Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows has a smooth, creamy center topped with melty, toasted marshmallows that taste like the best part of s’mores. It can use fresh or canned sweet potatoes and is the perfect sweet side that tastes a little like dessert.

Make it for Thanksgiving, Christmas, or another holiday dinner. Add Baked Macaroni and Cheese, Cornbread Casserole, and Turkey Gravy to fill out the rest of your plate.

Why You’ll Love This Recipe

• Smooth and creamy: Blending the sweet potatoes gives the filling an even, soft texture.
• Gooey toasted topping: The marshmallows go on at the end, so they can brown without burning.
• Easy to prep ahead: You can make the sweet potato base before you’re ready to finish the topping.

Ingredients You’ll Need

Find the exact amounts in the recipe card at the bottom of the post.

• Orange sweet potatoes or yams: Fresh sweet potatoes are my first choice because they have more flavor. Cut them into similar-sized pieces so they cook evenly.
• Brown sugar: Adds sweetness and a little caramel flavor.
• Granulated sugar: Sweetens the filling without adding more molasses flavor.
• Heavy cream: Keeps the filling rich and creamy.
• Ground cinnamon: Adds warm spice.
• Ground nutmeg: Adds a little more warmth without overpowering the cinnamon.
• Salted butter: Adds richness and helps balance the sweetness.
• Salt: Keeps the filling from tasting flat.
• Vanilla extract: Adds warmth and works well with the sweet potatoes and spices.
• Eggs: Bring them to room temperature so they blend in easily. They help the filling set as it bakes.
• Marshmallows: I use regular marshmallows and arrange them in an even layer over the baked filling.

Equipment

I use a food processor to get the sweet potatoes very smooth and a 9 × 13-inch baking dish for the casserole. A blender (regular or immersion) also works, but you may need to stop and scrape down the sides.

How to Make Sweet Potato Casserole with Marshmallows

Cook the Sweet Potatoes

Peel the sweet potatoes, cut them into 1½ to 2-inch chunks, and boil until fork tender. Drain them well and let some of the steam escape so extra water does not end up in the filling.

Blend Until Smooth

Blend the sweet potatoes with the sugars, cream, butter, vanilla, and spices. Stop when the mixture is smooth with no pieces of potato left.

Taste, Then Add the Eggs

Taste the filling before adding the raw eggs. Once the sweetness and spices are where you want them, blend in the eggs just until combined.

Bake Until Almost Set

Spread the filling into the baking dish. Bake until the edges are set but the middle still has a slight jiggle. It will continue to firm up as it rests.

Toast the Marshmallows

Cover the top with marshmallows, then broil until they puff and turn golden. Stay by the oven because they brown quickly.

Let It Rest

Give the casserole a few minutes to settle before serving. The filling will firm up a little, while the topping stays warm and gooey.

Tips for Creamy Sweet Potatoes and Toasted Marshmallows

• Cut the potatoes evenly: Similar-sized pieces will become tender around the same time.
• Drain them well: Too much water can make the filling loose.
• Add the eggs last: This lets you blend the potatoes completely smooth and taste the filling before the raw eggs go in.
• Do not overbake it: The center can still have a little movement when you take it out.
• Watch the broiler: Marshmallows can go from golden to burned very quickly.
• Use canned puree for a shortcut: I tested this with two cans of sweet potato puree, and it works. I still prefer fresh sweet potatoes because they have more flavor, but canned puree saves you the peeling, chopping, and boiling.

Easy Swaps and Variations

• Use pumpkin pie spice: Replace the cinnamon and nutmeg with my Pumpkin Pie Spice.
• Add pecans: Sprinkle chopped pecans over the filling before adding the marshmallows.
• Use more brown sugar: Replace some of the white sugar with brown sugar for a stronger caramel flavor.
• Use unsalted butter: Add a little more salt to taste.

What to Serve With Sweet Potato Casserole

Since this is one of the sweeter sides on the holiday plate, I like to serve it with plenty of savory dishes.

• For Thanksgiving, add Baked Macaroni and Cheese, Browned Butter Mashed Potatoes, Turkey Gravy, and Cornbread Dressing.
• Cornbread Casserole is another good casserole-style side, while Homemade Cornbread gives you something you can slice and serve with the meal.
• If you want sweet potatoes with more texture instead of a creamy filling, make Southern Candied Yams.

Make-Ahead and Storage

• Make ahead: Prepare and bake the sweet potato filling without the marshmallows. Cool and refrigerate it, then reheat and add the topping before serving.
• Store: Keep leftovers covered in the refrigerator for 3 to 4 days.
• Reheat: Warm larger portions covered in the oven or heat individual servings in the microwave.
• Freeze: Freeze the sweet potato filling without the marshmallows for up to 2 months. Thaw it in the refrigerator before reheating.
• After freezing: Add fresh marshmallows once the casserole is hot, then toast them before serving.

Sweet Potato Casserole FAQs