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Sweet Potato Casserole with Marshmallows is one of my favorite holiday sides of all time! Soft, warm, spiced sweet potato casserole is topped with gooey toasted marshmallows. It’s a little portion of heaven placed right between your turkey and stuffing!

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Look! At the table! It’s a dessert… It’s a side dish… No, it’s sweet potato casserole with marshmallows! This sweet side dish is a little bit of everything delicious all baked into one perfectly soft and decadent portion that’s nestled onto your Thanksgiving spread.

I feel like everyone’s either a mashed potato person or a sweet potato casserole person when it comes to Thanksgiving. For me? I’d like a serving of both, please!

I won’t lie though, I am much more excited by the presence of perfectly baked sweet potatoes with warm, gooey marshmallows on top. It’s a sweet side dish that is a welcome presence amongst all the savory elements like stuffing and gravy.

The marshmallows on top are probably the best part, and I think we all know that! When the tops of the marshmallows are lightly browned to perfection and provide that delicate crunch, the angels sing.

Toasted marshmallows are always a good idea, especially when they’re pillowed on top of this perfect casserole!

A portion of sweet potatoes has been removed from a white casserole dish.


  • Sweet potatoes – They’ll need to be peeled and chopped.
  • Brown sugar – It can be light or dark, whichever you’d prefer.
  • Butter – Melted and unsalted!
  • Vanilla – Use real vanilla extract for best results, not imitation.
  • Cinnamon – You can add more for a stronger taste if you’d like.
  • Nutmeg – To help further create that spiced flavor.
  • Salt – Omit this if you use salted butter.
  • Nuts – I use pecans, but walnuts also work. Make sure they’re roughly chopped.
  • Marshmallows – I like using mini marshmallows.
A serving of sweet potato casserole is presented on a small white plate.

Can I make sweet potato casserole with marshmallows vegan?

Sure thing! Just use vegan butter and vegan marshmallows. Everything else in the recipe is already vegan-friendly!

Can I make it ahead of time?

I can see it now. You’re headed to your mother in law’s house with this casserole in tow, and you want to make sure it’s perfect when you get there.

Just assemble the casserole as you would right before popping it in the oven, then wrap it up with tin foil or plastic wrap airtight for the travel. When you get to your destination (hopefully it’s not too far of a drive), pop it in the oven and bake as instructed.

I don’t recommend baking this dish then traveling with it or storing it, as the marshmallows will lose their oomph.

Gooey baked marshmallows top a serving of vibrant orange sweet potato casserole.

Here’s more of my favorite Thanksgiving recipes!

Air Fryer Pumpkin Pie

Instant Pot Turkey Breast

Sheet Pan Thanksgiving

Green Bean Casserole

4.67 from 3 votes

Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole made with cinnamon, brown sugar and butter then topped with pecan nuts and toasted Marshmallows is the perfect side dish. Only 5 easy ingredients are required to make this easy recipe. Whether it is a potluck for Thanksgiving, this classic casserole is by far the best side dish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 8 cups (1 kg) peeled and chopped sweet potatoes, around 6-8 medium sized potatoes
  • ¾ cup (165 g) brown sugar, lightly packed
  • 3 tablespoons (42 g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon, or more to taste
  • ½ teaspoon ground nutmeg
  • Pinch kosher salt
  • ¾ cup (74 g) pecans, or walnuts, roughly chopped
  • 2 cups (100 g) mini marshmallows
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  • Preheat the oven to 375 °F (191 °C) and have ready a large baking dish.
  • Boil the sweet potatoes for around 15 minutes or until tender enough to mash. Drain the potatoes and let them cool slightly.
  • Mash the sweet potatoes with a potato masher or a fork. Add the brown sugar, melted butter, vanilla extract, ground cinnamon, nutmeg, pinch of salt and ¼ cup pecans. Stir well to combine.
  • Transfer the sweet potato mixture to the baking dish and add the rest of the pecan. Cover with the mini marshmallows and bake for 15 minutes or until the marshmallows are slightly golden brown on top.
  • Remove from the oven and serve. Enjoy!


You can swap the pecan nuts for walnuts or use a mixture of walnuts and pecans.
Alternatively skip the marshmallows all together and only use the nuts. If you have a nut allergy simply skip the nuts and only use marshmallows.
For a vegan option, opt for vegan butter and vegan marshmallows.


Serving: 1serving, Calories: 451kcal, Carbohydrates: 78g, Protein: 4g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 120mg, Potassium: 691mg, Fiber: 7g, Sugar: 44g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. I made this as a Thanksgiving side and it was delicious! I halved the recipe and used 3 large sweet potatoes. I left out the nuts because we have a nut allergy in my family. I used my Instant Pot for the sweet potatoes (12 min on high, 1 cup of water, drained after), added the rest of the ingredients in there to mash, then put into an 8×8.

    These were fantastic and a huge hit including my toddler, plus took maybe 15 min total to cook, including peeling & cubing the potatoes and clean up. I’ll definitely make again, thanks for an easy and delish holiday recipe!!

  2. I made these sweet potatoes for Thanksgiving. I halved the recipe and omitted the nuts due to an allergy but otherwise followed the recipe exactly. This recipe is so good! It was completely eaten the first round of servings. Will definitely make again next year but will do the full recipe so we can have leftovers.