Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
The best old-fashioned sweet potato casserole with marshmallows, served in a holiday baking dish

Easy Old-Fashioned Sweet Potato Casserole with Marshmallows

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sharing my family’s best old-fashioned sweet potato casserole with marshmallows! This is the ultimate holiday side dish, wonderfully creamy, perfectly spiced with cinnamon and nutmeg, and topped with a gooey, golden layer of toasted marshmallows. My secret to the best texture is using fresh, roasted sweet potatoes, which makes the filling rich and smooth, never watery. It’s a holiday must-have that’s always the first to disappear from the table!

  • Total Time: 2 hours
  • Yield: 12

Ingredients

Scale

For the Sweet Potato Base:

  • 4 lbs fresh sweet potatoes (Jewel or Garnet varieties are best)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed dark or light brown sugar
  • 1/4 cup milk or heavy cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt

For the Topping:

  • 1 (10-ounce) bag miniature marshmallows

Instructions

  1. Roast the Potatoes: Preheat your oven to 400°F (200°C). Wash, dry, and prick the sweet potatoes with a fork. Place them on a foil-lined baking sheet and roast for 45-60 minutes, until very tender.
  2. Prep the Filling: Let the potatoes cool slightly. Slice them open, scoop the flesh into a large bowl, and discard the skins. Reduce the oven temperature to 350°F (175°C).
  3. Mix the Filling: To the bowl with the sweet potatoes, add the melted butter, brown sugar, milk (or cream), eggs, vanilla, cinnamon, nutmeg, and salt.
  4. Whip for Texture: Use a hand mixer on low speed to beat the filling for 1-2 minutes until it’s perfectly smooth and fluffy.
  5. Bake the Base: Spread the filling evenly in a 9×13-inch (or 3-quart) baking dish. Bake at 350°F for 30-35 minutes, until the center is set and the edges are lightly bubbling.
  6. Add Topping: Remove the casserole from the oven. Sprinkle the miniature marshmallows evenly over the entire top.
  7. Toast the Marshmallows: Return the dish to the oven for 5-10 minutes. Watch this step very carefully! You just want the marshmallows to get puffed, melted, and golden-brown.
  8. Serve: Let the casserole rest for 10 minutes before serving warm.

Notes

  • Roasting is Key: Please don’t boil your potatoes! Roasting them in their skins makes the flavor much sweeter and ensures your casserole will be creamy, not watery.
  • For Pecan Lovers: If you have pecan fans, you can mix 1/2 cup of toasted chopped pecans directly into the filling before baking.
  • Make-Ahead Tip: You can prepare the sweet potato filling (Steps 1-5), spread it in the dish, cover, and refrigerate it for up to 2 days. Let it sit at room temperature for 30 minutes before baking. Add marshmallows only in the last 10 minutes of baking, just before serving.
  • Storage: Leftovers can be covered and stored in the refrigerator for 3-4 days. Reheat in a 350°F oven for 15-20 minutes until warm.
  • Watch the Topping! I can’t say it enough, marshmallows go from golden to burnt in a matter of seconds. Stay by the oven for that final step!
  • Author: Ellie
  • Prep Time: 20
  • Cook Time: 100
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://www.spoonfulhome.com/sweet-potato-casserole-with-marshmallows/