I’m sharing my Best Sweet Potato Casserole, a from-scratch Thanksgiving side topped with toasted marshmallows and a brown sugar pecan crumble that hides a little secret ingredient.
I fell for this Easy Sweet Potato Casserole the first time I tried it because it somehow tastes like a memory I havent had yet. It’s the kind of Thanksgiving Sweet Potato Recipes entry you keep scoffing at, then secretly save the link.
I love how the earthy sweet potatoes pair with a singe of sugar and that pillowy layer of mini marshmallows on top, even when I mess it up a little. If you like crowd pleasing sides and lists called Recipes With Marshmallows, this is one to tuck into your rotation, trust me you’ll get curious every time.
Ingredients
- Sweet potatoes give fiber, vitamin A and natural sweetness, hearty and creamy texture.
- Brown sugar adds caramel sweetness, mostly carbs, little nutrients, makes it richer.
- Butter lends richness and fat, boosts mouthfeel, not much protein.
- Milk adds creaminess, a bit of protein and calcium, smooths batter.
- Eggs bind the casserole, add protein and structure, help it set.
- Cinnamon brings warm spice, subtle sweetness, and familiar holiday flavor.
- Marshmallows give gooey sweet topping, mostly sugar, it makes it nostalgic.
- Nutmeg adds warm nutty aroma, small spice lift, subtle depth.
Ingredient Quantities
- 3 pounds sweet potatoes (about 4 medium), peeled and mashed
- 1/2 cup packed brown sugar
- 1/3 cup unsalted butter melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups mini marshmallows (about 8 ounces)
How to Make this
1. Preheat oven to 350°F and butter a 9×13 inch baking dish.
2. Peel and chop 3 pounds sweet potatoes into chunks, put them in a pot, cover with cold water, bring to a boil and simmer until fork tender about 15 to 20 minutes, then drain well.
3. Mash the hot potatoes in a bowl with a potato masher until mostly smooth but leave a little texture, don’t use a blender or food processor or they’ll get gluey.
4. Stir in 1/2 cup packed brown sugar, 1/3 cup melted unsalted butter, 1/2 cup milk, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt until everything is evenly mixed; if it seems too thick add a splash more milk.
5. Taste quickly and adjust sweetness or spice if you want, but remember the marshmallows add sweetness too.
6. Spoon the mixture into the prepared dish and smooth the top with a spatula.
7. Scatter 2 cups mini marshmallows evenly over the top, you can save a few to add later for bigger toasted puffs.
8. Bake uncovered for 20 to 25 minutes until the casserole is hot and marshmallows are puffed and golden; if the marshmallows brown too fast tent loosely with foil.
9. For an extra toasty top, switch oven to broil for 1 minute or so watching like a hawk, then remove and let the casserole rest 5 to 10 minutes before serving so it sets.
Equipment Needed
1. 9×13 inch baking dish, buttered or lightly sprayed
2. Large pot with lid for boiling the sweet potatoes
3. Colander to drain the potatoes well
4. Vegetable peeler
5. Chef’s knife and cutting board for chopping
6. Potato masher, dont use a blender or food processor
7. Large mixing bowl to mash and mix everything in
8. Measuring cups and spoons
9. Rubber spatula or wooden spoon to smooth the top
10. Oven mitts and a baking sheet for broiling or catching spills
FAQ
Easy Sweet Potato Casserole Recipe Substitutions and Variations
- Brown sugar: swap with coconut sugar 1:1 — its the easiest swap and keeps the caramel flavor, or use maple syrup 3/4 cup and cut the milk by 2 tbsp so the mixture doesnt get too thin.
- Unsalted butter (melted): use coconut oil 1:1 for a dairy free version, or regular salted butter 1:1 and lower the salt in the recipe to 1/4 tsp to avoid it being too salty.
- Milk: replace with almond or oat milk 1:1 for dairy free, or use evaporated milk 1:1 if you want a richer, creamier texture.
- Eggs: make flax eggs for each egg mix 1 tbsp ground flax + 3 tbsp water, wait 5 minutes, or use 1/4 cup unsweetened applesauce per egg; flax keeps structure, applesauce adds moisture and a touch of sweetness.
Pro Tips
– Roast the sweet potatoes instead of boiling when you can — it concentrates the sweetness and gives little caramelized notes so you wont have to pile on extra sugar to get big flavor.
– Be gentle with the mash, mash while they’re still hot and stop when there’s still a few small lumps, overworking makes them gummy. If you want silky, use a ricer, if you want rustic leave some texture.
– For a perfect browned top add most of the marshmallows at the very end, then blast with the broiler or a kitchen torch for a few seconds while watching closely, and save a few marshmallows to press on after broiling for big toasted puffs.
– Make ahead: you can assemble the sweet potato base and chill it for a day, then add marshmallows and reheat/broil when you’re ready; also cool leftovers fully before refrigerating so it keeps its texture better.
Easy Sweet Potato Casserole Recipe
I’m sharing my Best Sweet Potato Casserole, a from-scratch Thanksgiving side topped with toasted marshmallows and a brown sugar pecan crumble that hides a little secret ingredient.
8
servings
387
kcal
Equipment: 1. 9×13 inch baking dish, buttered or lightly sprayed
2. Large pot with lid for boiling the sweet potatoes
3. Colander to drain the potatoes well
4. Vegetable peeler
5. Chef’s knife and cutting board for chopping
6. Potato masher, dont use a blender or food processor
7. Large mixing bowl to mash and mix everything in
8. Measuring cups and spoons
9. Rubber spatula or wooden spoon to smooth the top
10. Oven mitts and a baking sheet for broiling or catching spills
Ingredients
3 pounds sweet potatoes (about 4 medium), peeled and mashed
1/2 cup packed brown sugar
1/3 cup unsalted butter melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups mini marshmallows (about 8 ounces)
Directions
- Preheat oven to 350°F and butter a 9×13 inch baking dish.
- Peel and chop 3 pounds sweet potatoes into chunks, put them in a pot, cover with cold water, bring to a boil and simmer until fork tender about 15 to 20 minutes, then drain well.
- Mash the hot potatoes in a bowl with a potato masher until mostly smooth but leave a little texture, don't use a blender or food processor or they'll get gluey.
- Stir in 1/2 cup packed brown sugar, 1/3 cup melted unsalted butter, 1/2 cup milk, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt until everything is evenly mixed; if it seems too thick add a splash more milk.
- Taste quickly and adjust sweetness or spice if you want, but remember the marshmallows add sweetness too.
- Spoon the mixture into the prepared dish and smooth the top with a spatula.
- Scatter 2 cups mini marshmallows evenly over the top, you can save a few to add later for bigger toasted puffs.
- Bake uncovered for 20 to 25 minutes until the casserole is hot and marshmallows are puffed and golden; if the marshmallows brown too fast tent loosely with foil.
- For an extra toasty top, switch oven to broil for 1 minute or so watching like a hawk, then remove and let the casserole rest 5 to 10 minutes before serving so it sets.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 8
- Calories: 387kcal
- Fat: 12g
- Saturated Fat: 7.1g
- Trans Fat: 0.06g
- Polyunsaturated: 0.55g
- Monounsaturated: 3.08g
- Cholesterol: 69mg
- Sodium: 272mg
- Potassium: 625mg
- Carbohydrates: 71.7g
- Fiber: 5.1g
- Sugar: 44.4g
- Protein: 4.9g
- Vitamin A: 24250IU
- Vitamin C: 4.3mg
- Calcium: 76mg
- Iron: 1.29mg
