Sweet Potato Casserole with Marshmallows

By Adeline

Published on July 29, 2025

There’s nothing quite like a really good sweet potato casserole with marshmallows. It truly is a symphony of flavors and textures. Imagine velvety sweet potatoes, a buttery crumb topping, and perfectly toasted, gooey marshmallows.

I often make this for holidays, and it’s always a hit. It disappears quickly from the table! This sweet potato casserole with marshmallows also makes wonderful leftovers.

Why I Love This Recipe

Honestly? My heart just sings for this recipe! It hits all the right notes every single time. It’s incredibly straightforward to make. This Sweet Potato Casserole with Marshmallows always delights my family. Its sweet, comforting flavors are simply irresistible. Plus, the amazing aroma fills my whole kitchen. It truly feels like a warm hug on a plate. This dish is perfect for any special meal!

Sweet Potato Casserole with Marshmallows Ingredients

Gathering these ingredients is like assembling a culinary dream team. Each one plays a vital role. They perfectly balance the richness and sweetness of this classic sweet potato casserole with marshmallows.

Core Ingredients for the Sweet Potato Layer

Sweet Potatoes: These are our delicious foundation. They bring natural sweetness and a beautiful color.
Egg: It acts as a binder. It helps create that lovely, smooth texture.
Melted Butter: Oh, glorious butter! It adds richness and a silky mouthfeel.
Pinch of Salt: Just a touch of salt. It helps bring out all the sweetness.
Granulated Sugar & Brown Sugar: These add a layer of deep sweetness. They make the casserole truly comforting.
Cinnamon: This warm spice is sweet potatoes’ best friend. It simply sings in harmony.
Vanilla: A splash of vanilla. It enhances all the other flavors.
Milk or Heavy Cream: This makes the mixture incredibly creamy. Any milk works beautifully.

Sweet Crumb Topping Essentials

Cold Butter: This creates flakiness in our crumb topping. It is cut into small cubes.
All-Purpose Flour: It gives structure to the topping.
Brown Sugar: For that wonderful caramelized sweetness.
Cinnamon: Another hint of warmth, tying flavors together.
Panko Bread Crumbs & Graham Cracker Crumbs: This duo provides an amazing crunch. They add a unique depth of flavor.
Mini Marshmallows: These are the literal crowning glory. They get beautifully toasted and gooey.

Substitutions and Tips for Your Casserole

Don’t have everything on hand? No biggie! You can swap regular milk for almond milk. Or, use gluten-free flour for the crumb topping. If you love a little spice, add a tiny pinch of nutmeg or ginger. For an extra rich sweet potato casserole with marshmallows, a splash of maple syrup would be divine. You can even use pecan halves instead of graham cracker crumbs. This will give you a delicious pecan praline topping. Exact quantities are always in the recipe card below. But feel free to personalize it!

How to Make Sweet Potato Casserole with Marshmallows

Making this incredible sweet potato casserole with marshmallows is simpler than you think. I’m here to guide you through each step. Soon, you’ll have a dish that looks and tastes like pure magic. This process is so rewarding, promise!

Preparing the Sweet Potatoes

First, let’s get those sweet potatoes ready. Begin by preheating your oven to 400 degrees F. Then, grab a piece of tin foil. Lay it on your oven rack. This catches any drips. It makes cleanup a breeze. Now, carefully pierce each sweet potato with a fork. Do this a few times. This helps steam escape. Bake them for about 45 to 60 minutes. They should feel very tender when done. This is important for a smooth texture. Once baked, let them cool a bit. Then, gently peel the skin off. It should slip right off. Reduce your oven temperature to 350 degrees F.

Crafting the Creamy Sweet Potato Base

Transfer the warm, peeled sweet potatoes to a large bowl. Grab your trusty potato masher. Smash them until they’re nice and smooth. Next, add the egg. Pour in the melted butter. Sprinkle in the cinnamon and salt. Add both granulated and brown sugar. Don’t forget the vanilla. Lastly, swirl in the milk or cream. Now, it’s time for some blending. Use a handheld mixer. Or, pull out your stand mixer. Beat everything together. Keep mixing until the mixture is perfectly smooth. Spread this delicious base into an 8×9-inch baking dish. An 8×8 or 9×9 dish also works great. Pop it into your preheated oven. Bake for 30 minutes. This gives it a good head start.

Assembling the Crumb Topping

While the casserole bakes, prepare the glorious crumb topping. Take a medium-sized bowl. Add the cold butter, flour, and brown sugar. Sprinkle in the cinnamon. Now for the fun part! Use a pastry cutter. Or, simply use a fork. Cut the butter into the dry ingredients. Mix until the butter is well incorporated. You want small, pea-sized crumbs. I sometimes use my hands at the very end. It helps bring it all together. Next, stir in the panko bread crumbs. Add the graham cracker crumbs too. Mix them until evenly distributed. Set this delightful mixture aside. It’s almost time for the grand finale.

Baking and Finishing Your Casserole

Carefully remove the sweet potato casserole from the oven. Now for the magic! Evenly scatter the mini marshmallows over the warm sweet potato layer. Then, gently spoon the crumb topping over the marshmallows. Try to cover as much of the marshmallows as you can. This protects them from burning. Place the dish back into the oven. Bake for an additional 20 minutes. Keep an eye on it during these last minutes. The marshmallows will get beautifully golden. The topping will become perfectly crisp. Once done, remove it from the oven. Let it cool for about 5 minutes. This helps it set. Then, serve this amazing sweet potato casserole with marshmallows. Enjoy every single bite!

How to Store Sweet Potato Casserole with Marshmallows

Making a big batch of sweet potato casserole with marshmallows is smart. You’re going to want leftovers! Store any extra casserole in an airtight container. Pop it in the fridge quickly. It stays fresh for about 3 to 4 days. When reheating, cover it loosely with foil. Warm it in the oven at 300°F. Or, you can use the microwave. Just be mindful of the marshmallows. They can get a bit gummy if overheated. This casserole generally freezes well too. For freezing, I recommend baking it without the marshmallows. Add fresh marshmallows when you reheat it. This keeps them perfectly soft and gooey. That way, your sweet potato casserole with marshmallows tastes amazing every time. Enjoy your delicious planning!

Tips for Success

Bake potatoes fully. They should be super tender.
Mash sweet potatoes until very smooth. No lumps allowed!
Use cold butter for the crumb topping. This is key.
Don’t overmix the crumb topping. Just combine ingredients.
Cover marshmallows with crumb topping. This prevents burning.
Watch closely during the last bake. Marshmallows brown fast.
Let your sweet potato casserole with marshmallows rest. This lets it set up.

Kitchen Tools You’ll Need

Large baking dish: An 8×8 or 9×9 works well.
Large mixing bowl: For the sweet potato mixture.
Potato masher: Perfect for smooth potatoes.
Handheld or stand mixer: Makes the base super creamy.
Medium bowl: For mixing the crumb topping.
Pastry cutter or fork: To cut butter into crumbs.
Measuring cups and spoons: For exact amounts.

Serving Suggestions

Pair it with roasted turkey or ham.
Serve alongside green bean casserole.
A crisp fresh salad balances the richness.
A glass of chilled white wine is lovely.
Top with a dollop of whipped cream.
Garnish with a sprinkle of cinnamon.
It’s fantastic with pecan pie for dessert.

Frequently Asked Questions

Can I prepare Sweet Potato Casserole with Marshmallows ahead of time?

Absolutely, yes! You can mash the potatoes and make the sweet potato mixture a day ahead. Store it in your fridge. The crumb topping can also be prepped days prior. Just keep them separate until baking day.

What if I don’t have a pastry cutter for the crumb topping?

No problem at all! You can easily use two forks. Or, just mix the butter into the flour with your fingertips. Ensure the butter is very cold. This helps create those perfect crumbs for your sweet potato casserole with marshmallows.

How do I prevent the marshmallows from burning?

Good question! The key is to cover the marshmallows. Use the crumb topping. This shields them from direct heat. Always keep an eye on your oven. If they brown too fast, tent with foil.

Can I use different types of sweet potatoes?

Yes, you can! While orange sweet potatoes are classic, feel free to experiment. Japanese sweet potatoes lend a slightly nuttier flavor. Purple sweet potatoes add a unique color. Just make sure they’re very tender before mashing for your perfect sweet potato casserole with marshmallows.