Sweet potato casserole with marshmallows is the perfect addition to any Thanksgiving feast! Mashed sweet potatoes are topped with a brown sugar topping and gooey marshmallows.
Why I Love This Recipe
- Thanksgiving classic: If you love Thanksgiving not only for the turkey but for the delicious sides like 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!
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. Your sweet potato casserole recipe with marshmallows is ready to serve as a side dish.
Substitutions and Variations
- Topping: For this simple sweet potato casserole, I prefer the brown sugar topping with pecans 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 as needed.
- Yams: You might see yams and sweet potatoes labeled interchangeably in the grocery store! In North America, both refer to the variety of potato with red skin and orange flesh although a true yam is lighter in color!
Make Ahead and Storage Instructions
You may wonder if you can 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!
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.
More Sweet Potato Recipes
Sweet Potato Casserole with Marshmallows
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
- Preheat the oven to 325°F.
Brown Sugar Topping
- In a medium bowl, mix together the brown sugar, flour, cinnamon, and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Stir in the pecans.
- Scoop flesh from pre-baked potatoes into a large bowl and mash with a potato masher. It should be about 3 cups.
- Stir in sugar, eggs, butter, milk, vanilla, and 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 marshmallows over the top and broil 2 minutes, or until golden brown and gooey.
- 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 provided is an estimate. It will vary based on specific ingredients used.
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