Sweet Potato Casserole Marshmallows (Printable)

Creamy mashed sweet potatoes with golden toasted marshmallows and a crunchy pecan topping.

# What You'll Need:

→ Sweet Potato Base

01 - 4 large sweet potatoes (about 3.5 lbs), peeled and cut into chunks
02 - 1/4 cup whole milk
03 - 1/4 cup unsalted butter, softened
04 - 1/4 cup light brown sugar, packed
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt

→ Topping

10 - 1 cup mini marshmallows
11 - 1/2 cup chopped pecans (optional)

# How to Make It:

01 - Preheat oven to 350°F and grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil, then simmer for 15 to 20 minutes until fork-tender; drain thoroughly.
03 - Transfer sweet potatoes to a large bowl; add milk, butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt, then mash until smooth and fully combined.
04 - Evenly spread the mashed sweet potato mixture in the prepared baking dish.
05 - Sprinkle chopped pecans evenly over the top if using.
06 - Bake uncovered for 25 minutes.
07 - Remove dish from oven, evenly top with mini marshmallows, and bake for an additional 10 to 15 minutes until golden and toasted.
08 - Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's the kind of side dish that steals the show—people always ask for seconds.
  • The contrast between creamy sweet potato and toasted marshmallow tops feels almost like dessert but works perfectly alongside savory mains.
  • It comes together faster than you'd expect, leaving you breathing room before the big meal.
02 -
  • Don't skip the draining step after boiling—I learned this the hard way when my casserole came out soggy, and it taught me that water is the enemy of texture.
  • Toast your marshmallows just until golden, not white; the moment they turn color is when the magic happens, because that's where the flavor deepens.
  • Mix your spices into the sweet potatoes while they're still warm; cold potatoes resist blending, and you'll end up with little pockets of cinnamon instead of an even warmth throughout.
03 -
  • Chill your sweet potato mixture for up to a day before baking if you need to prep ahead—this actually gives the flavors time to deepen and meld together.
  • If your marshmallows are browning too quickly, tent the dish loosely with foil and reduce the oven temperature by 10 degrees for the final few minutes.

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