My grandma’s kitchen always smelled like fall, and a big part of that was her sweet potato casserole. It wasn’t Thanksgiving without that golden-brown top, bubbling with perfectly toasted marshmallows. That dish, a true comfort food, is exactly what we’re diving into today – that classic, beloved side that brings warmth and sweetness to any meal. This version, focusing on perfecting each element, goes beyond just combining ingredients; it ensures every bite is a harmonious blend of creamy sweet potato and gooey, caramelized marshmallow.

Why you’ll love this dish

There’s a reason sweet potatoes with marshmallows hold such a special place on so many tables, especially during the holidays. It’s more than just a side dish; it’s a celebration in itself! You’ll love making this because it’s incredibly comforting, a delightful blend of earthy sweetness from the potatoes and pure sugary joy from the marshmallows. It’s surprisingly straightforward to prepare, making it a fantastic addition to a busy holiday menu or a cozy weekend dinner. Plus, it’s a guaranteed crowd-pleaser, appealing to both kids and adults who can’t resist that golden, toasted marshmallow topping.

> “I always thought this dish was complicated, but these tips made it so easy! My family devoured it, especially the perfectly golden marshmallows. It’s now a staple for our holiday dinners!” – A happy home cook

Step-by-step overview

Making delightful Sweet Potatoes with Marshmallows involves a few distinct stages. First, you’ll prepare your sweet potatoes, typically by boiling or roasting them until they’re tender enough to mash into a smooth, creamy base. Next, you’ll incorporate your chosen seasonings and fats, transforming the mashed potatoes into a rich, flavorful mixture. Finally, the magic happens when you spread this base into a baking dish and top it generously with marshmallows before baking until they’re beautifully puffed and golden-brown. It’s a process that builds layers of flavor and texture, leading to that irresistible final product.

Key ingredients

To create the perfect batch of sweet potatoes with marshmallows, you’ll need a handful of essential components. Focusing on quality ingredients will elevate your dish from good to unforgettable.

Gather these items:

Sweet Potatoes: About 3 pounds (around 4-5 medium-sized). Look for firm, unblemished potatoes with vibrant orange skin. They’ll be the star of the show.
Butter: 1/2 cup (1 stick), unsalted. This adds richness and a silky texture to the mash.
Brown Sugar: 1/4 cup, packed. For an extra layer of caramelized sweetness. You can adjust this to your liking.
Milk or Cream: 1/4 cup. Whole milk or half-and-half works beautifully to make the potatoes exceptionally creamy.
Vanilla Extract: 1 teaspoon. A touch of vanilla enhances all the sweet flavors.
Cinnamon: 1/2 teaspoon. Provides a classic warm spice note that pairs wonderfully with sweet potatoes.
Salt: A pinch (about 1/4 teaspoon). Don’t skip this! Salt balances the sweetness and brings out the full flavor of the potatoes.
Marshmallows: About 4-5 cups (one 10-12 oz bag) of mini marshmallows, or jumbo marshmallows sliced in half. Mini marshmallows are generally easier to get an even topping.

Directions to follow

Let’s get cooking! Here’s how to bring your Sweet Potatoes with Marshmallows to life, ensuring each step contributes to that perfect, comforting dish.

Prep the Sweet Potatoes: Begin by peeling your sweet potatoes. Cut them into roughly 1-inch cubes. This helps them cook more evenly and quickly.
Cook Until Tender: Place the cubed sweet potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain them thoroughly in a colander.
Mash the Potatoes: Return the hot, drained sweet potatoes to the now-empty pot or a large mixing bowl. Add the butter, brown sugar, milk (or cream), vanilla extract, cinnamon, and salt. Mash with a potato masher until smooth and creamy. You can use an electric mixer for an even smoother consistency if you prefer. Taste and adjust seasoning if needed.
Transfer to Baking Dish: Spoon the mashed sweet potato mixture into a 9×13-inch baking dish, spreading it out evenly.
Add Marshmallows: Generously layer the marshmallows over the top of the sweet potato mixture. Arrange them as evenly as possible to ensure uniform toasting.
Bake: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the sweet potato mixture is heated through and the marshmallows are puffed, golden brown, and slightly caramelized. Keep a close eye on the marshmallows during the last few minutes, as they can burn quickly.
Serve Warm: Let the dish cool for a few minutes before serving. The marshmallows will be extremely hot and gooey.

Best ways to enjoy it

Serving Sweet Potatoes with Marshmallows is all about celebrating its comforting warmth and delightful sweetness. This dish is usually the star of the side table, perfect for special occasions or a cozy family meal.

Holiday Classic: It’s an absolute must for Thanksgiving and Christmas dinners. It pairs beautifully with roasted turkey, ham, or prime rib.
Comfort Food Pairing: Serve it alongside any hearty main course like a classic pot roast, baked chicken, or pork tenderloin. The sweetness offers a lovely contrast to savory meats.
Garnish with Flair: A sprinkle of toasted pecans or chopped walnuts added after baking can provide a wonderful textural crunch and nutty flavor. A very light dusting of ground cinnamon or nutmeg just before serving also adds visual appeal and aromatic depth.
Not Just for Dinner: Dare to be different! A small portion makes a surprisingly indulgent breakfast on a cold morning, or even a unique dessert alongside a dollop of whipped cream.

Storage and reheating tips

Properly storing your Sweet Potatoes with Marshmallows ensures you can enjoy its deliciousness for days to come.

Refrigeration: Once completely cooled, cover the baking dish tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for 3-4 days.
Freezing (Potatoes Only): While you can freeze the mashed sweet potato base without the marshmallows, freezing the full dish with marshmallows isn’t recommended. The marshmallows tend to become sticky and lose their texture upon thawing and reheating. If you want to prep ahead, make the sweet potato base, cool it, and freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before baking.
Reheating:
Oven: The best way to reheat is in the oven. Preheat to 325°F (160°C). Cover the dish loosely with foil and bake for 20-30 minutes, or until heated through. If you want to re-toast the marshmallows, uncover for the last 5-10 minutes, or you can add fresh marshmallows to the heated potato base and bake uncovered until golden.
Microwave: For individual portions, microwave on medium power in 1-minute intervals, stirring occasionally, until hot. Be aware that the marshmallows won’t regain their ideal texture this way.

Tricks for success

Achieving that perfectly balanced, mouth-watering Sweet Potatoes with Marshmallows isn’t hard, especially with these insider tips to guide you.

Don’t Overcook the Potatoes: Boil your sweet potatoes just until fork-tender. Overcooking can lead to a watery mash, which dilutes the flavor and texture.
Mash While Hot: Sweet potatoes are easiest to mash thoroughly when they’re still hot. This ensures a smooth, lump-free base.
Season to Taste: The sweetness of sweet potatoes can vary. Taste your mashed mixture before adding marshmallows. You might want to add a little more brown sugar, a pinch more salt, or even a dash of maple syrup to achieve your preferred flavor balance.
Even Marshmallow Layer: Spread your marshmallows in as even a layer as possible. This ensures uniform toasting. If using jumbo marshmallows, cutting them in half allows for better coverage and more even melting.
Watch the Marshmallows Closely: This is crucial! Marshmallows toast very quickly under high heat. Keep a watchful eye on them, especially during the last 5-10 minutes of baking, to prevent them from burning while still achieving that beautiful golden-brown.
Broiler Boost (Optional): If your marshmallows aren’t quite golden enough after baking, you can briefly place the dish under the broiler for 1-2 minutes. Monitor constantly to avoid burning.
Rest Before Serving: Allow the casserole to sit for 5-10 minutes after removing it from the oven. This helps the marshmallows set slightly and makes serving much easier, preventing them from stretching too much.

Creative twists

While the classic Sweet Potatoes with Marshmallows is wonderful, there are plenty of ways to add your own creative spin and explore new flavor profiles.

Maple Pecan Crunch: Before adding marshmallows, sprinkle a layer of chopped pecans or walnuts over the mashed sweet potatoes. You can also drizzle in a tablespoon or two of maple syrup into the mash for an extra layer of autumnal sweetness.
Spiced Up: Enhance the spice profile. Along with cinnamon, add a pinch of nutmeg, a dash of ground cloves, or a tiny amount of ground ginger to the sweet potato mash for more complex warmth.
Orange Zest Brightness: A tablespoon of fresh orange zest folded into the sweet potato mixture can offer a beautiful, bright counterpoint to the richness and sweetness.
Bourbon or Rum Infusion: For an adult twist, add a tablespoon or two of bourbon or dark rum to the mashed sweet potatoes. The alcohol will cook off, leaving behind a subtle, sophisticated flavor.
Coconut Dream: Swap out some of the milk for canned full-fat coconut milk and add a sprinkle of shredded coconut to the top along with the marshmallows. This creates a tropical, creamy variation.
Savory-Sweet Blend: For a truly unique take, try crumbling some crispy cooked bacon over the top of the mashed sweet potatoes before adding the marshmallows. The salty, smoky bacon pairs surprisingly well with the sweet elements.

Common questions

Here are some helpful answers to frequently asked questions about making Sweet Potatoes with Marshmallows.

Can I make the sweet potato mash ahead of time?

A: Absolutely! You can prepare the sweet potato mash up to 2-3 days in advance. Store it covered in an airtight container in the refrigerator. When you’re ready to bake, transfer the cold mash to your baking dish, then add the marshmallows and proceed with baking as directed, possibly adding an extra 5-10 minutes to the initial baking time to ensure it heats through evenly before the marshmallows toast.

Why are my marshmallows burning before the potatoes are heated through?

A: This usually happens if the oven temperature is too high, or the marshmallows are too close to the heating element. Ensure your oven rack is in the middle position. If you notice them browning too quickly, you can loosely tent the dish with aluminum foil for the first part of baking, removing it for the last 10-15 minutes to allow the marshmallows to toast. Also, ensure your sweet potato mash isn’t too cold when it goes into the oven.

Can I use fresh sweet potatoes or canned yams?

A: This recipe is written for fresh sweet potatoes (which are often labeled as yams in the US). If you opt for canned yams, drain them very well, as they often come packed in syrup. You might need to reduce the amount of added brown sugar accordingly, as canned varieties can be sweeter. Make sure to taste the mash and adjust seasonings. Canned yams will also significantly reduce the prep time since they are already cooked and softened.

What’s the best type of marshmallow to use?

A: Mini marshmallows are generally preferred as they create an even layer and melt beautifully, giving you those perfect little pockets of gooey sweetness. However, larger marshmallows cut in half also work well. Avoid using stale marshmallows, as they won’t puff and toast as nicely.

Sweet potatoes with melted marshmallows in a baking dish

Classic Sweet Potatoes with Marshmallows

This classic dish features tender, mashed sweet potatoes generously topped with sweet, gooey marshmallows, baked until golden and bubbly. It’s a perfect side dish for holidays or any comfort food occasion.

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Prep Time 20

Cook Time 25

Total Time 45

Servings 8 people

Calories 450 kcal

Equipment

large pot
large bowl
potato masher
electric mixer
9×13-inch baking dish
oven

Ingredients

Sweet Potato Mixture

3-4 pounds sweet potatoes Garnet or Jewel varieties
1/2 cup unsalted butter melted
1/2 cup brown sugar packed
1/4 cup milk or cream (or orange juice)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Topping

4-5 cups mini or regular-sized marshmallows

Instructions

Preparation

Peel and cut sweet potatoes into 1-2 inch chunks, then boil them in cold water for 15-20 minutes until tender; drain well.
Transfer drained sweet potatoes to a large bowl, add melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt; mash until smooth and creamy, then adjust seasoning as needed.

Baking

Spread the sweet potato mixture evenly into a 9×13-inch baking dish.
Evenly arrange marshmallows over the sweet potato mixture, cutting regular-sized marshmallows in half for better coverage.
Preheat oven to 375°F (190°C) and bake for 20-25 minutes until the sweet potatoes are heated through and marshmallows are golden brown and gooey; monitor closely to prevent burning.

Serving

Allow the dish to cool slightly before serving to let the marshmallows set, making it easier to serve.

Notes

For an extra touch of flavor and texture, consider adding a sprinkle of chopped pecans or walnuts over the marshmallows before baking. Ensure the sweet potatoes are very tender before mashing to achieve a smooth and creamy consistency. Keep a close eye on the marshmallows during the last few minutes of baking, as they can go from perfectly golden to burnt very quickly.

Sweet Potatoes with Marshmallows: 7 Top Tips