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This sweet potato casserole with marshmallow is a must for Thanksgiving! It’s made with creamy baked sweet potatoes and topped with homemade toasted marshmallow fluff for a rich, sweet, and unforgettable side dish.
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Pin ItI’ve been making this sweet potato casserole—and sweet potato pie!—for years, and it’s always the first dish to disappear from our family table. Baking the sweet potatoes makes them even sweeter, and the fluffy, toasted marshmallow topping takes it to a whole new level.
Ingredient Notes and Shopping List
Marshmallows or Marshmallow Fluff: Top the casserole with either for a delicious, toasted finish!
Sweet Potatoes: Use 5 large sweet potatoes—no peeling or chopping needed, just bake them whole!
Brown Sugar: Light or dark brown sugar adds the perfect sweetness.
Butter: Good-quality butter gives the sweet potatoes a rich, buttery flavor.
Heavy Cream: Makes the casserole extra creamy and smooth.
Vanilla Extract: Adds warm flavor—use pure vanilla for the best taste.
How to Make Sweet Potato Casserole
- Bake the sweet potatoes: Preheat the oven to 425°F. Place rinsed sweet potatoes on a foil-lined baking sheet and bake for about 1 hour, until very tender.
- Mash the sweet potatoes: Cut them open, scoop out the flesh, and mash with butter, brown sugar, salt, vanilla, and heavy cream until smooth. You can mash by hand or use a mixer for an extra creamy texture.
- Assemble the casserole: Spread the mashed sweet potatoes into a casserole dish.
- Add the topping: Either spread homemade marshmallow fluff over the top or cover with marshmallows.
- Toast the marshmallow topping:
- If using marshmallows, bake at 350°F for 5–10 minutes until golden and gooey.
- If using marshmallow fluff, torch it with a kitchen torch until toasted and beautiful!
How to Get Smooth Mashed Sweet Potatoes
You can boil or bake sweet potatoes, but I prefer baking. Baking brings out more sweetness and saves you from peeling and chopping!
If you don’t have a potato masher, use a fork to mash the sweet potatoes by hand.
For extra smooth potatoes, pulse them in a food processor.
I personally like a little texture left—it makes the casserole even better!
Topping Ideas for Sweet Potato Casserole
Make your casserole even more flavorful with these topping ideas:
Nuts: Top with chopped walnuts or pecans for a delicious crunch.
Marshmallow Fluff: Spread homemade fluff over the top and toast it with a kitchen torch until golden.
Marshmallows: Cover with large or mini marshmallows and bake until gooey and golden brown.
Bourbon: Add a splash of bourbon to the mashed sweet potatoes for extra depth.
Spices: A sprinkle of cinnamon, nutmeg, or cardamom adds cozy fall flavor.
Citrus: Add a tablespoon of orange juice or zest for a fresh citrus twist.
Frequently Asked Questions
Sweet potatoes and yams are different. Yams have tougher skin and are starchier. They’re not as sweet as sweet potatoes. You can technically use sweet potatoes or yams in this sweet potato casserole recipe, but sweet potatoes are our favorite!
Sweet potatoes are a type of starchy, sweet-tasting potato. They have an orange color inside and can be eaten cooked or raw and are often used in sweet or savory dishes.
Yes, this is a great make-ahead recipe! Prepare the casserole and store it in the refrigerator overnight. Add the marshmallows right before you’re ready to bake.
Sweet potato casserole will stay good in the refrigerator for three to five days. This is with a marshmallow topping too. After five days we always discard the sweet potatoes.
More Thanksgiving Recipes You’ll Love
This sweet potato casserole is sweet, creamy, fluffy, and always a holiday favorite! It’s easy to prep ahead and guaranteed to disappear fast from your Thanksgiving table.
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Sweet Potato Casserole Recipe
Equipment
- Baking Sheet
- Kitchen Torch
Ingredients
Sweet Potato Casserole
- 5 large sweet potatoes , washed and pat dry
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 10 large marshmallows
Instructions
- Preheat the oven to 425-degrees Fahrenheit
- Rinse and pat dry the potatoes.
- Line a baking sheet with foil and place the potatoes on the foil to bake.
- Bake until tender for about 1 hour. You want them to be extra soft.
- Cut them open and scoop out the sweet potato and place in a bowl, leaving the skin behind.
- Mash the sweet potatoes with butter, sugar, salt, vanilla, and heavy cream while they’re hot.
- Mash until the texture is smooth or how you like it. You can also use an electric mixer or blender to get smooth potatoes.
- Spread the mashed sweet potatoes into a casserole dish.
- Top with regular or large marshmallows, OR spread the homemade marshmallow fluff over the mashed sweet potatoes.
- If you're using marshmallows, bake the dish in a 350-degree oven for 5 mins or until the marshmallows are golden brown.
- Using a kitchen torch, torch the marshmallow fluff until it’s toasty!
Notes
- Marshmallows: For a classic topping, add an even layer of mini or large marshmallows after assembling the casserole. Bake at 350°F for 5–10 minutes until gooey and golden.
- Make-Ahead Tip: If prepping ahead, leave the marshmallows off. Wrap and refrigerate the casserole for up to two days, then add marshmallows and bake when ready.
- Marshmallow Fluff: Spread homemade fluff over the hot casserole, then use a kitchen torch to toast it until perfectly golden.
- Leftovers: Store leftovers in an airtight container for up to two days. Reheat in the microwave or oven.
- Freezing: Sweet potato casserole freezes well for up to two months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooo good!! Just made this casserole the other night and it was a HUGE hit!! Can’t wait to make again!!
This recipe is really amazing! Perfect for any occasion! Thanks a bunch for this very tasty sweet potato casserole recipe! Will surely have this again! Highly recommended!
This was a hit! We loved the toasted marshmallow fluff on top. Thanks for this highly recommended recipe Eden!
I’m not finding the recipe for the homemade marshmallow fluff!
Never mind…I found it!
Oh. My. Gosh! This is gorgeous! The result looks so powerful. I’m a fan of the marshmallow topping but I’ve never even thought of the combination of sweet potatoes with marshmallows. I believe the taste of this sweet potato casserole is just phenomenal. I’m so inspired. Thank you SO MUCH for sharing this brilliant idea and all of your useful recommendations. Such treasure. This made my day. I’m so lucky to have discovered your wonderful blog. Gonna browse it to explore more amazing recipes.
Best wishes,
Ann