This sweet potato casserole with marshmallows is a Thanksgiving classic made with mashed sweet potatoes topped with brown sugar pecan streusel and gooey mini marshmallows.

Sweet potato casserole with marshmallows in a baking dish with a spoon lifting a serving showing creamy potatoes and gooey marshmallows.

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Sweet Potato Casserole with Marshmallows Recipe

This sweet potato casserole with marshmallows is a must-make holiday side dish. The sweet potatoes turn out creamy and smooth, and the marshmallows bake into a gooey, golden topping everyone loves. It’s simple, comforting, and always one of the first dishes to disappear.

I love that it comes together with basic ingredients and can be prepped ahead, which makes Thanksgiving so much easier. Whether you’re hosting or bringing a side to share, this classic sweet potato casserole fits right in on any holiday table.

Why You’ll Love It

  • 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!
  • Always a crowd favorite There’s never a holiday where this casserole doesn’t disappear fast. Even people who “don’t like sweet potatoes” end up loving it.

Ingredient Notes

Sweet potato casserole with marshmallows ingredients on counter.

Find the full printable recipe below.

  • Brown sugar topping: A mix of brown sugar, flour, cinnamon, salted butter, and chopped pecans creates a sweet, crunchy layer that pairs perfectly with the creamy sweet potatoes.
  • Sweet potatoes: Look for the red-skinned, orange-fleshed variety often labeled as sweet potatoes or yams. Garnet and jewel are the most common and give the best flavor and texture.
  • Granulated sugar: Adds the right amount of sweetness to the mashed sweet potato base.
  • Eggs: Help the casserole set while keeping the texture soft and fluffy.
  • Unsalted butter: Adds richness and helps the sweet potatoes turn smooth and silky.
  • Evaporated milk: Makes the filling extra creamy. Whole milk or cream can be used in a pinch.
  • Vanilla extract: Brings out the warm sweetness of the casserole.
  • Salt: Just a little to balance the flavors.
  • Mini marshmallows: Mini marshmallows melt evenly into that classic golden topping. If you only have large marshmallows, cut them into small pieces before baking.

How to Make Sweet Potato Casserole with Marshmallows

Showing how to make sweet potato casserole then adding the marshmallows and pecan topping.
  1. 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.
  2. Stir in remaining ingredients and spread sweet potato mixture evenly into a prepared casserole dish.
  3. 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.
  4. Add mini marshmallows in a decorative pattern or sprinkle across the top if desired. Broil for 2 minutes until lightly browned and gooey.
Sweet potato casserole baked in a dish before adding marshmallows.

Recipe Tips

  • 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.
Sweet potato casserole with marshmallows being served out of a baking dish showing creamy sweet potatoes, crunchy pecans and gooey marshmallows.

Love sweet potato recipes? Try Instant Pot mashed sweet potatoes, black bean and sweet potato taquitos or roasted sweet potatoes.

More Sweet Potato Recipes

Sweet potato casserole with marshmallows.

Sweet Potato Casserole with Marshmallows

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
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.
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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. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Bake Sweet Potatoes: Follow these easy instructions to bake your sweet potatoes.
  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
  3. Bake for 45 to 60 minutes, or until fork tender.
Make-ahead: This recipe can be made 1 to 2 days in advance. Simply pour the sweet potato mixture into your pan and cover tightly and store in the refrigerator. You can make and store the topping separately. Wait to add the topping until ready to bake.
Storage: Store leftovers in an airtight container up in the refrigerator up to 5 days.
 

Nutrition

Calories: 282kcal, Carbohydrates: 40g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 202mg, Potassium: 388mg, Fiber: 3g, Sugar: 22g, Vitamin A: 13661IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Need a hands off method? Try my crock pot sweet potato casserole!
  • Instant Pot: You could also make my Instant Pot mashed sweet potatoes recipe using the casserole ingredients during mashing. Transfer to a baking dish and proceed with topping and marshmallows.
  • Save time: For an easier version, try these baked candied yams. They have similar flavors as the casserole, but instead of using mashed sweet potatoes, all you have to do is dice the potatoes into slices and then bake. You can even add a crumble or marshmallow topping to this version too.

FAQs

Can I make sweet potato casserole in advance?

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!

How to store leftovers?

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.

Can I freeze it?

Yes, but without the toppings! Make casserole as directed, bake without the pecan topping or marshmallows. Cool, freeze then thaw and warm up before adding topping and marshmallows.