This 5-Ingredient Sweet Potato Casserole is the perfect side dish for any holiday meal. It's easy to make and can be made ahead of time, so you can enjoy your guests instead of being stuck in the kitchen. The sweet potatoes are combined with sugar, butter, and cinnamon, then topped with marshmallows and baked until golden brown. Plus, it's so delicious that your guests will love it!
Now that it's the holiday season, I'm excited to share with you one of my all-time favorite dishes!
This easy sweet potato casserole only has 5 ingredients, and it tastes just like the classic Thanksgiving side we all love!
This recipe is always a hit with my family and friends. I'm always asked to bring this dish to potlucks and parties, and it's always one of the first to disappear.
This easy sweet potato casserole is the perfect savory dish for any holiday feast. It always makes an appearance on the Thanksgiving table and at Christmas dinner!
And this recipe is so easy and delicious, you'll be making it all holiday season! It's so simple, yet so tasty!
In just a few short steps you'll have a delicious and crowd-pleasing casserole that is sure to be a hit at your next holiday gathering.
For another easy sweet potato casserole recipe, you have to try this Ruth's Chris Copycat Sweet Potato Casserole. It has a sweet pecan streusel topping that will satisfy any sweet tooth.
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Why you will love this recipe
- This classic sweet potato casserole only takes a few minutes to prepare, and you can easily double or triple the recipe to feed a larger crowd.
- The ingredients are all pantry staples, so you probably already have everything you need on hand.
- This is the best sweet potato casserole. It's always a hit at potlucks and holiday gatherings - everyone loves it!
- The combination of sweet potatoes, marshmallows, and cinnamon is unbeatable.
- Leftovers reheat well, so you can enjoy this casserole for days after making it.
- This dish is perfect for any holiday or family gathering!
- Kids and adults alike will love the marshmallow topping!
Ingredients
You can easily find the simple ingredients to make this dish at your local grocery store.
- Sweet potatoes. You can use either fresh or canned. If using fresh, cook them until soft, drain well, and then mash them. If using canned, drain them first and then mash.
- Brown sugar. Brown sugar is used to sweeten the potatoes.
- Butter. I used unsalted butter. The butter adds a delicious richness to this casserole. It helps to balance out the sweetness of the potatoes and brings all the flavors together. Plus, who doesn't love a little extra butter?
- Cinnamon. Cinnamon is a great addition to sweet potato casserole because it adds a warm, spicy flavor that complements the sweetness of the potatoes.
- Marshmallows. Marshmallows add a lovely sweetness and creaminess to this dish. They help balance out the savory flavors of the dish and make it more kid-friendly. Plus, they're just plain delicious!
See the printable recipe card for quantities.
Instructions
First, wash and peel the sweet potatoes. Place them on a cutting board, and carefully using a sharp knife, cut the sweet potatoes into 1-inch chunks.
Next, place potatoes in a large pot. Fill the pot with enough water to just cover the potatoes. Bring them to a boil, and cook them over medium heat until they are fork tender.
Drain all of the water from the potatoes.
Next, place the potatoes back into the pot. Mash potatoes with a potato masher or an immersion blender.
Preheat the oven to 350 degrees F.
Add the butter to the sweet potatoes and mash it up with the potatoes. It will melt as the potatoes are still very hot.
Next, add the rest of the ingredients, the brown sugar and cinnamon, to the pot. Continue to mash it or mix it up until well combined.
I prefer my sweet potatoes very smooth, so I use an electric hand mixer or immersion blender at the end to make them very creamy.
Next, grease an 8 x 8 casserole dish. Spoon the potato mixture into the prepared baking dish.
Sprinkle a layer of miniature marshmallows on top of the sweet potatoes.
Bake casserole, uncovered, for 18-20 minutes, until hot and bubbly and the marshmallows are a golden brown.
Serve immediately!
Enjoy!
Hint: You can have this casserole ready in about 5 minutes. Boil the potatoes, mash them with all of the ingredients, top with marshmallows, and broil for 1-2 minutes until the marshmallows are golden brown.
Make-Ahead Instructions
To make this casserole ahead, follow the recipe, but don't place the marshmallows on top or bake it yet. Instead, cover and refrigerate it until you're ready to bake it.
When ready, bake the casserole at 350 degrees for about 30 minutes, or until heated through.
Then, sprinkle on the marshmallows and bake or broil until they are golden brown.
Substitutions
- Brown sugar - instead of brown sugar, you can use maple syrup or your favorite sugar substitute.
- Cinnamon - use pumpkin pie spice instead of cinnamon.
- Vegan - the butter can be replaced with margarine or vegan butter, and you can use vegan marshmallows instead to make this vegan.
- Gluten-free - the marshmallows can be replaced with a brand that is gluten-free.
Variations
- Top with crunchy pecans or walnuts.
- Add a pecan crumble topping that will satisfy any sweet tooth.
- Use big marshmallows instead of mini marshmallows for a sweeter topping.
Equipment
To make this recipe, you will need a large pot to boil the potatoes, and a spoon for mixing. You will also need a potato masher, electric mixer, food processor, or immersion blender for mashing or blending the cooked potatoes, and an 8 x 8 casserole dish.
Storage
Fridge: Let the casserole cool to room temperature, then cover it with a double layer of plastic wrap and then aluminum foil, or place it in an airtight container. You can store leftover sweet potato casserole in the fridge for 3-4 days.
Freezer: You can also freeze any leftovers in a freezer-safe container for up to 2 months. To reheat, place the frozen casserole in the fridge overnight to thaw. Then, heat at 350 degrees F in the oven until hot.
Top tips
- Do not overcook the sweet potatoes. You want them to be fork-tender.
- Let the potatoes drain in a colander to remove as much water as possible.
- To achieve a crispy golden top, place the casserole under the broiler for a minute or two before serving.
- Let the casserole cool for a few minutes before serving so you don’t burn yourself.
FAQ
Marshmallows add a nice layer of sweetness to the dish. The also help to balance out the savory flavors of the sweet potatoes. The marshmallows also add a bit of texture and crunch to the dish.
Some people love the combination of sweet potatoes and marshmallows, while others find it too sweet. If you're not sure whether you'll like it, why not give it a try and see for yourself?
The very first recipe for marshmallow-topped sweet potato casserole was created by a marshmallow company themselves in 1917.
What goes well with sweet potato casserole with marshmallows?
- Smoked Thanksgiving Turkey
- Smoked Venison Roast
- Roast Turkey
- Air Fryer Turkey Thighs
- Smoked Spatchcock Turkey
- Smoked Turkey Breast
- Smoked Turkey Thighs
- Air Fryer Boneless Skinless Chicken Thighs
Want more sweet potato recipes?
- Air Fryer Sweet Potato Wedges
- Frozen Sweet Potato Fries in Air Fryer
- Crispy Air Fryer Sweet Potato Fries
If you like this 5-Ingredient Sweet Potato Casserole with Marshmallows recipe, please take a moment to leave a star rating and/or leave a comment letting me know how you liked it.
📋 Recipe
5-Ingredient Sweet Potato Casserole with Marshmallows
Equipment
- Large pot
- Potato masher or immersion blender
- 8 x 8 casserole dish
Ingredients
- 4 pounds sweet potatoes, cut into 1-inch cubes about 3 large sweet potatoes
- ½ cup brown sugar
- 3 tablespoon butter or margarine
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
Instructions
- Place the sweet potatoes in a large pot. Fill the pot with enough water to just cover the potatoes. Bring them to a boil, and cook them over medium heat until they are tender when pierced with a fork, about 15 minutes. Drain well.
- Place the potatoes back into the pot. Use a potato masher or an immersion blender to mash them up.
- Preheat the oven to 350 degrees F
- Add the butter to the sweet potatoes and mash it up with the potatoes.
- Next, add the brown sugar and cinnamon to the pot. Continue to mash it or mix it up until well combined.
- Spoon the sweet potato mixture into a greased 8 x 8 casserole dish.
- Sprinkle mini marshmallows on top of the sweet potato mixture.
- Bake the sweet potato casserole, uncovered, for 18-20 minutes, until hot and bubbly and the marshmallows are golden brown.
- Serve immediately!
- Enjoy!
Notes
- Do not overcook the sweet potatoes. You want them to be fork-tender.
- Let the potatoes drain in a colander to remove as much water as possible.
- To achieve a crispy golden top, place the casserole under the broiler for a minute or two before serving.
- Let the casserole cool for a few minutes before serving so you don’t burn yourself.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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