Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows is a classic, decadent side dish that is perfect for any holiday event. In this dish, mashed sweet potatoes are combined with milk, brown sugar, butter and spices, and features a delicious pecan streusel crust. And topped with mini marshmallows, of course!

The holidays are a busy time for us, like they are for most people. One way I like to combat the busyness is by having some easy, delicious, and festive recipes on rotation that can quickly come together and still feel special.

This Sweet Potato Casserole with Marshmallows is such a great option and makes a great compliment to a variety of main proteins and veggies! And the fact that you can prepare it ahead of time makes this an easy recipe that I reach for often during those busy winter months.

This is a go-to for me when I need to bring a side dish to holiday dinners, church potlucks, and other holiday events! Everyone loves a good Sweet Potato Casserole with Marshmallows. It’s always one of my favorite recipes to bring!

How do you make Sweet Potato Casserole with Marshmallows?

To make this casserole you will start with simple ingredients! Start by cooking your sweet potatoes to mash. I prefer to peel and dice my sweet potatoes before I add them to the water to boil in a large pot. Once they are done boiling, I drain them from the water and place them in a large bowl.

Then, add in the milk, brown sugar, butter, eggs, vanilla, salt, and spices–my favorite combination for this base is cinnamon and nutmeg–and mix with your electric mixer on medium speed till mixture is creamy. You can also use a hand masher if you don’t have a hand mixer.

Once smooth, add mashed sweet potatoes to a casserole pan and smooth out evenly. Bake at 350 degrees for 25 minutes. 

While the mashed potatoes are baking, in a separate bowl combine the flour, brown sugar, cinnamon, nutmeg, and chopped pecans in a medium-sized mixing bowl. Stir until everything is mixed evenly. Add melted butter to the mixture and stir well.

Once your mashed sweet potatoes are finished baking, carefully remove them from the oven. Sprinkle the streusel mixture over the top of the sweet potatoes and then top that with the mini fluffy marshmallows. Pop the casserole back in the oven for 10 minutes.

You can also turn the broiler on at the end to toast the marshmallows a bit more—just be sure to keep an eye on it! Once the marshmallows are a nice, golden brown, it’s ready!

Sweet Potato Casserole with Marshmallows Ingredients

• Sweet Potatoes – The base of this recipe and what makes this a healthy side dish to serve to your family! They are rich in both fiber and vitamins and minerals, including Vitamins A, B, C, D, E, and several others!
• Milk – Milk helps the ingredients mix smoothly and adds a little extra creaminess to this casserole. You can also substitute your favorite plant-based milk if you would like to make this dairy free. We use whole milk for the extra creaminess.
• Brown Sugar – Brown sugar is added to both the mashed sweet potato mixture and the streusel topping, making this a decadent and rich casserole. Dark brown sugar can also work.
• Salted Butter – Salted butter works great for this recipe. You can also substitute your favorite plant-based butter if you would like to make this dairy free.
• Eggs – Eggs are essential in this casserole recipe, as they create the binder to help create its delicious texture.
• Cinnamon and Nutmeg – Cinnamon and nutmeg are classic spices that compliment sweet potatoes perfectly, and help to bring this casserole into a lovely, sweet, addition to your meal.
• Vanilla – Vanilla extract adds just a little extra sweetness, making this side dish feel more like a dessert!
• Flour – I use all-purpose flour to yield the best results, but you can easily substitute with your favorite gluten-free flour if you would like to make this gluten free.
• Chopped Pecans – Chopped pecans add both texture and flavor variety to this dish. You can skip these if you have an allergy, but in my opinion they complete the dish!
• Mini Marshmallows – You can’t have Sweet Potato Casserole with Marshmallows without marshmallows! I love to use mini marshmallows because they toast more quickly and evenly to create the perfect, fluffy crust. Don’t have mini marshmallows? You can cut up regular marshmallows with a pair of kitchen scissors!
• Salt – Salt helps to elevate and blend all the flavors together and balance the sweetness.

Can you make Sweet Potato Casserole with Marshmallows ahead of time?

Yes, absolutely! It’s actually a great make-ahead dish. You can prep the mashed sweet potato mixture in a baking dish and it will keep covered in the refrigerator for up to several days!

Just be sure to keep the streusel topping separate until you complete the first bake. This mixture can easily be stored in an airtight container until you use it!

Why do you put Marshmallows on Sweet Potatoes?

Because it’s DELICIOUS. Adding the top layer of mini pillowy marshmallow topping to this casserole brings this side dish into dessert territory without going overboard. They add an additional texture and flavor, making this a lovely, complex side dish that all ages will enjoy–even your pickiest eaters!  

Frequently Asked Questions

So, as you are gathering your holiday recipes, be sure to get this one down on a recipe card  for your Thanksgiving dinner or holiday table! We adore this easy classic sweet potato casserole with the crunchy pecans and gooey marshmallows!

What are some of your favorites you find on your Thanksgiving table on a regular rotation? Be sure so share with me in the comments! I love to know what others are cooking up and what the huge hit side dishes are around your table!