Sweet Potato Marshmallow Casserole

Alright, this Sweet Potato Marshmallow Casserole? It’s cozy, creamy, and topped with gooey, golden marshmallows. Kinda like dessert… but for dinner.

I made it for a holiday dinner once, and everyone kept going back for seconds. The sweet potatoes are soft and buttery, and that marshmallow topping? So melty and fun.

It’s super easy to make. Just mash, layer, and bake. Let’s make it together—it’s a warm hug in a dish!

Why You’ll Love This Recipe

• Perfect Holiday Side Dish: Its warm, nostalgic flavors complement traditional roasts and savory dishes, making it a staple on holiday menus.
• Naturally Sweet, Not Overpowering: Sweet potatoes are already sweet on their own. This recipe enhances that sweetness without overwhelming your palate.
• Comforting Texture: Creamy mashed potatoes form the base, topped with soft, slightly crisped marshmallows for a delightful contrast in texture.
• Kid-Friendly and Crowd-Pleasing: The marshmallow topping often wins over picky eaters, making this dish a reliable hit at potlucks and family dinners.
• Make-Ahead Friendly: You can prepare the mashed sweet potato mixture a day ahead and refrigerate it. Simply top with marshmallows and bake when ready to serve.
• Minimal Ingredients, Big Flavor: You’ll only need a handful of pantry staples, yet the end result feels like something special.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 25 minutes (peeling, slicing, boiling, and mashing the sweet potatoes)
• Cook Time: 35 minutes in the oven until the topping is golden and bubbly
• Total Time: Around 1 hour, depending on your oven and prep speed

Servings
This recipe yields 6 to 8 generous servings as a side dish. It can be easily doubled for larger gatherings—just use a deeper or larger baking dish.

Difficulty
This dish is easy to make and suitable for beginners. There’s no need for fancy equipment or advanced techniques. Boiling, mashing, mixing, and baking are all that’s required.

Make-Ahead Option
The mashed sweet potato base can be made up to 2 days in advance and stored in the refrigerator. Add the marshmallows just before baking to avoid them becoming soggy.

Required Kitchen Tools

• Large Pot: For boiling the sweet potatoes until tender. Choose a pot that allows plenty of water coverage.
• Potato Masher or Electric Mixer: A potato masher gives a more rustic texture; a mixer results in a smoother mash. Either works based on your preference.
• Mixing Bowls: One large bowl for combining the sweet potato mixture, and another smaller one if needed for measuring and holding other ingredients.
• Measuring Cups and Spoons: Accurate measurements help maintain flavor balance, especially with sugar and orange juice.
• Rubber Spatula or Wooden Spoon: Useful for stirring and spreading the mixture evenly in the baking dish.
• 9×13-inch Baking Dish: A shallow casserole dish ensures even heating and browning of the marshmallow topping.

Ingredients for Sweet Potato Marshmallow Casserole

This casserole relies on a short list of ingredients that work together to create both richness and brightness. Here’s a breakdown of what each one does:

• 5 medium sweet potatoes (about 2 ½ to 3 pounds), peeled and sliced:
  Sweet potatoes are the star. Their natural sugars deepen during boiling, becoming creamy when mashed. Peeling and slicing them before boiling helps them cook faster and more evenly.
• ¼ cup (½ stick) butter or margarine:
  This adds richness, silkiness, and a slightly savory base to balance the sweetness. If you’re dairy-free, margarine or a plant-based butter substitute works well.
• ½ cup packed light brown sugar:
  Brown sugar adds sweetness and a hint of molasses depth. It blends easily into the warm mashed potatoes, enhancing their flavor without overwhelming it.
• 3 tablespoons orange juice (fresh or bottled):
  A splash of citrus adds subtle acidity to balance the sweetness and enhances the overall flavor. It also keeps the casserole from feeling too heavy.
• 1 pinch ground cinnamon (about ¼ teaspoon):
  Cinnamon adds a gentle warmth that deepens the flavor of the sweet potatoes. You can adjust this to taste or include a tiny pinch of nutmeg for added spice complexity.
• 1 (10.5-ounce) bag miniature marshmallows:
  The topping brings a soft, toasted sweetness and a bit of fun to each bite. When baked, the marshmallows melt and form a golden crust that finishes the dish beautifully.

Variations for Sweet Potato Marshmallow Casserole

This dish is already delicious as written, but here are a few ways to change things up depending on your preferences or dietary needs:

• Add a Pecan Streusel Topping:
  For added crunch and flavor, mix ½ cup chopped pecans with 2 tablespoons flour, 2 tablespoons brown sugar, 2 tablespoons melted butter, and a pinch of cinnamon. Sprinkle over the casserole before adding marshmallows, or use it instead of marshmallows for a nutty, crumbly top.
• Make It Dairy-Free:
  Swap the butter for a plant-based alternative and use dairy-free marshmallows (available at most health food stores).
• Add Vanilla or Nutmeg:
  Stir in ½ teaspoon pure vanilla extract for a slightly more dessert-like flavor, or a pinch of nutmeg for warmth and spice.
• Use Maple Syrup Instead of Sugar:
  Replace the brown sugar with 2–3 tablespoons of real maple syrup for a natural sweetener and more subtle sweetness.
• Try Mashed Roasted Sweet Potatoes:
  If you have time, roast the sweet potatoes instead of boiling them. Roasting concentrates their flavor and brings out more natural sweetness. Simply pierce the potatoes, roast at 400°F until soft (about 45–60 minutes), then scoop out and mash.

How to Make Sweet Potato Marshmallow Casserole – Step-by-Step Instructions

1. Prepare and Boil the Sweet Potatoes

Peel the sweet potatoes and slice them into 1-inch rounds. This helps them cook more evenly and quickly. Place them in a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Boil for about 15–18 minutes, or until the sweet potatoes are fork-tender but not falling apart. Drain well and let them sit for a minute or two to release excess steam.

2. Mash the Potatoes and Mix the Filling

Transfer the cooked potatoes to a large mixing bowl. While still warm, add the butter. Let it melt into the potatoes, then mash using a potato masher or electric mixer until smooth. Stir in the brown sugar, orange juice, cinnamon, and a pinch of salt if desired. Taste and adjust sweetness or spice based on preference.

3. Spread into Baking Dish

Lightly grease a 9×13-inch casserole or baking dish. Spoon the mashed sweet potato mixture into the dish and smooth the top with a spatula or back of a spoon. At this stage, the casserole can be covered and refrigerated for up to 2 days if you’re prepping ahead.

4. Top with Mini Marshmallows

Sprinkle the entire surface with mini marshmallows in an even layer. Don’t press them down; they’ll melt and spread as they bake. If desired, you can leave a small border around the edges uncovered to avoid marshmallows sticking to the dish.

5. Bake the Casserole

Preheat the oven to 375°F (190°C). Bake the casserole uncovered for 20–25 minutes, or until the marshmallows are puffed and lightly golden. Watch carefully during the last 5 minutes to prevent burning.

Optional Tip: If the marshmallows aren’t browning evenly, switch to the broiler for 30–60 seconds at the end. Keep a close eye, as they can go from golden to burnt very quickly.

Serving and Decoration

This casserole is best served warm, straight from the oven, when the marshmallows are still soft and gooey. It can be part of a holiday spread or served as a sweet side with roasted chicken, turkey, or ham.

Optional garnishes or sides:

• Sprinkle chopped toasted pecans on top for texture
• Add fresh thyme or rosemary sprigs around the dish when serving for a decorative touch
• Serve alongside cranberry sauce for color and contrast on the plate

Storing Sweet Potato Marshmallow Casserole

One of the best things about this dish is how well it stores and reheats. Whether you’re preparing ahead of time or saving leftovers, here’s what to do:

• Make-Ahead (Unbaked):
  Prepare the mashed sweet potato base, spread it in the baking dish, and cover tightly with foil or plastic wrap. Store in the refrigerator for up to 2 days. Add the marshmallows just before baking.
• Leftovers (Baked):
  Let the casserole cool completely, then cover and refrigerate for up to 4 days. To reheat, place in a 350°F oven for about 15–20 minutes. If needed, loosely tent with foil to prevent the marshmallows from over-browning.
• Freezing:
  While it’s possible to freeze the base without marshmallows, the texture of the mashed sweet potatoes may change slightly. For best results, freeze the base in an airtight container for up to 1 month. Thaw in the refrigerator overnight, top with marshmallows, and bake as directed.

Tips and Tricks for Success

• Don’t Overboil the Potatoes:
  Check doneness with a fork. Overcooked potatoes can absorb too much water and become watery when mashed.
• Let Steam Escape:
  After draining, let the sweet potatoes sit uncovered for 2–3 minutes. This helps excess moisture evaporate and results in a firmer mash.
• Use Room Temperature Ingredients:
  Butter and orange juice incorporate more easily if they’re not ice-cold, making for a smoother texture.
• Balance the Sweetness:
  Taste the mashed sweet potato mixture before adding marshmallows. If it feels too sweet, a small pinch of salt or extra citrus can help balance the flavor.
• Watch the Marshmallows While Baking:
  The marshmallows toast quickly. To avoid burning, keep a close eye during the final minutes—or use the broiler with caution for just 30–60 seconds.

Nutrition (per serving)

Nutrient	Amount (Approx.)
Calories	260 kcal
Carbohydrates	45 g
Sugars	22 g
Protein	2 g
Fat	8 g
Saturated Fat	4.5 g
Fiber	3 g
Sodium	90 mg
Cholesterol	20 mg

Note: These values are estimates based on 8 servings and will vary depending on exact ingredients used.

Sweet Potato Casserole FAQs

Can I use canned sweet potatoes?
Yes. Drain and rinse them well, then proceed with the mashing step. Keep in mind that canned sweet potatoes are often already sweetened, so you may want to reduce the added sugar.

Can I make this without marshmallows?
Absolutely. Try a pecan streusel topping or leave it plain for a more savory version.

How far in advance can I prep it?
You can prepare the mashed sweet potato base up to 2 days in advance. Add marshmallows and bake just before serving.

Is this served as a dessert or a side dish?
Traditionally, it’s served as a side, but the sweetness can make it feel like a dessert. It fits well on both parts of the table, depending on your meal.

What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until warmed through, loosely covered with foil to protect the topping. Avoid microwaving if you want to keep the marshmallows from melting too much.

Conclusion

Sweet Potato Marshmallow Casserole blends creamy, spiced mashed sweet potatoes with a soft, golden marshmallow topping, creating a dish that’s both cozy and satisfying. Its straightforward preparation, versatility, and crowd-pleasing flavor make it a go-to for family dinners and special celebrations alike. Whether you’re introducing it to your table for the first time or bringing back a holiday tradition, this casserole delivers both comfort and flavor with every bite.