How to Make Sweet Potato Casserole with Marshmallows for Thanksgiving

No Thanksgiving feast is complete without a rich and creamy sweet potato casserole topped with golden, gooey marshmallows! This classic holiday side dish is the perfect combination of sweet, buttery, and fluffy flavors, making it a crowd-favorite for all ages.

Made with mashed sweet potatoes, warm spices, brown sugar, and vanilla, this comforting casserole is easy to prepare and pairs perfectly with turkey, stuffing, and cranberry sauce. Whether you prefer it extra sweet or with a hint of crunch from pecans, this dish is guaranteed to be a Thanksgiving favorite.

Sweet potato casserole with marshmallows is a classic Thanksgiving side dish that brings sweet, creamy, and crunchy textures together in one delicious bite. With a smooth sweet potato base and a golden, toasted marshmallow topping, this dish is a must-have for your holiday feast.

This easy-to-make recipe is packed with warm spices, buttery sweetness, and a hint of vanilla, making it the perfect side to complement turkey and savory dishes.

1. Why You’ll Love This Recipe

• Creamy and comforting sweet potato filling
• Lightly toasted marshmallows for the perfect sweetness
• Easy to make ahead and reheat on Thanksgiving day
• Family-friendly and crowd-pleasing side dish
• Pairs beautifully with turkey, stuffing, and gravy

2. Ingredients

For the Sweet Potato Filling:

• 4 large sweet potatoes, peeled and cubed
• ½ cup brown sugar, packed
• ¼ cup butter, melted
• ¼ cup milk (whole or evaporated)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 large eggs, beaten (for structure and creaminess)

For the Topping:

• 2 cups mini marshmallows
• ½ cup chopped pecans (optional, for extra crunch)

3. Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat oven to 350°F (175°C).
2. Peel and cube the sweet potatoes and place them in a large pot.
3. Cover with water and bring to a boil. Cook for 15-20 minutes until fork-tender.
4. Drain and mash the sweet potatoes until smooth.

Step 2: Make the Sweet Potato Filling

5. In a large bowl, mix the mashed sweet potatoes with brown sugar, melted butter, milk, vanilla, cinnamon, nutmeg, salt, and eggs.
6. Stir until smooth and fully combined.

Step 3: Assemble the Casserole

7. Spread the sweet potato mixture evenly into a 9×13-inch baking dish.
8. Bake for 20 minutes to allow flavors to blend.

Step 4: Add the Marshmallow Topping

9. Remove the casserole from the oven and sprinkle mini marshmallows over the top.
10. Add chopped pecans if using.

Step 5: Bake Until Golden and Toasted

11. Return to the oven and bake for 10-15 minutes, until the marshmallows are golden brown and lightly toasted.
12. Let cool for 5 minutes before serving.

4. Tips for the Best Sweet Potato Casserole

• Boil sweet potatoes until fork-tender to ensure a smooth mash.
• Beat eggs into the filling for a light, fluffy texture.
• Use mini marshmallows for even browning.
• Broil for 1-2 minutes at the end for extra toasty marshmallows.
• Add pecans or walnuts for a crunchy contrast.

5. Variations and Substitutions

Make It Dairy-Free:

• Use coconut milk or almond milk instead of regular milk.
• Swap vegan butter for regular butter.

Make It Gluten-Free:

• This recipe is naturally gluten-free! Just check marshmallow labels for additives.

Make It Less Sweet:

• Reduce brown sugar to ¼ cup and skip the marshmallow topping.

Add a Streusel Topping:

• Mix ½ cup brown sugar, ¼ cup butter, and ½ cup flour with pecans for a crunchy twist.

6. What to Serve with Sweet Potato Casserole

This dish pairs beautifully with savory Thanksgiving classics:

• Roast turkey – A sweet and savory balance
• Mashed potatoes and gravy – Creamy and comforting
• Cranberry sauce – Adds a tangy contrast
• Stuffing – Complements the warm spices in the casserole

Drink Pairings:

• Apple cider – A warm, spiced complement
• Chardonnay – Balances the sweetness
• Spiced tea or coffee – Perfect for an after-dinner pairing

7. How to Store and Reheat Leftovers

Storage:

• Refrigerate in an airtight container for up to 4 days.

Reheating:

• Oven: Cover with foil and bake at 325°F for 15 minutes.
• Microwave: Heat in 30-second bursts until warmed through.

Make-Ahead Tip:

• Assemble the casserole without marshmallows and store in the fridge overnight. Add marshmallows and bake just before serving.

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FAQs

1. Can I use canned sweet potatoes instead of fresh?

Yes! Drain canned sweet potatoes and mash them before mixing with other ingredients.

2. Why do you add eggs to sweet potato casserole?

Eggs give the casserole a light, fluffy texture and help it hold together.

3. Can I make this casserole ahead of time?

Yes! Assemble the filling and store it in the fridge for up to 24 hours. Add marshmallows just before baking.

4. How do I make the marshmallows extra toasted?

Broil for 1-2 minutes at the end, watching carefully to prevent burning.

5. Can I freeze sweet potato casserole?

Yes! Freeze without the marshmallows for up to 2 months. Thaw in the fridge and add marshmallows before baking.

6. What can I use instead of marshmallows?

Try a pecan streusel topping or drizzle with maple syrup for a natural sweetness.

7. How do I keep my casserole from being too runny?

Drain boiled sweet potatoes well and don’t add too much liquid. The eggs also help firm up the filling.

8. Can I make this recipe without sugar?

Yes! The natural sweetness of sweet potatoes is enough for some people. Swap brown sugar for a touch of maple syrup or honey.

9. What’s the difference between sweet potato casserole and candied yams?

Sweet potato casserole is mashed and creamy, while candied yams use sliced sweet potatoes in a sugary glaze.

10. How do I make a crunchier topping?

Mix brown sugar, melted butter, and pecans to sprinkle over the marshmallows for a crisp, caramelized finish.