I still remember the first time I walked into Grandma’s cozy little kitchen on a crisp November evening the kind of evening where the door creaks a bit when you open it, and the warm, comforting smell of baked sweet potatoes fills the air. That night, Grandma pulled out a big, steaming pan of Sweet Potato Casserole with Marshmallows, and I swear the whole house felt like a hug. The casserole was golden-brown on top, the marshmallows perfectly puffed and lightly toasted, and the sweet potato mash underneath was creamy and rich. From that moment, I knew I had stumbled upon what would become The Best Sweet Potato Casserole Ever.
Now, as I share this recipe with you, I’m picturing you maybe a busy mom balancing work and family dinners, or someone who wants a comforting dish that feels special without hours of fuss. This Sweet Potato Casserole with Marshmallows is exactly that: warm, inviting, and just the right mix of sweet and savory. Stick with me I’ll show you How To Make Sweet Potato Casserole that’s so good, people will swear they’re tasting Nana’s Sweet Potato Casserole itself.
Table of Contents
Table of Contents
Why This Is the Best Sweet Potato Casserole You’ll Ever Make
There are a lot of casseroles out there that try to call themselves “best,” but few earn it the way this Sweet Potato Casserole with Marshmallows does. First off, the sweetness of the potatoes balances perfectly with the gooey marshmallow topping. The result tastes like a cozy holiday hug hence why I sometimes refer to it as the Christmas Sweet Potatoes Casserole of my dreams.
When I set out to create this dish, I wanted more than a side I wanted a memory. Every time you scoop out that creamy sweet potato mash and stretch those marshmallows, you’re getting a little nostalgia, a little warmth, and a whole lot of comfort. That’s why people often call it the Best Ever Sweet Potato Casserole or the Best Sweet Potatoes Casserole they’ve tried. And I’m not just being modest when I say it; just ask anyone who’s come back for seconds.
Sweet Potato Casserole with Marshmallows
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Place peeled, quartered sweet potatoes in a large pot. Cover with water, add salt, and boil until tender, about 15–20 minutes. Drain well.
- Transfer the drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, sour cream (if using), cinnamon, nutmeg, salt, and pepper. Mash until smooth and creamy.
- Spoon the mashed sweet potato mixture into the prepared baking dish and smooth the top.
- Sprinkle mini marshmallows evenly over the top. Add extra marshmallows if desired for a thicker topping.
- Bake for 20–25 minutes or until the marshmallows are puffed and golden brown. Watch carefully to avoid burning.
- Let cool for 5–10 minutes before serving. Enjoy warm!
Notes
Ingredients Simple, Honest, and Delicious
Here’s everything you need for a crowd-pleasing Sweet Potato Casserole with Marshmallows. Don’t worry almost all of these ingredients are pantry basics or easy to find at your local grocery store:
- 4–5 large sweet potatoes (about 4 pounds), peeled and quartered
- ½ cup brown sugar (plus extra for sprinkling)
- ⅓ cup melted butter (plus a little more for greasing the dish)
- ¼ cup sour cream (optional, for extra creaminess)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 cups mini marshmallows (plus a handful more for that perfect golden top)
Yes just a handful of marshmallows will transform the dish from a simple mash into a festive classic. This combination of flavors is what turns a regular side into the Best Sweet Potato Casserole Recipe you’ll want at every holiday table.
How to Make Sweet Potato Casserole Step by Step
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of butter.
- Boil the sweet potatoes: Place peeled, quartered sweet potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender (about 15–20 minutes). Drain well.
- Mash and mix: Transfer the drained potatoes to a large bowl. Add melted butter, brown sugar, sour cream (if using), cinnamon, nutmeg, salt, and pepper. Mash until smooth and creamy. You want your Sweet Potato Casserole with Marshmallows filling to be silky and slightly sweet, but not too heavy.
- Transfer to baking dish: Spoon the mashed mixture into your greased baking dish and smooth the top with a spatula.
- Add marshmallows: Sprinkle the mini marshmallows evenly across the top. Add a few extra on top for that dreamy golden finish.
- Bake: Place the casserole in the oven and bake for 20–25 minutes or until the marshmallows are puffed, golden, and just starting to brown. Watch carefully so they don’t burn.
- Love and serve: Remove from oven and let the Sweet Potato Casserole with Marshmallows rest for about 5 minutes before serving. Grab a big serving and maybe go back for seconds.
That, dear reader, is How To Make Sweet Potato Casserole that will have everyone saying it’s the Best Sweet Potato Casserole they’ve ever tasted.
Tips for Best Results (Because I’ve Learned a Few Over the Years)
- Don’t overcook the potatoes if they soak up too much water, the mash can turn watery. Drain thoroughly so your casserole stays creamy, not soggy.
- Use real sweet potatoes the deep orange kind. They’re naturally sweet and richer than regular potatoes.
- Brown sugar vs. white sugar brown sugar adds a warm, caramel-like flavor that pairs beautifully with marshmallows.
- Watch the marshmallows once they puff up and start to brown, take the casserole out. A second or two too long and they can go from golden to burnt.
- Double the marshmallows for a crowd if you’re feeding a big family or bringing to a holiday gathering, more marshmallows = more joy.
Trust me with a few of these little tricks, your Sweet Potato Casserole with Marshmallows will hit its full potential as The Best Ever Sweet Potato Casserole on your table.
Nana’s Sweet Potato Casserole vs My Modern Twist
Growing up, my grandmother’s version of Nana’s Sweet Potato Casserole was magical every Thanksgiving and Christmas. She skipped the marshmallows sometimes, adding cinnamon and brown sugar, and served it warm with turkey and gravy. That version was cozy and sweet, but a bit rustic.
When I started cooking for my own family, I wanted to honor her recipe but also give it a little holiday sparkle. So I added the marshmallows. Voila my version of Sweet Potato Casserole with Marshmallows was born, combining Grandma’s warmth with a festive twist. What resulted is that golden, gooey top with soft, sweet interior that makes this dish perfect for holidays or cozy dinners anytime.
People now call my dish the Best Sweet Potatoes Casserole they’ve had, and sometimes I jokingly call it The Best Sweet Potato Casserole in North America (just don’t ask me to prove it I’ll be too busy eating).
When to Serve This Christmas Sweet Potatoes Casserole
This casserole makes an ideal Christmas Sweet Potatoes Casserole, but don’t reserve it just for the holidays. It’s perfect for:
- Holiday dinners Thanksgiving, Christmas, or Friendsgiving.
- Cozy winter family meals when you want something warm, sweet, and comforting.
- Potlucks or shared dinners because it travels well and everyone loves marshmallow-topped sweet potatoes.
- Weeknight dinners yes, even a busy Tuesday. It’s quick to make and makes the meal feel special.
Bake it fresh, or make it ahead and reheat. It still tastes incredible either way.
Frequently Asked Questions about Sweet Potato Casserole with Marshmallows
Q: Can I use canned sweet potatoes instead of fresh?
A: Fresh is better because they hold moisture and texture well. Canned sweet potatoes tend to be softer and can make the mash watery but if that’s all you have, drain them thoroughly and reduce any added liquid (like butter or sour cream). Your casserole will still taste good, though I’d say fresh wins for the real “Best” feel.
Q: Can I omit the marshmallows?
A: Absolutely! Leaving out the marshmallows will give you something closer to the classic Nana’s Sweet Potato Casserole warm, sweet, and cozy. It might not be quite as festive, but still delicious. You could also top with chopped pecans or a crumbly streusel for a nutty touch.
Q: How far ahead can I prepare this dish?
A: You can prepare the sweet potato mash a day ahead, store it in the fridge, then top with marshmallows and bake just before serving. That way, your holiday morning stays calm and you won’t be rushing.
Q: Can I turn this into a vegetarian or vegan-friendly dish?
A: Yes! Use a dairy-free butter substitute and skip the sour cream. And there are vegan marshmallows available too. The flavor will still be warm and sweet perfect for any dietary preference.
Bringing Joy and Comfort One Casserole at a Time
Every time I pull a bubbling dish of Sweet Potato Casserole with Marshmallows out of the oven, I feel like I’m bringing a bit of Grandma’s kitchen back to life. I see smiling faces, hear that first “Mmm!” as someone digs in, and I’m reminded why I started sharing these recipes in the first place. This dish isn’t just a side it’s a memory, a moment, a celebration.
If you follow these steps, I promise you’ll end up with a casserole that earns the name The Best Sweet Potato Casserole Recipe. It will be warm, inviting, and an instant favorite on your table a true contender for The Best Sweet Potato Casserole you’ve ever made.
So go ahead, grab those sweet potatoes, preheat your oven, and get ready for a little kitchen magic. Once you taste that sweet, creamy mash topped with golden marshmallows, you’ll know this is the kind of recipe that turns meals into memories.