This recipe is like a warm hug from the oven—it’s nostalgic, indulgent, and just a little playful. I gave the beloved Thanksgiving classic a chef-worthy spin: silky sweet potatoes blended with cozy spices, swirled with gooey-toasted marshmallows inside *and* on top. It’s the best of dessert and side dish in one dreamy, spoonable bite. Trust me—this one’s not just for the holidays!
Why You’ll Love This Recipe
This sweet potato casserole brings a cozy twist to your table, perfect for holiday feasts or just a chilly weekend meal that needs a little extra *ta-da*. It’s one of those dishes that makes everyone sneak seconds.
- The swirl! A ribbon of creamy, toasted marshmallow is layered right inside.
- Creamy + dreamy: Roasted sweet potatoes turned velvety with a hint of vanilla and spice.
- No canned anything: 100% real sweet potatoes, slow-roasted for natural sweetness.
- Make-ahead friendly: Save time by prepping ahead—just reheat and finish the topping!
- Kid- and adult-approved: It’s sort of dessert disguised as a side. Win-win.
Ingredients Breakdown
Essentials
- 3 pounds orange-fleshed sweet potatoes (about 4–5 medium)
- 6 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup whole milk or heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup + 1 cup mini marshmallows (for swirl + topping)
- 2 tablespoons heavy cream or milk (for swirl)
- 1/2 teaspoon vanilla extract (for swirl)
- Pinch of salt (for swirl)
Pro Tips
- Richer finish: Use heavy cream in the base and swirl for an ultra-silky casserole.
- Even smoother texture: Use a ricer instead of mashing for that professional velvety feel.
- Can’t find mini marshmallows? Larger ones work—just chop them up.
- Dairy swap: Try full-fat coconut milk for a delicious dairy-free twist.
Step-by-Step Instructions
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and roast on a baking sheet for 45–60 minutes until tender. Cool slightly, then scoop flesh into a large mixing bowl.
- Make the sweet potato base: Mash until smooth. Stir in melted butter, brown sugar, milk or cream, eggs, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth.
- Prepare the marshmallow swirl: In a small saucepan, melt 1 cup mini marshmallows with 2 Tbsp cream over low heat, whisking until smooth. Stir in 1/2 tsp vanilla and a pinch of salt. Let cool slightly—it should be pourable but not runny.
- Assemble the casserole: Lightly butter a 9×13-inch baking dish. Spread half the sweet potato mixture into the dish. Spoon half the marshmallow swirl in dollops, then gently swirl using a knife or skewer. Layer the remaining sweet potato, followed by more swirl. Swirl again slightly—don’t overmix!
- Optional topping: Sprinkle 1 cup mini marshmallows on top for an extra golden finish.
- Bake: Bake at 375°F (190°C) for 25–35 minutes until just set in the center and browning on edges.
- Toast the top: If topped with marshmallows, place under the broiler for 1–2 minutes or use a kitchen torch until golden and bubbly. Watch closely—marshmallows brown fast!
- Rest + serve: Let it rest 10–15 minutes before serving. Spoon any reserved marshmallow swirl on top for extra flair.
Chef’s Tips and Tricks
- Don’t skip roasting the sweet potatoes—it deepens the flavor naturally and adds a caramelized sweetness.
- If your swirl is running too thin, let it cool slightly. A chilled swirl thickens and makes for prettier ribbons.
- Use a gentle touch when swirling—too much mixing makes the inside look muddy instead of ribboned.
- Broil with the oven door slightly ajar and stay close—the difference between golden brown and scorched is about 10 seconds!
Recipe Variations and Serving Suggestions
- Add crunch: Mix in 1/2 cup chopped toasted pecans or sprinkle on top before baking.
- Make it maple: Add 1 tablespoon pure maple syrup to the sweet potato base.
- Spice it up: Swap cinnamon with pumpkin pie spice or a pinch of cardamom for a fun twist.
- Turn it into dessert: Serve warm with a little vanilla ice cream or whipped cream.
- Serve it with: Roasted turkey, ham, or a crisp green salad for balance.
FAQs
Can I make this casserole ahead of time?
Yes! You can fully assemble the casserole (up to the swirl step), cover, and chill for up to a day. Add marshmallows right before baking, and bake from cold—just add 5–10 extra minutes to the cooking time.
Can I freeze sweet potato casserole?
You can freeze the base without the marshmallow topping. Let cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then add topping and bake.
Is this recipe gluten-free?
Yes! Just make sure the marshmallows you’re using are gluten-free certified (most are, but always double-check labels).
How do I prevent the marshmallows from burning on top?
Always stay close while broiling! A minute or less is usually perfect. If using a torch, move in small circles and stop once golden—in just seconds, you get gooey perfection.
Recipe Card
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: About 1 hour 15 minutes
Ingredients:
- 3 lbs sweet potatoes
- 6 Tbsp unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup whole milk or cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups mini marshmallows (divided)
- 2 Tbsp cream or milk
- 1/2 tsp vanilla (for swirl)
- Pinch of salt (for swirl)
Instructions:
- Roast sweet potatoes at 400°F until tender, 45–60 min.
- Scoop the flesh and mash. Mix with butter, sugar, milk, eggs, vanilla, spices, and salt.
- Melt 1 cup marshmallows with cream for the swirl. Stir in vanilla + salt.
- Layer half the sweet potato mix in a greased 9×13 dish. Add half the swirl. Repeat with remaining potato and swirl. Swirl gently.
- Top with marshmallows. Bake at 375°F for 25–35 min. Broil briefly to toast the top.
- Cool 10–15 minutes before serving.
Nutrition: ~250 calories per serving
Let me know in the comments if you swirled in something exciting or toasted your topping to golden gooey perfection! Don’t forget to tag me on Instagram @thekitchensaid when you share your version—I’d *love* to see it on your table!
