If you’re craving a comforting, slightly sweet side dish that feels like a warm hug from the inside out, this Easy Sweet Potato Casserole Recipe is just what you need. Perfect for holiday dinners, family gatherings, or simply a weeknight treat, this casserole balances creamy sweet potatoes with a toasty marshmallow topping that everyone will adore.
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Why You’ll Love This
This casserole hits that sweet spot of nostalgic flavors and effortless preparation, making it a go-to staple in my kitchen, especially during the cozy months. Its creamy filling warmed by fragrant spices and topped with perfectly browned marshmallows brings a beautiful balance of smooth and crunchy textures that feel indulgent yet comforting.
- Reliable Texture, Great Flavor: The combination of tender, fluffy sweet potatoes with cinnamon, nutmeg, and vanilla offers a warmth that’s balanced and never overpowering.
- Crisp–Golden Finish: Toasting the mini marshmallows gives a golden, slightly caramelized crust that adds a delightful crunch to every bite.
- Pantry-Friendly Ingredients: Nothing fancy here – just sweet potatoes, simple spices, sugar, butter, and marshmallows that you can usually find year-round.
- Weeknight Easy, Weekend Worthy: You’ll find this casserole simple enough to whip up any day but special enough to showcase at your next holiday table.
Ingredient Snapshot
Focusing on quality sweet potatoes makes all the difference here, and a few key spices lift the whole dish from simple to spectacular. Using real butter and fresh vanilla really enhances the depth of flavor.
- Sweet potatoes: Choose firm, smooth-skinned sweet potatoes with vibrant orange flesh for the best sweetness and texture.
- Light brown sugar: Adds moisture and a gentle molasses note that complements the spices beautifully.
- Butter: Use unsalted and melt it just before mixing for a richer consistency without extra saltiness.
- Vanilla extract: Pure vanilla sets off the sweet potatoes’ natural flavors without overwhelming them.
- Ground cinnamon and nutmeg: Freshly ground spices are best for that warm, aromatic kick.
- Mini marshmallows: Go with classic mini marshmallows for the ideal size—they toast up evenly and create that nostalgic golden top.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Easy Sweet Potato Casserole Recipe
Step 1 — Set Up & Season
Start by peeling and chopping your sweet potatoes into large, evenly sized chunks. This helps them cook uniformly—no surprises with some pieces mushy while others are still firm. Pop them into a large saucepan, cover with cold water, and bring to a boil. Let them cook gently until a fork slides through with no resistance, which takes around 20 minutes. I like to check a couple of pieces early on to avoid overcooking. Drain well, then return them to the pan and mash right away while they're still warm. This is when you add your melted butter, brown sugar, vanilla, salt, cinnamon, and nutmeg. Mix everything thoroughly; you'll notice a creamy, fragrant mixture forming that's the heart of this dish.
Step 2 — Sear, Toast, or Mix
Once your sweet potato filling is smooth and seasoned to your liking, grease a 9×13-inch baking dish with cooking spray to prevent sticking. Spread the filling in an even layer, smoothing the surface gently with a spatula. Then comes the fun part—sprinkle the mini marshmallows generously and evenly across the top. The marshmallows not only add a sweet crunch but also a charming golden color to your casserole. Patience is key here, as the toasting happens in the oven, and you want to keep an eye on them so they turn golden brown but don’t scorch.
Step 3 — Finish for Best Texture
Bake your casserole in a preheated 350°F oven for about 25 to 35 minutes. You’ll know it’s done when you see bubbling along the edges and marshmallows puffed and toasted to a lovely golden brown. One tip I’ve learned by experience: check around the 25-minute mark and watch closely toward the end so you can pull it out the moment it reaches that perfect toasty finish—any longer, and you risk burnt marshmallows, which are tricky to hide from curious eaters. Let it rest a few minutes before serving; the sugars will firm up slightly and hold everything together beautifully.
Smart Little Tips
Over the years making this Easy Sweet Potato Casserole Recipe, I’ve picked up a few tricks that help ensure success every single time. These tips keep your casserole creamy, perfectly sweet, and beautifully toasted.
- Doneness Cue: The casserole should bubble gently around the edges and the marshmallows should be evenly golden without black spots.
- Temperature Trick: Using room temperature melted butter helps it incorporate more smoothly into the sweet potatoes, avoiding clumps.
- Make-Ahead Move: You can prepare the sweet potato filling a day ahead and simply add the marshmallows right before baking.
- Avoid This Pitfall: Don’t overboil the potatoes, or they’ll get waterlogged and create a watery casserole texture.
Serving Ideas
Finishing Touches
I like to keep it classic by serving this casserole as-is, but a sprinkle of chopped pecans or a dusting of ground cinnamon on top right after it comes out of the oven adds an inviting crunch and a little visual appeal. A light drizzle of maple syrup pairs wonderfully too, especially if you love extra sweetness without overwhelming the savory notes.
Pair It With
This Easy Sweet Potato Casserole Recipe pairs beautifully with roasted turkey or chicken, making it a perfect side for your holiday feast. It’s also great alongside green beans, cranberry sauce, or even a crisp fall salad for a balanced plate with contrasting flavors and textures.
Easy Plating Upgrades
For a simple but elegant presentation, dish portions onto warm plates and add a small sprig of rosemary or thyme on the side. You could also serve the casserole in smaller ramekins for a more intimate, personal feel, which works well for dinner parties or holiday gatherings.
Make-Ahead, Store & Reheat
Storing Leftovers
Store any leftovers in an airtight container to preserve moisture. They’ll keep well in the fridge for up to 3-4 days without losing too much of that creamy texture. You’ll notice the marshmallow topping softens, but it still tastes delicious.
Freezing Tips
This casserole freezes nicely before baking. Just prepare the filling and layer in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and add marshmallows fresh before baking. Freezing after baking isn’t ideal because marshmallows can become sticky or gooey when reheated.
Reheating Easy Sweet Potato Casserole Recipe Without Drying Out
The best way to reheat this casserole is in a 325°F oven covered loosely with foil, which keeps the sweet potatoes moist while warming through—about 20 minutes should do. To refresh the marshmallow topping’s crispness, remove the foil during the last 5 minutes to let them toast back up. If short on time, microwave reheating works but cover the dish and add a small splash of water to retain moisture. Avoid overheating, or you risk dried-out potatoes.
Frequently Asked Questions
Absolutely! Swap butter for coconut oil or a vegan margarine and use vegan marshmallows—they’re available in many stores. The flavor might shift slightly but remains delicious.
Look for firm orange-fleshed sweet potatoes or yams with smooth skin. They tend to mash nicely and have a natural sweetness ideal for this recipe.
Yes! A pecan streusel topping made with chopped pecans, brown sugar, and butter adds a wonderful nutty crunch if you prefer less sweetness or want variety.
Drain them thoroughly after boiling and return to the warm pot to steam off excess moisture before mashing. Avoid over-boiling to keep a thick, creamy texture.
Final Thoughts
PrintPrint Recipe
Easy Sweet Potato Casserole Recipe
This easy sweet potato casserole is a classic holiday side dish featuring creamy mashed sweet potatoes blended with warm spices, brown sugar, and butter, topped with a golden layer of toasted mini marshmallows. It's comforting, sweet, and perfect for festive occasions or family dinners.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes, peeled and cut into large pieces
- 1 cup light brown sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Marshmallow Topping
- 10 oz mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into large chunks. Place them in a large saucepan and cover with water.
- Cook Sweet Potatoes: Bring the water to a boil and cook the sweet potatoes until tender and easily pierced with a fork, about 20 minutes.
- Mash Sweet Potatoes: Drain the sweet potatoes and return them to the saucepan. Use a potato masher to mash them thoroughly until smooth.
- Add Filling Ingredients: Stir in the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix everything together until well combined and creamy.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Assemble Casserole: Spread the sweet potato filling evenly into the prepared baking dish.
- Add Marshmallows: Top the sweet potato layer with mini marshmallows, spreading them out in an even layer.
- Bake: Bake the casserole in a preheated oven at 350 degrees Fahrenheit for 35 minutes, or until bubbly and the marshmallows are golden brown. Watch closely near the end to avoid burning.
Notes
- For easier peeling, boil the sweet potatoes whole and then scoop out the flesh after cooking.
- You can substitute the mini marshmallows with chopped pecans for a nutty topping.
- To make the casserole ahead, assemble and refrigerate it without marshmallows, then add them just before baking.
- If you prefer a less sweet version, reduce brown sugar to ¾ cup.
- Use light brown sugar for a milder molasses flavor or dark brown sugar for a richer taste.
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