Sweet Potato Casserole Recipe – Cozy, Marshmallow-Topped Comfort

Introduction
The whole house smells like cinnamon and brown sugar, and right away I’m taken back to my grandmother’s kitchen. In that warm, crowded room we’d laugh while the Sweet Potato Casserole bubbled and marshmallows browned on top. Today I’ll show you how to make that same cozy dish, and along the way I’ll share little tips I’ve learned — like how a slow, gentle mash makes it silky. If you want an alternate hands-off method, try this rich, creamy crockpot version for busy days: rich, creamy crockpot version.

Why You’ll Love It

• Quick and easy to make, so you can focus on conversation instead of fussing with pans.
• Comforting homemade flavor that smells like holidays and home.
• Made with simple ingredients you probably already have in the pantry.
• Great for any occasion — weeknights, potlucks, or holiday tables.
• Always a crowd-pleaser, especially with that golden marshmallow top.

Ingredients You’ll Need

• 3 cups mashed sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup milk — use whole milk for extra creaminess.
• 1/2 cup butter, melted — use unsalted butter so you can control the salt.
• 2 eggs — room temperature eggs blend more smoothly.
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 cups mini marshmallows — buy good-quality marshmallows for a creamier toast.

Also, if you’d like a super-simple version for busy nights, check this easy Sweet Potato Casserole guide: easy Sweet Potato Casserole variations.

How to Make It

1. Preheat your oven to 350°F (175°C). Next, grease a medium baking dish so the casserole won’t stick.
2. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, and cinnamon. Mix until smooth; then taste and add a pinch more cinnamon if you like it warm and cozy. You’ll notice the batter feels silky and slightly glossy.
3. Spread the sweet potato mixture into the prepared baking dish, smoothing the top with a spatula. Meanwhile you can tidy up the counter; that always makes me feel calm.
4. Bake in the preheated oven for 25 minutes. You’ll see the edges set and a faint caramel scent will begin to rise.
5. Remove from the oven and sprinkle the mini marshmallows over the top evenly, so they melt into a soft, pillowy blanket.
6. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and puffed. Watch closely toward the end so they don’t burn.
7. Serve warm as a Thanksgiving side dish, or bring it to any table where people need a bit of comfort. For a classic Southern twist, you can explore this take on the recipe: classic Southern twist.

Kitchen Tips

• Time-saver: Mash sweet potatoes the day before and chill them; then warm slightly and proceed. This cuts active cook time.
• Fix for runny casserole: If your mixture seems loose, fold in a little extra mashed sweet potato or a tablespoon of flour to help it set.
• Flavor twist: For a nutty kick, sprinkle chopped pecans mixed with a little brown sugar on half the dish before adding marshmallows. Or, for a hands-off option try the slow-cooker version I like: slow-cooker version.

Serving Ideas
Serve this Sweet Potato Casserole warm right from the oven so the marshmallows are gooey and the edges are caramelized. It pairs beautifully with roasted turkey, crisp green beans, or a bright cranberry relish. Also, garnish with toasted pecans, a sprinkle of sea salt, or a drizzle of maple syrup if you want to dress it up. This always reminds me of family dinners on Sundays when everyone lingers and passes plates slowly.

Storing & Leftovers

• Refrigerate: Cover tightly and keep in the fridge for up to 4 days.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
• Reheat: Warm in a 325°F oven until heated through to preserve texture, and then toast the top briefly under the broiler if the marshmallows have deflated.
• Leftover idea: Mash leftover casserole and spread between slices of toasted brioche for a sweet-savory sandwich — surprisingly good!

FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld, so bake ahead and add marshmallows right before serving.

Q: Can I swap any ingredients?
A: Of course! Use almond milk instead of dairy or swap brown sugar for coconut sugar. This Sweet Potato Casserole is forgiving and friendly.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic — the marshmallows should be soft and slightly golden.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a fragrant, caramel-like smell; if the center feels set when you give it a gentle shake, it’s ready.

Final Thoughts
Cooking this dish always brings a hush to the room — and then a round of happy sighs. So, whether you make it for a holiday or just because you crave something sweet and comforting, this Sweet Potato Casserole asks for simple ingredients and gives back real warmth. Try it once, then make it your own by adding pecans, maple, or a dash more cinnamon. I hope it becomes one of those recipes you pull out on chilly nights, like I do.

Conclusion

If you want different takes or inspiration, I like comparing versions before I tweak a recipe. For a marshmallow-topped classic with helpful step photos, see this take on Sweet Potato Casserole {with Marshmallows} – Spend With Pennies. Meanwhile, for a recipe with a slightly different texture and approach, check out Sweet Potato Casserole – Tastes Better From Scratch.

Enjoy the warmth, and tell me how you top yours — I love hearing new twists on this Sweet Potato Casserole.

Sweet Potato Casserole

A comforting Sweet Potato Casserole topped with golden marshmallows, perfect for holidays and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Southern

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup milk use whole milk for extra creaminess
• 1/2 cup butter, melted use unsalted butter for better control of salt
• 2 pieces eggs room temperature eggs blend more smoothly
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 cups mini marshmallows buy good-quality marshmallows for a creamier toast

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a medium baking dish.
2. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, and cinnamon. Mix until smooth.
3. Taste and add a pinch more cinnamon if desired.
4. Spread the sweet potato mixture into the prepared baking dish, smoothing the top.

Baking

1. Bake in the preheated oven for 25 minutes.
2. Remove from the oven and sprinkle the mini marshmallows evenly on top.
3. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and puffed.

Serving

1. Serve warm as a Thanksgiving side dish or at any gathering.

Notes

Mash sweet potatoes the day before and chill to save time. If the mixture is too loose, fold in extra mashed sweet potato or flour. For a nutty kick, sprinkle chopped pecans mixed with brown sugar before adding marshmallows.