Sweet Potato Casserole with Marshmallows Recipe – A Warm Hug on Your Table

There’s something incredibly soothing about the aroma of sweet potatoes baking in the oven. It wafts through the house, inviting you to stop what you’re doing and find comfort in the kitchen. This Sweet Potato Casserole with Marshmallows is just that: a cozy dish that warms both your heart and your home. Picture it now—a golden, creamy casserole topped with fluffy, melted marshmallows, just waiting to be scooped onto your plate. Cooking this favorite recipe always reminds me of family dinners on Sundays when we’d gather around the table to share stories and laughter.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 2 pounds sweet potatoes, cleaned
• 4 tablespoons melted butter
• 1/4 cup milk
• 1/4 cup packed brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 egg
• 1 teaspoon vanilla
• Cooking spray
• 1/2 cup packed brown sugar (for topping)
• 1/2 cup flour
• 4 tablespoons melted butter (for topping)
• 1/4 cup chopped pecans
• 1 cup miniature marshmallows

Tip: Use unsalted butter so you can control the salt in this sweet dish.

How to Make It

1. Preheat Your Oven: First, let’s get that oven warming up to 350 degrees. This is an essential step in ensuring your sweet potato casserole bakes evenly.

2. Prepare the Sweet Potatoes: Line a sheet pan with foil—this helps with cleanup later! Prick those sweet potatoes with a fork, then place them on the pan. Pop them in the oven and let them roast until they’re tender—about 45 minutes to an hour. You’ll know they’re ready when you can easily pierce them with a fork.

3. Mash It Up: Once the sweet potatoes have cooled, cut them open and scoop out the insides into a large bowl. This part is so satisfying! Add in 4 tablespoons of melted butter, milk, packed brown sugar, maple syrup, cinnamon, egg, and vanilla. Now, mash it all together until it’s mostly smooth, but with a bit of texture for that homemade feel.

4. Spread the Flavor: Grease a 9-inch square pan or a 2-quart baking dish with cooking spray. Spread the sweet potato mixture evenly in the pan. Your kitchen will start smelling heavenly!

5. Mix Up the Topping: For the topping, mix together brown sugar, flour, melted butter, and chopped pecans until it’s crumbly. This is what gives that delightful crunch! Sprinkle this topping generously over the sweet potatoes.

6. Bake It to Perfection: Slide the casserole back into the oven and bake for 25–30 minutes, or until it’s lightly browned on top.

7. Finish with Marshmallows: Just when you think it can’t get any better, remove it from the oven and sprinkle the miniature marshmallows on top. Return it to the oven for an additional 3–5 minutes until the marshmallows are just melted. Trust me, the gooey sweetness at the end makes all the difference!

8. Serve Immediately: Once it’s done, scoop it out and serve it right away. Everyone will want a piece of this goodness!

Kitchen Tips

• Quick Prep Tip: You can microwave the sweet potatoes instead of baking them if you’re short on time. Just pierce them and cook for about 8–10 minutes.
• Avoiding Mistakes: If your sweet potato mixture looks too dry, just add a splash more milk until it reaches your desired consistency.
• Flavor Twist: Feel free to add a pinch of nutmeg or even some chopped apples for an extra layer of flavor.

Serving Ideas

This Sweet Potato Casserole with Marshmallows is perfect for so many occasions! Whether you’re hosting a cozy family dinner, enjoying a Sunday brunch, or making a festive appearance at the holiday table, it shines bright. To elevate your presentation, consider adding some freshly chopped parsley for a pop of color—a little garnish goes a long way. It pairs beautifully with roasted meats or even as a stand-alone comfort food treat on a chilly evening.

Storing & Leftovers

• Chill Out: Store any leftovers in the fridge in an airtight container for up to 3 days.
• Reheat Smartly: When reheating, do it slowly in the oven at a low temperature to avoid mushiness—about 350 degrees for 15–20 minutes should do the trick.
• Leftover Magic: Got some leftovers? Try making a sweet potato wrap with some grilled chicken or adding it to a salad for an unexpected twist!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors have time to meld together beautifully.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand — this Sweet Potato Casserole with Marshmallows recipe is very forgiving. You can substitute brown sugar for coconut sugar or even use different nuts for the topping.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic. It’s the perfect addition to any meal!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that sweet, spicy smell—that’s your sign that it’s just right!

Final Thoughts

This Sweet Potato Casserole with Marshmallows is more than just a dish; it’s a warm embrace, a celebration of love, and a reminder of moments gathered around the table with loved ones. The rich flavors and textures meld together beautifully, creating a comforting experience that feels just like home. I encourage you to try this recipe and make it your own, adding those little touches that reflect your foodie spirit. Trust me, once you serve this at your next gathering, you’ll find everyone asking for seconds (or thirds!). Give it a go, and savor every moment of deliciousness in your own kitchen with this Sweet Potato Casserole with Marshmallows.

Sweet Potato Casserole with Marshmallows

A cozy and comforting dish made with sweet potatoes, topped with fluffy, melted marshmallows, perfect for family dinners and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dessert, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Casserole

• 2 pounds sweet potatoes, cleaned
• 4 tablespoons melted butter Use unsalted butter for better salt control.
• 1/4 cup milk
• 1/4 cup packed brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 large egg
• 1 teaspoon vanilla

For the Topping

• 1/2 cup packed brown sugar For topping.
• 1/2 cup flour
• 4 tablespoons melted butter For topping.
• 1/4 cup chopped pecans
• 1 cup miniature marshmallows

Method

 

Preparation

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Line a sheet pan with foil and place the sweet potatoes on it. Prick the potatoes with a fork, then roast them in the oven until tender, about 45 minutes to 1 hour.
3. Once cooled, cut open the sweet potatoes and scoop out the insides into a large bowl.

Mixing Ingredients

1. Add the melted butter, milk, packed brown sugar, maple syrup, cinnamon, egg, and vanilla to the sweet potatoes and mash until mostly smooth.

Assembly

1. Grease a 9-inch square pan or a 2-quart baking dish with cooking spray and spread the sweet potato mixture evenly in the pan.

Topping

1. In a bowl, mix the brown sugar, flour, melted butter, and chopped pecans until crumbly, then sprinkle over the sweet potato mixture.

Baking

1. Bake in the oven for 25–30 minutes or until lightly browned on top.
2. Sprinkle the miniature marshmallows on top and return to the oven for an additional 3–5 minutes until melted.

Serving

1. Serve immediately and enjoy!

Notes

You can microwave the sweet potatoes for a quicker option. If the mixture is too dry, add more milk. Feel free to customize by adding nutmeg or apples for extra flavor.