This 5-ingredient Sweet Potato Casserole with Marshmallows is the perfect side dish for any holiday meal. It consists of a mixture of creamy sweet potatoes, sugar, butter, and cinnamon, topped with marshmallows and baked to golden perfection.
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Get ready for the holidays with this sweet potato casserole. It's a simple take on the classic Thanksgiving and Christmas side dish loved by family and friends.
Perfect for your Thanksgiving table, this classic sweet potato casserole is a family favorite. Plus, it's so easy to make, you'll want to enjoy it throughout the holiday season.
You might also like these side dishes: Classic Campbell's Green Bean Casserole Recipe, Twice-Baked Mashed Potato Casserole, and Fruit Salad with Cool Whip and Pudding.
Why I Love This Sweet Potato Recipe
- It only takes a few minutes to prepare and can be doubled or tripled for larger crowds.
- A crowd-pleaser at Thanksgiving dinner.
- The combination of sweet potatoes, marshmallows, and cinnamon is unbeatable.
- Leftovers reheat well so that you can enjoy this casserole for days.
- Both kids and adults enjoy the gooey marshmallow topping.
Ingredient Notes
You only need 5 simple ingredients to make the best sweet potato casserole.
- 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. Instead of brown sugar, you can use maple syrup or your favorite sugar substitute.
- Butter. I used unsalted butter. You could also use margarine.
- Cinnamon. Use pumpkin pie spice instead of cinnamon.
- Marshmallows. Marshmallows add sweetness. Use large marshmallows or mini marshmallows.
See the printable recipe card below for the full list of ingredients and quantities.
How To Make Sweet Potato Casserole With Marshmallows
Quick Overview
- Boil and mash potatoes.
- Mix in butter, brown sugar, and cinnamon.
- Transfer to greased casserole dish.
- Top with marshmallows.
- Bake until golden brown.
Step-By-Step Instructions
- Step 1: Wash and peel the sweet potatoes. Place potatoes on a cutting board and cut into chunks. Place in a large pot with enough water to cover the potatoes. Bring to a boil, then cook over medium heat until fork tender.
- Step 2: Drain all of the water from the potatoes. Return them to the pot and mash them with a potato masher or an immersion blender. You can also blend them in a food processor.
- Step 3: 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.
- Step 4: Add the brown sugar and cinnamon to the pot. Blend with an electric hand mixer or immersion blender until smooth and creamy.
- Step 5: Grease an 8 x 8 casserole dish. Spoon the sweet potato mixture into the prepared baking dish. Sprinkle a layer of miniature marshmallows on top of the casserole.
- Step 6: Bake casserole, uncovered, for 18-20 minutes, until hot and bubbly and the marshmallows are golden brown.
Tip: To make this casserole faster, boil the potatoes, mash them with all the ingredients, top them with marshmallows, and broil them for 1-2 minutes until golden brown.
Serving Suggestions
Enhance the sweet potato casserole with simple toppings like pecan halves, crunchy walnuts, or pecan streusel.
This casserole is a versatile side that goes well with various main dishes. Here are some ideas:
- Smoked Thanksgiving Turkey Recipe
- Smoking a Spatchcock Turkey on Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Smoked Venison Roast
- Roaster Oven Turkey
- Air Fryer Turkey Thighs
- Smoked Turkey Thighs
- Air Fryer Boneless Skinless Chicken Thighs
Recipe 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.
- Place the casserole under the broiler for a minute before serving for a crispy golden top.
- Let the casserole cool for a few minutes before serving so you don’t burn your mouth.
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 F for about 30 minutes or until heated. Then, sprinkle on the marshmallows and bake or broil until they are golden brown.
Additions & Variations
- Spices: Add spices like nutmeg, allspice, or pumpkin pie spice.
- Vegan - The butter can be replaced with margarine or vegan butter, and vegan marshmallows can be used instead.
- Gluten-free - The marshmallows can be replaced with a gluten-free brand.
- Vanilla: Add a teaspoon of vanilla extract to the potatoes.
Storage instructions
- Refrigerator: Store leftover sweet potato casserole in an airtight container or covered with plastic wrap for 4-5 days.
- Freezer: Freeze any leftovers in a freezer-safe container for up to 2 months.
- Thaw: Place the frozen casserole in the fridge overnight to thaw.
- Reheat: Heat in the oven at 350 degrees F until hot.
Recipe FAQs
Marshmallows add a nice layer of sweetness to the casserole.
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?
To make it less sweet, reduce the brown sugar or omit the marshmallows.
Yes, a pecan streusel or a brown sugar crumble can be used.
Yes, just adjust the quantities. There is a slider on the recipe card below that changes the amount of ingredients for the number of servings you want to make.
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Recipe
Sweet Potato Casserole with Marshmallows
Equipment
- 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.
Recipe 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 INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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