Sweet Potato Casserole with Marshmallows (Classic Holiday Comfort)

This sweet potato casserole with marshmallows is pure holiday nostalgia in a dish. Creamy mashed sweet potatoes spiced just right, topped with golden, gooey marshmallows that melt into every bite. Whether you’re cooking for Thanksgiving, Christmas, or just need something cozy and sweet, this casserole brings warmth to any table

Why You’ll Crave This Casserole Every Year

The magic happens when buttery sweet potatoes meet that golden toasted marshmallow layer. It’s sweet and savory, fluffy and crunchy, and honestly tastes like a warm hug. It also plays beautifully with other holiday dishes like this classic butter herb stuffing or our fan-favorite Thanksgiving stuffing that’s bursting with flavor

This casserole is easy to make ahead and even easier to devour. One bite and you’ll understand why it’s a must at every festive gathering

Ingredients You’ll Need

Sweet Potato Base:

• 4 large sweet potatoes, peeled and cut into chunks
• ½ cup unsalted butter, melted
• 1 cup brown sugar, packed
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

Topping:

• 10 ounces mini marshmallows

Optional Pecan Topping:

• ⅓ cup brown sugar
• 2 tablespoons flour
• 4 tablespoons butter, melted
• 1 ¼ cups chopped pecans

How to make marshmallow sweet potato casserole

Step 1: Boil the Sweet Potatoes

Add peeled, cubed sweet potatoes to a pot. Fill with water and boil until fork-tender. This is the first step to creating the creamy base of the casserole.

Step 2: Mash the Potatoes

Once boiled, drain and mash the sweet potatoes until smooth and fluffy. This sets the stage for mixing in all the sweet flavors.

Step 3: Mix in the Flavor

Add brown sugar, cinnamon, vanilla, butter, and milk to the mashed sweet potatoes. Stir until fully combined and smooth. This mixture is the sweet and spiced heart of the casserole.

Step 4: Make the Pecan Topping

In a separate bowl, mix chopped pecans, brown sugar, flour, and melted butter until crumbly. This topping adds a crunchy texture and caramelized flavor.

Step 5: Assemble the Layers

Spread the mashed sweet potato mixture evenly into a baking dish. Then sprinkle the pecan topping evenly across the surface.

Step 6: Add Marshmallows

Top the casserole with a generous layer of mini marshmallows, covering the pecans completely. This will melt and toast into a golden, fluffy topping.

Step 7: Bake Until Golden

Bake until the marshmallows are puffed and golden brown. The casserole is now ready to serve with a gooey, crispy top and a sweet, spiced base.ecially perfect beside these creamy scalloped potatoes for the ultimate cozy combo

Make-Ahead Tips for the Holidays

You can make the sweet potato base up to two days in advance. Store it in the fridge and just add the pecan topping and marshmallows when you’re ready to bake. If oven space is tight you can even bake it early in the day and reheat just before serving

Yummy Variations to Try

Add maple syrup instead of some brown sugar for richer flavor
Skip the pecans if you want a nut-free version
Sprinkle cinnamon sugar over the marshmallows for a sweet crust
Use both large and mini marshmallows for a fun texture mix
Swirl in a little cream cheese to the sweet potato filling for extra richness

What to Serve With Sweet Potato Casserole

This dish belongs right in the middle of your holiday spread. Serve it next to turkey or roast chicken and don’t forget a scoop of stuffing. We love it alongside our classic butter herb stuffing and always save room for dessert afterward

How to Store and Reheat

Leftovers keep well in the fridge for up to four days. Just cover tightly and reheat in the oven at 350°F until hot and bubbly. You can also microwave individual portions but the marshmallows might not stay as toasty

FAQs About Sweet Potato Casserole with Marshmallows

Follow us on Pinterest for cozy kitchen inspo or hang with us on Facebook to share your holiday creations