Sweet Potato Casserole with Marshmallows is a comforting dish with a balance of flavors, the earthiness of sweet potatoes, the warmth of spices, and the sugary sweetness of marshmallows. The caramelized marshmallows on top are the perfect topping for the casserole. This is a great side dish for your holiday meal at Thanksgiving or Christmas that your guests will love!
When the holidays roll around we are all looking for side dishes we can pair with our Apple Cider Glazed Ham or this Herbed Butter Roasted Turkey.
Today’s Sweet Potato Casserole with Marshmallows is a side dish that is the perfect balance of sweet and savory flavors. It reminds me of these Easy Scalloped Sweet Potatoes I posted last year for the holidays. If you are going to have kids at your holiday meal this is a great one to serve.
Kids love the marshmallow topping! This casserole is a classic thanksgiving side dish in the United States.
What I love most about this sweet potato casserole is the warm cinnamon, nutmeg and allspice paired with brown sugar, vanilla and syrup.
This really compliments the earthy sweet potatoes and goes nicely with the sweet marshmallows that finish it off. You need this on your thanksgiving table or Christmas dinner.
I love to serve this easy Thanksgiving or Christmas side dish alongside this Lemon Arugula Salad with Parmesan Cheese, Cheesy Butternut Squash Orzo and these Roasted Balsamic Mushrooms.
Why We Love this Sweet Potato Casserole:
- A great make-ahead dish: Prepare the sweet potato batter up to 2 days ahead, then top with marshmallows when you are ready to cook. This is perfect when you are preparing for thanksgiving day.
- Easy to make: Once the sweet potatoes are mashed, just add the remaining ingredients to make a batter and finish with the marshmallows. It really is so easy to make and a great side dish for your thanksgiving dinner.
- Perfect balance of sweet and savory flavors: This easy side dish balances sweet and savory flavors and makes a great Thanksgiving side dish. You will love the sweetness from the sweet potatoes paired with your holiday Apple Cider Glazed Ham or this Herbed Butter Roasted Turkey. This is a family favorite.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Sweet Potato: Stick to the red or orange sweet potatoes and now the white or purple ones as those have too high of a starch count for this casserole. You will want to peel and cut into large cubes.
- Vanilla: I use vanilla extract as it has the best depth of flavor. In a pinch you can also use vanilla essence but it won’t have the same flavor.
- Maple Syrup: Maple syrup is the perfect way to sweeten a casserole. It pairs nicely with the pecans too.
- Nuts: Some chopped pecans add great crunch and texture to the top of the casserole. I suggest not skipping the pecan crumble.
- Spices: I add ground cinnamon, nutmeg and allspice to the sweet potato mixture and also sprinkle some over the casserole at the end of the cook. I love the warm flavor it adds.
- Marshmallows: This recipe uses mini marshmallows but you can also use regular marshmallows. I suggest not skipping the marshmallows. There is just something so good about that gooey marshmallow topping.
Ways to Modify This Easy Sweet Potato Casserole Recipe
- Squash: I’ve used sweet potato in this recipe, but pumpkin or butternut squash would be good substitutes in this sweet potato casserole.
- Spices: I’ve used ground cinnamon, but you could also use pumpkin pie spice blend or even apple pie spice.
- Nuts: Leave out the nuts for anyone with a nut allergy and you will still have a great tasting casserole.
- Topping: You can skip the marshmallows for a lower sugar option. Try adding more chopped nuts, crushed graham crackers or make a streusel topping made from oats, butter and brown sugar.
- Spicy Twist: You can spice this casserole up by using a pinch of crushed red pepper flakes or cayenne pepper.
- Fruit: Dried fruit would be a fun addition. Try dried cranberries, pineapples, raisins or apricots.
How to Make Sweet Potato Casserole with Marshmallows
Start by preheating the oven to 375°F. Grease a 9 x 13-inch casserole dish or baking dish.
Step 2: Cook Sweet Potatoes: Add water to a large pot and boil water on medium high heat. Place sweet potatoes in the pot of boiling water. Simmer the sweet potatoes for 15-20 minutes or until the potatoes are fork tender. Drain the water.
Step 3. Mash Potatoes: In the pot that the potatoes were cooked or a large bowl in you can mash the sweet potatoes with a potato masher or hand mixer.
Step 4. Make the Sweet Potato Batter: Add the brown sugar, melted butter, 1/2 teaspoon of cinnamon, nutmeg, allspice, vanilla, maple syrup to the pot. Add in 1/2 cup of the pecans and mix well with a handheld mixer or try a food processor.
Step 5. Layer Casserole: Spread the sweet potato mixture in the baking pan. Sprinkle the top of the sweet potato casserole with the marshmallows and other 1/2 cup of crunchy pecans and the remaining 1/4 teaspoon of cinnamon.
Step 6. Bake: Bake in the oven for 20-25 minutes or until the marshmallows start to turn golden brown.
Garnish with additional pecans and a sprinkle of cinnamon if you like.
Storage Tips
- Leftovers: Leftovers can be stored in an airtight container in the fridge for 2-3 days, although the marshmallows will melt into the sweet potato. To reheat the casserole place back into a warm oven or heat up in the microwave. You can add extra marshmallows on top if you wish.
- Storage: Store the casserole in an airtight container in the fridge for up to 3 days. Or freeze the casserole without the marshmallow topping for up to 3 months. Just be aware that the texture of the potatoes may change during the freezing and defrosting process.
Recipe FAQ
Be careful not to overcook the potatoes, as they will absorb too much water and leave you with a watery casserole.
If you need to thicken the casserole, add 1-2 tablespoons of flour to the sweet potato batter.
More Thanksgiving Side Dishes
Vegetarian
Butternut Squash Apple Bake
Vegetarian
Easy Scalloped Sweet Potatoes
Sides
Easy Skillet Apples
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Sweet Potato Casserole with Marshmallows
Ingredients
- 3 pounds sweet potatoes , cut into large cubes
- 1/2 cup brown sugar , packed
- 1/3 cup butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup pecans , chopped, divided
- 1 tsp. cinnamon , divided {or pumpkin pie spice}
- pinch nutmeg
- 1/4 teaspoon allspice
- salt , to taste
- 2 cups mini marshmallows, {or you can use regular if you want}
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 casserole dish and set aside.
- Add water to a large pot and boil water on medium high heat.
- Place sweet potatoes in the pot of boiling water. Simmer the sweet potatoes for 15-20 minutes or until the potatoes are fork tender. Drain the water.
- In the pot that the potatoes were cooked in you can mash the sweet potatoes {or use a large bowl}.
- Add the brown sugar, butter, 1/2 tsp. cinnamon, nutmeg, allspice, vanilla and maple syrup to the pot. Add in 1/2 cup of the pecans and mix. Spread the sweet potato mixture in the casserole dish.
- Sprinkle the top of the sweet potato casserole with the marshmallows and other 1/2 cup of pecans and the remaining 1/2 tsp. cinnamon.
- Bake in the oven for 20-25 minutes or until the marshmallows start to trun golden brown. Garnish with additional pecans and a sprinkle of cinnamon if you like.
Notes
- Be careful not to overcook the potatoes, as they will absorb too much water and leave you with a watery casserole.
- If you need to thicken the casserole, add 1-2 tablespoons of flour to the sweet potato batter.
- This recipe is easily doubled up if you are feeding a crowd, just increase the size of pan or use 2 separate pans.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days, although the marshmallows will melt into the sweet potato. To reheat the casserole place back into a warm oven or heat up in the microwave. You can add extra marshmallows on top if you wish.
- Store the casserole in an airtight container in the fridge for up to 3 days. Or freeze the casserole without the marshmallow topping for up to 3 months. Just be aware that the texture of the potatoes may change during the freezing and defrosting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great addition for our family fall dinners.
Your Sweet Potato Casserole with Marshmallows is a must-try for holiday feasts! The blend of warm spices and sweet marshmallows sounds divine. I appreciate the make-ahead option—perfect for Thanksgiving prep. Excited to add this to my holiday menu! 🍠🦃
Hope you enjoy it!
This Sweet Potato Casserole with Marshmallows is making my mouth water! The combination of sweet potatoes, spices, and marshmallows is simply irresistible. Your detailed instructions and tips make it seem like a breeze to prepare. Can’t wait to try this for the holidays! 🍠🤤
Hope you enjoy it!