This comforting dish starts with tender sweet potatoes, simmered and mashed to silky perfection. Brown sugar, butter, vanilla, cinnamon, and a hint of nutmeg bring warmth and depth to the potatoes. Once combined and smoothed into a baking dish, the filling receives a generous layer of pillowy mini marshmallows. Baked until bubbly with the marshmallows turning golden brown, the result is a sweet and inviting side—crispy on top and creamy underneath. Perfect for gatherings and holidays, this dish balances classic flavors with irresistible texture and offers crowd-pleasing appeal.
Easy Sweet Potato Casserole has rescued my holiday table more than once with minimal fuss and classic cozy results. This is that buttery marshmallow-topped tradition you remember from childhood, made from scratch and always a crowd pleaser.
Why You’ll Love This Recipe
Sweet creamy and just the right balance of spices
Uses basic pantry staples most families have on hand
Can be prepped ahead for stress free gatherings
My family started calling it Magic Orange Mash after the first time I made it for Thanksgiving. It disappeared before the turkey even hit the table and now someone always requests it for potlucks or birthdays.
Ingredients
- Sweet potatoes: Four large ones make a silky rich base Choose potatoes with tight smooth skins for best flavor
- Light brown sugar: One cup sweetens the mash and adds mild caramel notes Freshly opened sugar always gives the best aroma
- Butter: Half a cup melted brings richness Go for real butter if you can
- Vanilla extract: This teaspoon gives a lovely warm undertone Pure extract has the most true flavor
- Cinnamon and nutmeg: Half teaspoon each These cozy spices conjure that holiday feeling Use fresh ground nutmeg if possible
- Salt: Half teaspoon rounds out the flavors Use sea salt or kosher salt for a clean taste
- Mini marshmallows: Ten ounces blanket the top in gooey sweetness Buy the freshest softest ones you can find
Step-by-Step Instructions
Prep the Sweet Potatoes:Peel sweet potatoes and cut them into large chunks Keep the pieces even so they cook at the same rateBoil the Potatoes:Put the sweet potatoes in a large pot Cover with water Bring to a boil over high heat Reduce to medium low and simmer until potatoes are fork tender and nearly falling apart This usually takes about 20 minutesMash and Flavor:Drain well and return the potatoes to the pot Mash thoroughly until extra smooth Add melted butter brown sugar vanilla cinnamon nutmeg and salt Stir everything together until the mash looks fluffy and evenSpread in the Dish:Grease a nine by thirteen inch baking dish well with cooking spray Spoon in the sweet potato mixture Smooth the surface with a spatula so it bakes evenlyAdd Marshmallow Layer:Scatter the mini marshmallows all over the top in a thick even blanket Press them down just slightly so they stay put during bakingBake:Bake in a preheated three hundred fifty degree oven for twenty five to thirty five minutes Check at twenty five minutes and then every few minutes until marshmallows are deeply golden and starting to crisp on the peaksRest and Serve:Remove from the oven and let cool for at least ten minutes before serving This helps the layers set and makes scooping much easier
You Must Know
- Always feeds a crowd
- Can be made gluten free with no changes
- Great leftover reheated or cold
Sweet potatoes are my favorite for their naturally sugary creamy texture I remember my grandmother mashing them with a fork and letting me sneak marshmallows while we waited for the oven timer to ring
Storage Tips
You can cover and store leftover casserole in the fridge for up to four days After a day the marshmallows lose a bit of their crunch but the flavor is just as good Reheat loosely covered in the oven or microwave until warmed through
Ingredient Substitutions
If you are out of brown sugar use white sugar plus a tablespoon of molasses for similar flavor Coconut sugar works too For dairy free swap in vegan butter and marshmallows
Serving Suggestions
This classic pairs perfectly with roasted turkey ham or even roast chicken Serve it alongside green beans a crisp salad or something tangy to balance the sweetness Try a sprinkle of chopped pecans on top for extra crunch
Cultural and Historical Context
Sweet potato casserole with marshmallows became popular in American homes around the early twentieth century It is believed to have originated as part of the push to market marshmallows as a quick topping and it stuck as a Southern holiday staple Now it makes an appearance at tables all over the country each Thanksgiving
Pro Tips
- Buy sweet potatoes a few days ahead to let any surface moisture dry for deeper sweetness
- Mash the potatoes while they are hot for the smoothest texture
- Set a timer for the last five minutes of baking so the marshmallows do not burn from one minute to the next
Recipe FAQs
→ How do I know when the sweet potatoes are ready to mash?
The sweet potatoes are ready when they become fork-tender and easily fall apart, typically after boiling for about 20 minutes.
What can I use instead of mini marshmallows on top?
Pecans or a brown sugar streusel are tasty alternatives that add crunch and complement the sweetness.→ Can I make this dish ahead of time?
Yes, assemble the sweet potato mixture in the baking dish and cover. Add marshmallows just before baking for best results.→ How should leftovers be stored?
Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.→ Is it possible to reduce the sweetness?
You can reduce the brown sugar or use unsweetened toppings like pecans to balance the sweetness to your preference.
Easy Sweet Potato Casserole
Sweet potatoes mashed with brown sugar and spices, topped with golden marshmallows for a comforting side dish.
Preparation Time
30 min
Cooking Time
35 min
Overall Time
65 min
Created By: Lili Clark
Category: Grandma’s Legacy
Skill Level: Beginner-Friendly
Cuisine Type: American
Output: 12 Serves
Dietary Options: Vegetarian, Gluten-Free
Ingredients
→ For the sweet potato filling
4 large sweet potatoes, peeled and cut into large pieces
1 cup light brown sugar
0.5 cup butter, melted
1 teaspoon vanilla extract
0.5 teaspoon cinnamon
0.5 teaspoon salt
0.25 teaspoon nutmeg
→ For the marshmallow layer
10 oz mini marshmallows
Steps
Peel the sweet potatoes and cut them into large chunks. Place them in a large saucepan and cover with water.
Bring the water to a boil and cook the sweet potatoes until they are tender and easily pierced with a fork. They should be soft enough to fall apart easily.
Drain the sweet potatoes and return them to the saucepan. Use a potato masher to mash them thoroughly.
Add the rest of the filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix everything together until well combined.
Grease a 9×13-inch baking dish with cooking spray.
Spread the sweet potato filling evenly in the prepared baking dish. Top with mini marshmallows, spreading them out in an even layer.
Bake the casserole in a preheated oven at 350 degrees Fahrenheit for 25-35 minutes, or until it is bubbly and the marshmallows are golden brown on top. Watch closely towards the end to achieve the perfect golden brown color without burning.
Required Tools
- Large saucepan
- Potato masher
- 9×13-inch baking dish
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy (butter)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 190
- Fats: 7 g
- Carbohydrates: 32.5 g
- Proteins: 2.1 g
