Sweet Potato Casserole with Marshmallows Recipe

This Sweet Potato Casserole with Marshmallows is a sweet and decadent recipe, which is made with a fluffy sweet potato base, a crunchy pecan streusel, and a toasted marshmallow topping. It’s the ultimate comfort food, a must-have side dish for any Thanksgiving or holiday feast.

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Sweet Potato Casserole with Marshmallows Ingredients

A classic combination for the ultimate indulgent holiday side dish.

For the Filling:

3 1/2 lb. sweet potatoes
1/2 cup butter, melted, plus more for the dish
1/2 cup heavy cream
1/3 cup light brown sugar
3 large eggs
1 1/4 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. smoked paprika
1/4 tsp. cayenne pepper (optional)

For the Topping:

1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup chopped pecans
1/4 cup butter, melted
2 cups mini marshmallows, divided

How To Make Sweet Potato Casserole with Marshmallows

A step-by-step guide to this beloved, decadent holiday classic.

Roast the Sweet Potatoes: Preheat the oven to 425°F. Line a baking sheet with foil. Pierce the sweet potatoes a few times with a knife, place them on the foil, and loosely cover with another piece of foil. Roast for 50 to 60 minutes, until very soft. Let them rest until cool enough to handle, then peel the skins off.
Make the Sweet Potato Filling: In a large bowl, combine the flesh of the roasted sweet potatoes, the melted butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and optional cayenne. Mash with a potato masher or use a hand mixer until it reaches your desired consistency (smooth or slightly chunky).
Prepare the Casserole: Reduce the oven temperature to 375°F. Butter a 13×9-inch casserole dish. Spread the sweet potato filling evenly into the prepared dish.
Make the Streusel Topping: In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Stir in the chopped pecans and the melted butter until the mixture is clumpy and crumbly.
Layer and First Bake: Sprinkle 1 cup of the mini marshmallows over the sweet potato filling. Top evenly with all of the pecan streusel mixture. Bake for 25 minutes.
Add Final Marshmallows and Finish Baking: Remove the casserole from the oven and top with the remaining 1 cup of mini marshmallows. Return it to the oven and bake for another 10 to 15 minutes, until the casserole is bubbly and the marshmallows on top are puffy and a beautiful golden brown. Let it cool for a few minutes before serving.

Sweet Potato Casserole with Marshmallows Recipe

Recipe Tips

For the most delicious, crowd-pleasing sweet potato casserole.

How to get the most flavorful sweet potatoes? Roasting the sweet potatoes whole, rather than boiling them, is a key step. It concentrates their natural sweetness and gives them a deeper, more caramelized flavor, which makes for a much more delicious casserole base.
Can I make this ahead of time? Yes, this is a perfect make-ahead holiday side dish. You can prepare the sweet potato filling and the streusel topping in advance. Store them in separate airtight containers in the refrigerator for up to 2 days. When ready to bake, assemble the casserole as directed (you may need to add 10-15 extra minutes to the first bake time since it’s starting from cold).
Why add marshmallows in two stages? This is a clever trick to get the best of both worlds! The first layer of marshmallows melts down into the streusel, creating a gooey, delicious layer. The second layer, added at the end, gets perfectly puffy and toasted on top for that classic, beautiful finish.
Can I use a different nut? Of course. Chopped walnuts are a fantastic substitute for pecans in the streusel topping.

What To Serve With Sweet Potato Casserole

The classic main courses that complete a holiday feast.

This sweet and savory casserole is a non-negotiable side dish on any Thanksgiving or Christmas table. It pairs perfectly with:

Roast Turkey and gravy
Glazed Ham
A hearty beef roast
Simple roast chicken

How To Store Sweet Potato Casserole

Keeping your delicious holiday side dish fresh.

Refrigerate: Cover the cooled casserole dish tightly with foil or plastic wrap and store it in the refrigerator for up to 4 days.
Reheat: For the best results, reheat the casserole, covered with foil, in a 350°F oven for 20-25 minutes, until it is heated through. You can remove the foil for the last 5 minutes to help the topping crisp up slightly.

Sweet Potato Casserole with Marshmallows Nutrition Facts

An estimated guide per serving.

Calories: 450 kcal
Carbohydrates: 55 g
Protein: 6 g
Fat: 24 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this casserole very sweet?

Yes, this is a very traditional, sweet-style sweet potato casserole, treated more like a dessert than a savory vegetable side. The smoked paprika and optional cayenne add a subtle smoky warmth to balance the sweetness.

Can I use canned sweet potatoes?

For the best flavor and texture, roasting fresh sweet potatoes is highly recommended. Canned sweet potatoes are often packed in syrup, which would make the casserole overly sweet, and their texture can be watery.

My marshmallows are burning before the casserole is hot! What should I do?

If you find the marshmallows on top are browning too quickly, you can loosely tent the dish with a piece of aluminum foil for the last few minutes of baking.

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