I’m sharing my easy Sweet Potato Casserole with a marshmallow topping that I think could be the Best Sweet Potato Casserole for your Thanksgiving table.

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I’ve made this Easy Sweet Potato Casserole more times than I can count, and every time someone asks for the recipe. It’s deceptively simple, using sweet potatoes and a blanket of mini marshmallows that melts just enough to be addictive.

I wont tell you all my secrets here but there’s a tiny trick I use to get that slightly caramelized edge that makes folks go back for seconds, plus a little crunch if you like. If you’re planning your menu give this a spot on your Sweet Potato Thanksgiving table, you might be surprised how fast it disappears.

Ingredients

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Sweet potatoes: high in fiber and vitamin A, naturally sweet, add creamy body
Butter: adds richness and fat, boosts calories, helps flavor and silky texture
Brown sugar: moist molasses flavor, sweetens heavily, little nutrients, caramel notes
Eggs: provide protein and structure, help bind the casserole, makes it tender
Milk or cream: adds moisture and creaminess, cream is richer, more calories
Marshmallows: give gooey sweetness and browning, mostly sugar, no real nutrients
Pecans: add crunch, healthy fats and some protein, toasted flavor contrast
Vanilla: small amount boosts flavor, adds warm aroma, no calories worth noting

Ingredient Quantities

about 3 lb sweet potatoes (4 medium), peeled and cubed

1/2 cup (1 stick) unsalted butter, melted

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs, lightly beaten

1/4 cup milk (or heavy cream for richer taste)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp kosher salt (or 1/4 tsp table salt)

2 cups mini marshmallows (more if you like it extra gooey)

1/2 cup chopped pecans, optional

How to Make this

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1. Preheat oven to 350°F. Peel and cube about 3 lb sweet potatoes (4 medium), put them in a large pot, cover with cold water and bring to a boil, then simmer 15 to 20 minutes until fork tender.

2. Drain the potatoes well and return them to the pot or a large bowl, mash until mostly smooth (you can leave a few little lumps if you like texture).

3. Stir in 1/2 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 lightly beaten eggs, 1/4 cup milk or heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/2 tsp kosher salt (or 1/4 tsp table salt) until everything is evenly mixed; taste and adjust sweetness or salt if needed.

4. Butter a 9×13 inch baking dish (or use an 8×8 for a thicker casserole) and spread the sweet potato mixture into the dish, smoothing the top with a spatula.

5. If you want nuts inside, fold in 1/2 cup chopped pecans now, otherwise sprinkle them on top later for crunch, theyre optional so do what you prefer.

6. Bake uncovered at 350°F for 20 to 25 minutes to heat through and set the center a bit.

7. Remove from oven and evenly top with about 2 cups mini marshmallows (add more if you want it extra gooey), and sprinkle any reserved chopped pecans over the marshmallows if using.

8. Return to the oven and bake 5 to 10 more minutes until the marshmallows puff and start to turn golden. For faster browning you can switch to the broil setting for 1 to 2 minutes but watch it the whole time, marshmallows burn in a flash.

9. Let the casserole rest 5 to 10 minutes before serving so it firms up a little, then serve warm. Leftovers keep covered in the fridge for a few days and reheats well in a 325°F oven until warmed through.

Equipment Needed

1. Oven (preheat to 350°F)
2. Large pot with lid (for boiling)
3. Vegetable peeler, chef knife and cutting board
4. Colander (to drain the potatoes)
5. Potato masher or ricer
6. Large mixing bowl (or use the pot)
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon
9. 9×13 inch baking dish (or 8×8 for a thicker casserole)
10. Baking sheet or broiler-safe pan (for browning marshmallows)

FAQ

Q: How should I cook the sweet potatoes so the casserole is creamy?
A: You can boil cubed potatoes about 15 to 20 minutes until fork tender or roast whole at 400 F for 45 to 60 minutes then scoop out the flesh. Drain well if you boil, mash with the melted butter, milk and eggs until mostly smooth. A few small lumps are fine, some people actually like that texture.

Q: Can I make this ahead of time and how do I reheat it?
A: Yes, assemble up to the point before adding marshmallows then cover and refrigerate up to 24 hours. Bake at 350 F for 25 to 30 minutes until heated through, then add marshmallows and brown them. If the whole casserole is already baked, reheat covered at 350 F for 20 to 25 minutes, then top and brown the marshmallows quick under the broiler.

Q: Any tips to get perfectly browned marshmallows without burning them?
A: Put the marshmallows on at the very end and use the oven broiler. Keep the pan on the middle rack and watch closely, they go from golden to burnt in seconds. Another trick is to bake at 325 F with marshmallows for a few minutes for gentler browning.

Q: I find it too sweet, how can I cut down on the sugar?
A: Reduce the brown sugar to 1/4 cup and the granulated to 2 tablespoons and skip or use fewer marshmallows. You can also top with toasted pecans or a lightly sweetened oat crumble instead of full marshmallow coverage for less cloying sweetness.

Q: Can I make this dairy free or vegan?
A: Yes. Swap butter for vegan butter or coconut oil, use almond or oat milk instead of dairy, and replace the two eggs with two flax eggs made from 2 tablespoons flaxseed meal plus 6 tablespoons water, let sit until gelled. Marshmallows often contain gelatin so buy vegan marshmallows or skip them.

Q: How long will leftovers last and can I freeze it?
A: In the fridge it keeps 3 to 4 days in an airtight container. You can freeze the mashed sweet potato base up to two months, thaw overnight in the fridge then bake and add marshmallows. Freezing a fully baked casserole is OK but texture of marshmallows will change, toasted nuts are best added after reheating.

Easy Sweet Potato Casserole Recipe Substitutions and Variations

Sweet potatoes: use roasted butternut squash or canned pumpkin (use equal weight; if using pumpkin, cut milk by a tablespoon or drain a bit since it’s wetter). Texture is basically the same, flavor a bit different.
Butter: swap with coconut oil, ghee, or vegan butter at a 1:1 ratio, melted. Coconut oil gives a faint coconut note, ghee keeps it rich and nutty.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (for this recipe use 2 tbsp flax + 6 tbsp water) or 1/4 cup unsweetened applesauce per egg. Flax gives structure, applesauce adds moisture and slight sweetness.
Marshmallows (topping): trade for a brown sugar + butter + flour + chopped nuts streusel, or use marshmallow fluff, or skip them and toast extra pecans with a splash of maple syrup. Streusel makes it crunchy not gooey.

Pro Tips

1) Dont let the potatoes stay waterlogged. After draining, put them back in the hot pot for a minute or two and stir over low heat to let steam escape, or spread them on a towel to absorb extra moisture. That keeps the mash from getting runny so you wont need to add as much milk.

2) Go slow with the milk and eggs. Add the milk a little at a time and taste as you go, you can always add more but you cant take it out. If you want ultra silky texture use a potato ricer or food mill, if you like some bite just mash by hand and leave a few lumps.

3) Boost the flavor, dont be shy. Brown the butter for a toasty, nutty note (watch it closely cause it goes from brown to burnt fast), or stir in a splash of maple syrup or a teaspoon of orange zest to cut the sweetness. Toast the pecans in a dry skillet for 2 to 3 minutes before adding, they taste way better warmed up.

4) Marshmallow finish tricks. Add marshmallows only at the end and either broil for a few seconds or use a kitchen torch so they puff and brown without melting into the casserole. Keep the oven rack high and stand there the whole time, they burn in a flash. If you want less sickly sweet, mix pecans on top with the marshmallows so you get crunch between the gooey bits.