Sweet potato casserole is the sweet, cozy side dish that shows up at holiday tables, potlucks, and any dinner where comfort food is required. It’s mashed sweet potatoes baked smooth and slightly sweet, crowned with gooey mini marshmallows and, if you like, a crunchy pecan finish. This version is straightforward, family-friendly, and easy to double for a crowd.
Why you’ll love this dish
This casserole takes pantry-staple sweet potatoes and turns them into something everyone fights over. It’s warm, slightly caramelized on the top, and familiar enough that picky eaters and kids usually give it a thumbs up. It’s also a low-effort dish that feels indulgent — perfect for Thanksgiving, a fall potluck, or a cozy weeknight side.
“Hands-down the easiest holiday side: creamy sweet potatoes with a marshmallow crown. Even guests who say they don’t like sweet potato are coming back for seconds.” — a repeat-tested home-cook review
Reasons to try it: it’s quick (if your sweet potatoes are already cooked), budget-friendly, and flexible. You can make it as simple as the recipe below or upgrade it with a pecan streusel for texture. If you’re experimenting with different sweet potato types, consider how a firmer variety will affect mash texture — learn more about varieties like the purple ones for color and nutrition at murasaki sweet potatoes.
The cooking process explained
Before you gather ingredients, here’s the simple flow so you know what to expect. Cook and mash the sweet potatoes. Mix them with sugar, milk, melted butter, eggs, and vanilla (and cinnamon if you like). Transfer to a greased baking dish and bake about 25 minutes. Add mini marshmallows and return to the oven until those tops are golden and melty — about 10 more minutes. Total active hands-on time is minimal; most time is oven time.
What you’ll need
- 3 cups sweet potatoes, cooked and mashed (about 2–3 medium potatoes; baked or boiled)
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- 1 cup mini marshmallows
- 1/2 cup chopped pecans (optional)
Notes and substitutions:
- Milk: use whole milk for richness or 2% if preferred. For dairy-free, swap with almond or oat milk and replace butter with a plant-based spread.
- Eggs: for vegan swaps, replace each egg with 1/4 cup applesauce or a commercial egg replacer, but texture will be slightly looser.
- Sweet potatoes: use any orange- or purple-fleshed sweet potato. Different varieties change sweetness and color. If you want a fun contrast for a party platter, pair the casserole with a crisp sweet-and-salty dessert like chocolate-covered potato chips for after-dinner nibbling.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole pan.
- In a large bowl, combine 3 cups mashed sweet potatoes, 1/2 cup sugar, 1/2 cup milk, 1/4 cup melted butter, 2 beaten eggs, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon if using. Stir until smooth and evenly mixed.
- Spread the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for about 25 minutes, until the center is set and the edges start to pull slightly away from the dish.
- Remove from the oven and evenly sprinkle 1 cup mini marshmallows over the top. Add 1/2 cup chopped pecans if you want crunch.
- Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and slightly puffed. Watch closely in the last few minutes to avoid burning.
- Let rest for 5 minutes, then serve warm.
Best ways to enjoy it
Serve this casserole warm as a rich, sweet side with roasted turkey or ham. It pairs well with savory, acidic elements that cut through the sweetness — think green beans with lemon and garlic, a crisp arugula salad, or tangy cranberry relish. For holiday plating, spoon into a shallow serving dish and sprinkle extra chopped pecans for texture. If you want to follow the meal with a playful, crunchy treat, consider a small plate of chocolate-covered potato chips as an unexpected finish.
Storage and reheating tips
- Refrigeration: Cool the casserole to room temperature, then cover tightly with foil or plastic wrap. Store in the fridge for up to 3–4 days.
- Reheating: Reheat individual portions in the microwave (cover loosely) for 30–90 seconds until hot. For the whole dish, reheat at 325°F (160°C) for 15–20 minutes until warmed through. Ensure it reaches 165°F (74°C) if serving to vulnerable people (young children, elderly, immunocompromised).
- Freezing: You can freeze the baked casserole without the marshmallows. Wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge, add fresh marshmallows on top, and bake at 350°F (175°C) for 15–20 minutes to reheat and toast the marshmallows.
- Safety note: Do not leave the casserole at room temperature for more than 2 hours to avoid bacterial growth.
Pro chef tips
- Texture control: For a silkier mash, push cooked sweet potatoes through a ricer before mixing. For a chunkier, rustic finish, mash lightly with a fork.
- Sweetness balance: Taste the mashed potatoes before adding sugar. Some potatoes are naturally sweeter; you might reduce the sugar slightly if you prefer less sweetness.
- Marshmallow browning: If the marshmallows are golden too quickly, tent foil loosely over the dish and finish baking until hot throughout.
- Make-ahead: Prepare the mashed mixture and refrigerate up to 24 hours. Bake and add marshmallows just before serving to keep that fresh toasted-top look.
- Crunch upgrade: Mix chopped pecans with a tablespoon of melted butter and a tablespoon of brown sugar for a caramelized streusel topping.
Recipe variations
- Pecan streusel version: Replace the marshmallow-only top with a streusel made from 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter, and 1/2 cup chopped pecans. Bake until golden.
- Vegan marshmallow-free: Omit eggs and marshmallows. Use 1/4 cup applesauce + 1/4 cup coconut cream for richness, and top with a crunchy oat-pecan crumble.
- Savory swap: Cut the sugar in half and omit marshmallows. Add 1/4 teaspoon smoked paprika and 1/4 cup grated Parmesan for a savory side that still highlights the sweet potato.
- Mini individual pots: Spoon mixture into ramekins, bake, and add marshmallows just before serving for elegant single-serve portions.
Common questions
Q: How long will this casserole take from start to finish?
A: If you already have cooked sweet potatoes, plan on about 10–15 minutes prep and 35 minutes baking (25 + 10), so roughly 45–50 minutes total. If you need to roast sweet potatoes first, add 45–60 minutes for roasting and cooling.
Q: Can I substitute regular marshmallows with a gluten-free or vegan brand?
A: Yes. Many marshmallow brands are gluten-free but not vegan. Look for certified vegan marshmallows if you need a plant-based option. If using vegan marshmallows, baking time for browning is the same but textures can vary slightly.
Q: Is it okay to make this ahead for Thanksgiving?
A: Absolutely. Assemble and bake the casserole up to 24 hours ahead, then refrigerate. Add fresh marshmallows and bake for 10 minutes before serving for best texture. Alternatively, fully bake, cool, and freeze (without marshmallows) for longer storage.
Q: Can I reduce the sugar or omit it?
A: Yes. Reduce sugar by 1–4 tablespoons to taste if your sweet potatoes are very sweet. Omitting sugar will make the dish less dessert-like and more savory; you may want to add a pinch of salt to balance.
Q: Any allergy-friendly advice?
A: For nut allergies, omit pecans entirely. For dairy-free needs, swap milk and butter for plant-based alternatives and use vegan marshmallows if needed. For egg-free, use applesauce or a commercial egg replacer.
If you’d like, I can format this recipe into a printable card, scale it for more guests, or suggest a complementary menu for a full holiday spread. Which would you prefer?
Sweet Potato Casserole
Ingredients
Main Ingredients
- 3 cups sweet potatoes, cooked and mashed (about 2–3 medium potatoes) Use any orange- or purple-fleshed sweet potato.
- 1/2 cup granulated sugar Adjust according to the sweetness of the sweet potatoes.
- 1/2 cup milk Use whole milk or substitute with almond/oat milk for dairy-free.
- 1/4 cup butter, melted Can be replaced with a plant-based spread for dairy-free option.
- 2 large eggs, beaten Replace with 1/4 cup applesauce per egg for vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional)
- 1 cup mini marshmallows
- 1/2 cup chopped pecans (optional) Mix with a little melted butter and brown sugar for a streusel topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole pan.
- In a large bowl, combine 3 cups of mashed sweet potatoes, 1/2 cup sugar, 1/2 cup milk, 1/4 cup melted butter, 2 beaten eggs, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon if using. Stir until smooth and evenly mixed.
- Spread the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
Baking
- Bake in the preheated oven for about 25 minutes, until the center is set and the edges start to pull slightly away from the dish.
- Remove from the oven and evenly sprinkle 1 cup mini marshmallows over the top. Add 1/2 cup chopped pecans if desired.
- Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and slightly puffed. Watch closely in the last few minutes to avoid burning.
- Let rest for 5 minutes, then serve warm.