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!
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!
- 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.
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.
Here’s more of my favorite Thanksgiving recipes!
Sweet Potato Casserole with Marshmallows
- 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
- 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!
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