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Creamy mashed sweet potatoes are flavored with brown sugar and fall spices, then covered in a gooey marshmallow topping! This classic Sweet Potato Casserole recipe is a delicious Thanksgiving side dish that feels like a fancy dessert.
Looking for more classic Thanksgiving recipes? Try this easy green bean casserole too!
Is it really Thanksgiving without a big serving dish full of marshmallow-topped sweet potatoes? Not to me! I spent years experimenting with this recipe until it was absolutely perfect. The sweet potato filling has the perfect texture, the flavors are to die for, and the overall level of sweetness is just right.
This festive casserole comes together in less than 30 minutes, and you can even make it in advance so you can focus on your main dish and other sides on Thanksgiving day. Some sweet potato casseroles contain pecans, but I prefer to leave them out and let the potatoes and marshmallows speak for themselves. However, if you’re craving that nutty, crunchy element in your casserole, you can totally add some candied pecans underneath or on top of the marshmallows!
Why You’ll Love This Sweet Potato Casserole Recipe
- Rich and creamy. Silky mashed sweet potatoes topped with gooey, toasted marshmallows is the dreamiest combination. Every bite is heavenly!
- Filled with fall flavors. Infused with earthy cinnamon and warm, cozy nutmeg, this casserole is the perfect fall side dish. It’s great at Thanksgiving, but really you can make it anytime you need a hearty dinner on a chilly day!
- Quick and easy. This recipe can be prepped with 8 ingredients in just 25 minutes. I don’t know about you, but I love easy recipes like this, especially around the holidays!
- Kid-friendly. I mean, marshmallows for dinner? This casserole is guaranteed to put a smile on your kiddo’s face!
Looking for more ideas? I also have a sweet potato casserole made with fresh sweet potatoes!
What You’ll Need
Here’s a quick look at what you’ll need to make this sweet potato casserole with marshmallows. Once you gather the ingredients, you’re halfway done with the recipe! Be sure to scroll down to the recipe card for a printable list.
- Canned Sweet Potatoes: Drain them very well before you begin so that the casserole doesn’t come out too runny.
- Brown Sugar: Both light brown sugar and dark brown sugar will work, use whichever kind you like!
- Salted Butter: If you don’t have salted butter, just use unsalted and a pinch of extra salt.
- Egg: To bind all the ingredients together and give the mixture a fluffy consistency.
- Spices: Cinnamon and nutmeg are must-have fall spices for this recipe!
- Vanilla: This enhances the other flavors in the dish. Pure vanilla extract is my go-to!
- Marshmallows: Mini marshmallows work best because they’ll melt evenly over the top of your casserole.
Are Canned Yams and Sweet Potatoes the Same Thing?
In the United States, the word “yam” is often used to describe certain kinds of sweet potatoes. So if you’re only seeing canned yams at the grocery store, don’t worry about it! They are simply softer sweet potatoes with a darker skin, which taste just as yummy in this casserole. Actual yams come from Africa, and they’re rarely found in American supermarkets.
Tips for a Perfect Sweet Potato Casserole with Marshmallows
- Drain the sweet potatoes thoroughly. If you don’t drain out all the excess moisture from the canned sweet potatoes your casserole could come out runny. Don’t skip this step.
- Canned potatoes vs fresh potatoes. If you’d like to substitute the canned sweet potatoes for fresh ones, you’ll have to boil them first. Cut 3 large sweet potatoes into cubes and place them in a pot of boiling water. Once it returns to a boil, turn down the burner to low heat. Cook the potatoes for about 15 minutes, or until they’re nice and tender. Finally, drain them well and continue with the recipe. If you want more detail, check out my other sweet potato casserole recipe.
- Cover the potatoes completely with the marshmallows. You want the marshmallows to form a sort of seal over the sweet potatoes so that no air pockets are present. If there is space between the marshmallows, your topping will have gaps in it. Using mini marshmallows is a great way to ensure that the sweet potatoes are completely covered.
Can I Make This Recipe Ahead?
Sure you can. This sweet potato casserole recipe can be prepared a day or two ahead of time and kept well-covered in the fridge. Just hold off on storing it until it has cooled completely. To reheat your casserole, warm it in a 350°F oven until it’s heated throughout. Add the marshmallows shortly before it’s done so that they melt but don’t burn!
What Goes With a Sweet Potato Casserole?
If you’re serving this classic sweet potato casserole for Thanksgiving or Christmas, then roast turkey is a must. A honey glazed spiral ham or even a pot roast would also be stellar! Aside from these mains, here are some other sides that go with the flavors of sweet potato casserole:
- Serve with roasted veggies: These honey roasted Brussels sprouts are an unexpected way to get picky kids excited about eating vegetables. The recipe features butternut squash and cranberries to keep everything festive for Thanksgiving.
- Pair with a savory casserole: Casseroles are the kind of comfort food that everyone deserves to enjoy at a holiday dinner. Serve this sweet potato bake with an equally delicious savory casserole like my classic green bean casserole (linked above)!
- Serve with stuffing: Whenever my family is making plans for our Thanksgiving dinner, I get asked if my classic homemade stuffing will make an appearance at the table. And nobody ever takes no for an answer!
- Pair with mashed potatoes: It never hurts to have multiple options available when it comes to potatoes. These chunky garlic mashed potatoes are a great dish to serve beside this sweet potato casserole. I also love these creamy mashed potatoes!
How to Store & Reheat Leftovers
- Store in the fridge: Once cooled, leftover casserole should be kept in an airtight container in the fridge. Enjoy it within 4 days.
- To reheat: You can reheat individual portions in the microwave for no more than 30 seconds at a time. Larger amounts can be warmed up in the oven as directed in the make-ahead instructions.
You I Freeze Sweet Potato Casserole with Marshmallows?
Yes, you can freeze this casserole if you leave off the topping. Bake it, let it cool, then cover the baking dish tightly in two layers of plastic wrap or aluminum foil and freeze it. Alternatively, you can transfer it to a freezer-safe container.
Thaw out your casserole in the fridge before adding the topping. I recommend reheating the potatoes before you add the marshmallows and cook. Otherwise, you will either have a cold casserole or your marshmallows will over-brown.
Sweet Potato Casserole with Marshmallows
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Creamy mashed sweet potatoes are topped with gooey, toasted marshmallows to create a classic Thanksgiving side dish that the whole family will love!
Ingredients
- 1 29-oz can sweet potatoes, drained
- 2/3 cup brown sugar
- 2 tbsp salted butter, melted
- 1 egg
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- About 3 cups mini marshmallows
Instructions
- Mash sweet potatoes from the can in a large bowl. I used a fork, but if you have a potato masher you could use that.
- Add brown sugar, butter, egg, cinnamon, nutmeg and vanilla. Mix well.
- Put sweet potato mixture into an 8×8 casserole dish.
- Bake at 350°F for 18-20 minutes.
- Add marshmallows to the top of the casserole and bake in the oven until melted and browned on top.
Notes
- To store. Once cooled, leftover casserole should be kept in an airtight container in the fridge. Enjoy it within 4 days.
- To reheat. You can reheat individual portions in the microwave for no more than 30 seconds at a time. Larger amounts can be heated up in the oven at 350F until warmed through.
- To freeze. You can freeze this casserole if you leave off the topping. Bake it, let it cool, then cover the baking dish tightly in two layers of plastic wrap or aluminum foil and freeze it. Alternatively, you can transfer it to a freezer-safe container.
Nutrition
- Serving Size: 1 Serving
- Calories: 273
- Sugar: 34.7 g
- Sodium: 128.9 mg
- Fat: 4.9 g
- Carbohydrates: 55.7 g
- Protein: 3.2 g
- Cholesterol: 41.2 mg
