This sweet and creamy sweet potato casserole topped with toasted marshmallows is a classic Thanksgiving side dish. It’s easy to make and always a crowd-pleaser!

Sweet Potato Casserole with Marshmallows

This sweet potato casserole is the ultimate comfort food side dish for the holidays! Made with mashed sweet potatoes, brown sugar, and a topping of toasted marshmallows, it’s sure to become a family favorite.

Sweet potatoes have been a popular ingredient in American cooking for centuries. Early versions of sweet potato casseroles date back to the colonial days, but the idea to put marshmallows on top came much later.

In 1917, a marshmallow company called Angelus Marshmallows published a cookbook that included a recipe for marshmallow-topped sweet potato casserole, which is believed to be the first published recipe for this dish.

Since then, sweet potato casserole with marshmallows has become a staple on holiday menus, especially for Thanksgiving. Kids love this one because it is creamy and sweet! Even better, it’s easy to make in about 30-45 minutes!

Ingredients

• 6 Medium-sized Sweet Potatoes (approximately 4lb)
• 1/2 cup Heavy Cream (35%)
• 2 Eggs
• 1/2 cup Brown Sugar, or to taste
• 1 teaspoon Vanilla Extract
• 2 teaspoons Cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Nutmeg
• 2 cups Mini Marshmallows

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• Large Stockpot
• Sharp Kitchen Knife
• Cutting Board
• Colander
• Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Measuring Cups and Spoons
• 9″ x 13″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage

Instructions

Peel and coarsely chop your sweet potatoes, then place them in a large stockpot and cover with water. Bring the pot to a boil, then simmer for 10-15 minutes until fork tender.

Drain the water off the potatoes, then add in the heavy cream, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Beat with an electric mixer until completely combined.

Preheat oven to 350°F. Grease a 9×13 inch casserole dish and scoop the sweet potato mixture into the dish.

Top with a layer of mini marshmallows and bake until the marshmallows are browned, about 15-20 minutes.

Prep Tips

• Dairy Free Version – Substitute nondairy milk (almond milk, cashew milk, oat milk, etc.) for the heavy cream in this recipe for a dairy-free dish.
• Marshmallows – If you can’t find mini marshmallows, you can use larger marshmallows and cut them in half so they will melt easier.
• Shortcut – For a time-saver, you can use canned sweet potato puree instead of making your own. You’ll still want to blend with the eggs, cream, and spices before adding to the baking dish.
• Leftovers – Store leftover casserole in an airtight container in the fridge for 2-3 days. To reheat, place the dish in the oven and set the oven to preheat. When the oven reaches temperature, the casserole should be warmed throughout. You can also broil for 1-2 minutes to brown up the marshmallow topping again if you like.

More Side Dish Recipes To Try

• Instant Pot Cauliflower “Potato” Salad
• Baked Avocado Fries
• Avocado Pasta Salad
• Orange Cranberry Quinoa Salad

Marshmallow Sweet Potato Casserole Recipe (Printable Recipe Card)

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