Our recipe for Sweet Potato Casserole with Marshmallows is simple, delicious, and a must on your Thanksgiving table. The natural sweetness and creaminess of the sweet potatoes will pair perfectly with your other savory Thanksgiving side dishes and the star of the show, the turkey.
You might even want to make a double batch as we’re certain your guests will reach for seconds thanks to simple ingredients like pure maple syrup, creamy butter, and warming spices.
Simple and Creamy Sweet Potato Casserole with Marshmallows
Who said vegetables can’t be fun! Sweet potato casserole of any kind has bold warming flavors, the creamiest texture, and the right amount of sweet and savory flavors. Then top it all off with mini marshmallows and you’ve got yourself a Thanksgiving tradition! This classic recipe has a special place in our heart, but if you’re looking for something slightly different, check out our our easy sweet potato mash recipe or our ultimate mashed sweet potatoes.
What You Will Need
- sweet potatoes – Look for similar sized sweet potatoes for uniform cooking. We prefer fresh sweet potatoes because of their fresher tasting flavor. But you are welcome to use canned sweet potatoes in a pinch.
- butter – For dairy-free option, vegan butter works wonderfully here.
- eggs – These help all of the casserole ingredients bind together.
- full fat coconut milk – Heavy cream or unsweetened almond milk will work here too.
- maple syrup – Pick up your favorite store bought brand, or whip up some of your own using our homemade maple syrup recipe.
- brown sugar – Coconut sugar works well too.
- kosher salt – Just a pinch helps to elevate all of the other flavors in this dish.
- ground cinnamon & nutmeg – These warming spices are noticed throughout.
- vanilla – This classic flavor pairs perfectly with the touch of marshmallows on the top.
- mini marshmallows – The perfect size to get warmed through and through and to give you just a touch of sweetness in each bite.
What Is The Difference Between Sweet Potato And Yams
Good question. Although some grocery stores use the names interchangeably, Sweet potatoes and yams are two different types of vegetables . Yams have white flesh, rough skin, and a dry starchy taste. Sweet potatoes have orange, white or purple flesh, smooth orange skin, and a moist and sweet flavor. In addition, sweet potatoes are grown right here in the United States and therefore can be found easily in most grocery stores, while yams are imported and are less likely to be found in a typical grocery store.
How To Make Sweet Potato Casserole With Marshmallows
Start by simmering your peeled and cubed sweet potatoes in water for 15-20 minutes or until they’re soft. After that, drain the water and place your sweet potatoes in a mixing bowl along with butter, eggs, milk, maple syrup, sugar, salt, cinnamon, nutmeg, and vanilla extract.
Mash together all of the ingredients until you have reached your desired consistency. For a chunkier consistency, use a hand masher and for a smoother texture, use an electric hand mixer. After that, place your sweet potato mixture into a 11-inch round (or similar) casserole dish.
Finally the fun part! Grab a helper and sprinkle a single layer of mini marshmallows on top of your sweet potato mixture.
How Long To Cook Sweet Potatoes With Marshmallows
We’re so glad you asked! Marshmallows are amazing, but they can easily get burnt if they’re in the oven too long or placed on the wrong rack. Be sure to place your casserole on the middle rack of your preheated oven (350°F) for 20-30 minutes to have perfectly browned marshmallows.
Remove your casserole from the oven and let cool before serving. Lastly, be sure to push this dish all the way back on your counter to keep mischievous fingers from sneaking off with bits of marshmallow.
- storage: If there are any leftovers, store them in an airtight container in the fridge for 3-4 days.
- add-ins: Sweet potato casserole with marshmallows and pecans is amazing. Feel free to mix in candied or regular pecans into the sweet potato mixture or just sprinkle them on top of your marshmallows for some added crunch.
- peeled potatoes – Feel free to leave the skin on your potatoes for a thicker casserole if you prefer.
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Sweet Potato Casserole with Marshmallows – this sweet potato casserole with marshmallows recipe is a classic Thanksgiving side dish + so easy!
- 2 1/2 pounds sweet potatoes, peeled and cut into 2 inch cubes
- 4 tablespoons butter (vegan butter works)
- 2 eggs
- 1/4 cup full fat coconut milk or heavy cream (unsweetened almond milk works)
- 1/4 cup real maple syrup
- 1/4 – 1/2 cup brown sugar or coconut sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- mini marshmallows for topping
- Preheat oven to 350°F.
- 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.
- Add boiled sweet potatoes to a medium mixing bowl along with the butter, eggs, milk, maple syrup, sugar, salt, cinnamon, nutmeg and vanilla extract. 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.
- Pour out into an 11-inch round casserole dish (or comparable baking dish).
- Place 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.
- Remove and let cool slightly before serving.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Add-ins: feel free to add in some pecans (candied or regular) either into the sweet potato mixture or sprinkled on top.
- Peeled potatoes: you don’t have to peel the potatoes if you prefer not to.
Keywords: Sweet Potato Casserole with Marshmallows