Sweet Potato Casserole with Marshmallows
You Ready for This? My Sweet Potato Casserole Story
Look, if you’ve ever been to a family dinner at my place—especially Thanksgiving, but honestly, sometimes just on a drizzly Tuesday—you’ve probably had my Sweet Potato Casserole with Marshmallows. It started years ago when I tried to impress my mother-in-law (yes, that mother-in-law) and wound up dropping half a bag of mini marshmallows on the floor. The dog was in heaven. Me? Not so much. Now, though, I basically have this down to a shaky science and the kids legit argue over the crispy parts. You know, the bits with the slightly melted, charred marshmallows? Pure gold. I mean, who needs pie when you’ve got this casserole that blurs the line between dinner and dessert? (Not me. But I’ll still have both, thanks.)
Why You’ll Love Making—and Eating—This
I break this recipe out whenever we’ve got people over, mostly because it looks fancier than it actually is, and everyone always takes seconds. My family goes a bit overboard for this one—my nephew once tried to sneak leftovers out the door in his coat pocket. (He got caught. He’s not exactly subtle.) And if you’re like me, maybe you’ve wondered if it’s allowed to use canned sweet potatoes? It is! I have, more than once when the real thing just felt like a chore. So, whether you’re a marshmallow-on-top-or-bust type, or you’re just here for the sweet potato vibes, this one’s a crowd pleaser. Even that one cousin who says he “doesn’t like sweet things.” He’s a liar, obviously.
Gather These Ingredients, or Something Close Enough
- 3 big sweet potatoes (or a 40 oz can of yams if you’re like me on a Monday and shortcuts are life)
- 1/2 cup of brown sugar (dark or light—honestly, I grab whatever’s open; grandma said dark is best but didn’t everyone’s grandma?)
- 1/2 cup of butter, melted (sometimes I cut this down a bit if someone’s feeling health-conscious, but don’t tell my uncle)
- 1/2 cup of whole milk—or whatever milk is in the fridge. Almond works in a pinch
- 1 teaspoon vanilla (I sometimes double this, because yum)
- 2 big eggs
- 1/2 teaspoon cinnamon (and maybe a hit of nutmeg if I’m feeling wild—don’t overdo it though)
- 1/4 teaspoon salt (table or sea, won’t matter)
- 2-3 cups miniature marshmallows (I’ll be honest, I just keep pouring until it feels right)
Let’s Make This Thing (Don’t Sweat the Mess)
- Preheat your oven to 350°F—standard business, nothing fancy. Find a 9×13-inch baking dish. Or something close; I once used two loaf pans and it totally worked.
- Cook the Sweet Potatoes: Peel and chop your sweet potatoes, chuck them in a pot, cover with water, bring to a boil. Cook till fork-tender (about 15-20 min). Or, just skip all that if you’re using canned and start at the next step—nobody will know.
- Mash Time! Drain sweet potatoes, dump ’em in a mixing bowl. Smash them up with a potato masher (or a big fork; I’ve even used a clean glass in a pinch). Get ’em smooth, but lumpy is okay. Actually, a few chunks are nice. Adds character.
- Add melted butter, brown sugar, milk, vanilla, eggs, cinnamon, and salt right in—no need to be shy about the order, just dump and mix. I usually beat this with a hand mixer till it looks creamy (ish). Again, if it seems too thick, a splash more milk never hurt.
- Pour into your baking dish, smooth the top a bit if you feel like it. Sometimes I just whack it on the bench to level things out.
- Bake for about 25-30 minutes. This is where the house starts smelling kinda fabulous. (I usually sneak a spoonful here. Shhh.)
- Take it out, sprinkle marshmallows generously over the surface—just absolutely blanket it. No skimping.
- Back into the oven for 10-15 minutes, till marshmallows are golden and puffed. (Warning: watch closely at this stage. They can go black real quick. Learned that the hard way.)
Notes I Wish Someone Had Told Me
- The biggest mistake I made? Not letting the casserole cool a few minutes before digging in. Lava tongue. I mean, it’s so tempting, but just give it five minutes.
- If you mix the eggs in while the potatoes are still too hot, they kinda scramble. It’s… not pretty.
- Honestly, the marshmallow ratio is flexible—sometimes I forget and put on less, nobody complains.
Those Times I Tried Something Different…
So I once topped this with candied pecans instead of marshmallows, just to impress my sister-in-law; it was pretty tasty! But the time I used coconut “for a tropical twist”… yeah, it didn’t land. Just made it weirdly chewy. Eh, live and learn. If you’re nutty, try mixing in a handful of chopped pecans to the potato mixture, too. Actually, maple syrup instead of (or with) some of the sugar is fun. I did half-and-half once; couldn’t decide. (Story of my life.)
What If I Don’t Have the Fancy Tools?
Don’t have a potato masher? No stress—go at it with a big fork or, in a real pinch, a whisk. As I said, once I used a drinking glass (carefully!) and it got the job done. You’re not on the Bake Off.
Keeping Leftovers—If That Ever Happens
This keeps in the fridge in an airtight container for 2-3 days, in theory. Though honestly, in my house it never lasts more than a day! I think it tastes even better cold the next morning. Maybe don’t admit you had it for breakfast like I just did.
How We Serve It (Personal Favorites!)
I love serving this casserole straight out of the oven, with a big spoon—none of those dainty little squares here. Sometimes we put a scoop on the side of roast chicken or, at Friendsgiving, I’ll just plop it right next to the cranberry sauce. I don’t judge. Oh, and holiday plates with a drizzle of gravy nearby? Trust me, it works. (I even saw someone put ice cream with it once; I’m not that bold. Yet.)
Pro Tips I Learned the Hard Way
- Don’t rush the marshmallows at the end—they can look perfect one second, then turn into charcoal the next. I once lost focus checking texts and, well—let’s just say it required some creative editing with a spatula.
- Use real butter if you can; I tried margarine once and, honestly, missed the richness. But maybe that’s just me.
- I used to skip salting the water for boiling potatoes… actually, adding salt does help, so now I remember (most times, anyway).
Digression: Did I Ever Mention My Failed Cinnamon Roll Phase?
Totally unrelated, but for about a month last winter I tried to perfect cinnamon rolls. Spoiler alert: my kitchen turned into a flour blizzard, and my dog gained two pounds just from floor cleanups. Anyway, point is—sweet things aren’t always as hard as they look. Back to potatoes.
FAQ—Folks Have Really Asked Me This
- Can I make this ahead? Oh, absolutely. Assemble everything except the marshmallows; cover and chill up to a day before, then add mallows and bake as usual. Easy peasy.
- Can I freeze it? Technically, yes—but I found the texture gets a bit odd. Maybe just freeze the sweet potato base before baking, then top with marshmallows after thawing and finish it in the oven.
- Is it a dessert or a side dish? Look, this is THE debate. I serve it as a side, but half the family grabs extra at dessert time. I say, you do you.
- What’s the best type of sweet potato to use? I stick with the orange-fleshed ones; they’re creamier. But the pale ones work fine too, especially with loads of butter.
- Can I use vegan marshmallows? Yep! I did at a friend’s house once, and honestly couldn’t tell the difference. Only problem—Vegan mallows don’t always melt the same, so keep an eye on ’em.
- Where do you get the best vanilla? I order mine online (like from King Arthur Baking)—it’s worth it. But any supermarket stuff will do fine.
- How do you stop marshmallows from sticking to the spoon? Quick tip: Spray your spoon with a bit of oil or rub with butter! Seriously, saved me many a sticky mess.
- Where did you first learn this recipe? Borrowed it form Bon Appétit’s classic version a decade ago, but I’ve made it my own (for better or worse!)
P.S. If you want to nerd out on marshmallow roasting, check out this Serious Eats guide—it’s actually kind of wild how scientific you can get.
Ingredients
- 4 large sweet potatoes (about 2 1/2 pounds), peeled and cubed
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups mini marshmallows
Instructions
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1Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
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2Place sweet potato cubes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender. Drain well.
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3Mash the cooked sweet potatoes in a large bowl. Add melted butter, brown sugar, milk, vanilla extract, cinnamon, and salt. Mix until smooth and well combined.
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4Spread the sweet potato mixture evenly into the prepared baking dish.
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5Bake for 25 minutes. Remove from oven and top evenly with mini marshmallows.
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6Return to oven and bake for an additional 8-10 minutes, or until marshmallows are golden brown and toasted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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