Sweet Potato Casserole with Marshmallows is the ultimate holiday comfort dish everyone looks forward to. This golden-topped favorite combines creamy, buttery sweet potatoes with perfectly toasted marshmallows for a cozy, irresistible bite. Inspired by classics like Sweet Potato Casserole Allrecipes and Natasha Sweet Potato Casserole, this recipe teaches you how to master the Best Sweet Potato Casserole with ideal sweetness, rich texture, and that signature caramelized finish. Perfect for festive gatherings or cozy family dinners, it’s a must-have dish that brings warmth and nostalgia to every table.
Table of Contents
Table of Contents
Why You’ll Love This Sweet Potato Casserole with Marshmallows
The story behind the recipe
Hi, I’m Barbara Anderson the creator behind KoyaRecipes.com. This is where I share my love for simple, flavorful meals that make everyday cooking easy and joyful. My passion for cooking began in my grandmother’s cozy kitchen, where I learned that good food brings people together. Now, as a busy mom, I recreate those same comforting recipes like this Sweet Potato Casserole Natashas Kitchen-style dish that turn holiday meals into cherished memories.
Key reasons this recipe stands out
This Sweet Potato Casserole with Marshmallows shines for its creamy interior and lightly crisp, caramelized topping. It’s sweet but balanced, fluffy yet rich, and always crowd-pleasing. The light spice and buttery mash contrast perfectly with the melted marshmallows. It’s one of those Easy Sweet Potato Recipes that never fail ideal for any Thanksgiving spread or cozy weekend dinner.
Ingredients
Detailed ingredient list with tips and substitutions
Here’s what you’ll need to make the perfect Sweet Potato Casserole with Marshmallows:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet potatoes | 4 large | Peeled, cubed, and boiled until tender |
| Butter | ½ cup | Unsalted for better control of salt |
| Brown sugar | ½ cup | Adds a caramel flavor depth |
| Milk | ¼ cup | Whole milk for creaminess |
| Vanilla extract | 1 tsp | Enhances sweetness naturally |
| Ground cinnamon | ½ tsp | Adds warmth |
| Salt | ¼ tsp | Balances the sweetness |
| Mini marshmallows | 2 cups | Use fresh ones for even melting |
Ingredient notes or pro tips
For extra richness, you can substitute half of the milk with heavy cream. Prefer a nutty twist? Add a layer of chopped pecans beneath the marshmallows for texture. If you love experimenting, try a La Comedia Sweet Potato Casserole version by folding in a touch of orange zest for brightness.
How to Make Sweet Potato Casserole with Marshmallows
Step-by-step cooking instructions
- Boil the sweet potatoes: Place peeled and cubed potatoes in a pot of salted water. Boil until fork-tender, about 15 minutes. Drain and mash well.
- Mix the base: In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, milk, vanilla extract, cinnamon, and salt. Mix until smooth.
- Assemble the casserole: Spread the mixture evenly into a greased 9×13-inch baking dish.
- Add the topping: Sprinkle mini marshmallows evenly over the surface.
- Bake: Place in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the marshmallows are golden brown and bubbly.
- Cool slightly: Let rest for 10 minutes before serving.
Common variations or flavor adjustments
Try the Wyse Guide Sweet Potato Casserole twist by mixing in a pecan crumble topping beneath the marshmallows. You can also reduce sugar for a lighter version or replace marshmallows with a brown sugar-pecan streusel if you prefer more crunch.
How to Serve Sweet Potato Casserole with Marshmallows
Serving suggestions and pairings
This casserole is a holiday superstar and pairs beautifully with other Thanksgiving Food Sides like roasted turkey, green bean casserole, and cranberry sauce. It also complements savory Thanksgiving Appetizer Recipes like baked brie or stuffed mushrooms.
How to make it look beautiful on the plate
Spoon the casserole gently to keep the marshmallows intact. For a restaurant-style look, garnish with a few toasted pecans or a sprinkle of cinnamon before serving.
How to Perfect Sweet Potato Casserole with Marshmallows
Expert tips for success
- Always use freshly boiled sweet potatoes for the best flavor and texture.
- Don’t overbake; marshmallows can burn quickly. Keep an eye after 20 minutes.
- Mash potatoes until creamy, not chunky, for a smooth finish.
Troubleshooting advice
If your marshmallows melt too quickly, reduce oven heat slightly and bake longer to allow even toasting. For watery sweet potatoes, mash and let them rest before mixing other ingredients to evaporate excess moisture.
Common Mistakes to Avoid
Typical cooking or prep errors
- Using canned sweet potatoes can make the casserole too soft.
- Adding marshmallows too early causes over-browning.
- Forgetting salt makes the flavor flat.
How to fix or prevent them
- Always start with fresh sweet potatoes.
- Add marshmallows only in the final 15 minutes.
- Balance sweetness with a pinch of salt or a dash of lemon juice.
Storage & Reheating Instructions
Best way to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cover the dish tightly with foil to keep moisture in.
Reheating methods that maintain flavor and texture
Reheat in the oven at 325°F for about 15 minutes, uncovered, to re-crisp the marshmallows. For a quick fix, use a microwave but top with a few fresh marshmallows before serving
Frequently Asked Questions (FAQs)
Can I make Sweet Potato Casserole with Marshmallows ahead of time?
Yes. Prepare the sweet potato base a day ahead, refrigerate, and add marshmallows just before baking.
Can I freeze Sweet Potato Casserole?
Absolutely. Freeze without marshmallows, thaw overnight, and top before baking.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free if you use gluten-free marshmallows and avoid cross-contaminated ingredients.
Can I reduce the sugar in this recipe?
Yes. Cut brown sugar in half and use unsweetened sweet potatoes to make it lighter without losing flavor.
This Sweet Potato Casserole with Marshmallows blends nostalgia, comfort, and irresistible flavor. Whether inspired by Natasha Sweet Potato Casserole, Sweet Potato Casserole Allrecipes, or your family’s version, it’s the perfect side to share love at your holiday table. Try it this season and experience why it’s one of the Best Sweet Potato Casserole recipes you’ll ever make.
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Sweet Potato Casserole with Marshmallows – The Ultimate Holiday Classic
This classic Sweet Potato Casserole combines a smooth, spiced sweet potato filling with a crunchy pecan topping and gooey marshmallow layer. It’s a comforting and crowd-pleasing side dish, perfect for holidays or cozy family dinners.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
For the sweet potato filling:
4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
½ cup unsalted butter, melted
1 cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg
For the pecan topping:
4 tablespoons unsalted butter, melted
⅓ cup brown sugar
2 tablespoons all purpose flour
½ teaspoon salt
1 ¼ cups finely chopped pecan pieces
For the marshmallow layer:
10 oz mini marshmallows
Instructions
1. Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover them with water and bring it to a boil.
2. Boil the sweet potatoes until they are fork-tender and easily pierced with a fork. They should fall apart easily.
3. Drain the sweet potatoes and add them back to the saucepan. Mash them with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined.
4. In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all-purpose flour, salt, and pecan pieces until combined.
5. Grease a 9 by 13 baking dish with cooking spray.
6. Add the sweet potato filling and spread out evenly.
7. Spread the pecan topping evenly over the top of the sweet potatoes.
8. Add the mini marshmallows over the top in an even layer.
9. Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to get the perfect golden brown without burning.
Notes
You can prepare the sweet potato filling and pecan topping a day ahead and store separately in the fridge until ready to assemble.
For a less sweet version, reduce the brown sugar in the filling or skip the marshmallow topping.
Add a dash of orange zest or a splash of orange juice for a citrusy twist.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 26
- Sodium: 190
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 3
- Cholesterol: 25
