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This sweet potato casserole with marshmallows is proof that vegetables can (and should) come with dessert on top. Fluffy baked sweet potatoes get mashed with butter, brown sugar, and maple syrup for a silky, caramel-like filling, then buried under a layer of toasted marshmallows.
It’s nostalgic, a little over-the-top, and absolutely essential to any self-respecting holiday spread.
Here’s Why This Sweet Potato Marshmallow Recipe Works
Roasting the sweet potatoes: Baking concentrates flavor and sweetness, avoiding the watery texture you get from boiling.
Balanced sweetness: Brown sugar and maple syrup add depth without overpowering the natural potato flavor.
Creamy, custardy texture: Eggs and cream help set the casserole while keeping it soft and rich.
Golden, gooey topping: A final bake melts and toasts the marshmallows just enough for a bronzed, crackly finish.
Looking for something less sweet? My Savory Sweet Potato Casserole skips the sugar and leans into sharp cheese and fresh herbs.
Love the marshmallow topping but want it in dessert form? Try my Sweet Potato Pie with Marshmallows.
Recipe Tips
Use a baking sheet with foil: Roasting whole potatoes can get messy. Foil saves clean-up time.
Let them cool before peeling: The skins practically fall off once the potatoes are warm, not hot.
Taste before adding eggs: Adjust seasoning while it’s still safe to sample, before the raw egg goes in.
Don’t skimp on marshmallows: A full layer gives that signature puff and toast on top.
Bake uncovered: This helps the top set before you add marshmallows, preventing a gummy layer underneath.
Smooth it out: Use a hand mixer or ricer for extra-smooth potatoes if you’re after a silkier texture.
Watch the marshmallows: Keep an eye on the marshmallows during the last bake. Golden and puffed happens fast, and they can burn in a blink.
Grease the dish well: Helps with cleanup and keeps the edges from sticking or burning.
Let it rest: A 5–10 minute rest after baking helps the filling settle and slice more cleanly.
Make Ahead and Freezing Instructions
To prep ahead: Roast, peel, and mash the sweet potatoes up to 2 days in advance. Stir in the butter, sugars, cream, spices, and salt. Store covered in the fridge. Add the eggs and transfer to the baking dish just before baking.
To fully assemble: You can prep the entire casserole (minus the marshmallows) a day ahead. Cover and refrigerate. Bring to room temp before baking, or add 10–15 minutes to the initial bake time.
To freeze: Make the filling, spread it in the baking dish (without the marshmallows), and wrap tightly. Freeze for up to 1 month. Thaw overnight in the fridge, then bake as directed. Add marshmallows for the final 10–15 minutes.
Casserole Questions
Yes, bake, mash, and season the sweet potatoes up to 2 days in advance. Hold off on adding the eggs until just before baking. You can also prep the full casserole (minus marshmallows), cover, and refrigerate it for up to a day.
Technically yes, but the flavor and texture won’t be as rich. Roasting fresh sweet potatoes gives you better sweetness, less water, and a deeper flavor. But if you are pressed for time, swap the fresh potatoes with canned sweet potatoes.
A potato masher works great, but for ultra-smooth results, use a hand mixer or potato ricer.
Sweet Potato and Marshmallow Casserole
This sweet potato casserole leans all the way into cozy holiday comfort with mashed sweet potatoes, warm spices, and a gooey marshmallow topping! The filling’s buttery and smooth with just enough brown sugar and maple to bring out the sweetness. It’s nostalgic, a little over-the-top, and exactly what you want on the dinner table.
Prefer a crunchy topping, and no mash? Check out my Sweet Potato Crunch Casserole. It skips the mash and layers sliced sweet potatoes under a buttery brown sugar–pecan topping that bakes up crisp and golden.
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Sweet Potato Marshmallow Casserole
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Ingredients
For the filling:
- 4 pounds sweet potatoes, about 5–6 medium
- ½ cup butter, melted, (1 stick)
- ⅓ to ⅔ cup brown sugar, packed
- ¼ cup maple syrup
- ½ cup heavy cream, or half and half
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 large eggs, lightly beaten
For the topping:
- 3 to 4 cups Mini marshmallows
Instructions
Bake the sweet potatoes
- Preheat your oven to 375°F. Scrub the sweet potatoes and pierce them a few times with a fork.
- Place them on a foil-lined baking sheet and bake for 45–60 minutes, or until a knife slides through easily. Let them cool slightly, then peel off the skins (they’ll slip right off).
Prep the Casserole
- Scoop the baked sweet potato flesh into a large mixing bowl and mash until smooth.
- Add melted butter, brown sugar, granulated sugar, cream (or half and half), vanilla, salt, cinnamon, and nutmeg.
- Stir well, then taste and adjust the salt, sugar, and spices. For a smoother texture, you can use a hand mixer to blend the mixture until creamy.
- Once the mixture has cooled slightly (warm, not hot), stir in the beaten eggs until fully incorporated.
- Spread the sweet potato mixture into a greased 9×13-inch baking dish and smooth the top evenly. Bake uncovered at 375°F for 30 to 35 minutes.
- Remove from the oven and top evenly with the mini marshmallows.
- Return to the oven for another 10–15 minutes, until the marshmallows are puffed and golden brown. Cool for 5 to 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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