Sweet Potato Casserole with Toasted Marshmallows Recipe

Introduction

This sweet potato casserole with marshmallows is a beloved fall classic that balances creamy, buttery sweetness with a perfectly toasted marshmallow topping. It’s comforting enough for weeknights yet elegant for holidays, offering a delightful side dish that tastes like dessert.

Ingredients

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 cups mini marshmallows

Instructions

1. Step 1: Add the peeled and cubed sweet potatoes to a large pot of salted water. Boil for 15–20 minutes, or until fork-tender. Drain well.
2. Step 2: Place the drained sweet potatoes in a large bowl and mash until smooth using a potato masher or electric mixer.
3. Step 3: Stir in the melted butter, brown sugar, heavy cream, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until creamy and well combined.
4. Step 4: Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
5. Step 5: Sprinkle the mini marshmallows evenly over the top of the casserole.
6. Step 6: Bake in a preheated oven at 375°F for 20–25 minutes, until the marshmallows are golden brown and slightly puffed.
7. Step 7: Remove from the oven and let the casserole sit for 5 minutes before serving to allow it to thicken slightly.

Tips & Variations

• Boil sweet potatoes until very soft for smoother mashing.
• Don’t overmix the potatoes to keep the texture fluffy, not gummy.
• Use mini marshmallows for even browning and a perfect toasted top.
• For deeper flavor, roast sweet potatoes instead of boiling.
• Add chopped pecans under the marshmallows for a crunchy layer.
• Substitute heavy cream with milk or half-and-half if preferred.
• Use maple syrup instead of brown sugar for a fall-inspired twist.
• Make it dairy-free by swapping heavy cream for coconut milk and using vegan butter.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve texture. Avoid microwaving as it may make the marshmallow topping chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the sweet potato mixture a day in advance and refrigerate it tightly covered. Add the marshmallows just before baking for best results.

What if I don’t have mini marshmallows?

You can use regular-sized marshmallows, but you may want to cut them in halves or quarters to cover the casserole evenly and achieve consistent browning.

Sweet Potato Casserole with Toasted Marshmallows Recipe

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5 from 479 reviews

This Sweet Potato Casserole with Marshmallows is a creamy, buttery, and perfectly sweet side dish that feels like dessert. Featuring tender mashed sweet potatoes enriched with butter, brown sugar, cream, and warm spices, topped with toasted mini marshmallows that create a deliciously gooey, crispy finish. Ideal for fall and holiday meals, it’s easy to make, can be prepared ahead, and fills the kitchen with an irresistible aroma.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 4 large sweet potatoes (about 3 pounds), peeled and cubed
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Topping

• 2 cups mini marshmallows

Instructions

1. Boil the Sweet Potatoes: Add the peeled and cubed sweet potatoes to a large pot of salted water. Boil them for 15–20 minutes or until they are fork-tender. Drain the potatoes well to remove excess water.
2. Mash the Potatoes: Transfer the drained sweet potatoes into a large bowl. Mash them thoroughly until smooth using a potato masher or an electric mixer to achieve a creamy texture.
3. Add the Good Stuff: Stir in the melted unsalted butter, packed brown sugar, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix gently until all ingredients are fully combined and the mixture is creamy and fluffy but not gummy.
4. Transfer to Baking Dish: Evenly spread the sweet potato mixture into a greased 9×13-inch baking dish, smoothing the top for an even layer.
5. Add Marshmallows: Sprinkle the mini marshmallows evenly over the surface of the sweet potato mixture to create a fluffy topping that will toast beautifully.
6. Bake Until Golden: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the marshmallows are golden brown and puffed with a toasted, caramelized crust.
7. Serve and Enjoy: Remove the casserole from the oven and let it sit for 5 minutes to set slightly before serving, allowing the flavors to meld and the texture to thicken perfectly.

Notes

• Boil sweet potatoes until very soft for smooth mashing.
• Avoid overmixing to keep the texture fluffy rather than gummy.
• Use mini marshmallows to ensure even browning on top.
• For deeper flavor, consider roasting sweet potatoes instead of boiling.
• Let the casserole cool briefly after baking to allow it to thicken.
• You can prepare the sweet potato mixture a day ahead and refrigerate; add marshmallows just before baking.
• Optional: Add chopped pecans under marshmallows for a crunchy texture.
• Substitute heavy cream with milk or half-and-half, and brown sugar with maple syrup for variations.
• To make dairy-free: use coconut milk and vegan butter.

Keywords: sweet potato casserole, marshmallow topping, holiday side dish, fall recipe, creamy sweet potatoes, baked sweet potatoes, comforting side