Sweet Potato Casserole with Marshmallows Recipe

You know when you want a side dish that’s the perfect mix of cozy, sweet, and downright irresistible? That’s exactly what this Sweet Potato Casserole with Marshmallows Recipe delivers every single time. I first tried making this for a holiday dinner, and honestly, the toasted marshmallow topping is like a sweet little cloud that just melts on your tongue — it’s pure comfort on a plate.

This recipe works so well for cozy family gatherings, potlucks, or whenever you want to upgrade your usual sweet potato game. The blend of brown sugars and cinnamon combined with the crunchy, buttery topping makes it feel special but it’s super straightforward to make. Plus, it’s a fantastic way to sneak some extra sweetness and warmth into your meal that everyone will ask for again.

Ingredients You’ll Need

Each ingredient here plays its part to create that perfect balance of creamy, sweet, and crunchy. I find using good-quality sweet potatoes really makes a difference, and choosing fresh mini marshmallows ensures your topping gets that beautiful golden toast.

• Sweet Potatoes: Medium-sized and firm, always great to pick ones without soft spots or sprouts for the best texture.
• Egg: Helps bind the casserole filling together for a nice, firm slice.
• Butter (melted and cold cubes): Melted in the filling to add creaminess; cold cubes in the topping create that irresistible crumbly texture.
• Salt: Just a pinch to balance the sweetness.
• Granulated Sugar & Brown Sugar: Both add layers of sweetness and molasses flavor that work beautifully with sweet potatoes.
• Cinnamon: Can’t forget that warm spice to lift the flavor.
• Vanilla: A splash to deepen the flavor profile.
• Milk or Heavy Cream: Any milk works, but cream makes it extra rich if you’re aiming for decadence.
• Mini Marshmallows: Use fresh ones for best melting and browning.
• All-Purpose Flour: For the crisp topping structure.
• Panko Bread Crumbs & Graham Cracker Crumbs: The secret duo that adds crunch and a subtle toasty flavor to the topping.

Variations

One of the best things about this Sweet Potato Casserole with Marshmallows Recipe is how easy it is to tweak. I often customize it depending on what I have on hand or who I’m cooking for—feel free to get creative here!

• Nutty Twist: I like sprinkling chopped pecans or walnuts on top just before baking for an extra crunch and nutty aroma that pairs perfectly with the marshmallows.
• Healthier Version: For a lighter take, swap out some of the sugars for maple syrup or honey and reduce the marshmallows — it’s still sweet and satisfying but a bit gentler on the calories.
• Vegan Adaptation: Use dairy-free butter and a flax egg instead of a regular egg, and opt for vegan marshmallows. I’ve tried this, and it’s surprisingly delicious without losing the essence of the recipe.
• Spice It Up: Sometimes I add a dash of nutmeg or ginger into the filling to give it a little warming kick that complements the sweet potatoes beautifully.

How to Make Sweet Potato Casserole with Marshmallows Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Start by preheating your oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork and roast them whole on a baking sheet for about 45-60 minutes until completely tender. You can test this by poking with a knife — if it slides in easily, you’re good! This roasting step brings out the sweetest flavor and makes mashing effortless.

Step 2: Prep the Filling

Once the sweet potatoes are cool enough to handle, peel off the skins (they usually slip right off). Mash the flesh in a large bowl until smooth. Add the melted butter, egg, pinch of salt, granulated and brown sugars, cinnamon, vanilla, and milk. Mix everything until creamy and well combined. Don’t worry too much about lumps — a slightly textured mash adds charm.

Step 3: Make the Marshmallow Topping

In a separate bowl, mix together the flour, brown sugar, cinnamon, panko, graham cracker crumbs, and cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you get coarse crumbs. This topping is the magic that adds crunch and contrast to the gooey marshmallows.

Step 4: Assemble and Bake

Spread the sweet potato filling evenly in a greased casserole dish. Sprinkle the crumb topping evenly over the filling, then scatter the mini marshmallows on top. Bake at 350°F (175°C) for about 25-30 minutes, or until the topping is golden and marshmallows are beautifully toasted. Keep an eye toward the end — marshmallows can go from perfect to burnt quickly!

How to Serve Sweet Potato Casserole with Marshmallows Recipe

Garnishes

I usually keep it simple because the topping steals the spotlight, but a few chopped toasted pecans or a light drizzle of maple syrup right before serving can elevate it. Sometimes, a sprinkle of flaky sea salt creates a lovely sweet-salty balance that surprises your taste buds.

Side Dishes

This casserole pairs beautifully with roasted turkey or ham, especially during holiday meals. I love serving it alongside green beans almondine or a crisp arugula salad with a tart vinaigrette to balance all that sweetness.

Creative Ways to Present

For special occasions, I like baking individual portions in ramekins—each person gets their own personal casserole. It makes the presentation charming and extra cozy. Another idea is to create a layered parfait with the sweet potato filling and topping in clear glasses for a fun and unexpected twist.

Make Ahead and Storage

Storing Leftovers

I always cover leftovers tightly with foil or plastic wrap and keep them in the fridge. They stay fresh and delicious for up to 3-4 days. Sometimes, the marshmallow topping softens a bit, but that’s nothing a quick reheat can fix.

Freezing

Freezing this casserole is totally doable! I usually freeze it without the marshmallows, then add fresh marshmallows on top after thawing and just before baking to toast. This helps keep the topping fresh and fluffy, rather than gummy after freezing.

Reheating

To reheat, pop your portion in a 350°F oven for about 15 minutes until warmed through and marshmallows get a little puffed again. Microwaving works in a pinch but tends to make the topping a bit chewy. I like that oven method for bringing back the original magic.

FAQs

Final Thoughts

This Sweet Potato Casserole with Marshmallows Recipe has become such a treasured dish in my kitchen because it brings together the comfort of home and a little touch of indulgence — all in one pan. I love sharing it with friends and family because it’s total crowd-pleaser yet so easy to put together. I really hope you give it a try and enjoy every sweet, gooey bite as much as I do. Trust me, once you make it, it’ll be your go-to whenever you want something heartwarming and delicious.

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