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This classic Sweet Potato Casserole features a velvety smooth, spiced potato filling topped with a perfectly golden layer of gooey mini marshmallows.
Built for stress-free holiday hosting, this easy sweet potato casserole with marshmallows consistently delivers that time-tested comfort food flavor your family expects on the Thanksgiving table.
If you are looking for a simple holiday side dish with straightforward steps and clear make-ahead options, you are in the right place.
Table of Contents
- 5 Star Rating Reader Comment:
- Thoroughly Tested and Perfected
- Sweet Potatoes Vs Yams: What’s The Difference?
- Fresh, Cubed, or Canned: Choosing Your Potatoes
- Other Critical Ingredients
- How to Make Thanksgiving Sweet Potato Casserole
- Recipe Tips & Kitchen Success
- Make Ahead Tips & Holiday Oven Logistics
- What To Serve With This Casserole?
- Storage, Leftovers, & Freezing
- More Sweet Potato Recipe Ideas
- Recipe
- Reviews
5 Star Rating Reader Comment:
“This was a huge hit with my family! I didn't change anything except to double the recipe! This is so delicious! This will be at every holiday from here on out. Plus it's super easy to make!“
SANDY
Thoroughly Tested and Perfected
I have been making this exact recipe year after year, a family tradition that stretches all the way back to my childhood. Back then, I learned a major kitchen lesson the hard way.
Thinking more was better, I emptied an entire bag of marshmallows onto the dish, only for them to expand, overcook, and explode all over the oven walls, and burn into a smoky, sticky mess.
To save you from that holiday disaster, this guide includes my tried-and-true topping technique to get a flawless, golden toasted finish, without the cleanup drama or a holiday oven scheduling nightmare.
Packed with decades of hands-on tips – like why fresh roasted sweet potatoes and a simple egg binder make all the difference – this highly rated side dish has been pinned tens of thousands of times over the years because it offers clear, reliable guidance.
Sweet Potatoes Vs Yams: What’s The Difference?
It is super common to see "sweet potato" and "yam" labels swapped at the grocery store, but these two roots are actually totally different plants.
True yams have a rough, dark skin that looks almost like tree bark and starchy white flesh inside.
What we usually buy labeled as yams with marshmallows for holiday baking is actually just a variety of sweet potato with a deep reddish-orange skin and sweet orange flesh.
Whether you call it a yam marshmallow casserole or a sweet potato casserole, this recipe gives you that exact nostalgic flavor your family expects on a traditional Thanksgiving yams and marshmallows table.
For this classic recipe, you want those classic orange-fleshed sweet potatoes-whether you grab them whole to roast, buy them pre-cubed to boil, or use canned ones as a shortcut.
Fresh, Cubed, or Canned: Choosing Your Potatoes
You have four great options depending on your holiday schedule:
- The Canned Shortcut (Quickest Fix): In an absolute pinch, a thoroughly drained 40-ounce can of sweet potatoes works. Mash them carefully, as canned options hold extra moisture that can make the casserole filling runny.
- Fresh Whole Sweet Potatoes (Best Flavor): I like to roast them whole in their skins to caramelize their natural sugars and prevent a watery base.
- Pre-Cubed Packaged Sweet Potatoes (Best Time-Saver): Buying raw packaged cubed potatoes in the produce aisle and boiling them until tender gives you fresh flavor without the tedious peeling and chopping.
- The Instant Pot Method (Fastest Fresh Option): You can pressure cook the sweet potatoes using my standalone Instant Pot Sweet Potatoes guide. Just drain them thoroughly because excess liquid can make the filling runny.
Other Critical Ingredients
To ensure this traditional side dish comes out flawlessly, pay close attention to these key components:
- The Egg Binder: While many popular holiday recipes leave out the eggs, adding room-temperature eggs to this specific version acts as a crucial binder. It locks in a consistent, soufflé-like velvety texture that keeps the dish beautifully stable when sliced.
- The Sweetener Blend: Combining rich light brown sugar with standard granulated white sugar creates a complex, caramel-like sweetness that complements the natural earthiness of the sweet potatoes.
- Unsalted Butter: Using unsalted butter allows you to control the exact salt levels of your filling, ensuring the sweetness is perfectly balanced rather than cloying.
Egg-Free Substitutions
The egg in this recipe acts as a binder to give the sweet potatoes a light, velvety lift. If you have an allergy or want to make it vegan, swap the egg for one of these simple fixes:
- Cornstarch: Whisk 1 tbsp cornstarch into your liquid before mixing.
- Applesauce: Add ¼ cup unsweetened applesauce for moisture.
- Flax Egg: Mix 1 tbsp ground flaxseed with 3 tbsp water; let sit 5 minutes.
- Heavy Cream: Skip the egg completely and add 3 tbsp extra heavy cream for a denser, silkier mash.
How to Make Thanksgiving Sweet Potato Casserole
Step 1 – Preheat the oven: Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2 – Three Ways to Cook the Potatoes (Can Do Day Before):
If you are starting with whole sweet potatoes, you can:
- Option 1) Pressure cook them by following the instructions in my Instant Pot Sweet Potatoes recipe, or
- Option 2) Bake or roast them by following step 1 in my Twice Baked Stuffed Sweet Potatoes, or
- Option 3) If you are starting with cubed sweet potatoes, place your cubed raw sweet potatoes into a large pot of water and boil until they are completely fork-tender.
Step 3 – Mash The Sweet Potatoes: You can mash the potatoes by hand using a potato masher, or to make things easier, you can use a hand mixer to mash the sweet potatoes.
Step 4 – In a large bowl, mix together your cooked, mashed sweet potatoes, melted butter, white and brown sugars, beaten eggs, milk, and cinnamon.
Step 5 – Layer and bake: Spread the sweet potato mixture evenly into your prepared baking dish.
Step 6 – Add the marshmallows: Sprinkle the mini marshmallows over the top during the last few minutes of baking.
Step 7 – Bake the Casserole & Toast The Marshmallows: Bake at 350° F in a preheated oven for 30 minutes or until the marshmallows are a light golden brown.
Recipe Tips & Kitchen Success
- Bring Eggs to Room Temperature: Cold eggs can seize your melted butter, causing the sweet potato mixture to separate or texture unevenly.
- Make Potato Mashing Easy: Speed up mashing, and make it easier on your hands, and make a smoother sweet potato filling by using a hand mixer to mash the sweet potatoes.
- Prevent a Sticky Casserole Dish: Always grease your 9×13 baking dish with butter or non-stick cooking spray before adding the sweet potato filling.
- The Perfect Marshmallow Layer: Stick to a single, even layer of mini marshmallows so they toast uniformly without trapping steam underneath.
- Don’t Over bake: This casserole requires only 30 minutes of baking. Watch it closely after adding the marshmallows to avoid a burnt marshmallow mess.
Make Ahead Tips & Holiday Oven Logistics
Oven Management: The biggest headache when hosting Thanksgiving or Christmas dinner is managing limited oven space. To solve this logistical nightmare, you can easily make the sweet potato filling up to 24 hours in advance.
Make Ahead: For a Make Ahead Sweet Potato Casserole, complete the filling through step 4, spread it into your baking dish, cover tightly, and refrigerate it until you are ready to top with marshmallows and bake.
Top & Bake: On the big day, bring the dish to room temperature for 30 minutes on the counter, then top with marshmallows, and bake according to recipe instructions.
What To Serve With This Casserole?
To round out your holiday dinner table, try these side dishes to complement this sweet potato dish.
- Oven Roasted Turkey With Apple Cider Brine – A succulent turkey that is incredibly flavorful.
- Green Bean Casserole – A vegetable side dish with a creamy homemade mushroom sauce, with a crispy onion topping.
- Southern Squash Casserole – A tender yellow squash side dish with onions, in a creamy, cheesy filling, and topped with crushed buttery Ritz crackers.
- Cornbread Dressing – An easy shortcut version of a traditional Southern cornbread stuffing recipe.
- Hashbrown Casserole (AKA Funeral Potatoes) – This recipe gives the classic Cracker Barrel Hash Brown Casserole a flavor boost with bacon, ranch seasoning mix, Worcestershire, and hot sauce.
- Mashed Potatoes – Mashed Potatoes made in an Instant Pot.
- Cornbread Biscuits – Flaky layers of homemade buttermilk biscuits together the buttery flavor and the slightly, coarse texture of cornbread.
Looking for other styles, check out my Sweet Potato Casserole with Pecan Topping.
Storage, Leftovers, & Freezing
- Refrigerating Leftovers: Wrap the baking dish tightly with aluminum foil or transfer individual portions to an airtight container for up to 4 days.
- Reheating the Right Way: Cover your leftovers tightly with foil and warm them in a 350°F oven for 15 minutes to keep the marshmallows from burning.
- Freezing Your Prep Ahead: You can freeze the fully assembled sweet potato base (without the marshmallows) wrapped tightly in plastic and foil for up to 3 months.
- Thawing & Baking: Thaw the frozen potato base in the refrigerator overnight, let it sit on the counter for 30 minutes, then bake as instructed and add fresh marshmallows at the end.
More Sweet Potato Recipe Ideas
- Sweet Potato Casserole with Pecan Topping – This sweet potato casserole with marshmallows recipe is without pecans. However, if you would like to use pecans instead of marshmallows, visit my other Sweet Potato Casserole recipe that features pecans.
- Twice Baked Stuffed Sweet Potatoes - A perfect individual-serving sweet potato option for smaller holiday gatherings.
- Grandma’s Old Fashioned Sweet Potato Pie – A classic holiday dessert that tastes just like grandma used to make.
- Sweet Potato Biscuits - Flaky, tender biscuits with a beautiful hint of autumn sweetness.
- Sweet Potato Empanadas – Turn sweet potatoes into a delicious handheld Mexican dessert!
If you made this recipe and loved it, please leave a comment and rating to share your experience!
Recipe
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°F (175°C). Spray a 9×13 baking dish with nonstick cooking spray.
- In a large bowl mix together the sweet potatoes, butter, white and brown sugars, eggs, milk, and cinnamon.2-1/2 pounds sweet potatoes, 1/4 cup butter, 1/4 cup white sugar, 1/4 cup brown sugar, 2 eggs, 1/2 cup milk, 1/2 teaspoon cinnamon
- Pour the sweet potato filling into a 9×13 baking dish and, using a spatula, spread the mixture evenly throughout the pan so it cooks evenly.
- Sprinkle the mini marshmallows evenly over the top in a single layer. (Don't overload the marshmallows.)2 cups mini marshmallows
- Bake at 350 degrees F. for about 30 minutes or just until the marshmallows are golden brown. Do NOT overbake.
Video
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
Sandy says
I am making this for the first time this year. I’m making several casseroles, so I am making this one tonight! I roasted the sweet potatoes like you suggested and they smell amazing! Thank you for that little tid bit! I do have a question though, is it 3/4 cup I’d packed brown sugar or just loose? Thank you for sharing this recipe!
Michele says
Hi Sandy,
I’m glad you are making them. You will love them. It just depends on how sweet you like the sweet potatoes. We always packed the brown sugar. I hope you enjoy the recipe.
Thanks,
Michele
Sandy says
This was a huge hit with my family! I didn’t change anything except to double the recipe! This is so delicious! This will be at every holiday from here on out. Plus it’s super easy to make! Thank you so much for sharing!
Michele says
Hi Sandy,
I’m so glad you liked it! That makes me happy that our family recipe is now a Thanksgiving tradition in many families now.
Happy Thanksgiving!
Michele
JOE says
Can I cut this recipe in half? Would it come out the same?
Michele says
Hi Joe,
Yes. You can cut this recipe in half and it will work out the same. Have a happy Thanksgiving!
Michele
Alexa says
Does this need to be covered with foil at all when baking?
Michele says
Hi Alexa,
I don’t cover it with foil because the marshmallows would stick to the foil. Just keep an eye on it so it doesn’t overcook the marshmallows.
Michele
Shyanna says
I had a thanksgiving get together about a week ago and made this recipe although I didn’t make the pecan streusel, I’m going to today. Does this get sprinkled on before or after being baked?
Michele says
Hi Shyanna,
If you want to make the pecan streusel, add it on just before baking.
Thanks,
Michele
Pamela Poirier says
Hi Michelle. Mine came out a bit to loose! If I would have prepared night before would it have come out thicker?
Michele says
Hi Pamela,
It possibly could be a little thicker if you prepared it ahead of time. However, in the future, you could reduce the amount of milk added. Maybe start with 1/4 cup and then add any more as needed until you get to the right consistency.
Michele
Jennifer says
This is a terrific recipe and I love how light and fluffy it is!
Alina says
This is my favorite sweet dessert! Can’t wait to try your recipe.
Cathleen says
Can you believe that I have never tried a sweet potato casserole before?? It’s not really a thing in Canada, but now that I am in the US I need to get with the program! This looks perfect!
Vernette Faue says
This sounds delicious. After mixing it up, can it go in a slow cooker instead of the oven? Oven space is limited with a 20lb turkey in it. How long would you cook it in the slow cooker, and what temperature
Michele says
Hi Vernette,
This is a delicious recipe. I have never tried it in the slow cooker but I understand other people have done it. I’ve heard that you cook it (without the marshmallows) either on high for 4 hours or low for 7 to 8 hours, then add the marshmallows on top until partially melted.
Michele
Lorraine says
Love how simple this recipe is to put together . Looks delicious. Just wondering, if I wanted to add pecans to it, would it change the consistency or would it be okay?
Michele says
Hi Lorraine,
This recipe is easy to make. You could certainly add pecans to it. It would add an additional layer of texture by adding some crunch to an otherwise creamy dish. You could alternate rows of pecans and marshmallows on top for a pretty presentation. Try it and let me know how it works out.
Thanks,
Michele
Sarah says
Hi!
I am planning on making this for thanksgiving.
If I wanted to prepare it tonight I had of time, what steps can I do tonight and what would I do tomorrow? I don’t wanna mess it up. 🙂
Michele says
Hi Sarah,
Cook your sweet potatoes tonight. You can bake, boil, or pressure cook them until they are done. You can assemble the casserole but don’t put the marshmallows on and don’t bake it tonight. Cover with plastic wrap or foil and refrigerate it overnight.
Then tomorrow, add the sweet potatoes and bake it per the instructions, and serve it hot.
Good luck. I hope everyone likes it.
Thanks,
Michele
Laura says
I’m making the filling ahead of time. Should I bake it covered for any amount of time before uncovering and adding marshmallows? Since it will be cold coming from the fridge?
Michele says
Hi Laura,
I would recommend letting it sit for about 20 to 30 minutes before putting in the oven. Then you can cook the casserole with the marshmallows and you would not have to cover it.
Thanks,
Michele
Blight says
Made this yesterday and got so many compliments! Its easy to make and delicious! I baked my potatoes this day before and refrigerated over night. Potatoes smashed easy with pot it a masher, mis other ingredients all together then poured in and mixed well. I did use only 1/4 cup milk and less white sugar. Everyone loved them! Thanks for a great recipe!
Kara says
I love that the marshmallows get nice and toasty, instead of just barely melted with other recipes I’ve tried. Yum!