Irresistible Sweet Potato Casserole with Toasty Marshmallows

Ahh, Sweet Potato Casserole—a dish that just feels like a warm hug, right? This recipe is a holiday must-have, whether it’s Thanksgiving, Christmas, or any moment when you want to bring a little magic to the dinner table. Growing up, this dish made its way to every fall gatherings menu and it was always the first one cleaned off at potlucks. Those creamy mashed sweet potatoes combined with a little crunch from pecans and that irresistible layer of gooey marshmallows—oh, baby! It’s love at first bite.

🧡 Pro Tip: If you’re cooking for a crowd and want to impress, don’t wait for the holidays! This dish works all year long when you’re craving something sweet and comforting.

Why You’ll Love This Recipe

• It’s indulgent yet simple—just what a holiday table needs!
• The sweet-salty combo of marshmallows with buttery sweet potatoes is pure bliss.
• The recipe can be made ahead of time, making it perfect for stress-free entertaining!
• Customizable toppings! Feel like swapping pecans for walnuts? Totally doable.

Ingredients Breakdown

Here’s What You’ll Need:

• Sweet Potatoes: About 4 large ones or 6 medium-sized, peeled and cubed. Go for vibrant orange ones—they’re naturally sweeter and creamier!
• Butter: Unsalted is ideal, but you can totally use salted and just hold back on additional salt.
• Brown Sugar: Adds that rich, molasses-like sweetness. Light or dark both work!
• Cinnamon and Nutmeg: For those cozy, warming spices.
• Milk: Any kind! If you’re looking for dairy-free options, almond or oat milk work beautifully.
• Vanilla Extract: A splash adds a fragrant dimension to the sweet potatoes.
• Eggs: These help bind everything and give it a soufflé-like texture.
• Pecans: Optional but highly recommended! They add a lovely crunch.
• Mini Marshmallows: The star of the show for that toasted, golden topping!

Pro Tips:

• For a more complex flavor, swap vanilla extract with maple syrup—it pairs beautifully with the sweet potatoes.
• If you need to avoid nuts, try adding crumbled graham crackers or oats for texture!

Step-by-Step Instructions

1. Prep and Cook the Sweet Potatoes: Place your sweet potato cubes in a large stockpot, cover them with water, and bring to a boil. Let them cook until tender, about 15 minutes. You’ll know they’re ready when a fork easily slides through. Drain and transfer them to a large mixing bowl.
2. Mash and Mix: While the sweet potatoes are still hot, add the butter, brown sugar, cinnamon, nutmeg, milk, and vanilla extract. Mash them until super smooth. Don’t leave any big chunks unless that’s your thing! 🎨 Now, gently fold in the eggs—this step gives your casserole a lovely fluffy texture.
3. Add the Pecans (Optional): If you’re using pecans, sprinkle them into the mashed sweet potatoes. They add a great contrast to the creamy base.
4. Assemble the Casserole: Spoon the mashed sweet potatoes into a casserole dish (9×13 inches works great). Smooth out the top with a spatula for an even layer.
5. Add the Marshmallow Top: Now for the fun part! Generously layer mini marshmallows on top of the sweet potatoes, making sure they pretty much cover the entire surface. Trust me, this is the part everyone will remember! 😋
6. Bake: Pop it into a 350°F oven for about 20 minutes or until the marshmallows are puffed and golden-brown. Keep an eye on them—the marshmallows toast quickly in the last few minutes.
7. Serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving. This gives everything a chance to set while staying deliciously warm.

Chef’s Tips and Tricks

• Avoid Over-mixing the Potatoes: Once you fold in the eggs, avoid grinding the sweet potatoes too much. You want them smooth but still with some texture.
• Make it Ahead: You can easily make the entire sweet potato base a day ahead. Just assemble it without the marshmallows and store it covered in the fridge. Add the marshmallows right before baking.
• Keep it Toasty: If you love an extra-crispy marshmallow layer, pop the casserole under the broiler for 1-2 minutes at the end (just watch closely to prevent burning!).

Recipe Variations and Serving Suggestions

Mix Up Your Add-Ins:

• Swap pecans for walnuts or even candied ginger for a zesty surprise.
• Add a sprinkle of ground clove or a dash of cardamom for a more exotic spice profile.
• For a dairy-free option, replace the butter with vegan butter and use a non-dairy milk option like coconut milk—it adds a lovely richness.

What to Serve With:

• Pair it with roasted turkey or ham for holiday dinners.
• This casserole also shines next to a fresh garden salad, as its sweetness offsets savory greens perfectly.

FAQs

Can I make this casserole vegan?

Sure thing! Swap the butter with a plant-based butter, the milk with almond milk, and use an egg replacer. You can even find vegan marshmallows at many grocery stores now!

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave or heat it in the oven at 350°F until warmed through.

Can you freeze Sweet Potato Casserole?

Yes! Freeze the mashed sweet potato mixture (without the marshmallows) in a freezer-safe container for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge, top with marshmallows, and bake as directed.

Printable Recipe

 This recipe never fails to take me back to my childhood! I love sharing it with family and friends as part of a holiday meal or sometimes just as a cozy side dish. Please share your cooking adventures in the comments or on social media by tagging #TheKitchensAid!