask for the recipe before they’ve even finished their first helping. That’s how you know it’s good.
Ingredients for Sweet Potato Casserole with Marshmallows
Here’s what you’ll need to make this showstopping dish—simple ingredients that transform into something truly magical. Trust me, you probably have most of these in your kitchen already! I’ve made this recipe enough times to know these exact measurements create that perfect balance between sweet, creamy, and oh-so-comforting.
- 5 sweet potatoes – peeled and sliced into 1-inch chunks (about 3 pounds total—look for ones that feel heavy for their size)
- ½ cup packed brown sugar – the dark kind, if you have it (this is where that deep molasses flavor comes from!)
- ¼ cup butter – salted or unsalted both work, but I always go for the real deal, not margarine
- 3 tablespoons orange juice – fresh squeezed if you’re feeling fancy, but the carton stuff works in a pinch
- 1 pinch ground cinnamon – just enough to make the flavors sing without overpowering
- 10.5 ounce package miniature marshmallows – the mini ones melt into that perfect golden blanket, but regular-sized work too if you like dramatic marshmallow peaks
See? Nothing complicated here. Just good, honest ingredients that come together to create pure holiday magic. Now let’s get cooking!
How to Make Sweet Potato Casserole with Marshmallows
Alright, let’s get to the good part! Making this casserole is as easy as pie (well, easier actually). Follow these steps and you’ll have everyone at the table begging for seconds. I’ve made this so many times I could probably do it in my sleep, but I still double-check these steps every Thanksgiving—better safe than sorry with Grandma’s recipe!
- Preheat and prep: Crank that oven to 350°F (175°C). Nothing worse than realizing too late your oven’s cold!
- Boil those taters: Toss your peeled, chopped sweet potatoes into a big pot, cover them with water, and bring to a boil. Let ’em cook about 15 minutes until they’re fork-tender—you want them soft enough to mash easily but not waterlogged.
- The great mash: Drain those beautiful orange gems, then plop them into a big bowl. This is where the magic happens! Add the brown sugar, butter, orange juice, and that pinch of cinnamon. Whip it all together with your mixer until it’s smooth as silk. Don’t overdo it though—a few tiny lumps add character!
- Get marshmallowy: Spread your sweet potato mix evenly into a 9×13 baking dish. Now the fun part—sprinkle those mini marshmallows all over the top like you’re decorating a snow-covered hill. (Pro tip: For extra marshmallow magic, try the technique from our monster marshmallow pops—just use half the bag now and add the rest halfway through baking!)
- Bake to golden perfection: Pop it in the oven for 25-30 minutes. You’ll know it’s done when the marshmallows are puffed up and toasted like little golden pillows of joy. For extra crunch, I sometimes broil for the last minute—just watch closely so they don’t burn!
That’s it! The hardest part now is waiting for it to cool enough so you don’t burn your tongue diving in. For more sweet potato inspiration, check out this great sweet potato casserole recipe that pairs wonderfully with ours.
Tips for the Perfect Sweet Potato Casserole with Marshmallows
After making this every Thanksgiving for a decade, here’s what I’ve learned:
- Broiling is your secret weapon—but blink and you’ll miss the perfect moment. Stay by the oven those last 60 seconds!
- Sweetness adjustment: If your potatoes are extra sweet, you can reduce the brown sugar by a tablespoon or two. Taste as you go!
- Mixing matters: Stir just until combined after adding wet ingredients. Overmixing makes the texture gluey instead of fluffy.
- Shortcut option: In a pinch, canned sweet potatoes work, but boil them briefly first to improve texture. Nothing beats fresh though!
There you have it—everything I wish I knew when I made my first (slightly lumpy) casserole years ago. Now go forth and create marshmallow magic!
Variations for Your Sweet Potato Casserole with Marshmallows
Listen, I love the classic version as much as anyone, but sometimes you’ve gotta shake things up! Here are my favorite ways to play with this recipe when I’m feeling adventurous (or when my mother-in-law insists on “something different” every year):
The Southern Belle: Stir in a handful of toasted pecans before baking—that crunch with the gooey marshmallows is everything. For extra decadence, drizzle with a little bourbon-caramel sauce right before serving.
The Streusel Switcheroo: Replace half the marshmallows with a buttery pecan streusel topping if you’re feeding folks who think marshmallows are “too much.” (We don’t invite those people back, but the streusel version is delicious.)
Maple Magic: Swap the brown sugar for pure maple syrup and add a pinch of nutmeg. It’s like autumn in Vermont decided to crash your Thanksgiving table.
The best part? No matter which version you choose, it’ll still be that same nostalgic, comforting dish we all know and love—just with a little extra personality!
Serving Suggestions for Sweet Potato Casserole with Marshmallows
Oh honey, let me tell you how to make this casserole shine on your holiday table! It’s practically BFFs with roasted turkey – that savory bird needs a sweet sidekick like this. But don’t stop there! I love pairing it with spiral ham too – the salty-sweet combo is absolute magic.
Presentation tip? Serve it in Grandma’s vintage casserole dish if you’ve got one – the nostalgia factor skyrockets. I always put mine right next to the gravy boat where everyone can see that golden marshmallow topping. Pro move? Sprinkle a little extra cinnamon over the top right before serving – makes it look fancy but takes two seconds!
Storage and Reheating Tips
Let’s be real—leftovers of this casserole are rare in my house, but when they happen, here’s how to keep them tasting fresh! Cover any remaining Sweet Potato Casserole with Marshmallows tightly with foil or transfer to an airtight container. It’ll keep in the fridge for 3-4 days (if it lasts that long!). To reheat, pop individual portions in the microwave for 30-second bursts or warm the whole dish at 300°F for about 15 minutes. Want to freeze it? Skip the marshmallows before freezing—just add fresh ones when you reheat! The sweet potato base freezes beautifully for up to 2 months.
Nutritional Information
Now listen, I’m no nutritionist, but I can tell you this—when those marshmallows get all golden and bubbly, nobody’s counting calories! The exact nutrition in this Sweet Potato Casserole with Marshmallows depends on your ingredients (full-fat butter versus margarine, brand of marshmallows, etc.). Let’s just say it’s packed with vitamin A from the sweet potatoes and… um… lots of love? That counts as a nutrient, right? For precise numbers, you’d need to calculate based on your specific ingredients. But honestly, some holiday treats are meant to be enjoyed first, analyzed later!
Frequently Asked Questions
Can I make Sweet Potato Casserole with Marshmallows ahead of time?
Absolutely! Here’s my holiday lifesaver trick: prepare the sweet potato base up to 2 days ahead and refrigerate (just hold the marshmallows). When you’re ready to bake, let it come to room temp for 30 minutes, top with fresh marshmallows, and bake as usual. The texture stays perfect—no one will know you didn’t slave over it all day!
Fresh vs canned sweet potatoes—which is better?
Fresh sweet potatoes win every time for flavor and texture, but I won’t judge if you’re in a pinch! If using canned, check out our guide on boiling vs baking sweet potatoes for best results. Just be sure to drain them well and mash thoroughly to avoid a watery casserole.
How do I prevent marshmallows from burning?
Three words: low and slow! Bake at 350°F (no hotter) and tent with foil if they’re browning too fast. For that perfect golden finish, I broil for just the last 60 seconds—standing guard like a marshmallow bodyguard! If they do get too dark, scrape off the top layer and add fresh marshmallows for a quick fix.
Can I use large marshmallows instead of mini?
You bet! I actually love using jumbo marshmallows cut in half—they create these gorgeous caramelized peaks. Just space them out so they melt evenly. For more creative topping ideas, Love & Lemons has some gorgeous variations.
Is this casserole freezer-friendly?
Sort of! The sweet potato base freezes beautifully for up to 2 months, but always add fresh marshmallows after thawing. Pro tip: freeze individual portions for easy holiday lunches—just top with marshmallows and bake straight from frozen (add 10 extra minutes).
Sweet Potato Casserole with Marshmallows
Equipment
- large saucepan
- 9×13-inch baking dish
- Electric mixer
Ingredients
Sweet Potato Casserole
- 5 sweet potatoes, peeled and sliced
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine
- 3 tablespoons orange juice
- 1 pinch ground cinnamon
- 10.5 ounce package miniature marshmallows
Instructions
- Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
- Place mashed sweet potatoes in a large bowl. Add brown sugar, butter, orange juice, and cinnamon; mix with an electric mixer until blended.
- Spread evenly into a 9×13-inch baking dish. Sprinkle marshmallows over top.
- Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes.
- Serve and enjoy!