Let’s just admit it: sweet potato casserole is basically dessert disguised as a side dish. Whoever first thought, “Hmm, let’s top vegetables with marshmallows,” was either a genius or completely unhinged. Either way, I salute them. This dish is gooey, fluffy, buttery, and sweet enough to make you forget that it technically involves a vegetable.
Why This Recipe is Awesome
First of all, it’s like Thanksgiving candy. You’ve got creamy sweet potatoes, buttery goodness, and that iconic golden marshmallow topping that looks straight out of a Hallmark movie.
Second, it’s a total crowd-pleaser. Even the veggie haters will pile this on their plates. It’s basically the Trojan horse of side dishes—sweet enough for the picky eaters, but still “respectable” enough for the main table.
And third, it’s ridiculously easy. You can make it ahead, pop it in the oven before dinner, and boom—you look like a holiday superstar with minimal effort.
Ingredients You’ll Need
- 4 large sweet potatoes (about 3 pounds)
- ½ cup unsalted butter (melted, because butter makes everything better)
- ½ cup brown sugar (light or dark, pick your vibe)
- ½ cup milk or heavy cream (depends on how rich you wanna go)
- 2 large eggs (for that custardy, fluffy texture)
- 1 teaspoon vanilla extract (for extra flavor magic)
- ½ teaspoon cinnamon (because holiday food requires it)
- ¼ teaspoon nutmeg (optional, but fancy)
- Pinch of salt (balances the sweetness)
- 3 cups mini marshmallows (aka the reason we’re all here)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish like you’re preparing it for greatness.
- Peel and cube your sweet potatoes. Boil until fork-tender, about 15 minutes. Drain them well—you don’t want watery casserole.
- Mash the potatoes until smooth. Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until it’s creamy and dreamy.
- Pour mixture into your prepared baking dish. Smooth it out like icing on a cake.
- Top with an even layer of mini marshmallows. Resist the urge to eat them straight from the bag (or don’t, I won’t judge).
- Bake uncovered for 25–30 minutes, until the marshmallows are golden and slightly toasted.
- Serve warm and bask in the glory of your sugar-coated “vegetable” masterpiece.
Common Mistakes to Avoid
- Not draining the potatoes well. Extra water means soupy casserole, and nobody wants that.
- Skipping the eggs. They add structure and fluff—without them, you’ll have sweet potato paste.
- Burning the marshmallows. Golden is the goal, charred is… well, let’s just say less Instagram-worthy.
- Adding too much sugar. Sweet potatoes are naturally sweet—don’t overdo it unless you want a cavity casserole.
Alternatives & Substitutions
Not into marshmallows? (What’s wrong with you?) You can swap them for a pecan streusel topping—crunchy, buttery, and just as festive.
Dairy-free? Use coconut milk and vegan butter. Bonus: coconut flavor pairs shockingly well with sweet potatoes.
Want to reduce the sugar? Cut the brown sugar in half and let the sweet potatoes shine. You’ll still get plenty of sweetness from the marshmallows.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes! Assemble the casserole without the marshmallows, cover, and refrigerate. Add marshmallows right before baking.
Can I use canned sweet potatoes?
You can, but fresh tastes better. If you’re desperate, go canned—just drain them really well.
What size baking dish should I use?
A 9×13-inch dish works perfectly. If you want it thicker, use a smaller pan.
How do I stop the marshmallows from sticking to the foil?
Simple—don’t cover it. Bake uncovered so they toast instead of melting into goo.
Can I add pecans with the marshmallows?
Absolutely. Sweet + crunchy = perfect combo.
Is this a side dish or dessert?
Yes. It’s both. Nobody’s going to complain either way.
Final Thoughts
Sweet potato casserole with marshmallow topping is basically the holiday equivalent of comfort food in a sequin dress. It’s indulgent, nostalgic, and guaranteed to cause a small stampede when it hits the table.
So whether you’re serving it as a side dish or sneaking it in as dessert, just know this: you’ve officially won Thanksgiving.