Sweet Potato Casserole with Marshmallows

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With an always-enticing combination of sweet and savory flavors, no Southern Thanksgiving table is complete without this sensational sweet potato casserole with marshmallows.

Spoonful of sweet potato casserole with marshmallows.

Now, while I love my old-fashioned and classic sweet potato casserole with streusel topping, this recipe takes it to the next level with the addition of soft and sweet marshmallows. The golden brown and gooey marshmallow topping perfectly complements the buttery sweet potato. Because the sweet potato is only lightly sweetened, there’s the perfect balance between sweet and savory. Just wait, your family is guaranteed to ask you to serve this side dish year-round once they have a taste!

Serve your sweet potato casserole with marshmallows with other popular Thanksgiving recipes and Southern holiday side dishes, like green bean casserole, mashed potatoes, and cranberry sauce.

Recipe ingredients

Recipe Ingredients

  • 2 sweet potatoes
  • Milk
  • Sugar (or you can also use dark or light brown sugar).
  • Butter  (salted/unsalted butter).
  • Egg
  • Mini marshmallows

Peeled and sliced sweet potatoes in pot.

Peel and slice your sweet potatoes, then put them in a pot.
Cover with water and cook until tender.
Draining sweet potato in colander.
Drain in a colander and then return the baked sweet potato to the pot.
Add butter to sweet potato in pot.
Add butter…
Add sugar to sweet potatoes in pot.
Add sugar Add cinnamon to sweet potatoes in pot.
Then add cinnamon…
Mashing casserole ingredients together.
Mooshy! Mooshy! Mooshy!
Add milk to mashed sweet potato.
Add milk.
Add egg to mashed sweet potato.
Add egg and moosh up again.
You don’t want to add your egg right at the start because it will be so hot that your egg will cook up and get all white and… eggy. If you add it at this point, your mashed sweet potatoes will have cooled enough that it won’t cook it right away but you still need to moosh it soon after putting it in.
Mashed sweet potato in pie plate.
Spoon into pie plate or baking dish.
Sweet potato casserole covered in marshmallows.
Cover with mini marshmallows. Place in a 350-degree oven until the toasted marshmallows are puffed and browned.
Finished sweet potato casserole with marshmallows.
Enjoy this casserole alongside your other favorite holiday side dishes.
Sweet potato casserole with marshmallows


  • Store leftovers in an airtight container in the fridge for up to four days. When it’s time, reheat in the microwave. 
  • If you want to freeze this casserole, store it in an airtight container in the freezer, without the marshmallow topping, for up to six months. When it’s time to serve, thaw in the fridge and then add some new marshmallows on top before browning in the oven.

Recipe Notes

  • While I prefer to boil my sweet potatoes because it takes the least amount of time, you can also cook your sweet potatoes in an instant pot, slow cooker, or in the oven. If you choose the oven option, you’ll want to cook them whole for about 45 to 60 minutes and then scoop out the centers, before moving on to the next step.
  • I recommend using mini marshmallows in this recipe. However, if you’ve only got large marshmallows on hand, grab your pair of clean kitchen scissors and get chopping!
  • If you’d prefer to make this Southern sweet potato casserole without marshmallows, another popular option is to sprinkle the top with a pecan streusel topping, like this recipe. You can also substitute chopped pecans for walnuts or almonds, or even add the nuts to your marshmallow topping for something different.
  • For a richer taste, you can choose to pour melted butter over the marshmallows or substitute the milk for heavy cream.
  • As for spice, you can stick with the traditional cinnamon or use pumpkin pie spice instead. You could also add cayenne or paprika if you prefer some spice.

Recipe FAQs

Can I make my sweet potato casserole ahead of time?

Yes, you can make this easy sweet potato casserole recipe up to 48 hours in advance. Assemble the casserole as instructed and then cover and refrigerate. When it’s time to bake, sprinkle the top with marshmallows and follow the baking instructions.

Can I use canned yams or sweet potato?

I recommend using fresh sweet potato, but if you’ve only got canned sweet potatoes or yams on hand, skip the first step and just place your drained yams in the pot before adding the other ingredients. You’ll need about 1.5 to two pounds of canned yams.

Is this sweet potato casserole gluten-free?

Yes, this is a gluten-free sweet potato casserole. But just double-check that all ingredients don’t have any sneaky gluten additions.

Check out these other sensational sweet potato recipes:

Loaded Sweet Potatoes

Sweet Potato Bread With Cinnamon Swirl

Sweet Potato Pie, Southern Plate-Style

Sweet Potato Creme Brûlée

Sweet Potato Muffins

Sweet potato casserole with marshmallows

Sweet Potato Casserole with Marshmallows

With an always-enticing combination of sweet and savory flavors, no Southern Thanksgiving table is complete without this sensational sweet potato casserole with marshmallows.
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Appetizer
Cuisine: American
Keyword: marshmallow, potatoes
Servings: 4
Calories: 255kcal


  • 2 large sweet potatoes or yams
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
  • 1 egg
  • marshmallows fruit flavored or plain


  • Peel and cut up the sweet potatoes. Cover with water and cook until tender. Drain, then mash sweet potatoes with a potato masher or mixer.
    2 large sweet potatoes or yams
  • Add butter, sugar, cinnamon, and milk. Stir well. Add egg and blend well. If you add the egg to the hot and mashed sweet potato, it will begin to cook before it is blended and you will have scrambled eggs in your mixture.
    1/2 cup sugar, 2 tablespoons butter, 1/2 teaspoon cinnamon, 1/2 cup milk, 1 egg
  • Pour the sweet potato mixture into an ovenproof casserole dish or pie plate and cover with marshmallows. Place in a 350-degree oven and cook until marshmallows are puffed and slightly browned.


Calories: 255kcal
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  1. 5 stars
    I made these for Thanksgiving and again for Christmas. This is the best sweet potato recipe I have ever made. Thanks for a great recipe!

  2. I would add and have been known to add several other items to my marshmallow sweet potatoes…..I guess it the persons back ground. I also like to change things up a bit to make them my own. this recipe is a basic one that even my mom started out with. so as the next generation grows up they charge things up….to there taste but sometimes it nice to go back to the ole favorites.

  3. Your momma’s got the same colander that i do! well, it was *my* momma’s when I was growing up, and I’ve always liked it better than the other kind that have… odd shapes in the bottom for things to get stuck into.
    A friend once tried to tell me it was part of some lettuce keeper bowl thing that Tupperware had in the early 80’s, but it makes a perfect colander.

    anyway. seeing it in this post made me happy 🙂

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