Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish for a reason. It's sweet and creamy with warm spices and molten, gooey marshmallows. Make your own homemade sweet potato casserole this year for your holiday table! It's quite easy to make and significantly better than the mushy, bland canned sweet potatoes from the store.
It's not Thanksgiving dinner without sweet Potato casserole! Although it tastes more like a dessert than a side dish, this family favorite is an iconic part of this traditional meal. It's notoriously sweet, often overwhelmingly so, which is why we recommend making it from scratch. You can control the sweetness and adjust it to suit your preferences without going overboard!
Why You'll Love This Sweet Potato Casserole with Marshmallows
- So much flavor. This is the best sweet potato casserole recipe. Once you try it, you won't bother with the canned stuff ever again. Every ingredient is spot on, from the texture to the sweetness and the flavor. It's the way sweet potato casserole is supposed to be!
- Easy to make. Even though this recipe is completely from scratch (minus the marshmallows), it's quite easy! After peeling and boiling the sweet potatoes, mash them with cream, butter, sugar, and more, then add the pecans and place the sweet potato mixture in the baking dish. Top with more crunchy pecans and marshmallows, then bake. That's it!
- Holiday classic. Sweet potato casserole is a classic Thanksgiving side dish — at least in the United States. This homemade version will be a new holiday tradition.
Ingredient Notes
To make this delicious sweet potato casserole with marshmallows, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - peel and cube fresh sweet potatoes or garnet yams.
- heavy cream - this adds a rich, creamy texture that makes these mashed potatoes so decadent.
- butter - soften the butter at room temperature before mixing into the mashed sweet potatoes.
- granulated sugar - although we used white sugar, feel free to use brown sugar for extra flavor. Maple syrup works in a pinch, too!
- vanilla extract - this will give your sweet potatoes a sweet, dessert-like aroma.
- ground cinnamon - it's crucial to add warm spices to give your sweet potato filling an inviting fall flavor.
- salt
- pecans - chop toasted pecans. Some will be added to the casserole, while others will be sprinkled on top for crunch.
- miniature marshmallows - these will melt into an ooey gooey mess in the best way possible.
You will also need a large pot, strainer, large mixing bowl, large spatula or electric mixer, and 9x13-inch casserole dish.
How to Make the Best Sweet Potato Casserole with Marshmallows
- Cook sweet potatoes. Add the sweet potatoes into a large pot of water. Bring it to a boil over medium-high heat. Turn the heat down to medium-low and simmer until fork tender, about 15 minutes. If you can easily insert a fork into the sweet potatoes, then they are ready. Drain and set aside. (You can also bake the sweet potatoes whole on a lined baking sheet for 1 hour until they are completely soft inside and fork tender. Cut the sweet potatoes in half and scoop out the flesh into a large mixing bowl).
- Add ingredients and mash. Place the drained sweet potatoes back into the pot. Add heavy cream, butter, sugar, vanilla extract, cinnamon, and salt. Use a large spatula or hand mixer to mash and combine the mixture together until smooth.
- Add pecans. Fold in 1 cup of chopped pecans until evenly combined.
- Transfer mixture. Transfer the mixture into a 9x13-inch casserole pan. Gently tap the baking dish on the counter a few times to release any air bubbles and use the back of a spatula or spoon to spread the mixture evenly.
- Add toppings. Spread the remaining ½ cup pecans evenly on top of the sweet potato mixture. Top with marshmallows and spread them out evenly.
- Bake. Bake the casserole in a preheated 350F oven until golden brown on top, about 35 minutes. Set it aside and allow it to cool for 10-15 minutes before serving.
Recipe Variations
- Healthier sweet potato casserole. Replace the heavy cream with whole milk or your favorite non-dairy cream and sweeten the whole casserole with maple syrup or coconut sugar.
- Southern sweet potato casserole. Add a tablespoon or two of your favorite Southern bourbon for an extra layer of flavor.
- Cook sweet potatoes in the Instant Pot. Speed up the cooking time by boiling the sweet potatoes in your Instant pot or other pressure cooker. They'll need about 15 minutes under high pressure and 15-20 minutes of natural release.
- Vegan sweet potato casserole. You'll only need to make a few changes. Use your favorite plant-based butter, non-dairy cream, and vegan marshmallows.
How to Serve
This Sweet Potato Casserole with Marshmallows is an iconic side dish to serve with your holiday meal. Pair it with other holiday classics such as:
- The Best and Juiciest Roast Turkey Ever
- Easy Make-Ahead Cranberry Sauce
- Homemade Stuffing
- Green Bean Casserole
- Brown Butter Mashed Potatoes
- Cheesy Brussels Sprouts Bake
For more recipe inspiration, see our Easy Thanksgiving Menu.
Recipe Tips and Tricks
- Don't overcook the sweet potatoes. Although the sweet potatoes need to be soft and tender for this easy sweet potato casserole recipe, it's easy to overcook them and make them mushy. Stop cooking as soon as the sweet potatoes are fork tender.
- Toast the pecans. Untoasted nuts don't have nearly the same amount of flavor! Toast them in a skillet over low heat or in the oven at 325 just until you start to smell that pecan aroma. Let them cool before cutting.
- Doctor the seasonings. This recipe is great exactly as it is, but you can easily adjust it to suit your flavor preferences. Use pumpkin pie spice instead of cinnamon, add some cloves or ginger, add a splash of orange juice for a tangy flavor, etc.
- Use an electric mixer. Instead of beating the cooked sweet potatoes with a potato masher, add them to the bowl of a stand mixer and whip them on low speed. This will add extra air for a really light, fluffy texture.
Storing and Freezing Instructions
How to Store
Cover the casserole dish of leftover sweet potato casserole with a tight layer of plastic wrap or move the leftovers to an airtight container. Store them in the fridge for 3-4 days.
How to Reheat
Either microwave your leftovers for 1-2 minutes or bake them in the oven at 350 degrees for 5-6 minutes with a fresh sprinkle of marshmallows.
How to Freeze
Place any leftovers in a freezer-safe container and freeze for 2-3 months. Thaw overnight in the fridge before reheating.
FAQ
No, it's completely optional to add whole eggs to this classic holiday side dish! The eggs can give the sweet potato filling a lighter, fluffier texture, but they're not necessary. The mashed sweet potatoes are naturally creamy, and we like to add some butter and heavy cream to give them a really smooth texture.
On their own, sweet potatoes don't have a ton of flavor. It's important to season your sweet potatoes properly. Try salting the water you use to boil the sweet potatoes and add salt when you mash the cooked sweet potatoes. Salt will bring out the flavors and sweetness to make your dish taste restaurant quality.
Since the sweet potatoes are already cooked, the baking process is more about melting the marshmallow topping and evaporating any excess moisture. You can typically tell when the casserole is done if the marshmallows are melty and the casserole is slightly firm to the touch.
More Sweet Potato Recipes
- Herb Roasted Sweet Potatoes
- Sweet Potato Casserole with Pecans
- Baked Sweet Potato
- Thai Sweet Potato Yellow Curry
- Sweet Potato Soup
- Baked Sweet Potato Wedges
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