Sweet Potato Casserole with Marshmallows
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With an always-enticing combination of sweet and savory flavors, no Southern Thanksgiving table is complete without this sensational sweet potato casserole with marshmallows.
Now, while I love my old-fashioned and classic sweet potato casserole with streusel topping, this recipe takes it to the next level with the addition of soft and sweet marshmallows. The golden brown and gooey marshmallow topping perfectly complements the buttery sweet potato. Because the sweet potato is only lightly sweetened, there’s the perfect balance between sweet and savory. Just wait, your family is guaranteed to ask you to serve this side dish year-round once they have a taste!
Serve your sweet potato casserole with marshmallows with other popular Thanksgiving recipes and Southern holiday side dishes, like green bean casserole, mashed potatoes, and cranberry sauce.
Recipe Ingredients
- 2 sweet potatoes
- Milk
- Sugar (or you can also use dark or light brown sugar).
- Butter (salted/).
- Egg
- Mini marshmallows
Storage
- Store leftovers in an airtight container in the fridge for up to four days. When it’s time, reheat in the microwave.
- If you want to freeze this casserole, store it in an airtight container in the freezer, without the marshmallow topping, for up to six months. When it’s time to serve, thaw in the fridge and then add some new marshmallows on top before browning in the oven.
Recipe Notes
- While I prefer to boil my sweet potatoes because it takes the least amount of time, you can also cook your sweet potatoes in an instant pot, slow cooker, or in the oven. If you choose the oven option, you’ll want to cook them whole for about 45 to 60 minutes and then scoop out the centers, before moving on to the next step.
- I recommend using mini marshmallows in this recipe. However, if you’ve only got large marshmallows on hand, grab your pair of clean kitchen scissors and get chopping!
- If you’d prefer to make this Southern sweet potato casserole without marshmallows, another popular option is to sprinkle the top with a pecan streusel topping, like this recipe. You can also substitute chopped pecans for walnuts or almonds, or even add the nuts to your marshmallow topping for something different.
- For a richer taste, you can choose to pour melted butter over the marshmallows or substitute the milk for heavy cream.
- As for spice, you can stick with the traditional cinnamon or use pumpkin pie spice instead. You could also add cayenne or paprika if you prefer some spice.
Recipe FAQs
Can I make my sweet potato casserole ahead of time?
Yes, you can make this easy sweet potato casserole recipe up to 48 hours in advance. Assemble the casserole as instructed and then cover and refrigerate. When it’s time to bake, sprinkle the top with marshmallows and follow the baking instructions.
Can I use canned yams or sweet potato?
I recommend using fresh sweet potato, but if you’ve only got canned sweet potatoes or yams on hand, skip the first step and just place your drained yams in the pot before adding the other ingredients. You’ll need about 1.5 to two pounds of canned yams.
Is this sweet potato casserole gluten-free?
Yes, this is a gluten-free sweet potato casserole. But just double-check that all ingredients don’t have any sneaky gluten additions.
Check out these other sensational sweet potato recipes:
Sweet Potato Bread With Cinnamon Swirl
Sweet Potato Pie, Southern Plate-Style
Ingredients
- 2 large sweet potatoes or yams
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1 egg
- marshmallows fruit flavored or plain
Instructions
- Peel and cut up the sweet potatoes. Cover with water and cook until tender. Drain, then mash sweet potatoes with a potato masher or mixer.2 large sweet potatoes or yams
- Add butter, sugar, cinnamon, and milk. Stir well. Add egg and blend well. If you add the egg to the hot and mashed sweet potato, it will begin to cook before it is blended and you will have scrambled eggs in your mixture.1/2 cup sugar, 2 tablespoons butter, 1/2 teaspoon cinnamon, 1/2 cup milk, 1 egg
- Pour the sweet potato mixture into an ovenproof casserole dish or pie plate and cover with marshmallows. Place in a 350-degree oven and cook until marshmallows are puffed and slightly browned.marshmallows
Read when I got married in 1969 and thought to myself there is no way she got married before me and has 2 small children. Then dawned on me it’s her mother not Christy. It helps if you start at the beginning and not jump in in the middle of a post. Love me some sweet potatoes.
My husband and I love sweet potato casseroles but I cant get the kids to eat it. I will try this and see if it will get them to eat it.lol They love marshmallows. Thank you for the recipe.
a couple years ago, i gave up peeling sweet potatoes for my pies. i would think it would work for this recipe too.. i just wash them & boil in a little water… when tender, take out of water and let cool.. the peeling slides right off, leaving that yummy sweet potato .. not sure about losing nutrients and such, but i can’t tell you lose any flavor.. just a note :o)
Can hardly wait to make these for this year’s Thanksgiving Dinner because I came across pumpkin spice marshmallows!! Thank you for the recipe, Mama Janice!
maybe someone can answer this question for me by today if possible my son’s bday party is coming up on the 18th of august i want to make this recipe i have an oval roaster tray 16in.x131/8in.x31/8in. how many potatos should i use?? thank u!
I used canned, mush em up, add brown sugar, cinnamon and a little maple syrup, mix it all up …put marshmallows on top and bake til melty and brown. the kids love it.
Steamable sweet potato cubes (for the microwave) are now available in the frozen food section. I see casseroles in my future!