Sweet Potato Casserole with Marshmallows | Best Thanksgiving Side

Introduction to Sweet Potato Casserole with Marshmallows

When it comes to Thanksgiving potatoes recipes, few dishes are as iconic as sweet potato casserole with marshmallows. Unlike ordinary mashed sweet potatoes, this casserole balances sweet, buttery richness with a golden, gooey marshmallow topping that feels both indulgent and comforting. It’s a side dish that blurs the line between savory and dessert, which is why it’s often the first thing people scoop onto their Thanksgiving plates.

This sweet potato casserole with marshmallows has stood the test of time because it satisfies multiple cravings at once: the creamy base of whipped sweet potatoes, the subtle warmth of spices, and the caramelized sweetness of toasted marshmallows. It’s not only a nostalgic holiday tradition but also a versatile recipe you can adapt for other gatherings.

Why You’ll Love This Recipe

As a professional chef, here’s why this casserole earns a permanent place on my holiday table:

Preparation and Cooking Time

(Add 10 extra minutes if roasting instead of boiling the potatoes.)

Ingredients

Notes on Substitutions:

Step-by-Step Instructions

Step 1: Cook the Sweet Potatoes

Place cubed sweet potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.

Chef insight: Starting potatoes in cold water ensures even cooking. Overcooking or not draining properly will make the casserole watery.

Step 2: Mash to Perfection

Transfer hot potatoes to a large bowl. Mash until smooth with a potato masher or hand mixer.

Chef insight: Avoid food processors—they overwork the starch and make the potatoes gluey. A hand masher keeps them fluffy.

Step 3: Build the Flavor Base

Mix in melted butter, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until fully incorporated.

Chef insight: Adding eggs while the potatoes are still warm helps them bind into a smooth, custard-like base. Work quickly to avoid scrambling.

Step 4: Assemble the Casserole

Spread the potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula.

Chef insight: Leveling the base helps marshmallows brown evenly, giving your casserole that “recipe cover” look worthy of a holiday magazine.

Step 5: Add the Marshmallow Topping

Scatter mini marshmallows evenly over the surface. Cover fully but don’t overcrowd—leave small gaps for caramelization.

Chef insight: Use mini marshmallows, not large ones. They melt evenly and toast beautifully without overwhelming the dish.

Step 6: Bake and Brown

Bake at 375°F (190°C) for 25–30 minutes, until marshmallows are golden and slightly puffed.

Chef insight: If you like extra toasty marshmallows, switch to broil for the last 1–2 minutes. Watch closely—they burn fast.

How to Serve

Additional Tips

Recipe Variations

Freezing and Storage

Nutritional Information (per serving, about 1 cup)

(Values are approximate and vary by ingredients used.)

Final Words

Making sweet potato casserole with marshmallows is more than following tradition—it’s about creating a side dish that delivers both comfort and excitement. On a table filled with savory dishes, this casserole provides balance with its sweet, creamy, and toasty character.

Whether you’re building a holiday spread with Thanksgiving potatoes, pairing it with other roasted vegetable recipes, or simply looking for a dish that stands out, this casserole is a proven winner. Once you master it, you’ll find yourself making it not just in November but anytime you crave something festive, warming, and crowd-pleasing.

FAQ’s