This sweet potato casserole with marshmallows is a Thanksgiving side dish made with mashed sweet potatoes topped with brown sugar streusel and gooey mini marshmallows.
Love side dishes with sweet potatoes? Try Instant Pot mashed sweet potatoes, savory scalloped sweet potatoes or roasted sweet potatoes.
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Why I Love This Sweet Potato Casserole
- Thanksgiving classic: If you love delicious Thanksgiving sides like crockpot stuffing and potatoes, this sweet potato casserole is an amazing addition!
- Sweet and savory flavor: The flavor of mashed sweet potatoes only gets better with pecans and mini marshmallows that adorn the top giving it a dessert-like taste!
- Make ahead: It’s easy to make this sweet potato casserole with marshmallows and pecans in advance saving yourself some time on a busy holiday cooking schedule!
Ingredients for Sweet Potato Casserole with Marshmallows
Find the full printable recipe below.
- Brown sugar topping: Brown sugar, flour, cinnamon, salted butter and pecans.
- Baked sweet potatoes: You may see these labeled as sweet potatoes or yams. They have a red colored skin and orange flesh and are referred to as garnet or jewel yams.
- Granulated sugar
- Eggs
- Unsalted butter
- Evaporated milk: Whole milk or cream could be used.
- Vanilla extract
- Salt
- Mini marshmallows: Mini marshmallows work best. If you only have large marshmallows, cut them into smaller pieces before using.
How to Make Sweet Potato Casserole with Marshmallows
- To start, scoop the tender flesh from your pre-baked sweet potatoes then in a large bowl mash with a potato masher or hand mixer.
- Stir in remaining ingredients and spread sweet potato mixture evenly into a prepared casserole dish.
- Top sweet potatoes with prepared cinnamon brown sugar pecan crumble. Bake at 325°F for 25-30 minutes until the top is browned and caramelized.
- Add mini marshmallows in a decorative pattern or sprinkle across the top if desired. Broil for 2 minutes until lightly browned and gooey.
Tips and Variations
- Topping: For this simple sweet potato casserole, I prefer the brown sugar pecan streusel topping but you can use a plain crumble topping, or omit.
- Warm spices: For additional flavor, add cinnamon to the sweet potato filling too!
- Canned sweet potatoes: Fresh baked sweet potatoes makes the best sweet potato casserole recipe but you can use canned sweet potatoes. Look for canned potatoes without added sugar, drain well and adjust milk.
- Add mini marshmallows near end of baking time. Otherwise they will burn.
More Sweet Potato Recipes
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Sweet Potato Casserole with Marshmallows
Video
Equipment
Ingredients
Brown Sugar Topping
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup salted butter , softened
- ½ cup chopped pecans
Casserole
- 5 prebaked sweet potatoes *see notes
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter , slightly melted
- ⅓ cup evaporated milk (can use milk or cream)
- 1 teaspoon vanilla extract
- ½ teaspoon Kosher salt
- 1 ½ cups mini marshmallows
Instructions
- Preheat the oven to 325°F.
Brown Sugar Topping
- In a medium bowl, mix together 1/2 cup brown sugar, 1/3 cup flour, 1 teaspoon cinnamon, and 1/4 cup butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Stir in 1/2 cup pecans.
Casserole
- Scoop flesh from 5 pre-baked potatoes into a large bowl and mash with a potato masher. It should be about 3 cups.
- Stir in 1/2 cup sugar, 2 eggs, 1/4 cup butter, 1/3 cup milk, 1 teaspoon vanilla, and 1/2 teaspoon salt until smooth. Spread evenly in a 9×13-inch baking dish (or an 11×8-inch baking dish for a thicker casserole). Sprinkle the topping evenly over the sweet potatoes.
- Bake 25 to 30 minutes, or until the topping is lightly browned and caramelized. Sprinkle 1 1/2 cups mini marshmallows over the top and broil 2 minutes, or until golden brown and gooey.
Notes
- Preheat oven to 400°F.
- Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
- Bake for 45 to 60 minutes, or until fork tender.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
The answer is yes! Assemble the casserole without the topping, cover then store in the refrigerator up to 48 hours in advance of baking it. Brown sugar topping can be made and stored separately.
Remove casserole rom the fridge about 30 minutes before baking or increase baking time by 7-10 minutes if starting with a cold casserole. Don’t forget to add your topping!
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat single portions in the microwave or larger portions in the oven.
Categorized as: American, Christmas, Potatoes, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made this for dinner and it reminded me of the one that my mom would always make when I was little! thank you so much for sharing this amazing recipe!
So glad you enjoyed the recipe! :)