There’s something magical about that first bite of loaded sweet potato casserole with marshmallows – the creamy sweetness underneath, the gooey golden topping that gives just the right amount of resistance before melting in your mouth. This dish has been the star of our Thanksgiving table for as long as I can remember. My aunt would always bring it, carefully balancing the still-warm casserole dish on her lap during the car ride, the scent of cinnamon and caramelized sugar filling the car. The marshmallows would be perfectly toasted, some just beginning to collapse into molten pools. It’s not truly the holidays until I’ve burned my tongue sneaking a too-early taste while “helping” in the kitchen.
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Why You’ll Love This Loaded Sweet Potato Casserole with Marshmallows
This recipe is my go-to for three simple reasons – it’s foolproof, unforgettable, and always disappears first from the buffet table. Let me tell you why it’s special:
- Effortless comfort food: Just boil, mash, mix and bake – no fancy techniques needed. Even my nephew can help with the marshmallow topping (though we usually “lose” a handful to his snack breaks).
- The perfect balance: The sweet potatoes get depth from cinnamon and nutmeg, while the marshmallows add that nostalgic, toasty sweetness. It’s like dessert disguised as a side dish.
- Holiday magic maker: Works for Thanksgiving, Christmas, or any cozy dinner. Leftovers (if you have any) taste even better the next day.
Seriously, this casserole turns first-timers into believers. Last year, my brother-in-law – who “doesn’t do sweet potatoes” – took thirds.
Ingredients for Loaded Sweet Potato Casserole with Marshmallows
- 3 large sweet potatoes, peeled and cubed (about 2 lbs total)
- 1/2 cup unsalted butter, melted (plus extra for greasing dish)
- 1/4 cup packed brown sugar – the dark kind adds the best caramel notes
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon – I always use Ceylon for its delicate flavor
- 1/4 tsp ground nutmeg – freshly grated if possible
- 1/4 tsp salt – balances the sweetness perfectly
- 1 tsp pure vanilla extract – none of that imitation stuff!
- 2 large eggs, beaten – room temperature blends smoother
- 1 cup mini marshmallows – plus extra for those who like more topping
Ingredient Substitutions & Notes
Ran out of brown sugar? Maple syrup or honey work beautifully – just reduce other liquids slightly. For a vegan version, swap butter for coconut oil and use flax eggs. The sweet potatoes must be fork-tender before mashing – undercooked bits ruin the creamy texture. Pro tip: If your mixture seems too wet after mashing, let it drain in a colander for 5 minutes. And yes, those giant marshmallows look tempting, but minis melt more evenly without sinking!
How to Make Loaded Sweet Potato Casserole with Marshmallows
Okay, let’s get cooking! This recipe comes together in three easy stages – and trust me, the smell alone will have everyone hovering around the oven. Just follow these steps and you’ll have a casserole worthy of Grandma’s holiday table.
Step 1: Prepare the Sweet Potatoes
First things first – preheat your oven to 375°F (190°C). While that’s heating up, grab your sweet potatoes. I like to cut them into 1-inch cubes (peeled, of course) because they cook faster and mash more evenly. Boil them in a large pot of water for 15-20 minutes until they’re completely tender – a fork should slide through without any resistance. Drain them really well – I give them a good shake in the colander and let them sit for a minute so all that excess water escapes. Too much moisture is the enemy of a perfect casserole texture!
Step 2: Mix the Ingredients
Now for the fun part! Mash those sweet potatoes right in the pot – I use an old-fashioned potato masher for some texture, but a fork works too if you like it smoother. Stir in the melted butter first – watch how it makes the mixture glossy. Then add both sugars, cinnamon, nutmeg, salt, and vanilla. The scent at this point is incredible! Finally, gently mix in the beaten eggs until just combined. Don’t overmix here – we want fluffy, not gluey. The batter should be thick but spreadable, like smooth peanut butter.
Step 3: Bake and Add Topping
Grease your baking dish (I use a 9×13 for this amount) and spread the sweet potato mixture evenly. Bake for 25 minutes – it should look set around the edges but still soft in the center. Now the grand finale! Scatter marshmallows across the top (I use about 1 cup but never measure too carefully). Return to the oven for just 5 more minutes – watch closely as they puff up and turn golden. You want them toasted, not burnt! Let it cool for 10 minutes before serving – that molten sugar is dangerously hot but oh-so-worth-it.
Tips for the Best Loaded Sweet Potato Casserole with Marshmallows
Want to take your casserole from good to legendary? Here are my hard-won secrets after years of Thanksgiving trial and error:
- Broiler magic: For extra crispy marshmallows, switch to broil for the last 1-2 minutes (but don’t blink – they burn fast!).
- Egg trick: Room temp eggs blend smoother – just set them out when you start prepping.
- Double toast: If marshmallows sink, pop them under the broiler again right before serving.
- Sneaky swap: Replace half the white sugar with maple syrup for deeper flavor.
Oh, and always make extra – this disappears faster than you’d think!
Serving & Storing Loaded Sweet Potato Casserole with Marshmallows
This casserole is basically the best supporting actor at any holiday meal – it makes roasted turkey shine and turns baked ham into a star. I love serving it alongside green bean casserole and cranberry sauce for that perfect sweet-savory balance. For storage, let it cool completely before covering tightly – those marshmallows will stick to everything if you don’t! It keeps beautifully in the fridge for 3 days. When reheating, skip the microwave (which makes marshmallows tough) and warm it gently in a 300°F oven until just heated through. The texture stays perfect this way – and if the topping needs reviving, a quick broiler blast works wonders!
Loaded Sweet Potato Casserole with Marshmallows FAQs
After making this recipe for over a decade, I’ve answered every question imaginable about sweet potato casserole with marshmallow topping. Here’s what people ask most:
Can I make this ahead?
Absolutely! Prepare the sweet potato mixture up to 2 days ahead and refrigerate (without marshmallows). When ready to bake, let it come to room temp for 30 minutes, then bake as directed – adding marshmallows at the end. The texture actually improves with that rest time!
How do I prevent marshmallows from sinking?
Two tricks: First, make sure your sweet potato layer is fully set (bake the full 25 minutes). Second, use mini marshmallows – they’re lighter! If some do sink, just add more before the final broil.
Can I freeze sweet potato casserole?
Without marshmallows, yes! Freeze the baked base for up to 3 months. Thaw overnight in the fridge, then reheat and add fresh marshmallows. (Frozen marshmallows turn rubbery – trust me, I learned the hard way!)
Why add eggs to sweet potato casserole?
They give structure so it slices neatly instead of being soupy. For egg-free, try 1/4 cup applesauce per egg – but expect a softer texture.
Can I use yams instead of sweet potatoes?
Technically yes (they’re often mislabeled in stores), but true sweet potatoes have a firmer texture that holds up better. Look for ones with pale skin and orange flesh for the classic flavor.
Nutritional Information
Okay, let’s be real – we don’t eat sweet potato casserole for the nutrition facts. But if you’re curious (or need to convince yourself it’s practically a health food), here’s the scoop per serving. Remember, these are estimates – your actual numbers might dance around a bit depending on your sweet potatoes’ size or how “generous” you are with those marshmallows!
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 320
- Total Fat: 14g (Saturated 9g)
- Carbohydrates: 45g (Fiber 4g, Sugar 22g)
- Protein: 4g
- Sodium: 180mg
- Cholesterol: 90mg
Now, about that fiber count – see? I told you it’s basically a vegetable! The sweet potatoes pack vitamin A (a whole day’s worth!) and vitamin C. The marshmallows bring… well, joy. And isn’t that what the holidays are all about? Just balance it with some turkey and greens, and call it a nutritious meal.
For more delicious recipes and inspiration, check out our Pinterest page!
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1 Amazing Loaded Sweet Potato Casserole with Marshmallows Magic
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich and comforting sweet potato casserole topped with gooey marshmallows. Perfect for holidays or a cozy family dinner.
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs, beaten
- 1 cup mini marshmallows
Instructions
- Preheat oven to 375°F (190°C).
- Boil sweet potatoes until tender, about 15–20 minutes. Drain and mash.
- Mix in melted butter, sugars, cinnamon, nutmeg, salt, and vanilla.
- Stir in beaten eggs until fully combined.
- Spread mixture into a greased baking dish.
- Bake for 25 minutes.
- Remove from oven and top with marshmallows.
- Bake for 5 more minutes until marshmallows are golden.
- Let cool slightly before serving.
Notes
- For extra flavor, add chopped pecans to the topping.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
