Creamy mashed sweet potatoes under toasted marshmallows
Sweet Potato Casserole with Marshmallow Topping
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
10
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Sweet Potato Casserole with Marshmallow Topping
Creamy mashed sweet potatoes under toasted marshmallows
★4.2(19)
Silky, cinnamon-spiced mashed sweet potatoes baked under a golden layer of toasted marshmallows. The Thanksgiving side dish that doubles as dessert.
20m
Prep Time
30m
Cook Time
50m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sweet potato casserole is Thanksgiving's most debated dish—is it a side or a dessert? This version settles the argument by being absolutely both, with a pillowy marshmallow crown.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 4 lbs sweet potatoes, peeled and cubed
- 1/2 cup butter, softened
- 1/3 cup heavy cream
- 1/3 cup brown sugar
- 1 tsp cinnamon and 1/4 tsp nutmeg
- 1 bag (10 oz) mini marshmallows
Instructions
- 1
Boil sweet potatoes in salted water until very tender, about 15 minutes. Drain well.
- 2
Mash or whip sweet potatoes with butter, cream, brown sugar, cinnamon, nutmeg, 1 tsp vanilla, and 1/2 tsp salt until smooth.
- 3
Spread the sweet potato mixture into a buttered 9x13 baking dish.
- 4
Bake at 350°F for 15 minutes until heated through.
- 5
Cover the top with mini marshmallows and return to the oven for 8-10 minutes, or broil 2-3 minutes, until marshmallows are golden and toasted.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Marshmallow toppingPecan streusel (pecans, brown sugar, flour, butter)
A crunchy, less sweet alternative
Heavy creamOrange juice for a brighter, lighter version
Adds a citrus note that pairs beautifully with sweet potato
Tips & Storage
Pro Tips
Watch the marshmallows closely under the broiler—they go from perfect to charred in seconds.
For a pecan streusel alternative, mix 1 cup pecans with 1/3 cup flour, 1/3 cup brown sugar, and 3 tbsp butter.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate without marshmallow topping up to 3 days. Add marshmallows before reheating.
Reheating
Reheat at 350°F for 20 minutes, add fresh marshmallows, and broil until golden.
Nutrition Facts
Per serving (25mg) · 10 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates10g
Fat46g
Fiber180mg
Sugar4g
Sodium24g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it ahead?
- Prepare the sweet potato base up to 2 days ahead. Add marshmallows and bake day-of.
- Marshmallows or pecan streusel?
- Both are classic—marshmallows are more indulgent, streusel adds crunch. Some do both.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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