Name: Sweet Potato Casserole with Marshmallows Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 Medium Sweet Potatoes; 1 Large Egg; 1/4 Cup Butter, melted; 1 Pinch Salt; 1/4 Cup Granulated Sugar; 1/3 Cup Brown Sugar; 1/2 teaspoon Cinnamon; 1/2 teaspoon Vanilla Extract; 2 Tablespoons Milk or Heavy Cream (any milk will do); 2 Cups Mini Marshmallows; 1/3 Cup Butter, cold and cut into cubes; 1/2 Cup All-Purpose Flour; 3/4 Cup Brown Sugar; 1/2 teaspoon Cinnamon; 1/2 Cup Panko Bread Crumbs; 1/4 Cup Graham Cracker Crumbs

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If you’re looking for that classic comfort food side that instantly takes you back to cozy family gatherings, this Sweet Potato Casserole with Marshmallows recipe is exactly what you need. It’s got that perfect mix of creamy, sweet mashed sweet potatoes underneath, all crowned with a crisp and buttery topping of marshmallows and crunchy crumbs. I remember bringing this to holiday dinners, and it was always the first dish to disappear—which really says something about how delightful it is!

What makes this recipe stand out is how it balances textures and flavors so beautifully. The sweet potatoes are velvety smooth with just the right touch of cinnamon, while the topping adds that gooey marshmallow goodness plus a nutty crunch from graham cracker and panko crumbs. Whether you’re whipping this up for Thanksgiving or just a special weekend meal, you’ll soon see why this Sweet Potato Casserole with Marshmallows recipe has become a beloved classic in my kitchen.

Ingredients You’ll Need

These ingredients come together for a wonderful harmony of flavors and textures—nothing too fancy, just honest ingredients you probably have on hand or can easily grab. Choosing quality sweet potatoes and fresh marshmallows really makes a difference here, so don’t skimp!

Sweet Potatoes: Look for firm, medium-sized ones without blemishes for even cooking and sweetness.
Egg: Adds richness and helps the casserole set nicely without being dry.
Butter: Use real butter for that rich, creamy flavor both inside the sweet potatoes and in the topping.
Salt: Just a pinch to balance the sweetness and bring out natural flavors.
Granulated Sugar: Adds a subtle sweetness to the potato mash, but not too overpowering.
Brown Sugar: Adds deeper caramel notes both in the sweet potatoes and the crunchy topping.
Cinnamon: The secret spice that adds warmth and coziness to the whole dish.
Vanilla Extract: Enhances the sweet potato’s natural flavor with a lovely aroma.
Milk or Heavy Cream: Any milk works, just enough to keep the mixture moist and creamy.
Mini Marshmallows: The star of the topping! They melt beautifully but hold some shape, adding that signature gooey charm.
All-Purpose Flour: Helps bind the topping ingredients together for that perfect crispness.
Panko Bread Crumbs: Provides light crunch without being heavy or greasy.
Graham Cracker Crumbs: Adds a subtle, nutty sweetness and a nice contrast to the marshmallows.

Variations

I love encouraging you to make this recipe your own! There are a few fun ways I’ve played around with this casserole, and you might enjoy trying some tweaks to suit your taste or dietary needs.

Nutty Crunch Topping: Sometimes I toss chopped pecans or walnuts into the topping mix for added texture and nuttiness—that extra crunch just elevates it.
Spiced Up: Adding a pinch of nutmeg or even pumpkin pie spice gives an autumnal twist that’s especially cozy during the holidays.
Dairy-Free Version: Swap out butter for coconut oil and use a plant-based milk to keep it creamy and allergy-friendly.
Less Sweet: If you prefer something less sugary, reduce the brown and granulated sugars a bit, and maybe skip the marshmallows topping—or use mini marshmallow pieces sparingly.

How to Make Sweet Potato Casserole with Marshmallows Recipe

Step 1: Prep and Roast the Sweet Potatoes

First things first—wash and prick your sweet potatoes with a fork, then roast them in the oven at 400°F (about 200°C) for 45-50 minutes until they’re soft and yielding to a fork. I love this roasting step because it brings out the sweetest, most concentrated flavor, much better than boiling. When they’re cool enough to handle, scoop out the flesh, and discard the skins.

Step 2: Mix the Sweet Potato Filling

In a large bowl, mash the roasted sweet potato flesh until smooth—no lumps here! Add the egg, melted butter, salt, granulated sugar, brown sugar, cinnamon, vanilla extract, and milk or cream. Stir everything together thoroughly. The mixture should be creamy but not runny; if it’s too thick, a splash more milk can help loosen it.

Step 3: Prepare the Topping

For the topping, combine the cold, cubed butter with flour, brown sugar, cinnamon, panko, and graham cracker crumbs. Use a fork or your fingers to cut the butter in until the mixture forms coarse crumbs. It’s this crumb topping that gets golden and crisp, creating a perfect counterpoint to the soft sweet potatoes and melty marshmallows.

Step 4: Assemble and Bake

Spoon your sweet potato mixture into a buttered baking dish and spread it out evenly. Sprinkle the crumb topping all over, then distribute mini marshmallows generously on top. Pop the casserole in the oven at 350°F (175°C) for 25-30 minutes. You’re aiming for golden-brown marshmallows and a bubbly filling underneath—watch closely toward the end to avoid burning the marshmallows!

How to Serve Sweet Potato Casserole with Marshmallows Recipe

A close-up of a white bowl filled with three layers: the bottom layer is soft, bright orange sweet potato mash, the middle layer is a dollop of white creamy whipped topping, slightly melting into the mash, and the top layer is crumbly light brown streusel sprinkled unevenly on the whipped topping. The bowl is set on a white marbled surface, and a silver spoon rests inside the bowl on the left side, partially touching the sweet potato mash. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with this dish, letting the marshmallows and crumb topping shine. But sometimes, I like to sprinkle a few toasted pecan halved nuts on top once it’s out of the oven for a little extra crunch and a touch of earthy flavor. A light dusting of cinnamon or a few fresh thyme leaves can add a subtle pop of color and aroma.

Side Dishes

This casserole pairs beautifully with roasted turkey or baked ham if you’re going the holiday route. For a more casual meal, I love serving it alongside simple green beans with garlic or a crisp fall salad with apples and walnuts. Its sweetness balances savory mains perfectly.

Creative Ways to Present

For a festive table, I’ve tried using individual ramekins instead of one large dish—that way everyone gets their own personal portion topped with toasted marshmallows. It also makes for a beautiful presentation and easy serving at dinner parties. You could also layer the sweet potato mixture with a layer of chopped pecans or even swirl in a bit of cream cheese for an extra luxe twist.

Make Ahead and Storage

Storing Leftovers

Leftovers of this sweet potato casserole keep very well! I store them in an airtight container in the refrigerator for up to 4 days. The marshmallow topping softens a bit overnight, but a quick reheat brings them back to a nice consistency.

Freezing

If you’re short on time, you can freeze the casserole before baking—just assemble it fully and wrap it tightly with foil and plastic wrap. When you’re ready, thaw overnight in the fridge and bake as directed. This trick has saved me so many times during busy holidays!

Reheating

I reheat leftovers in the oven at 350°F for about 15-20 minutes, covered loosely with foil to keep moisture in. Then, remove the foil for the last few minutes to crisp up the marshmallows and topping again. Microwaving works too, but the texture isn’t quite as good — the oven is worth the extra time.

FAQs

Can I make this Sweet Potato Casserole with Marshmallows Recipe vegan?

Absolutely! To make it vegan, substitute butter with coconut oil or a vegan butter alternative, use plant-based milk (like almond or oat milk), and omit the egg or use an egg replacer. You can also find vegan marshmallows that work great for the topping.
How do I avoid a soggy marshmallow topping?

To keep your marshmallow topping from getting soggy, bake the casserole uncovered during the last 10 minutes to allow the marshmallows to toast and brown nicely. Also, don’t add the marshmallows too early in the baking process—adding them toward the end helps preserve their texture.
Can I use canned sweet potatoes instead of fresh?

While fresh roasted sweet potatoes have the best flavor and texture, you can use canned sweet potatoes in a pinch. Just drain them well and mash before combining with the other ingredients. The casserole might be a bit moister, so adjust the milk slightly to get the right consistency.
What’s the best way to get crisp topping with marshmallows?

The combination of cold butter cut into the flour and crumb mixture, along with panko and graham crackers, creates a wonderfully crisp topping. Baking uncovered toward the end allows the marshmallows and crumbs to brown perfectly. Keep an eye on it so nothing burns!

Final Thoughts

I still get excited every time I make this Sweet Potato Casserole with Marshmallows recipe. It’s one of those dishes that feels like a warm hug on a fork—comforting, a little indulgent, and totally worth the effort. Whether it’s a weeknight treat or a holiday staple, I know you’ll enjoy the blend of creamy sweet potatoes and that irresistible marshmallow topping as much as I do. Give it a try for your next gathering—you might just find yourself making it every year, too!