This sweet potato casserole recipe is everyone's favorite holiday side dish, topped with marshmallows!
For the longest time I called this holiday side dish "sweet potato PIE"! I mean, we're talking for years. I didn't realize there is actually a pie, similar to pumpkin pie, that is actually sweet potato pie and that THIS (baked sweet potatoes with marshmallows) is indeed Sweet Potato CASSEROLE. My recipe for sweet potato casserole with marshmallows is really easy and a family favorite.
About this Recipe
This ever-so-popular sweet potato casserole graces our Thanksgiving table every year. There are many variations of serving sweet potatoes. This is probably one of the favorites of American households, and can seem more like a dessert than a side dish. But, it never fails to pop up on the dinner table right next to that turkey.
Ben told me he never liked sweet potatoes until he had them this way. He said it was life changing for him. He was 10 years old.
Ingredients
It doesn't take much to make this recipe. Just sweet potatoes, marshmallows, and a few items from your pantry. Below is a list of ingredients you need to make sweet potato casserole.
Here's what you need:
- Mini marshmallows (10 oz. bag)
- Sweet potatoes (5 medium)
- Butter (4 tablespoons)
- Brown sugar (½ cup)
- Orange juice (3 tablespoons)
- Ground cinnamon (½ teaspoon)
If you do not have orange juice on hand, another citrus juice will do. Or, just leave it out altogether -- no worries!
How to Make Sweet Potato Casserole with Marshmallows
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make sweet potato casserole. The general steps are as follows:
- Peel and dice 5 medium sweet potatoes.
- Boil the sweet potatoes in a large pot until tender.
- Drain and mash sweet potatoes with butter, brown sugar, cinnamon and orange juice.
- Spread mixture into casserole dish.
- Bake at 350°F for 20 minutes.
- Remove from oven and top with marshmallows.
- Bake additional 5 to 10 minutes until marshmallows are puffy and golden.
Serving Suggestions
Add-ins: The recipe calls for orange juice, but you can add any citrus juice (or leave out altogether). I also sometimes stir in pecans, and/or more or less of the spices. For a creamier casserole, stir in a little heavy cream.
Topping: We typically use mini marshmallows but you can use any size! If you're not a fan of marshmallows, you can try my pecan streusel topping.
Halve: This recipe yields about 10 servings, but you can halve it into a square dish for a smaller crowd.
Top Tips and Tricks
- Do not overcook your sweet potatoes. Boil until just fork tender.
- Try roasting your sweet potatoes instead of baking for a deeper flavor. Roast whole potatoes in a 400°F oven for about 1 hour, let cool and peel. Continue with steps for mashing and mixing in the recipe.
- For a healthier version, leave off the marshmallows and top with a mixture of cereal or granola. Experiment with your favorite sweeteners instead of the brown sugar.
Frequently Asked Questions
Is it a dessert or side dish?
Sometimes sweet potato casserole IS served in a pie dish with a pie crust. Not my version! This sweet potato casserole is a side dish, not a dessert. Let sweet potato pie be served in the pie dish and keep the sweet potato casserole in the casserole dish!
Let's save Thanksgiving dessert table space for pumpkin pie, pecan pie, chocolate pie, and apple pie!
Why top sweet potato casserole with marshmallows?
We Americans love our sweets. Adding sweet potatoes to the top of this dish is like adding whipped cream or a decadent topping. We like to stir in marshmallows to our jello and "salads", too!
Are canned yams and sweet potatoes the same?
In a nutshell, the canned yams you see in your grocery store are actually the orange sweet potatoes. So in this case, YES, they are the same thing. However, when you get down to the technicalities, real fresh yams are a different root vegetable found in Africa. But, most people are not asking that question and simply want to know about the canned yams here in our stores.
If you use canned yams in this recipe, skip the part of boiling the sweet potatoes because canned yams are already cooked. Just mash them with the rest of the ingredients and bake. Canned yams are also usually sweetened already, so you may want to cut down on the brown sugar.
Storage and Leftovers
Store: Store the baked sweet potato casserole tightly covered in the fridge for up to 5 days.
Reheat: I find it best to reheat portions in the microwave.
Make-Ahead: You can make the casserole without the marshmallows up to 2 days in advance and store in the fridge until ready to bake. I always recommend waiting to top with the marshmallows until it's time to bake and serve. This creates the best toasty marshmallow topping that will otherwise become soggy while storing.
Freeze: Believe it or not, you can prep the sweet potato casserole ahead of time and store in the freezer. To freeze, prepare the mixture and spread into a casserole dish. (If you're freezing it, I recommend using a disposable foil pan.) Wrap it tightly in plastic wrap without the marshmallows and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, then top with the marshmallows when instructed in the recipe.
What to Serve with Sweet Potato Casserole
- Slow Cooker Mashed Potatoes
- Creamy Scalloped Potatoes
- Corn Casserole
- Green Bean Casserole
- Strawberry Jell-O Fluff
- Easy Cornbread Dressing
Print this recipe or PIN it to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
New photos by Marie Roffey.
This recipe was originally published November 2010 and updated October 2021 with new photos and tips.
Sweet Potato Casserole with Marshmallows
Ingredients
- 5 medium sweet potatoes , peeled and diced (3 to 3 ½ pounds)
- ¼ cup unsalted butter
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons orange juice
- 10 oz. package miniature marshmallows
Instructions
- Place sweet potatoes in a large pot of boiling water. Boil until fork tender, about 15 minutes. Meanwhile, preheat oven to 350 degrees F.
- Drain the potatoes and return to pot, away from heat. Mash in the butter, brown sugar, cinnamon and orange juice. Spread evenly in a large greased casserole or 9- x 13- inch pan.
- Bake 20 minutes, remove from oven and top with marshmallows. Bake additional 5 to 10 minutes or until marshmallows are puffy and golden.
Video
Notes
- Add-ins: The recipe calls for orange juice, but you can add any citrus juice (or leave out altogether). I also sometimes stir in pecans, and/or more or less of the spices. For a creamier casserole, stir in a little heavy cream.
- Canned yams: You can use canned yams but keep in mind they are pre-cooked and pre-sweetened.
- Topping: We typically use mini marshmallows but you can use any size! If you're not a fan of marshmallows, you can try my pecan streusel topping.
- Halve: This recipe yields about 10 servings, but you can halve it into a square dish for a smaller crowd.
- Store: Store the baked sweet potato casserole tightly covered in the fridge for up to 5 days.
- Reheat: I find it best to reheat portions in the microwave.
- Make-Ahead: You can make the casserole without the marshmallows up to 2 days in advance and store in the fridge until ready to bake. I always recommend waiting to top with the marshmallows until it's time to bake and serve. This creates the best toasty marshmallow topping that will otherwise become soggy while storing.
- Freeze: Believe it or not, you can prep the sweet potato casserole ahead of time and store in the freezer. To freeze, prepare the mixture and spread into a casserole dish. (If you're freezing it, I recommend using a disposable foil pan.) Wrap it tightly in plastic wrap without the marshmallows and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, then top with the marshmallows when instructed in the recipe.
- Nutrition information: Estimate only and can vary.
Nutrition
Jo says
Hi, there are recipes out there that add milk and this one does not. Would it make it creamier with milk? I’m avoiding the heavy cream for now.
Thanks,
Jo
Nikki Gladd says
Hi Jo,
I have not tested this with milk, but I would guess it'd make a creamier version -- although it is a pretty creamy consistency without it.
Hope this helps!
Nikki
Jane Peterson says
I am using canned sweet potatoes. How can I judge how much is equal to fresh?
Nikki Gladd says
It's tough to have an exact measurement, but I would typically use 2 to 3 cans of the 15 oz. and also cut down on the sugar if the canned has added sugar.
Renee says
If you use canned yams, what size can should you use for this recipe?
Nikki Gladd says
Hi Renee, I would use 2 to 3 of the 15 oz. cans and then cut down the sugar if your canned yams includes additional sugar. Thanks!
Anonymous says
I wasn't able to find pecans, will walnuts be ok?
Nikki Gladd says
I'm sorry I'm just seeing this! I took the holiday weekend off from the computer. Did you try the walnuts? I would prefer pecans or no nuts I think, but curious of your results!
Kelley H says
I followed the recipe to a tee! This is no way 10 servings unless 1 serving is a tablespoon!! I had to double it last minute & thank goodness I had more ingredients on hand!!
The flavor was just ok- I felt like it was lacking something though?
Nikki Gladd says
Hi Kelley,
We make this every year as written, and this particular Thanksgiving it served 14 guests. (My sister followed the recipe to a tee.) Although I'm sure not every guest had some, but we also had leftovers. Maybe your sweet potatoes were too small? Next time I'll try and weigh the amount for an exact measurement. This recipe has many rave reviews, so it must just not be your taste.
bridget says
I having this tomorrow for thanksgiving thanks!!
Nikki Gladd says
Great! Happy Thanksgiving!
Yolanda says
Does this need to be serve hot? Or is room temperature ok
Nikki Gladd says
I like it best warm or hot. Room temperature is still fine, but it will be a personal preference I think! 🙂
Pamela says
these are the best I make them every year I add a tsp. of vanilla extract in with the orange juice gives it a nice flavor. I like these without marshmallows, I add in toasted pecans. This year I will make it with marshmallows because my daughter likes it like you have it shown here. Happy Thanksgiving
Jessica says
This recipe was really good! Saved for next year!
Anonymous says
I made this for thanksgiving and it was a winner!
Nikki Gladd says
Wahoooo!!! Thanks for the feedback! 🙂
Tara says
Can I make this ahead of time and refrigerate? If so, how long should I bake for?? Thanks!
Anonymous says
Cover and refrigerate until ready to bake and serve. Should last couple days if chilled.
Jacque Hubbard says
I have pinned this and will be using it tomorrow at my families blessed feast!! Thanks for sharing. Happy Thanksgiving to you & yours!!
Nikki Gladd says
That's great! I hope y'all enjoyed it! Thanks, Jacque!
Sue gladd says
Love your anecdotes that flavor your recipe posts!!! Sweet potatoes are so good for you...keratin? Carotene? And delectable in any form, especially with something bland like turkey...
Melinda Joines says
My mom used to make this but she would add in some Maraschino cherries, Mandarin oranges, and crushed pineapple. It was always my favorite part of Thanksgiving dinner.
Amanda V says
I just made this today for our (roommate) Thanksgiving dinner. It was so good! Didn't have any orange juice and only had 4 potatoes but I think they were decent sized.
Great recipe, thanks! 🙂
Dinner Table Conversation says
I love sweet potato casserole, but with a crunchy topping of pecans, coconut, & brown sugar instead of marshmallows. At some of our holiday gatherings, we have sweet potato pie instead of casserole--but it's a pie made from the sweet potato puree, similar to a pumpkin pie. I've never heard something like your casserole above referred to as a pie, though. Maybe it's a regional thing?
Dustin Baier says
Sweet potato casserole is one of my favorites at this time of year.
ingrid says
LOL, I wouldn't say this dish was life changing for me but I do pile it on when it's served. 🙂
~ingrid
adamswife06 says
I love sweet potatoes, I have never used orange juice, might have to try that this year.
Geni - Sweet and Crumby says
I adore your site...everything about it! Thanks to Foodpress, I found you! Your photos look amazing. I will be checking back frequently! 🙂
Babygirl says
I LOVE sweet potato casserole...
Tania says
Very original, crust is very yummy and I love the photo!
Anonymous says
This looks amazing! I can't wait to try it!