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Home » Family Favorites » Sweet Potato Casserole with Marshmallows

November 13, 2021

Sweet Potato Casserole with Marshmallows

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This sweet potato casserole recipe is everyone's favorite Thanksgiving side dish, topped with marshmallows!This sweet potato marshmallow recipe is everyone's favorite Thanksgiving side dish!

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.sweet potato pie with marshmallows in casserole dish

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.

ingredients for sweet potato casseroleHere'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:

  1. Peel and dice 5 medium sweet potatoes.
  2. Boil the sweet potatoes in a large pot until tender.
    mashing sweet potatoes with brown sugar and butter in pot
  3. Drain and mash sweet potatoes with butter, brown sugar, cinnamon and orange juice.
  4. Spread mixture into casserole dish.
    cooked sweet potatoes spread into casserole dish with spatula
  5. Bake at 350°F for 20 minutes.
  6. Remove from oven and top with marshmallows.
    mini marshmallows over top casserole dish with sweet potatoes
  7. Bake additional 5 to 10 minutes until marshmallows are puffy and golden.
    serving of sweet potato casserole with marshmallows on plate with fork

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.

scoop of sweet potato casserole topped with marshmallows

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.

sweet potato casserole in casserole dish and plate with fork

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.

sweet potato casserole with golden mini marshmallows

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.

casserole dish of sweet potato casserole with marshmallows
Print Recipe
4.71 from 127 votes

Sweet Potato Casserole with Marshmallows

This sweet potato casserole with marshmallows is everyone's favorite Thanksgiving side dish, topped with marshmallows!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Holiday, Side Dish
Cuisine: American
Keyword: sweet potato casserole, sweet potato marshmallow, sweet potato pie, sweet potatoes with marshmallows, thanksgiving sweet potato casserole
Servings: 10 servings
Calories: 231.08kcal
Author: Nikki Gladd

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

Calories: 231.08kcal | Carbohydrates: 47.53g | Protein: 1.63g | Fat: 4.7g | Saturated Fat: 2.94g | Cholesterol: 12.2mg | Sodium: 62.2mg | Potassium: 243.88mg | Fiber: 2.03g | Sugar: 30.14g | Vitamin A: 9373.57IU | Vitamin C: 4.11mg | Calcium: 29.99mg | Iron: 0.54mg
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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Jo says

    November 15, 2022 at 3:14 pm

    5 stars
    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

    Reply
    • Nikki Gladd says

      November 16, 2022 at 3:15 pm

      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

      Reply
  2. Jane Peterson says

    November 13, 2022 at 10:53 am

    I am using canned sweet potatoes. How can I judge how much is equal to fresh?

    Reply
    • Nikki Gladd says

      November 14, 2022 at 3:25 pm

      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.

      Reply
  3. Renee says

    November 11, 2022 at 10:14 am

    If you use canned yams, what size can should you use for this recipe?

    Reply
    • Nikki Gladd says

      November 14, 2022 at 5:18 pm

      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!

      Reply
  4. Anonymous says

    November 25, 2021 at 12:31 am

    I wasn't able to find pecans, will walnuts be ok?

    Reply
    • Nikki Gladd says

      November 30, 2021 at 11:57 am

      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!

      Reply
  5. Kelley H says

    November 24, 2021 at 6:30 pm

    3 stars
    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?

    Reply
    • Nikki Gladd says

      November 30, 2021 at 1:08 pm

      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.

      Reply
  6. bridget says

    November 26, 2020 at 12:07 am

    I having this tomorrow for thanksgiving thanks!!

    Reply
    • Nikki Gladd says

      November 26, 2020 at 10:40 am

      Great! Happy Thanksgiving!

      Reply
  7. Yolanda says

    November 24, 2020 at 4:38 am

    Does this need to be serve hot? Or is room temperature ok

    Reply
    • Nikki Gladd says

      November 24, 2020 at 12:11 pm

      I like it best warm or hot. Room temperature is still fine, but it will be a personal preference I think! 🙂

      Reply
  8. Pamela says

    November 23, 2016 at 9:55 pm

    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

    Reply
  9. Jessica says

    November 30, 2015 at 3:21 pm

    This recipe was really good! Saved for next year!

    Reply
  10. Anonymous says

    November 27, 2015 at 2:01 am

    I made this for thanksgiving and it was a winner!

    Reply
    • Nikki Gladd says

      November 27, 2015 at 6:48 pm

      Wahoooo!!! Thanks for the feedback! 🙂

      Reply
  11. Tara says

    November 25, 2015 at 3:09 pm

    Can I make this ahead of time and refrigerate? If so, how long should I bake for?? Thanks!

    Reply
    • Anonymous says

      November 20, 2018 at 5:52 am

      Cover and refrigerate until ready to bake and serve. Should last couple days if chilled.

      Reply
  12. Jacque Hubbard says

    November 25, 2015 at 1:33 pm

    I have pinned this and will be using it tomorrow at my families blessed feast!! Thanks for sharing. Happy Thanksgiving to you & yours!!

    Reply
    • Nikki Gladd says

      November 27, 2015 at 6:50 pm

      That's great! I hope y'all enjoyed it! Thanks, Jacque!

      Reply
  13. Sue gladd says

    November 28, 2014 at 6:59 am

    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...

    Reply
  14. Melinda Joines says

    September 21, 2013 at 1:40 pm

    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.

    Reply
  15. Amanda V says

    November 21, 2010 at 5:37 pm

    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! 🙂

    Reply
  16. Dinner Table Conversation says

    November 17, 2010 at 12:29 pm

    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?

    Reply
  17. Dustin Baier says

    November 16, 2010 at 10:29 pm

    Sweet potato casserole is one of my favorites at this time of year.

    Reply
  18. ingrid says

    November 16, 2010 at 10:05 pm

    LOL, I wouldn't say this dish was life changing for me but I do pile it on when it's served. 🙂
    ~ingrid

    Reply
  19. adamswife06 says

    November 16, 2010 at 2:53 pm

    I love sweet potatoes, I have never used orange juice, might have to try that this year.

    Reply
  20. Geni - Sweet and Crumby says

    November 16, 2010 at 12:13 pm

    I adore your site...everything about it! Thanks to Foodpress, I found you! Your photos look amazing. I will be checking back frequently! 🙂

    Reply
  21. Babygirl says

    November 16, 2010 at 11:47 am

    I LOVE sweet potato casserole...

    Reply
  22. Tania says

    November 16, 2010 at 4:24 am

    Very original, crust is very yummy and I love the photo!

    Reply
  23. Anonymous says

    November 15, 2010 at 5:13 pm

    This looks amazing! I can't wait to try it!

    Reply

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