This simple version of the classic Thanksgiving side is as easy as they come! Marshmallow sweet potato casserole comes together quickly and tastes delicious so that you can get back to spending time with loved ones.
Sweet potato casserole is one of those dishes that scream Thanksgiving. That gorgeous orange sweet potato base is perfect when topped with melty marshmallows. We prefer a super simple version — no nuts, no gluten, just sweet potatoes and goodness!
I used canned yams to avoid the time it takes to peel, chop, and boil the sweet potatoes. If you’re looking for a quick and easy way to make a delicious side for your feast, this recipe tastes great and makes up in about 30 minutes flat!
What do I need for Marshmallow Sweet Potato Casserole?
Canned Sweet Potatoes: You want the 40 oz can of sweet potatoes. These might be labelled as yams, but all canned yams/sweet potatoes are essentially the same here in America, at least. Whatever your grocery store has will work here!
Eggs: This adds structure to the mixture. Essentially, you are making a sweet potato custard, and custard gets its structure from the protein in the egg whites.
Milk: This adds fat and creaminess to the sweet potato base. I recommend whole milk for maximum creaminess, but any kind of milk, including plant-based milks, will work here.
Brown Sugar and White Sugar: A half-and-half combination of brown and granulated sugar makes sure your casserole comes out moist and tender with a deep, rich, sweetness.
Cinnamon: Adds that fall flavor to the mix!
Butter: Butter adds both fat and moisture to baked goods. Margarine can be substituted here if you’re looking to save calories, money, or both!
Mini Marshmallows: The other star of the show! Mini marshmallows work best for creating an even layer across the top. You can use large marshmallows, either whole or in chopped up pieces as well.
How do I make Sweet Potato Casserole?
Next, melt your butter, then add it, the cinnamon, sugar, eggs, and milk to the sweet potatoes. Mix the ingredients together until the mixture is relatively smooth.
Pour the mixture into a 9×9 casserole dish. Doubling this recipe will fill a 9×13 dish. Smooth out the mixture.
Top with an even layer of marshmallows. Resist the urge to add too many marshmallows, or they won’t all brown up nicely.
Bake at 350° for 25-30 minutes, or until the marshmallows are golden. Remove the casserole from the oven and allow it to sit for about 15 minutes so that the sweet potato base can set up.
Yes! You can definitely use fresh sweet potatoes. You will need about 1 1/2 lbs of sweet potatoes, or about 3 potatoes. You will need to peel and chop them, then boil them for 20-30 minutes, or until they’re extremely soft. Once they’re soft enough, you can drain the water, mash them with a fork, and then follow the recipe as written.
Sort of. You can freeze the base, but the marshmallows won’t hold up in the freezer. If you’re planning to freeze your casserole, I would recommend cooking the base without the marshmallows. When you’re ready to serve the casserole, remove it from the freezer and allow it to thaw completely. To serve, I would reheat the casserole, then add the marshmallows and put the casserole under the broiler for 1-2 minutes to toast the topping.
As a note, the prep time on this casserole is about 5 minutes, and the cook time is only 25. I would recommend making it from fresh as the defrosting and reheating time actually means that freezing it would make the process much longer.
Sweet potato casserole can be stored in an airtight container for up to a week. Keep in mind that the marshmallow will likely become soggy and sort of blend in to the sweet potato custard. It still tastes good that way, though!
You can! Replace the milk with plant-based milk like oat, rice, soy, coconut or almond. Then replace the butter with a butter substitute like Earth Smart, and you’ve got a dairy-free sweet potato casserole.
Yes! This recipe does not contain any gluten and is safe for gluten free diets.
Marshmallow Sweet Potato Casserole
- 40 oz can sweet potatoes
- ¼ cup butter melted
- ¼ cup milk
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp cinnamon
- 2 cups mini marshmallows
- Preheat oven to 350°.
- Drain the sweet potatoes and place them in a large mixing bowl.40 oz can sweet potatoes
- Mash the potatoes with a fork.
- Add the butter, milk, sugars, eggs, and cinnamon to the sweet potato and stir until well combined.1/4 cup butter, 1/4 cup milk, 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 eggs, 1 tsp cinnamon
- Pour the mixture into a 9×9 pan. Spread evenly.
- Top with an even layer of mini marshmallows.2 cups mini marshmallows
- Bake at 350° for 25-30 minutes.
- Allow to cool for 15 minutes. Serve and enjoy!