Sweet Potato Casserole with Marshmallows: A Cozy Classic for Your Thanksgiving Table

Last Updated on October 17, 2025 by Chef Josie

There’s something truly magical about Sweet Potato Casserole with Marshmallows. It’s that nostalgic combination of velvety sweet potatoes, rich brown sugar, and a golden, gooey marshmallow topping that makes everyone come back for seconds. This is not just a side dish; it’s the heart of the holiday meal, where comfort meets dessert-like indulgence in the best possible way.

Whether it’s served alongside roast turkey or savored the next morning with a cup of coffee, this recipe embodies everything cozy about the season. If you love traditional holiday favorites like Natasha’s Sweet Potato Casserole or La Comedia’s version, this one will instantly earn a permanent place in your Thanksgiving Food Sides collection.

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Why You’ll Love This Sweet Potato Casserole with Marshmallows

• Classic Flavor, Modern Simplicity: Old-fashioned taste with an easy prep method.
• Perfect Texture: Creamy sweet potato filling with a lightly toasted marshmallow topping.
• Sweet Meets Savory: A beautiful balance of brown sugar, butter, and warm spices.
• Holiday Favorite: A staple dish for Thanksgiving, Friendsgiving, and Christmas gatherings.
• Make-Ahead Friendly: Prepares beautifully the day before the big feast.
• Crowd Pleaser: Loved by kids and adults alike, even those who think they don’t like sweet potatoes.

Ingredient Breakdown

Sweet Potatoes: Choose firm, orange-fleshed potatoes for the best flavor and color. These bake or boil down to a naturally sweet and silky base.
Butter: Adds richness and enhances the potatoes’ natural sweetness.
Brown Sugar: Deepens the flavor and adds a caramel-like warmth.
Milk or Cream: Helps achieve a perfectly creamy consistency.
Eggs: Give structure and fluffiness to the casserole.
Vanilla Extract: A small touch that elevates the sweetness beautifully.
Cinnamon & Nutmeg: Add subtle spice and warmth to balance the sweetness.
Mini Marshmallows: The crowning glory that toasts to golden perfection.

Optional additions include a sprinkle of pecans for crunch or a splash of orange juice for a citrusy brightness.

Step-by-Step Instructions

1. Prep the Sweet Potatoes:
   Peel and cube the sweet potatoes. Boil in salted water for 15–20 minutes or until fork-tender. Drain and let cool slightly.
2. Mash and Mix:
   In a large bowl, mash the potatoes until smooth. Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and nutmeg. Mix until creamy and well combined.
3. Assemble the Casserole:
   Pour the mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
4. Add the Marshmallows:
   Sprinkle mini marshmallows evenly across the top. For a nutty twist, add chopped pecans before layering the marshmallows.
5. Bake to Perfection:
   Bake at 350°F for 25–30 minutes, or until the marshmallows are golden and lightly toasted. Watch closely near the end to prevent over-browning.
6. Serve and Enjoy:
   Let the casserole rest for a few minutes before serving. The contrast of warm, creamy sweet potatoes and toasty marshmallows is pure comfort in every bite.

Notes and Top Tips

• Bake the Potatoes Instead of Boiling: Roasting enhances their natural sweetness.
• Control the Sweetness: Reduce sugar slightly if you prefer a less-sweet dish.
• For a Crunchy Twist: Add a brown sugar pecan crumble beneath or in place of the marshmallow topping.
• Make Ahead: Prepare the filling a day before, refrigerate, then bake and top with marshmallows just before serving.
• For a Nut-Free Version: Skip the pecans; it’s just as delicious with the classic marshmallow topping alone.

Serving Suggestions and Variations

• Serve With: Roast turkey, ham, green bean casserole, and cranberry sauce for a full holiday plate.
• Variations:
  • Pecan Streusel Topping: Mix brown sugar, butter, and chopped pecans for a crunchy topping.
  • Coconut Marshmallow Twist: Sprinkle shredded coconut before baking for extra texture.
  • Mini Version: Make individual servings in ramekins for elegant plating.
  • Lighter Option: Substitute Greek yogurt for some of the butter and milk.

Storage and Reheating Tips

• Refrigerate: Store leftovers covered for up to 4 days.
• Freeze: Freeze without marshmallows for up to 2 months. Thaw overnight before baking.
• Reheat: Warm in a 350°F oven for 15–20 minutes until heated through. Add fresh marshmallows if needed.

Conclusion

This Sweet Potato Casserole with Marshmallows is a holiday classic that never fails to impress. The creamy, buttery filling and perfectly toasted marshmallow topping bring warmth and nostalgia to any gathering. Whether it’s Thanksgiving, Christmas, or a cozy fall dinner, this dish is the one everyone will remember.

If you make this recipe, share your thoughts in the comments below! For more Thanksgiving Food Ideas and Easy Sweet Potato Recipes, check out the holiday section on the blog and make your feast unforgettable.

FAQs

1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes or yams work in a pinch. Just be sure to drain them well before mashing.

2. How can I make this recipe less sweet?
Use less brown sugar and reduce the marshmallow layer, or replace half with chopped nuts.

3. Can I make this ahead for Thanksgiving?
Absolutely. Prepare the filling the day before and refrigerate. Add marshmallows and bake on the day of serving.

4. Can I use vegan ingredients?
Yes. Substitute vegan butter, plant-based milk, and vegan marshmallows for a dairy-free version.

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