Sweet Potato Casserole with Marshmallows Perfect for Holidays

Picture this: the scent of warm cinnamon and sweet roasted potatoes filling your kitchen, the kind of aroma that makes you pause and smile. That’s exactly what happens every time I whip up this Cozy Sweet Potato Casserole with Marshmallows. The first time I made it, I was trying to recreate the dish my grandmother used to make for Thanksgiving. I remember her pulling it out of the oven, the marshmallows perfectly golden and gooey, while the sweet potatoes were soft and creamy underneath. It wasn’t just a side dish—it was the star of the meal.

Now, it’s become a staple for my own family during the holidays, and honestly, I can’t imagine the season without it. The kids love sneaking little bits of marshmallow while it’s cooling, and even the adults can’t resist a second helping. It’s a dish that brings everyone together and feels like a warm hug in food form. Trust me, this recipe is one you’ll want to bookmark and make year after year!

Why You’ll Love This Recipe

• Perfect for Holidays: Whether it’s Thanksgiving, Christmas, or any festive gathering, this dish steals the spotlight.
• Simple Ingredients: You probably have most of these pantry staples on hand, making it super convenient.
• Kid-Approved: The sweet marshmallow topping is always a hit with little ones (and the grown-ups too!).
• Unbeatable Flavor: The combination of buttery sweet potatoes, brown sugar, and cinnamon is pure holiday magic.
• Make-Ahead Friendly: Prepare it the night before to save time and stress during busy holiday mornings.

What sets this Sweet Potato Casserole apart is the balance of flavors and textures. The sweetness of the marshmallows pairs beautifully with the warm, earthy notes of cinnamon and nutmeg. It’s not just another casserole; it’s a showstopper. After just one bite, you’ll see why it’s the dish everyone keeps coming back for.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a dish that’s both indulgent and comforting. Here’s what you’ll need:

• Sweet Potatoes: About 4-5 medium-sized sweet potatoes, peeled and diced (choose ones that are evenly sized).
• Unsalted Butter: 1/2 cup, melted (adds richness and creaminess).
• Brown Sugar: 1/2 cup, packed (for that deep caramel-like sweetness).
• Granulated Sugar: 1/4 cup (balances the brown sugar perfectly).
• Milk: 1/4 cup (use whole milk for creaminess or almond milk for a dairy-free option).
• Eggs: 2 large, lightly beaten (binds the casserole).
• Vanilla Extract: 1 teaspoon (adds warmth and depth of flavor).
• Ground Cinnamon: 1 teaspoon (essential for that cozy holiday vibe).
• Nutmeg: 1/4 teaspoon (optional but recommended for extra warmth).
• Salt: 1/2 teaspoon (balances the sweetness).
• Mini Marshmallows: 2 cups (the star of the topping).
• Pecans: 1 cup, chopped (for a nutty crunch).

Feel free to substitute ingredients based on your preferences or dietary needs. For example, swap out butter with coconut oil for a vegan version or use maple syrup instead of brown sugar for a different flavor profile.

Equipment Needed

Here’s what you’ll need to make this Sweet Potato Casserole:

• Large Pot: For boiling the sweet potatoes.
• Mixing Bowls: One large and one medium for combining ingredients.
• Potato Masher: To get that creamy sweet potato consistency.
• Measuring Cups and Spoons: Precise measurements are key for this recipe.
• 9×13 Baking Dish: Perfect size for even cooking and serving.
• Whisk: To mix the eggs and milk smoothly.
• Rubber Spatula: For folding and spreading the mixture evenly.

If you don’t have a potato masher, a fork will do the trick—it just takes a little longer. And if you’re short on mixing bowls, you can clean and reuse the same one between steps. Simple and fuss-free!

Preparation Method

1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with butter or cooking spray.
2. Peel and dice the sweet potatoes into evenly sized chunks to ensure even cooking.
3. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender.
4. Drain the sweet potatoes and transfer them to a large mixing bowl. Using a potato masher (or fork), mash them until smooth. You can leave small chunks if you prefer a textured casserole.
5. Add the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well until everything is fully combined and smooth.
6. Transfer the sweet potato mixture to the prepared baking dish, spreading it out evenly with a spatula.
7. Sprinkle the chopped pecans evenly over the top of the sweet potato mixture.
8. Top with a generous layer of mini marshmallows, spreading them out so they cover the entire surface.
9. Bake in the preheated oven for 25–30 minutes, or until the marshmallows are golden brown and puffed up.
10. Remove the casserole from the oven and let it cool slightly before serving. Enjoy the cozy, sweet, and crunchy goodness!

Cooking Tips & Techniques

Here are some tips to make sure your Sweet Potato Casserole with Marshmallows turns out perfect every time:

• Choose the Right Potatoes: Look for firm, deep orange sweet potatoes as they’re naturally sweeter and creamier.
• Don’t Overcook the Potatoes: Overcooking can make them watery, which affects the texture of the casserole. Cook until just fork-tender.
• Sweetness Balance: Taste your sweet potato mixture before adding eggs; adjust sugar and spices to your liking.
• Make Ahead: Prepare the sweet potato mixture and store it in the fridge overnight. Add the toppings just before baking for fresh marshmallow magic.
• Golden Marshmallows: Keep an eye on your casserole during the last few minutes of baking. Marshmallows can go from golden to burnt pretty quickly!

Variations & Adaptations

This recipe is incredibly versatile! Here are some ideas to make it your own:

• Nut-Free Version: Skip the pecans or replace them with sunflower seeds for a similar crunch.
• Vegan Adaptation: Use dairy-free butter, almond milk, and vegan marshmallows for a delicious plant-based option.
• Lower Sugar Option: Reduce the amount of brown sugar and substitute it with a natural sweetener like maple syrup or honey.
• Add a Twist: Sprinkle some shredded coconut or crushed ginger snap cookies across the top for added texture and flavor.
• Add a pinch of cayenne for a surprising kick that balances the sweetness.

Feel free to experiment with other toppings or spices to make this dish uniquely yours!

Serving & Storage Suggestions

Your Sweet Potato Casserole with Marshmallows is best served warm, right out of the oven. The gooey marshmallow topping tastes heavenly when slightly melted and golden. Pair this dish with roasted turkey, cranberry sauce, and a crisp green salad for a complete holiday feast.

If you have leftovers, simply cover the casserole tightly and store it in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes.

One of the best things about this casserole is how the flavors deepen over time. If you make it ahead and store it overnight, you’ll notice the spices become even more pronounced.

Nutritional Information & Benefits

This Sweet Potato Casserole is not only delicious but also provides some health benefits:

• Calories: Approximately 300 calories per serving (depends on portion size).
• Vitamin A: Sweet potatoes are packed with beta-carotene, which supports healthy vision and immune function.
• Fiber: A good source of dietary fiber to aid digestion.
• Gluten-Free: Naturally gluten-free, making it a safe option for guests with dietary restrictions.
• Heart-Healthy: Pecans contain healthy fats that can support heart health.

While this dish is indulgent, it’s a reminder that comfort food can come with a touch of wholesome goodness!

Conclusion

So there you have it—a Cozy Sweet Potato Casserole with Marshmallows that’s bound to become a family favorite. It’s sweet, creamy, crunchy, and absolutely perfect for the holidays. Whether you’re hosting a big gathering or just want to add a little extra warmth to your dinner table, this recipe delivers every time.

Sweet Potato Casserole with Marshmallows Perfect for Holidays

Print Recipe

A cozy and indulgent holiday dish featuring creamy sweet potatoes, gooey marshmallows, and crunchy pecans. Perfect for Thanksgiving, Christmas, or any festive gathering.

• Author: paula
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4–5 medium-sized sweet potatoes, peeled and diced
• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup milk (whole milk or almond milk)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 teaspoon salt
• 2 cups mini marshmallows
• 1 cup pecans, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 baking dish with butter or cooking spray.
2. Peel and dice the sweet potatoes into evenly sized chunks to ensure even cooking.
3. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat to medium and cook for 15-20 minutes, or until fork-tender.
4. Drain the sweet potatoes and transfer them to a large mixing bowl. Using a potato masher (or fork), mash them until smooth. You can leave small chunks if you prefer a textured casserole.
5. Add the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir well until everything is fully combined and smooth.
6. Transfer the sweet potato mixture to the prepared baking dish, spreading it out evenly with a spatula.
7. Sprinkle the chopped pecans evenly over the top of the sweet potato mixture.
8. Top with a generous layer of mini marshmallows, spreading them out so they cover the entire surface.
9. Bake in the preheated oven for 25–30 minutes, or until the marshmallows are golden brown and puffed up.
10. Remove the casserole from the oven and let it cool slightly before serving.

Notes

[‘Choose firm, deep orange sweet potatoes for natural sweetness and creaminess.’, ‘Avoid overcooking the potatoes to prevent a watery texture.’, ‘Taste the sweet potato mixture before adding eggs to adjust sugar and spices.’, ‘Prepare the sweet potato mixture ahead of time and refrigerate overnight. Add toppings before baking.’, ‘Watch the marshmallows closely during the last few minutes of baking to prevent burning.’]

Nutrition

• Serving Size: 1 portion
• Calories: 300
• Sugar: 25
• Sodium: 200
• Fat: 12
• Saturated Fat: 5
• Carbohydrates: 45
• Fiber: 4
• Protein: 3

Keywords: sweet potato casserole, holiday recipe, Thanksgiving side dish, Christmas recipe, marshmallows, pecans, comfort food