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A mashed sweet potato casserole in a baking dish topped with marshmallows.
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Sweet Potato Marshmallow Casserole

Buttery mashed sweet potatoes mixed with brown sugar, maple syrup, and warm spices, baked until just set, then topped with marshmallows and toasted until golden and gooey. Classic holiday comfort.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Holiday, Side Dish, Thanksgiving
Cuisine: American
Keyword: sweet potato casserole with marshmallows, sweet potato marshmallow casserole
Servings: 12 Servings
Author: Dahn Boquist

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.
    Piercing several sweet potatoes with a fork before baking them.
  • 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).
    Peeling the skin off of freshly baked sweet potatoes.

Prep the Casserole

  • Scoop the baked sweet potato flesh into a large mixing bowl and mash until smooth.
    Mashing baked sweet potatoes in a bowl.
  • Add melted butter, brown sugar, granulated sugar, cream (or half and half), vanilla, salt, cinnamon, and nutmeg.
    Adding sugar, cream and spices to mashed sweet potatoes in a mixing bowl.
  • 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.
    Using an electric mixer to puree mashed sweet potatoes.
  • Once the mixture has cooled slightly (warm, not hot), stir in the beaten eggs until fully incorporated.
    Adding eggs to mashed sweet potato mixture.
  • Spread the sweet potato mixture into a greased 9x13-inch baking dish and smooth the top evenly. Bake uncovered at 375°F for 30 to 35 minutes.
    Spreading the sweet potato mixture into a baking dish.
  • Remove from the oven and top evenly with the mini marshmallows.
    Topping the hot casserole with 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.
    Marshmallows baked until golden brown on top of a sweet potato casserole.

Notes

For extra smooth texture: Use a hand mixer or ricer to blend the sweet potatoes before adding eggs.
Adjust to taste: This isn’t the ultra-sweet casserole my grandma used to make, but it’s easy to dial it up. Taste before adding the eggs, and if you want more sweetness, just stir in extra brown sugar. You’re in charge.
To make ahead: Prepare the filling up to 2 days in advance; add eggs just before baking.
Don’t skip the rest: Let the casserole sit for 5–10 minutes after baking to help it set before serving.
Watch the marshmallows: They brown quickly. Keep an eye on them during the last few minutes.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 322mg | Potassium: 569mg | Fiber: 5g | Sugar: 30g | Vitamin A: 21892IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg
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