Dessert

Sweet Potato Marshmallow Casserole Recipe

ByHarry Bern November 6, 2025November 6, 2025

Introduction

Sweet Potato Marshmallow Casserole is a classic side dish that’s perfect for holiday gatherings or cozy dinners. This recipe combines creamy mashed sweet potatoes with warm spices and a golden, toasty marshmallow topping for a deliciously comforting treat.

The image shows a white baking dish filled with orange sweet potato mash that is smooth and creamy. The top layer is covered with small, white toasted marshmallows that are slightly browned on top, adding a soft and slightly crispy texture. A golden spoon lifts a scoop from the dish, showing the bright orange mash under the marshmallow layer, with the marshmallows slightly melting into the mash. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs sweet potatoes, peeled and cubed
1 cup whole milk
1 stick salted butter
¼ cup brown sugar, loosely packed
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
¼ cup maple syrup
½ teaspoon vanilla extract
1 bag mini marshmallows

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Place the cubed sweet potatoes in a large pot and cover with cold water. Season the water generously with salt and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until fork tender.
Step 3: Drain the sweet potatoes and return them to the pot. Mash until smooth, ensuring no large lumps remain. Mix in the milk, butter, brown sugar, salt, cinnamon, nutmeg, clove, maple syrup, and vanilla extract until fully incorporated.
Step 4: Pour the seasoned sweet potato mixture into a large oven-safe baking dish. Smooth out the top evenly.
Step 5: Spread the mini marshmallows evenly over the sweet potato mixture.
Step 6: Bake in the preheated oven for 20–25 minutes, until the marshmallows are golden brown and the casserole is bubbling.
Step 7: Remove the casserole from the oven and allow it to rest for 5 minutes before serving.

Tips & Variations

For a richer flavor, substitute half the milk with heavy cream.
Add chopped pecans under the marshmallow layer for extra crunch.
Use a kitchen torch to brown the marshmallows if you prefer more control over the toasting.
Try adding a pinch of cayenne pepper for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the marshmallow topping texture. Avoid microwaving to prevent the marshmallows from becoming rubbery.

How to Serve

The dish is a baked sweet potato casserole in a white oval baking dish. The bottom layer is mashed bright orange sweet potatoes with a soft and creamy texture. On top, there is a thick layer of small white marshmallows, toasted to a golden brown on the tops, showing a slightly crispy texture with some darker spots. A silver spoon is partially inside the dish, scooping a portion of the sweet potato layer. The casserole is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Add the marshmallows just before baking to keep them fresh and puffy.

What if I don’t have mini marshmallows?

You can use regular-sized marshmallows by chopping them into smaller pieces, or substitute with marshmallow fluff spread on top before baking, although the texture will differ slightly.