Sweet Potato Casserole with Marshmallows is the perfect combination of smooth and creamy sweet potatoes topped with a gooey layer of marshmallows. The marshmallows get a little crunchy around the edges and they are my favorite part. This casserole is sure to be a Thanksgiving favorite. Who can resist marshmallows being on their dinner plate?
It’s a wonderful side dish that almost tastes like a dessert.
I love to eat sweet potatoes all fall long and while I prefer a savory sweet potato casserole, I have a special fondness in my heart for sweet potato casserole with marshmallows since I grew up eating it.
This one has just the right amount of brown sugar mixed into the sweet potatoes. It’s a simple recipe that you can add to your Thanksgiving menu with very little effort.
How To Prepare The Sweet Potatoes
I like to bake my sweet potatoes in the oven until really soft. Then the skin peels away very easily. If you prefer, you can peel the uncooked sweet potatoes, slice them, and boil them in water until soft. Either way works. Baking them takes a little more overall time, but much less hands on time.
Can It Be Made Ahead
Yes, you can make this casserole up to 2 days in advance. Cover well with plastic wrap and refrigerate.
Can I Use Canned Sweet Potatoes
Yes! Just be sure to drain them well and make sure they do not have any sugar added.
Recipe Tips
- I like my marshmallows to get really browned and crispy around the edges. If you want yours less browned, just remove the casserole from the oven earlier.
- If you don’t have an electric mixer, you can mash the potatoes with a potato masher.
- Make it spicy. Add a quarter to a half teaspoon of cayenne pepper.
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Sweet Potato Casserole with Marshmallows
Equipment
Ingredients
- 3 pounds sweet potatoes, about 5 medium
- 3/4 cup packed light brown sugar
- 1/3 cup butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 (10-ounce) bag mini marshmallows
Instructions
- Preheat oven to 400 degrees. Bake sweet potatoes for 1 hour or until tender. (Sweet potatoes sometimes ooze and make a mess in the oven. I cover a baking sheet with aluminum foil for easy clean up and place the sweet potatoes on it.)
- Reduce oven temperature to 350 degrees.
- Let sweet potatoes cool some and then peel the skin off. Place peeled sweet potatoes in a mixing bowl.
- Add brown sugar, butter, egg, vanilla, salt, and cinnamon.
- Beat with an electric mixer until smooth.
- Transfer sweet potato mixture to a greased 11×7-inch baking dish.
- Bake for 30 minutes. Remove from oven and sprinkle marshmallows on top. Return to oven for 10 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
This sweet potato casserole was delicious. The family loved it at Easter dinner.
Yes,I did.it was good to .
Hey with Thanksgiving coming up I was looking at your recipe and I was wondering why you don’t peel the sweet potatoes and boil them then mash them before baking it with the marshmallows
Thank You!
My family loved this recipe. I put it in an 8×8 pan because it was all I had left after making Thanksgiving dinner. It came out thick, sweet and delicious. Thank you for sharing this recipe. There were no leftovers!
I’ve made this for the past 3 years, and the family loves it! The more crispy the marshmallows, the better, in my opinion. Thanks so much for sharing this!
Looks yummy!