Sweet potato casserole with marshmallows is a classic holiday side dish that brings together creamy sweet potatoes with warm cinnamon spice and a golden, gooey marshmallow topping. Perfect for Thanksgiving, Christmas, or any festive table.

Overhead view of a sweet potato casserole in a 9x13 baking dish, topped with golden toasted mini marshmallows. Surrounding items include eggs, cinnamon sticks, and a metal cup of marshmallows.

This dish is one of my go-to recipes during the holidays. It pairs beautifully with my dry brine cheesecloth turkey, making it a staple on my Thanksgiving menu—and just as welcome at Christmas dinner.

Fluffy mashed sweet potatoes bake beneath a soft, melty marshmallow layer, blurring the line between side dish and dessert in the best way. It’s rich, cozy, and hard to imagine the holidays without it.

A spoon lifting a portion of sweet potato casserole with marshmallows from a white baking dish, showing fluffy orange sweet potatoes topped with golden-brown toasted mini marshmallows.

While this version features the classic marshmallow topping, you can also try my sweet potato casserole with pecans if you prefer a nutty crunch, or go with the hands off ease of a crockpot sweet potato casserole.

Why you’ll love this recipe

Just 10 minutes of prep. The oven does the rest.
You can make the casserole ahead of time and bake just before serving.
A sweet side dish to balance a savory meal.
Easy to double or halve depending on your gathering.
It’s a crowd favorite, even among picky eaters!

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead view of ingredients for sweet potato casserole with text labels, including: sweet potatoes, eggs, vanilla extract, salt and pepper, butter, light brown sugar, orange zest, cinnamon, and mini marshmallows.

Sweet potatoes – Fresh sweet potatoes are best but canned can be used in a pinch (details below).
Light brown sugar – Adds sweetness and depth that complements the natural sugars in the potatoes.
Butter – Adds richness and helps create that creamy texture.
Large egg – Binds everything together and gives structure.
Vanilla extract and cinnamon – These warm flavors pair well with sweet potatoes and just scream coziness.
Orange zest (optional) – A little hint of citrus to brighten the dish. This flavor also pairs well with vanilla and cinnamon.
Salt and pepper – A pinch of each helps round out the flavors.
Mini marshmallows – They melt and toast perfectly. Mini size is best for an even topping without overwhelming the dish.

How To Make Sweet Potato Casserole With Marshmallows On Top

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Pierce each sweet potato with a fork and place on a foil-lined baking sheet. Bake at 375°F for about 1 hour 25 minutes, until soft and fork-tender.

Pro Tip:

You can peel and boil your sweet potatoes, roast, or even microwave them. Boiling is quicker, but baking/roasting brings out more flavor.

Step 2: Cut each sweet potato in half and allow them to cool before scooping the orange flesh into a large mixing bowl. Use a potato masher to mash slightly.

2-Image collage showing preparation steps for sweet potato casserole. The left image shows sweet potatoes with pierced skins on a metal baking sheet. The right image shows a large bowl of mashed sweet potatoes with unmixed ingredients on top, including butter, an egg, brown sugar, orange zest, and spices, along with a potato masher.

Step 3: Add the remaining ingredients (except marshmallows) to the bowl with the mashed sweet potatoes and mash again until smooth and well combined.

Step 4: Spread the sweet potato filling into a greased 11×7 or 9×13 baking dish. Top evenly with mini marshmallows. Bake uncovered for 25 minutes, until the marshmallows are golden and casserole is bubbling at the edges. Let cool for a few minutes before serving.

Two-step collage of marshmallows being added to sweet potato casserole.

How to Use Canned Sweet Potatoes or Yams

Fresh sweet potatoes will always give you the best flavor and texture—but if you’re short on time, canned sweet potatoes or canned yams can work in a pinch.

Here’s how to adapt the recipe:

Use one 40-ounce can of sweet potatoes or yams.
Drain thoroughly to remove excess liquid. For best results, place them in a fine mesh strainer or wrap in cheesecloth and let sit for a few minutes.
Reduce the sugar—canned versions are often packed in syrup, so start with ¼ cup brown sugar instead of ½ cup, and adjust to taste.
Continue with the recipe as written—mash, mix, top with marshmallows, and bake.

The texture may be a bit softer than using fresh sweet potatoes, but it will still be delicious and holiday-worthy!

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Let the casserole cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

How to Reheat: Reheat individual portions in the microwave, or warm the whole dish in a 325°F oven until heated through.

Plated serving of sweet potato casserole with marshmallows.

Tips for the Best Sweet Potato Casserole

To prepare it in advance, assemble everything in the casserole dish, cover with plastic wrap, and refrigerate until you’re ready to sprinkle the marshmallows and bake it.
If you do decide to boil your potatoes, allow them to drain properly and cool so that the steam isn’t trapped.
For extra texture (a few small chunks) in your casserole, avoid mixing until completely smooth.
Keep an eye on the marshmallows—they can turn from golden and slightly toasty to burnt very quickly.
Serve warm for the best texture and flavor.

Additions and variations

Swap the sugar. Try using maple syrup for a richer, natural sweetness.
Add spice: Try a pinch of nutmeg or ground ginger to the sweet potato filling for extra warmth.
Use canned sweet potatoes or yams. Yes, it’s possible! See the “How to Use Canned Sweet Potatoes or Yams” section above for tips on how to make it work.
Add nuts. Sprinkle chopped walnuts or crunchy pecans under the marshmallows.

Sweet potato marshmallow casserole in a dish with a portion removed.

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