Go Back
Marshmallow Sweet Potato Casserole featured image shows a delicious baked casserole with golden brown marshmallows on top.

BEST Marshmallow Sweet Potato Casserole

This Marshmallow Sweet Potato Casserole is a holiday tradition reimagined, offering a creamy, perfectly balanced sweet potato base topped with gooey, golden brown marshmallows. It's an easy-to-make, make-ahead friendly dish that's guaranteed to be a crowd-pleaser at any holiday gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Sweet Potatoes, peeled and cubed about 6 medium
  • ½ cup Unsalted Butter, melted
  • ½ cup Milk whole milk preferred
  • ½ cup Brown Sugar, packed light or dark
  • 1 tsp Vanilla Extract
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Salt
  • 1 tbsp Butter, melted optional

Equipment

  • Large pot
  • Colander
  • Potato masher or electric mixer
  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
  2. Drain the sweet potatoes well in a colander.
  3. Return the drained sweet potatoes to the pot. Add the melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
  4. Mash with a potato masher or use an electric mixer until smooth and creamy.
  5. Preheat your oven to 350°F (175°C).
  6. Lightly grease a 9x13 inch baking dish.
  7. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
  8. Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. Drizzle with melted butter (optional).
  9. Bake in the preheated oven for 20-25 minutes, or until the marshmallows are golden brown and puffed. Keep a close eye on it, as marshmallows can burn quickly!
  10. Let the casserole cool for a few minutes before serving.

Notes

For extra flavor, try roasting the sweet potatoes at 400°F (200°C) until tender before mashing. Watch the marshmallows closely during baking to prevent burning. The sweet potato mixture can be prepared up to 2 days in advance and stored in the refrigerator. The entire casserole can be assembled (including the marshmallows) up to 1 day in advance and refrigerated. Store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole can be frozen for up to 2 months.