Quick and Easy Sweet Potato Casserole With Marshmallows

Sweet potato casserole with marshmallows is the kind of dish that makes people smile before they even take a bite. It’s creamy, lightly spiced, and topped with golden, gooey marshmallows that feel like a hug. Whether you serve it at a holiday dinner or a casual weekend meal, it brings warmth and nostalgia to the table.

It’s easy to make, forgiving for beginners, and flexible enough to fit your tastes. If you’re looking for a reliable recipe that never fails to impress, this is it.

What Makes This Special

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This casserole hits that perfect balance of sweet and savory. The sweet potatoes are mashed until silky, then blended with butter, brown sugar, and warm spices for a rich, cozy flavor.

The marshmallow topping adds a delicate caramelized crust that contrasts beautifully with the creamy base.

It’s also a dish that encourages personal touches. Add pecans for crunch, a splash of vanilla for warmth, or orange zest for brightness. Above all, it’s a make-ahead hero that frees you up to enjoy the day instead of babysitting the oven.

What You’ll Need – Ingredients

• Sweet potatoes: 3 to 3.5 pounds (about 4 large), peeled and cubed
• Unsalted butter: 6 tablespoons, melted
• Brown sugar: 1/2 cup, packed (light or dark)
• Milk or half-and-half: 1/3 to 1/2 cup, warmed
• Eggs: 2 large, lightly beaten
• Vanilla extract: 1 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Mini marshmallows: 3 to 4 cups
• Optional add-ins: 1/2 teaspoon ground ginger, orange zest (1 teaspoon), 1/2 cup chopped pecans
• Optional pecan topping (instead of marshmallows or alongside): 1/2 cup chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar, pinch of salt

How to Make It – Instructions

1. Prep the oven and pan: Heat the oven to 350°F (175°C).
   

   Grease a 9×13-inch baking dish or similar casserole dish.

2. Cook the sweet potatoes: Peel and cube the sweet potatoes into 1.5-inch pieces. Boil in salted water until very tender, 15–20 minutes. Drain well and let them sit in the hot pot for 2 minutes to steam off extra moisture.
3. Mash until smooth: Mash the potatoes until creamy.
   

   A potato masher works, but for extra-smooth texture, use a hand mixer on low. Avoid overmixing to prevent gumminess.
4. Build the base: Stir in melted butter, brown sugar, warmed milk, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or spices.
   

   The mixture should be silky and lightly sweet.

5. Add optional extras: Fold in pecans, ginger, or orange zest if you like. Spread the mixture evenly in the prepared dish.
6. Bake the base: Bake uncovered for 20–25 minutes, until the edges are set and the center is puffing slightly. This helps the casserole firm up before the topping.
7. Top with marshmallows: Remove the dish and scatter mini marshmallows evenly over the top.
   

   For extra coverage, gently press them so they don’t roll off.

8. Finish baking: Return to the oven for 8–12 minutes, until the marshmallows are golden brown and melty. If you want deeper color, turn on the broiler for 30–60 seconds. Watch closely to avoid burning.
9. Rest and serve: Let the casserole cool for 10 minutes so it slices cleanly.
   

   Serve warm, and expect requests for seconds.

10. If using the pecan topping: Mix pecans with melted butter, brown sugar, and a pinch of salt. Sprinkle over the casserole before the first bake (Step 6). You can add a small layer of marshmallows on top during the final minutes if you want both textures.

Keeping It Fresh

Make ahead: Assemble the sweet potato base up to one day in advance, cover, and refrigerate.

Bring to room temperature for 30 minutes, then bake as directed and add marshmallows at the end.

Leftovers: Store in an airtight container in the fridge for 3–4 days. The marshmallows will soften, but the flavor stays great.

Reheating: Warm in a 300°F (150°C) oven until heated through, about 15–20 minutes. For a refreshed top, add a handful of new mini marshmallows for the last few minutes.

Freezing: Freeze the base without marshmallows for up to 2 months.

Thaw overnight in the fridge, bake, then top with marshmallows.

Benefits of This Recipe

• Simple ingredients: Everything is easy to find and budget-friendly.
• Reliable crowd-pleaser: The familiar flavors win over picky eaters and food lovers alike.
• Flexible sweetness: You control the sugar and spices, making it as cozy or bright as you like.
• Great texture contrast: Creamy base plus caramelized marshmallow topping keeps every bite interesting.
• Make-ahead friendly: Perfect for busy holidays or potlucks.

Common Mistakes to Avoid

• Using watery potatoes: Not draining well leads to a loose casserole. Steam off moisture after draining.
• Skipping the pre-bake: Baking the base before adding marshmallows helps it set and prevents a soggy top.
• Overmixing: Whipping sweet potatoes too vigorously can make them gluey. Mix just until smooth.
• Burning the topping: Marshmallows brown fast.
  

  Keep an eye on them, especially under the broiler.

• Too much sugar: Remember the marshmallows add sweetness. Start with the lower end of brown sugar and adjust to taste.

Variations You Can Try

• Brown butter twist: Brown the butter before adding it to the mash for a nutty, toffee-like depth.
• Maple and pecan: Swap half the brown sugar for pure maple syrup and add a handful of toasted pecans.
• Citrus brightening: Stir in orange zest and a tablespoon of orange juice for a lighter, fresher profile.
• Spiced chai: Use cinnamon, ginger, cardamom, and a pinch of clove for gentle chai vibes.
• Half-and-half topping: Top half the casserole with marshmallows and the other half with a pecan streusel to please both camps.
• Dairy-free: Use coconut milk or almond milk and plant-based butter; skip eggs or replace with a flax egg if needed.
• Less sweet: Cut the brown sugar to 1/3 cup and add a pinch more salt. The natural sweetness of the potatoes shines through.

FAQ

Can I use canned sweet potatoes or yams?

Yes, but drain them very well and reduce added sugar, since canned versions are often packed in syrup.

Taste the mash before adding more sweetness.

Do I need eggs in the casserole?

Eggs help the base set and slice neatly, but you can leave them out for a softer, scoopable texture. If skipping, reduce milk slightly to prevent a loose mash.

What kind of marshmallows work best?

Mini marshmallows melt and brown evenly. If using large marshmallows, cut them in half and space them evenly to avoid big burnt spots.

Can I microwave the sweet potatoes instead of boiling?

Yes.

Pierce whole sweet potatoes and microwave until very tender, then peel and mash. Microwaving keeps them drier, which can improve texture.

How do I keep the top from burning?

Bake on the center rack and add marshmallows only in the final 8–12 minutes. If broiling, keep the door cracked and watch constantly.

How many people does this serve?

A 9×13-inch pan generally serves 8–10 as a side.

For larger gatherings, double the recipe and bake in two dishes for even cooking.

Can I make it gluten-free?

Yes. The base is naturally gluten-free. Just ensure any add-ins, like marshmallows and flavorings, are labeled gluten-free.

What’s the best way to reheat without drying it out?

Cover loosely with foil and reheat at 300°F (150°C) until warmed through.

Remove the foil for the last few minutes to keep the topping toasty.

Why is my mash stringy or gummy?

Overmixing or using a high-speed blender can make sweet potatoes gluey. Mash by hand or with a hand mixer on low, and don’t overwork it.

Can I add a crunchy layer under the marshmallows?

Yes. Sprinkle a thin layer of pecan streusel over the baked base, then add marshmallows and finish baking.

You’ll get both crunch and gooey melt.

In Conclusion

Sweet potato casserole with marshmallows is classic comfort with a playful finish. It’s easy to make, endlessly customizable, and always welcome at the table. With a silky base, golden topping, and a few smart tips, you’ll turn out a version that tastes just right for you and your crowd.

Keep this recipe in your back pocket for holidays, potlucks, or any time you want that cozy, celebratory feeling.

Sweet Potato Casserole With Marshmallows – Cozy, Crowd-Pleasing Comfort

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Ingredients

  

• Sweet potatoes: 3 to 3.5 pounds (about 4 large), peeled and cubed
• Unsalted butter: 6 tablespoons, melted
• Brown sugar: 1/2 cup, packed (light or dark)
• Milk or half-and-half: 1/3 to 1/2 cup, warmed
• Eggs: 2 large, lightly beaten
• Vanilla extract: 1 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Mini marshmallows: 3 to 4 cups
• Optional add-ins: 1/2 teaspoon ground ginger, orange zest (1 teaspoon), 1/2 cup chopped pecans
• Optional pecan topping (instead of marshmallows or alongside): 1/2 cup chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar, pinch of salt

Instructions

 

• Prep the oven and pan: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole dish.
• Cook the sweet potatoes: Peel and cube the sweet potatoes into 1.5-inch pieces. Boil in salted water until very tender, 15–20 minutes. Drain well and let them sit in the hot pot for 2 minutes to steam off extra moisture.
• Mash until smooth: Mash the potatoes until creamy. A potato masher works, but for extra-smooth texture, use a hand mixer on low. Avoid overmixing to prevent gumminess.
• Build the base: Stir in melted butter, brown sugar, warmed milk, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or spices. The mixture should be silky and lightly sweet.
• Add optional extras: Fold in pecans, ginger, or orange zest if you like. Spread the mixture evenly in the prepared dish.
• Bake the base: Bake uncovered for 20–25 minutes, until the edges are set and the center is puffing slightly. This helps the casserole firm up before the topping.
• Top with marshmallows: Remove the dish and scatter mini marshmallows evenly over the top. For extra coverage, gently press them so they don’t roll off.
• Finish baking: Return to the oven for 8–12 minutes, until the marshmallows are golden brown and melty. If you want deeper color, turn on the broiler for 30–60 seconds. Watch closely to avoid burning.
• Rest and serve: Let the casserole cool for 10 minutes so it slices cleanly. Serve warm, and expect requests for seconds.
• If using the pecan topping: Mix pecans with melted butter, brown sugar, and a pinch of salt. Sprinkle over the casserole before the first bake (Step 6). You can add a small layer of marshmallows on top during the final minutes if you want both textures.

Hannah

Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.