Warmly spiced with cinnamon and finished with golden melted marshmallows and crunchy pecans, this comforting Sweet Potato Casserole with Marshmallows is a classic holiday side dish that tastes rich enough for dessert while still being made with simple, familiar ingredients.
A Sweet and Satisfying Holiday Casserole
Sweet potato casserole with marshmallows is one of those holiday recipes that always brings comfort to the table. It is sweet, creamy, buttery, and topped with a lightly toasted layer of mini marshmallows that makes every serving feel special. For many families, it belongs right beside the turkey, stuffing, mashed potatoes, and green bean casserole. For others, it feels so sweet and cozy that it could almost pass as dessert.
That is part of its charm. This dish sits perfectly between a traditional side and a festive treat. The mashed sweet potatoes create a smooth, naturally sweet base, while brown sugar, cinnamon, butter, and pecans add warmth, richness, and texture. The marshmallows melt into a golden topping that is crisp in spots, soft underneath, and delicious with the creamy sweet potato filling.
Whether you serve it for Thanksgiving, Christmas, or another special meal, this easy sweet potato casserole is a reliable crowd-pleaser. It is simple to prepare, easy to make ahead, and flexible enough to adjust to your family’s taste.
What Is the Difference Between Sweet Potato Pie and Sweet Potato Casserole?
Sweet potato pie and sweet potato casserole are similar because both are made with sweet potatoes and both have a sweet, comforting flavor. However, they are not the same dish. Sweet potato pie is usually served as a dessert, while sweet potato casserole is most often served as a holiday side dish.
- Crust: Sweet potato pie is baked in a pastry crust, much like pumpkin pie. Sweet potato casserole has no crust and is baked in a casserole dish.
- Seasonings: Sweet potato pie often includes a fuller blend of warm spices. Casserole is usually simpler, often flavored with cinnamon and a small amount of salt and pepper for balance.
- Topping: Sweet potato casserole is known for its topping. Pecans, marshmallows, streusel, maple syrup, or crushed cereal are common choices. Sweet potato pie is usually baked without a topping.
- Texture: Pie filling often includes eggs and milk, giving it a custard-like texture. This casserole has a softer mashed texture and a rich, homestyle feel.
Ingredients List
This sweet potato casserole recipe uses a short list of classic ingredients. Each one adds flavor, texture, or balance, and together they create a rich and memorable holiday side dish.
- Sweet Potatoes: Use fresh sweet potatoes, peeled and cubed, for the base of the casserole.
- Butter: Softened unsalted butter adds richness and helps create a smooth, creamy texture.
- Brown Sugar: Light or dark brown sugar works well and deepens the sweetness of the sweet potatoes.
- Cinnamon: Ground cinnamon gives the casserole a warm holiday flavor.
- Crushed Red Pepper: This is optional, but a small amount adds a gentle kick that balances the sweetness.
- Salt and Pepper: Seasoning keeps the casserole from tasting flat and adds a subtle savory note.
- Pecans: Chopped pecans add crunch. Half are folded into the sweet potato mixture, and the rest are sprinkled on top.
- Marshmallows: Mini marshmallows melt and toast beautifully, creating the signature sweet topping.
Can I Substitute Yams for Sweet Potato Casserole with Marshmallows?
Yes. Canned yams can be used as a convenient shortcut. Drain them very well before mashing and mixing the casserole. If the yams were packed in syrup, consider using less brown sugar so the finished dish does not become overly sweet.
How to Make This Classic Dish
Making sweet potato casserole with marshmallows is straightforward. For the smoothest texture, use an immersion blender or food processor. For a more rustic, homemade texture, mash the sweet potatoes by hand.
- Prep the Oven and Baking Dish. Preheat the oven to 350°F. Grease an 8×8 inch baking dish or a small casserole dish with butter or nonstick spray.
- Cook the Sweet Potatoes. Place the peeled and cubed sweet potatoes in a large pot. Cover them with about two inches of cold water, add a generous pinch of salt, and bring to a simmer over high heat. Reduce the heat to medium and simmer until the sweet potatoes are very tender.
- Mash the Sweet Potatoes. Drain the potatoes and return them to the pot. Mash with a fork, potato masher, or immersion blender until smooth or slightly textured, depending on your preference.
- Make the Casserole Mixture. Add the butter, brown sugar, cinnamon, crushed red pepper if using, salt, and black pepper. Stir until everything is well combined. Fold in half of the chopped pecans.
- Assemble the Casserole. Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the remaining pecans over the top, then add the mini marshmallows in an even layer.
- Bake. Bake for 10 to 15 minutes, or until the marshmallows are melted, lightly toasted, and golden brown.
- Serve. Let the casserole rest for 5 to 10 minutes before serving so it can cool slightly and set.
My Favorite Tips and Variations
This easy holiday casserole is delicious as written, but it is also simple to customize. Use these ideas to adjust the flavor and texture to your liking.
- Cooking Sweet Potatoes: You can boil, bake, steam, or pressure-cook the sweet potatoes before mashing. If baking them whole, remove and discard the skins before mixing the filling.
- Crunchy Options: For extra crunch, sprinkle crushed corn flakes over the top. Walnuts can also be used in place of some or all of the pecans.
- Sweet Options: If you prefer not to use marshmallows, leave them off and add a drizzle of maple syrup or honey for sweetness.
- Spices and Seasonings: For a milder casserole, omit the black pepper and crushed red pepper. For a warmer flavor, add small amounts of nutmeg or ginger along with the cinnamon.
Make-Ahead Sweet Potato Casserole with Marshmallows
- You can assemble the casserole one day in advance.
- Cover the dish tightly with foil and refrigerate until ready to bake.
- If baking straight from the refrigerator, add about 10 extra minutes to the baking time.
Storing and Reheating Leftovers
- Cover the casserole dish tightly with foil or plastic wrap, or transfer leftovers to airtight containers.
- Refrigerate leftovers for up to 4 days.
- Freeze leftovers in airtight containers for up to 2 months.
- To reheat, bake uncovered at 350°F until warmed through, or microwave individual portions on medium heat in short intervals until hot.
Sweet Potato Casserole with Marshmallows
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon crushed red pepper, optional
- 1 teaspoon kosher salt, to taste
- Black pepper, to taste
- ½ cup chopped pecans, divided
- 1 ½ cups mini marshmallows
Instructions
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Preheat the oven to 350°F. Grease an 8×8 inch baking dish with nonstick spray or butter.
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Place the sweet potatoes in a large pot and cover with two inches of cold water. Add a generous pinch of salt and bring to a high simmer.
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Reduce the heat and simmer for 8 to 10 minutes, or until the sweet potatoes are very tender. Drain and return them to the pot.
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Mash the sweet potatoes with a potato masher or immersion blender until smooth.
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Add the butter, brown sugar, cinnamon, crushed red pepper if using, salt, and black pepper. Stir well, then fold in half of the pecans.
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Spread the sweet potato mixture in the prepared baking dish. Top with the remaining pecans and the mini marshmallows.
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Bake for 10 to 15 minutes, or until the marshmallows are melted and golden brown and the casserole is heated through.
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Let stand for 5 to 10 minutes before serving.
Nutrition
Nutritional information is an estimate and may vary depending on the ingredients and tools used.
More Beloved Holiday Sides
- Perfect Homemade Cranberry Sauce
- Classic Creamy Mashed Potatoes
- Soft Parmesan Dinner Rolls