Sweet Potato Casserole Recipe: Classic Holiday Side with Marshmallows — Easy Thanksgiving Sweet Potato Casserole
I still remember the first time I made this Sweet Potato Casserole Recipe: Classic Holiday Side with Marshmallows for my family — the house smelled like cinnamon and brown sugar, my grandma smiled from her armchair, and even the kids reached for seconds before the turkey was carved. This dish has a way of making holidays feel cozy and a little bit nostalgic. Sweet potato casserole has roots in American holiday traditions, especially Thanksgiving and Christmas, where sweet, spiced sides mirror the season’s warmth. Over the years I tweaked the sweetness and marshmallow-to-potato ratio until it felt just right — gooey on top, silky underneath, and comfort in every spoonful. If you love classic holiday sides that bring people together, this recipe will become a staple.
For a fun variation that channels sweet potato in other ways, try these crispy oven-baked sweet potato fries for a weekday twist: Crispy Oven Baked Sweet Potato Fries.
Who is this recipe for?
- This recipe is perfect for busy parents, holiday hosts, beginners in the kitchen, and anyone who loves a comforting, slightly sweet side dish.
Core ingredients overview:
- This version combines 4 cups mashed sweet potatoes, 1/2 cup brown sugar, 1/4 cup milk, 1/4 cup melted butter, 1 teaspoon vanilla extract, 2 eggs, 1/2 teaspoon salt, and 2 cups mini marshmallows to create a smooth, lightly sweet casserole that finishes with a toasted marshmallow topping.
Tools & Ingredients
Tools (you’ll need)
- Large mixing bowl — to combine the sweet potato base thoroughly.
- Potato masher or ricer — for smooth mashed sweet potatoes.
- Measuring cups and spoons — for accurate ingredient amounts.
- Whisk or fork — to beat the eggs and blend ingredients evenly.
- Rubber spatula — to smooth the casserole before baking.
- 9×13-inch (or similar) greased baking dish — for even baking and serving.
- Oven — to bake and toast the marshmallows.
- Optional: kitchen torch — for controlled marshmallow browning.
Ingredients (with a short benefit for each)
- 4 cups mashed sweet potatoes — vitamin-rich base (beta-carotene) with creamy texture.
- 1/2 cup brown sugar — adds warm molasses sweetness and moisture.
- 1/4 cup milk — helps create a silky, scoopable consistency.
- 1/4 cup melted butter — adds richness and a golden finish.
- 1 teaspoon vanilla extract — enhances sweetness and rounds flavors.
- 2 eggs — bind the mixture and give a slightly custardy structure.
- 1/2 teaspoon salt — balances sweetness and lifts flavors.
- 2 cups mini marshmallows — provide a nostalgic, toasted topping with soft chew.
For a complementary main or weeknight meal, this casserole pairs nicely with simple hits like Sheet Pan Chicken Pitas with Herby Ranch.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the 4 cups mashed sweet potatoes, 1/2 cup brown sugar, 1/4 cup milk, 1/4 cup melted butter, 1 teaspoon vanilla extract, 2 eggs, and 1/2 teaspoon salt.
- Mix until the ingredients are well combined and the mixture is smooth and slightly glossy.
- Grease a 9×13-inch baking dish (or similar) and pour the sweet potato mixture into the dish. Smooth the top with a spatula.
- Bake the casserole for 25 minutes, uncovered, until it is set around the edges.
- Remove the casserole from the oven and evenly spread 2 cups mini marshmallows across the surface.
- Return to the oven and bake an additional 10–15 minutes, or until the marshmallows are toasted and golden. (Watch closely — marshmallows can brown quickly.)
- Let the casserole sit for a few minutes before serving warm as a side dish for Thanksgiving or any cozy meal.
FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble and bake the casserole through step 5 (before adding marshmallows). Cool completely, cover tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add marshmallows and finish baking as directed.
Q: What can I use instead of marshmallows?
A: For a less sweet topping, substitute a streusel (butter, brown sugar, flour, and chopped pecans) and bake until golden. Toasted meringue or a light pecan praline are also good options.
Q: Can I make this ahead for Thanksgiving?
A: Absolutely. Bake the casserole without marshmallows a day ahead, refrigerate, and add marshmallows before the final 10–15 minutes of baking on the day of serving.
Q: How can I reduce sugar without losing flavor?
A: Reduce brown sugar to 1/4 cup and add a pinch of cinnamon and nutmeg for warm flavor. Using full-flavored sweet potatoes helps maintain sweetness even with less added sugar.
Tips & Tricks
- Use well-drained, fully cooked sweet potatoes (baked or boiled) and mash while warm for the smoothest texture.
- Keep a close eye on the marshmallows while toasting — they can go from golden to burnt quickly. If you have a kitchen torch, you can torch the top for precise browning.
- Make ahead to save time: bake without marshmallows, refrigerate, and top/toast just before serving for fresh texture.
- If you prefer texture, fold in 1/2 cup chopped pecans or walnuts to the sweet potato mixture before baking for a nutty contrast — or sprinkle on top of the marshmallows after baking.
For another quick, flavor-packed lunch or wrap idea that complements this casserole’s sweet profile, check out these sweet chili chicken wraps: Sweet Chili Chicken Wraps.
Conclusion
Serve this classic Sweet Potato Casserole as a centerpiece side and compare technique or flavor ideas with other trusted recipes like Spend With Pennies’ take on Sweet Potato Casserole {with Marshmallows} – Spend With Pennies, Simply Recipes’ reliable version at Sweet Potato Casserole Recipe (with Marshmallows), and The Kitchn’s guide to Easy Sweet Potato Casserole Recipe (THE Best!) | The Kitchn for extra tips and variations.
Enjoy — and don’t forget to share! Always add
tag after Directions.
Sweet Potato Casserole
Ingredients
- 4 cups mashed sweet potatoes Vitamin-rich base (beta-carotene) with creamy texture.
- 1/2 cup brown sugar Adds warm molasses sweetness and moisture.
- 1/4 cup milk Helps create a silky, scoopable consistency.
- 1/4 cup melted butter Adds richness and a golden finish.
- 1 teaspoon vanilla extract Enhances sweetness and rounds flavors.
- 2 large eggs Bind the mixture and give a slightly custardy structure.
- 1/2 teaspoon salt Balances sweetness and lifts flavors.
- 2 cups mini marshmallows Provide a nostalgic, toasted topping with soft chew.
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, eggs, and salt.
- Mix until the ingredients are well combined and the mixture is smooth and slightly glossy.
- Grease a 9x13-inch baking dish (or similar) and pour the sweet potato mixture into the dish. Smooth the top with a spatula.
- Bake the casserole for 25 minutes, uncovered, until it is set around the edges.
- Remove the casserole from the oven and evenly spread mini marshmallows across the surface.
- Return to the oven and bake an additional 10–15 minutes, or until the marshmallows are toasted and golden. Watch closely — marshmallows can brown quickly.
- Let the casserole sit for a few minutes before serving warm as a side dish.
