Classic Sweet Potato Casserole

This classic sweet potato casserole with toasted marshmallows is the perfect way to bring warmth and sweetness to your holiday table. The creamy, spiced sweet potato base paired with a golden, caramelized marshmallow topping creates a comforting dish that feels both nostalgic and festive. It has become a beloved tradition in many homes, offering a delicious balance of flavors and textures that everyone looks forward to.

I first made this casserole for a Thanksgiving dinner with friends and it was an instant hit. Now it is a staple I bring to every holiday gathering because it gets devoured fast and sparks sweet memories.

Ingredients

• Four large sweet potatoes: peeled and cut into chunks for smooth and creamy texture
• Half a cup unsalted butter: melted to add richness without overwhelming the sweetness
• Half a cup packed brown sugar: to provide deep caramel flavor and natural sweetness
• Quarter cup heavy whipping cream: for silky consistency and extra moisture
• Two lightly beaten eggs: to help bind the filling and add a tender crumb
• One teaspoon pure vanilla extract: to enhance all other flavors beautifully
• One teaspoon ground cinnamon: brings warm spice and depth that complements sweet potato naturally
• Half teaspoon ground nutmeg: adds a subtle aromatic spice perfect for holiday dishes
• Half teaspoon salt: balances the sweetness and enhances all flavor notes
• Three cups mini marshmallows: for that signature fluffy toasted top that’s both sweet and textural choose fresh soft marshmallows for best results

Instructions

Prepare Sweet Potatoes:

Bring a large pot of water to a rolling boil. Add the peeled and chunked sweet potatoes and cook until they are very tender when pierced with a fork about 15 to 20 minutes. Drain completely and transfer to a large mixing bowl to cool just slightly so they are warm but manageable for mashing.

Blend Potato Mixture:

Use a stand mixer with the paddle attachment or a sturdy potato masher to blend the sweet potatoes until mostly smooth. Slowly add melted butter brown sugar heavy cream beaten eggs vanilla extract cinnamon nutmeg and salt. Continue mixing until the filling is silky and evenly combined without lumps. This step ensures a creamy luscious base with spices well distributed.

Bake the Filling:

Lightly grease a 9x13 inch casserole dish with butter or nonstick spray. Pour the sweet potato mixture into the dish and spread evenly with a spatula. Place in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius). Bake uncovered for 25 to 30 minutes until the filling is set around edges and slightly bubbling. This bakes the mixture so it holds shape and melds flavors beautifully.

Add Marshmallow Topping:

Remove the casserole from the oven carefully. Evenly scatter the mini marshmallows on top so they cover the filling completely. The marshmallows should be touching each other slightly for the best browning effect.

Finish Under Broiler:

Switch your oven to broil on high and return the dish to the oven. Broil for just one to two minutes watching closely as marshmallows toast rapidly. Remove as soon as they are golden brown and puffed for a perfect toasted finish that balances sweetness with a hint of caramelization. Serve warm immediately for best texture and flavor.

This dish is a nostalgic favorite in my family and always brings everyone together around the table. I love how the toasted marshmallows remind me of childhood holidays spent at my grandmother’s house where everyone eagerly gathered to scoop out seconds of this lovely casserole.

Storage Tips

Cool the casserole completely before storing. Place any leftover baked sweet potato filling in an airtight container and refrigerate up to four days. Store marshmallows separately at room temperature to avoid them becoming sticky. To reheat warm filling covered in a casserole dish and add fresh marshmallows on top before briefly broiling again to recreate that signature toasted topping.

Ingredient Substitutions

Heavy cream can be swapped with coconut cream to add a subtle tropical sweetness perfect for dairyfree diets. Maple syrup or honey can replace brown sugar for a different layer of sweetness and flavor complexity. Toasted pecans are a fantastic substitute for marshmallows if you want less sweetness and more crunch.

Serving Suggestions

Sprinkle fresh grated nutmeg or a zest of orange over the casserole just before serving to brighten its flavors. Pairs wonderfully with roasted turkey glazed ham or grilled pork tenderloin for a complete holiday feast. Try a drizzle of bourboninfused caramel sauce or add a cinnamon streusel crumb topping alongside marshmallows for a gourmet twist.

Serve warm immediately for best texture and flavor. This casserole is a comforting holiday favorite.

Common Questions About Recipes

→ Why is my casserole filling watery?

Excess water is usually from overcooked or insufficiently drained sweet potatoes. Drain thoroughly to keep the texture creamy and thick.

→ Can I use canned sweet potato puree instead of fresh potatoes?

Yes, canned puree works well if unsweetened. Adjust seasoning and taste to balance sweetness and texture.

→ How do I get perfectly toasted marshmallows?

Keep a close eye under the broiler and rotate the dish if needed. Marshmallows brown quickly, so watch carefully to avoid burning.

→ What can I use instead of heavy cream?

Coconut cream is a delicious alternative that adds a subtle richness and a hint of tropical flavor.

→ Can I replace marshmallows with something else?

Toasted pecans offer a crunchy, nutty topping that contrasts nicely with the smooth filling and reduces overall sweetness.