Quick Look: Easy Sweet Potato Casserole with Marshmallows
- Ready In: 1 hour!
- Serves: 12
- Main Ingredients: sweet potatoes, coconut milk, real maple syrup, butter, eggs, brown sugar, warm spices, and mini marshmallows.
- Dietary Info: gluten-free and dairy-free friendly
- Best For: a delicious side dish for Thanksgiving, Christmas, or another holiday gathering. Serve alongside your traditional herb butter turkey!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Sweet Potatoes – highly recommend boiled fresh orange-fleshed sweet potatoes, which are typically sold as yams in U.S. grocery stores.
- Coconut Milk – help give the mashed sweet potatoes a smooth, velvety texture while staying dairy-free (check out our dairy-free sweet potato casserole for a fully dairy-free version).
- Eggs – they help to bind the casserole together for a firm, scoopeable texture.
- Mini Marshmallows – a wonderfully sweet topping that is traditional for this type of casserole. Large marshmallows can be used but they tend to be a bit overpowering.
How To Make Sweet Potato Casserole With Marshmallows
Step 1 – Boil sweet potatoes and add to a mixing bowl with the remaining ingredients (except the marshmallows).
Step 2 – Mash to fully combine and then spread evenly in a baking dish.
Sweet Potato vs. Yams
They are technically completely different, unrelated root and tuber vegetables. What most U.S. grocery stores label as a “yam” are orange-fleshed sweet potatoes.
Step 3 – Add mini marshmallows on top in a single layer.
Step 4 – Bake in the preheated oven for 20-30 minutes and the marshmallows have browned slightly.
Prep Ahead of Time
Cooking a holiday dinner can get crazy and stressful, so feel free to make the sweet potato mixture, put it in the casserole dish, cover, and refrigerate the night before you plan to bake it. Just let it sit out and come to room temperature, add the marshmallows, and bake according to the directions.
Erin’s Testing Tips: What We Learned
– Texture: this recipe was tested with a hand masher and an electric hand mixer. Both can be used, but the hand mixer will give you a smoother, whipped texture versus a more chunky texture with the hand masher.
– Browned vs. Burned: to help prevent the marshmallows from burning, make sure the oven is preheated and that the casserole is placed on the middle rack. Keep a close eye on the marshmallows towards the end of the bake time and pull them out if they are getting too brown (every oven is different).
Other Fall Sweet Potato Recipes You Might Like
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Ingredients
- 2 ½ pounds sweet potatoes, peeled and cut into 2 inch cubes
- ¼ – ½ cup brown sugar, sub coconut sugar
- ¼ cup full fat coconut milk, sub heavy cream or unsweetened almond milk
- ¼ cup real maple syrup
- 4 tablespoons butter, sub plant-based butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping:
- mini marshmallows
Instructions
- Prep: Preheat oven to 350°F.
- Boil Potatoes: Bring a large pot of water to boil. Carefully add the sweet potatoes and let simmer until they are very soft; approx. 15-20 minutes. Drain.
- Combine: Add boiled sweet potatoes to a medium mixing bowl along with ¼ – ½ cup brown sugar, ¼ cup full fat coconut milk, ¼ cup real maple syrup, 4 tablespoons butter, 2 eggs, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, ¼ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg. Mash together until you have reached your desired consistency – use a hand masher for a rougher texture or a electric hand mixer for a smoother texture.
- Bake: Pour out into an 11-inch round casserole dish (or comparable baking dish). Place mini marshmallows on top in a single layer. Place in the oven, middle rack and uncovered, for 20-30 minutes or until marshmallows are slightly brown.
- Serve: Remove and let cool slightly before serving.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for 3-4 days.
- Add-ins: feel free to add some pecans (candied or regular) to the sweet potato mixture or sprinkled on top.
- Peeled Potatoes: you don’t have to peel the potatoes, if you prefer not to.
- Other Side Dishes You Might Like: roasted brussel sprouts with pancetta and cranberry fluff salad can round out your holiday spread!
Makayla Jess says
BEST sweet potato casserole we’ve ever had! My MIL used a real Nutmeg for extra spice and It was unbelievably tasty!!!
Erin says
oooh I love the nutmeg addition – I will have to try that!! Thanks, Makayla!
Helen says
This recipe was absolutely perfect!! Thank you!
Erin says
Thank you so much, Helen!
Karen Chan says
So delicious!
Erin says
Thank you so much, Karen!
KelsY rost says
Absolutely the best sweet potato casserole I’ve ever made! It was a hit for my whole family!! This will be a staple recipe at many of my holiday tables from now on!!
Erin says
YAY!!! So happy to hear that! And thank you so much for taking the time to come back and leave a review – I really appreciate it!
Maggie says
Can you cook this the day before and then just add marshmallows and reheat day of ?
Erin says
Hey Maggie – yes, this is a super easy one to prep ahead of time and then do the marshmallows/reheat day of!
Helen says
Would it be possible to make this Wednesday, refrigerate and then top marshmallows and bake Thursday?
Erin says
Yes, that should work just fine, Helen!
Rachael says
I made sweet potatoes for the 1st time this Thanksgiving and they were a hit!! So simple to make and such good flavor.
Erin says
Yay!! So happy to hear that, Rachael!
Alyssa Larsen says
This recipe was simple and delicious! I made it for Thanksgiving and it was a hit! A new tradition!
Erin says
So happy to hear that, Alyssa! Thanks so much for taking the time to come back and leave a rating and review! I so appreciate it!