Easy Southern Sweet Potato Casserole with Marshmallows

Easy Southern Sweet Potato Casserole with Marshmallows is the ultimate comfort dish, blending creamy sweet potatoes with warm spices and a gooey, golden marshmallow topping.

This beloved classic is a staple on holiday tables, especially for Thanksgiving and Christmas, but it’s so delicious you’ll want to make it year-round. With its perfect balance of sweetness and spice, this casserole is sure to be a crowd-pleaser!

Kitchen Equipment Needed

• Large pot
• Potato masher or hand mixer
• Mixing bowls
• Measuring cups and spoons
• 9×13-inch baking dish
• Spatula

Ingredients

For the Sweet Potato Base:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup (115g) unsalted butter, melted
• 1/3 cup (65g) granulated sugar
• 1/3 cup (65g) brown sugar
• 1/2 cup (120ml) milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For the Topping:

• 2 cups (150g) mini marshmallows
• 1/2 cup (50g) chopped pecans (optional)

Directions

1. Cook Sweet Potatoes: Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and transfer to a large mixing bowl.
2. Mash Potatoes: Mash the sweet potatoes until smooth using a potato masher or hand mixer.
3. Mix Base Ingredients: Add melted butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and creamy.
4. Assemble Casserole: Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it out evenly.
5. Add Topping: Sprinkle the top with mini marshmallows, and if desired, add chopped pecans for extra crunch.
6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 20–25 minutes, or until the marshmallows are golden brown and the edges are bubbling.
7. Serve: Let cool slightly before serving.

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Nutrition (Per Serving, Approx.)

• Calories: 250
• Protein: 3g
• Fat: 7g
• Carbohydrates: 43g
• Sugar: 27g

Expert Tips

• Smooth Texture: For extra smooth sweet potatoes, use a hand mixer or food processor to mash them.
• Marshmallow Browning: Keep an eye on the marshmallows while baking to ensure they don’t burn.
• Pecan Crunch: Toast the pecans before adding them to the topping for a richer, nuttier flavor.

FAQs

Can I make this casserole ahead of time?
Yes, prepare the sweet potato base and spread it in the dish, then cover and refrigerate. Add the marshmallows and bake just before serving.

What can I use instead of marshmallows?
You can top the casserole with a streusel made of brown sugar, butter, and flour for a crumbly alternative.

Can I freeze sweet potato casserole?
Yes, freeze the casserole (without the marshmallows) in an airtight container for up to 2 months. Thaw in the fridge overnight, then add marshmallows and bake.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave, or warm the entire dish in the oven at 350°F (175°C) for 10–15 minutes.

Substitutions & Variations

• Dairy-Free Option: Use almond milk or coconut milk and replace butter with a dairy-free alternative.
• Lower Sugar: Reduce the sugar in the sweet potato base if you prefer a less sweet dish.
• Nut-Free Version: Omit the pecans or substitute with sunflower seeds for crunch.

Easy Southern Sweet Potato Casserole with Marshmallows

Easy Southern Sweet Potato Casserole with Marshmallows is the ultimate comfort dish, blending creamy sweet potatoes with warm spices and a gooey, golden marshmallow topping. This beloved classic is a staple on holiday tables, especially for Thanksgiving and Christmas, but it’s so delicious you’ll want to make it year-round.

Print Recipe Pin Recipe

Equipment

• Large pot
• - Potato masher or hand mixer
• Mixing bowls
• Measuring cups and spoons
• - 9x13-inch baking dish
• Spatula

Ingredients

  

• #### For the Sweet Potato Base:
• - 4 large sweet potatoes peeled and cubed
• - 1/2 cup 115g unsalted butter, melted
• - 1/3 cup 65g granulated sugar
• - 1/3 cup 65g brown sugar
• - 1/2 cup 120ml milk
• - 2 large eggs
• - 1 tsp vanilla extract
• - 1 tsp ground cinnamon
• - 1/4 tsp ground nutmeg
• - 1/4 tsp salt
• #### For the Topping:
• - 2 cups 150g mini marshmallows
• - 1/2 cup 50g chopped pecans (optional)

Instructions

 

• **Cook Sweet Potatoes:** Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and transfer to a large mixing bowl.
• **Mash Potatoes:** Mash the sweet potatoes until smooth using a potato masher or hand mixer.
• **Mix Base Ingredients:** Add melted butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and creamy.
• **Assemble Casserole:** Pour the sweet potato mixture into a greased 9x13-inch baking dish, spreading it out evenly.
• **Add Topping:** Sprinkle the top with mini marshmallows, and if desired, add chopped pecans for extra crunch.
• **Bake:** Preheat your oven to 350°F (175°C). Bake the casserole for 20–25 minutes, or until the marshmallows are golden brown and the edges are bubbling.
• **Serve:** Let cool slightly before serving.