Classic sweet potato casserole with toasted melty marshmallows on top. A Thanksgiving staple at our house and one we couldn’t live without!
This casserole will be making an appearance this year on our Thanksgiving table, right next to the green bean casserole and mashed potatoes. It’s the perfect side dish to compliment all the other holiday staples!
With Marshmallows? Of course!
Can sweet potato casserole be made WITHOUT marshmallows? Only if it’s this version with a sweet crunch topping. Otherwise, I think that’s illegal.
Marshmallows and sweet potatoes go hand-in-hand. We love this classic holiday side dish that is both sweet and savory. This recipe is just a little twist on a traditional sweet potato casserole.
If you’ve never tried, made, or tasted sweet potato casserole with marshmallows, definitely put it on your Thanksgiving menu this year. It’s the perfect side dish to any holiday meal—especially around the Thanksgiving table. Both kids and adults love this casserole. It has something for everyone in it!
It’s a Cinch
Did I mention how simple it is to whip up? You can make this dish in about an hour and while it’s cooking you can be prepping other Thanksgiving dishes.
Make sure you preheat your oven to 325 degrees before you get started.
COOK & MASH. In a medium pot, cover the cubed sweet potatoes in water and cook over medium high heat until tender. Once they are cooked, drain and mash them.
MIX. In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk and vanilla extract, until smooth. Poor this all into a greased 9×13″ baking dish.
STREUSEL. To make the streusel topping: mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle mixture over your sweet potato mixture.
BAKE. Bake it in the oven for about 20 minutes. After 20 minutes, take it out of the oven and sprinkle on the marshmallows. Bake the casserole an additional 10-15 minutes (or until lightly brown).
Note: You can always leave off the streusel and just do the marshmallows- still just as tasty!
Need to Make Ahead?
If you need to make this dish ahead of time, you can start a couple days in advance. Make the sweet potato filling and smooth it into your casserole dish. Prepare the streusel topping and marshmallows and put them in separate bags or containers. Keep the casserole covered in the fridge for 1-2 days.
When you’re ready to serve it, take it out of the fridge and sprinkle the topping on top. Continue baking it as directed.
Store any leftover casserole in the fridge covered up in plastic wrap. Reheat when necessary in the oven or microwave.
For more great holiday casseroles, check out:
- Chicken and Green Bean Casserole
- Green Bean Casserole
- Thanksgiving Leftover Casserole
- Cheesy Mashed Potato Casserole
- Twice Baked Potato Casserole
Sweet Potato Casserole Recipe with Marshmallows
Classic sweet potato casserole with a sweet pecan streusel and toasted melty marshmallows on top.
- 4 cups cubed sweet potatoes
- 1/2 cup white sugar
- 2 eggs beaten
- 1/2 tsp salt
- 4 tbsp butter softened
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 3 tbsp butter softened
- 1/2 cup chopped pecans
- 2-3 cups mini marshmallows
Preheat oven to 325.
- In a medium pot, cover sweet potatoes in water and cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk and vanilla extract, until smooth. Poor in a greased 9x13" baking dish.
- Mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle mixture over your sweet potato mixture.
Bake at 325 for 20 minutes. Sprinkle on marshmallows and bake an additional 10-15 minutes (or until lightly brown).ENJOY!