Easy Sweet Potato Casserole (With Marshmallows) – A Classic Holiday Favorite

There are few dishes that say comfort, tradition, and celebration quite like a classic sweet potato casserole topped with fluffy marshmallows. This Easy Sweet Potato Casserole with Marshmallows is rich, creamy, lightly spiced, and finished with a golden, gooey topping that melts right into the sweet potato layer underneath. It’s the dish everyone secretly hopes will be passed to them twice.

This recipe is beloved for a reason. It strikes the perfect balance between savory and sweet, making it feel right at home next to turkey, ham, or even as a dessert-like side dish. The sweet potatoes are whipped until smooth and velvety, flavored with warm cinnamon and vanilla, and just enough sugar to enhance their natural sweetness. Then comes the marshmallow topping—soft, toasted, and irresistible.

What makes this version truly special is how easy it is. No complicated steps, no fancy equipment, and no stress. It can be made ahead of time, travels well, and reheats beautifully, making it ideal for holidays, potlucks, or Sunday dinners. Whether you grew up eating sweet potato casserole every Thanksgiving or you’re making it for the first time, this recipe delivers classic flavor with minimal effort.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 2½ cups mini marshmallows

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.
3. Mash the sweet potatoes until smooth using a potato masher or hand mixer.
4. Add melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined and creamy.
5. Spread the sweet potato mixture evenly into the prepared baking dish.
6. Bake uncovered for 25 minutes.
7. Remove from oven and evenly sprinkle marshmallows over the top.
8. Return to oven and bake an additional 10–15 minutes, until marshmallows are puffed and golden brown.
9. Let rest for 5 minutes before serving.

Tips & Tricks:

• Mash sweet potatoes while hot for the smoothest texture.
• For extra toasted marshmallows, broil for 1–2 minutes at the end—watch closely.
• Use mini marshmallows for even coverage.
• Taste the filling before baking and adjust sweetness if needed.

Variations:

• Pecan Crunch Version: Add a layer of chopped pecans under the marshmallows.
• Dairy-Free: Use plant-based butter and milk alternatives.
• Less Sweet: Reduce sugar slightly and let the sweet potatoes shine.
• Spiced Twist: Add a pinch of cloves or allspice.

Serving Suggestions:

• Perfect alongside turkey, ham, or roasted chicken.
• Serve as a holiday side or a sweet-savory comfort dish year-round.
• Pairs beautifully with green bean casserole and cranberry sauce.

Storage Information:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat covered in the oven to keep marshmallows soft.
• Can be assembled (without marshmallows) up to 24 hours ahead.

FAQ:

• Can I use canned sweet potatoes? Yes—drain well and mash before using.
• Can I freeze this casserole? Freeze without marshmallows for best results.
• Is this a dessert or side dish? Both—it walks that delicious line perfectly.

History / Fun Facts:
Sweet potato casserole gained popularity in the United States in the early 1900s, when marshmallows were first marketed as a pantry staple. What started as a clever way to promote marshmallows quickly became a beloved holiday tradition, especially in Southern kitchens. Today, it remains one of the most nostalgic and anticipated dishes on the table.