This easy Sweet Potato Casserole with Marshmallows, made with fresh sweet potatoes or canned sweet potatoes, has been a traditional Thanksgiving and Christmas side dish in our family for as long as I can remember.
As a kid I LOVED marshmallows. So at Thanksgiving, the Sweet Potato Casserole was my favorite side dish.
The Sweet Potato Casserole totally rocked! It is my all time favorite out of all of my sweet potato recipes!
Jump to:
- Tips for the Perfect Sweet Potato Casserole
- Make Ahead Sweet Potato Casserole
- How To Cook Sweet Potatoes For Sweet Potato Casserole
- How To Make Sweet Potato Casserole With Marshmallows
- Variations On Sweet Potato Casserole With Marshmallows
- How To Make a Pecan Streusel For Sweet Potato Casserole
- Sweet Potato Casserole with Marshmallows Recipe
Yes, I also liked the traditional Thanksgiving dishes:
- turkey
- green bean casserole
- roasted brussels sprouts
- glazed carrots
- squash casserole
- mashed potatoes
- creamed corn
- cranberry fluff
- cornbread dressing
- pumpkin pie
- Pumpkin Praline Bread Pudding
- Eggnog Tres Leches Cake
- Thanksgiving desserts
When I was maybe about 7 or 8 years old, my job at Thanksgiving was to add the marshmallows on top of the sweet potatoes and then I would scarf a couple of marshmallows for myself also. 🙂
So when it came to adding marshmallows (one of my favorite things in the world) in my 7 or 8-year-old mind, the more marshmallows the better!
So one year while no one was looking, I added more marshmallows, and then just a little more, and maybe a little more…as many as I could fit on top. I think I emptied the entire bag. Then in the oven, they went.
And the hardest part (especially to a kid) was the waiting. So I waited and waited.
Then the next thing I know I hear this BOOM! And then I smelled this horrible smell…..the smell of burning marshmallows.
My sister opened the oven door and the marshmallows had exploded all over the oven. The entire oven was covered with black burning marshmallows.
However, that mishap did not deter us. This Sweet Potato Casserole continued to be on our Thanksgiving table every year, year after year without any more marshmallow mishaps.
How could we not have it on the table? This Sweet Potato Casserole with Marshmallows was part of our Thanksgiving traditions.
Tips for the Perfect Sweet Potato Casserole
I will share just a few tips.
First, I recommend using fresh sweet potatoes. Yes, it can totally work with canned yams or canned sweet potatoes, but to me, the flavor of the fresh sweet potatoes is better.
Don’t overload the marshmallows. I recommend just 1 layer of marshmallows on top. Don’t stack the marshmallows on top of each other, unless you want a marshmallow casserole with a few sweet potatoes. If that is the case, then go ahead. Who am I to judge?
Make Ahead Sweet Potato Casserole
To manage time, I recommend baking the sweet potatoes the day before. You can even assemble the whole casserole, except for the marshmallows, the day before and keep refrigerated until you are ready to bake.
How To Cook Sweet Potatoes For Sweet Potato Casserole
You have a couple of choices when it comes to cooking the sweet potatoes for this dish.
- Roast the sweet potatoes. This is my preferred method if I have time. It is a great option if you are making the Sweet Potato Casserole a day or two ahead of time.
- Boil the sweet potatoes. If you don’t have as much time, you can peel and quarter the sweet potatoes and boil them on top of the stove. This is the method used in the video.
How To Make Sweet Potato Casserole With Marshmallows
- At Thanksgiving, this sweet potato casserole with marshmallows is one of the dishes that I make a day before Thanksgiving. It lends itself perfectly to being made ahead of time.
- Cook and mash the sweet potatoes a day ahead of time.
- Mix together the sweet potato filling and assemble the casserole a day ahead of time. (I usually leave the marshmallows off the casserole until right before I put them in the oven.)
- Then on Thanksgiving Day, all you have to do is add the marshmallows on top and bake the casserole in the oven. All the heavy lifting was done ahead of time.
Variations On Sweet Potato Casserole With Marshmallows
- Add a Pecan Streusel. One of the most popular variations on the sweet potato casserole is to add a pecan streusel in addition to the marshmallows. That gives it a sweet crunchy texture in addition to the sweet, creamy goodness.
How To Make a Pecan Streusel For Sweet Potato Casserole
- In a bowl, stir together brown sugar, flour, melted butter, and pecans.
- Sprinkle over the top of the sweet potatoes and marshmallows.
For another sweet potato recipe idea, check out my Chipotle Sweet Potatoes with Queso Fresco or Orange Guajillo Glazed Sweet Potatoes to add a Mexican twist to your sweet potatoes, or lighten up your snacks with Sweet Potato Toast or Baked Sweet Potato Chips.
What will you serve with the Sweet Potato Casserole with Marshmallows on your Thanksgiving table? Be sure to check out the other Thanksgiving sides and Thanksgiving desserts on Flavor Mosaic.
Roast Turkey with Apple Cider Brine
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Sweet Potato Casserole with Marshmallows Recipe
Ingredients
- 2-1/2 pounds sweet potatoes cooked, peeled and mashed
- 1/4 cup butter melted
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 eggs beaten
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.
- In a large bowl mix together the sweet potatoes, butter, white and brown sugars, eggs, milk, and cinnamon.
- Spread the sweet potato mixture evenly into a prepared 9 x 13 baking dish.
- Sprinkle the mini marshmallows evenly over the top in a single layer. (Don’t overload the marshmallows.
- Bake at 350 degrees F for about 30 minutes or just until the marshmallows are golden brown.
Video
Notes
- In a bowl, stir together 1/4 cup (1/2 stick) softened butter, and 1/2 cup each: brown sugar, flour, and pecans.
- Sprinkle over the top of the sweet potatoes and marshmallows.
turkey
green bean casserole
easy cornbread dressing
squash casserole
pumpkin pie
Nutrition
This recipe was originally published November 25, 2014, and republished with new photos and additional tips and how to information on October 29, 2018.
S says
Can’t wait to make this! Looks really foolproof!
Michele says
Hi S. It really is foolproof in my opinion because we have made it every year for as long as I can remember in our family.
Lisa @ The Cooking Bride says
Thanks for this! I’m taking sweet potato casserole for Thanksgiving this afternoon and I misplaced my recipe! This looks similar to what I make.
Michele says
Hi Lisa, I’m so happy you found this recipe. Have a wonderful Thanksgiving!
Angie says
How many potatoes are 2 1/2 pounds? I bought 6 giant ones
Michele says
Hi Angie, it is probably about 3 very large potatoes.
Nicole says
How do I cook the sweet potatoe before mashing?
Michele says
You can bake them in the oven for about 1 hour to 1-1/2 hours depending on the size of the potatoes.
Lauren says
Hi Michele, do you wrap your sweet potatoes in aluminum foil when you bake them or just throw them in the oven as is?
Thanks!
Michele says
Hi Lauren, I typically don’t wrap them in aluminum foil. I will put foil on the pan and cook the sweet potatoes as they are.
Amber says
At what temperature?
Michele says
Hi Amber, if you are referring to what temperature to bake individual sweet potatoes before mashing them, I recommend baking them at 425 for about 45 minutes, but could take longer depending on the size of the individual sweet potatoes.
If you are referring to what temperature to bake the prepared sweet potato casserole, then bake it at 350 degrees F for 30 minutes.
Marion says
Love love love this recipe for sweet potato casserole with marshmallows. This is a must-make recipe for Thanksgiving! The only bad thing is, there aren’t any leftovers! EVER!! Thanks for sharing!
Michele says
Thanks Marion! I’m so glad you love it! It is a Thanksgiving tradition at our house. I’d be disowned by the family if I didn’t serve it for Thanksgiving.
Dianna says
I made this earlier today for my first time just to see if it would come out good for thanksgiving and it did! It was amazing thank you so much for sharing this to everyone
Michele says
Hi Dianna, I’m so glad you liked it. This is a tried and true recipe that has been passed down from my parents. It has been on our Thanksgiving table every year since I was a kid. It is on our Thanksgiving table every year now. Be sure to share with your friends and try some of our other Thanksgiving recipes as well. I have an awesome roasted turkey recipe and a Pumpkin Praline Bread Pudding that is to die for!
Christina S. says
I made this last year for the first time and my grandma loved yet. She requested it again this year. I did the make ahead and will bake today. Thank you!
Michele says
Hi Christina, I’m so happy you tried my Sweet Potato Casserole recipe and that your Grandma loved it. I made it yesterday and will bake it today as well. Happy Thanksgiving!
Dustin says
Hi! I’m making this for the 1st time today (Thanksgiving 2018) I don’t usually like changing recipes or ‘making them my own’ as there is alot of thought, trial, and error that goes into publishing a recipe that has been perfected, HOWEVER, I have a problem with textures, so what I did was kept the canned sweet potatoes in their chunks and just cut them up into smaller chunks and stirred into the other ingredients, then topped with the marshmallows and we’ll see how it comes out. Thank you for this recipe, it sounds great, can’t wait to taste it when it’s done!
Michele says
Hi Dustin, Don’t worry, I don’t mind if you tweak the recipe to meet your preferences because I tweak recipes all the time so that it fits my family’s taste preference. I hope that turned out well for you. I typically use fresh sweet potatoes so the texture will be different than the canned. I hope you and your family liked it.
Sally Jackson says
I made this for our Thanksgiving dinner. It was so easy and tasted great.
Michele says
Hi Sally, I’m so glad you liked it. Thanks for coming back here to let us know. I hope you had a wonderful Thanksgiving. Be sure to check out the other 500+ recipes on Flavor Mosaic for your other holiday and weeknight dinners!
Marion says
Can I use canned sweet potatoes and how much would I need. Are sweet yams the same? And how much
Michele says
Hi Marion, yes you can use canned sweet potatoes. You would need enough of the canned potatoes to equal 2-1/2 lbs of sweet potatoes, which would be 40 ounces of canned sweet potatoes. A typical can of sweet potatoes is 29 ounces. So get two 29-ounce cans, and you may only use part of the 2nd can.
Patti says
Recipe sounds interesting, can you provide the measurements for the pecan topping?
Michele says
1/4 cup softened butter, 1/4 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon. Use a fork to mix together and then add in 1/2 cup chopped pecans and stir together. Add to the top of the casserole before baking. Top with marshmallows. Bake per recipe instructions.
Tonya says
quick question, I am going to roast the potatoes today, do I bake already peeled?
Michele says
Hi Tonya, I usually bake them with the peel on.
Karen says
What temp do you bake the sweet potatoes before peeling and what temp? Thanks!
Michele says
Hi Karen, bake at 425 degrees F for about 45 minutes (the time depends on how big the sweet potatoes are.) Larger potatoes might take up to an hour.
Rachel says
Love the sweet potato casserole but it doesn’t look like you have the measurements for the streusel?
Michele says
Hi Rachel,
I included the streusel as a variation. However, it was not meant to be the main recipe. In the future I’ll have to publish a post for a sweet potato casserole with streusel. However, while it is probably too late now, but the measurements would be: 1/4 cup softened butter, 1/4 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon. Use a fork to mix together and then add in 1/2 cup chopped pecans and stir together. Add to the top of the casserole before baking. Top with marshmallows. Bake per recipe instructions.
Pepa says
It’s so good!!! Everybody loved it!!! I like to do half of the sugar so I did 1/8 cup of brown sugar and 1/8 cup of sugar instead of 1/4 cup each. I used unsweetened apple sauce instead of eggs. Love this recipe!!! Thank you!!
Michele says
Hi Pepa,
I’m so glad you liked it. That is a great way to make the casserole a little healthier. Great idea. Please be sure to share the blog post with friends. Also be sure to check out our other recipes. We have over 600 recipes to choose from.
Michele
Kelley J Madsen says
Fir some reason I remember my mom using Evaporated milk instead. Would it be about the same amount?
Michele says
Hi Kelley,
I have not tested it with Evaporated milk but I would imagine that you could 1/2 cup and it would be ok. That will probably make it even a little richer. Let me know how it turns out.
Happy Thanksgiving!
Michele