Classic Sweet Potato Casserole

This classic sweet potato casserole with toasted marshmallows brings the perfect blend of creamy, sweet, and slightly spiced comfort that feels like a warm hug on a chilly day. Its rich layers of sweet potato infused with brown sugar, vanilla, cinnamon, and nutmeg, topped with golden toasted marshmallows, make it a beloved dish for holidays and cozy family dinners alike.

I first made this during a Thanksgiving gathering and watching the toasted marshmallows bubble and brown was as rewarding as the first bite. It quickly became the dessert my family requests every year.

Ingredients

• Four large sweet potatoes: peeled and chunked – look for firm, smooth-skinned potatoes without blemishes for the best texture
• Half a cup unsalted butter: melted – unsalted gives you control over the seasoning
• Half a cup packed brown sugar: adds warmth and depth dark brown sugar intensifies the molasses flavor
• Quarter cup heavy whipping cream: enriches the sweetness with a silky mouthfeel
• Two lightly beaten eggs: helps bind the casserole while keeping it tender
• One teaspoon vanilla extract: adds a fragrant sweetness that blends all flavors
• One teaspoon ground cinnamon: a classic spice that enhances the cozy feel
• Half teaspoon ground nutmeg: provides a subtle nutty warmth
• Half teaspoon salt: balances sweetness and boosts flavor
• Three cups mini marshmallows: use fresh for best toasting results

Instructions

Prepare Sweet Potatoes:

Bring a large pot of water to a rolling boil and add your sweet potato chunks. Cook these until they are very tender, which usually takes about 15 to 20 minutes. Drain thoroughly to remove excess water, then transfer to a large mixing bowl to cool slightly. This prevents the heat from causing the marshmallows to melt prematurely later.

Blend Potato Mixture:

Using a hand mixer or potato masher, combine the sweet potatoes with melted butter, brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat everything together until the mixture is smooth and creamy, making sure that the spices are evenly distributed. Take your time to eliminate lumps to achieve that luxurious texture.

Bake the Filling:

Grease your casserole dish lightly and spread the sweet potato mixture evenly within it. Place it in a preheated oven set at 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 25 to 30 minutes until the casserole is set and you notice slight bubbling around the edges which signals it’s cooked through.

Add Marshmallow Topping:

Remove the casserole carefully from the oven and scatter the mini marshmallows evenly across the surface, achieving full coverage to ensure uniform browning and that “golden blanket” effect.

Finish Under Broiler:

Switch your oven to the broil setting and return the dish to the oven. Watch the marshmallows very closely as they toast – it usually takes just one to two minutes. Remove exactly when the marshmallows become golden and beautifully toasted for that irresistible gooey crunch. Serve warm immediately for the ideal texture contrast.

Sweet potatoes are my favorite ingredient here their natural sweetness and creaminess pair perfectly with warmly spiced notes. One Thanksgiving, my kids helped spread the marshmallows, making it a cherished yearly tradition that involves everyone in the kitchen.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to four days. When reheating, add fresh marshmallows on top and broil briefly to regain that perfect toasted finish. This keeps the marshmallows from becoming soggy.

Ingredient Substitutions

Try coconut cream instead of heavy cream for a dairy-free version that adds a subtle tropical nuance and creamy richness. Swap toasted pecans for marshmallows if you prefer a crunchy, nutty topping with less sweetness—just toast pecans with a bit of butter and sprinkle on before serving. Replace brown sugar with honey or maple syrup for a different type of natural sweetness that brings deep, aromatic flavors.

Serving Suggestions

Sprinkle freshly grated nutmeg or a little orange zest over the casserole right before serving for extra aroma and complexity. Pairs beautifully with roasted turkey, glazed ham, or grilled pork tenderloin for a festive spread. For an indulgent twist, drizzle bourbon-infused caramel sauce over the casserole or add a crunchy cinnamon streusel alongside marshmallows.

Serve warm to enjoy the contrast between the creamy filling and the toasty marshmallow topping. This dish makes a comforting, showstopping side for holiday meals.

Common Questions About Recipes

→ Why is my casserole filling watery?

Excess moisture often comes from overcooked or insufficiently drained sweet potatoes. Ensure potatoes are tender but drained thoroughly to keep the filling thick and smooth.

→ Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, canned puree can be used but choose unsweetened varieties. Adjust cooking times and taste to avoid overpowering sweetness or altered texture.

→ How can I ensure marshmallows toast evenly?

Keep a close eye while broiling and rotate the dish if needed to prevent uneven browning and burning. Toast marshmallows quickly for golden perfection.

→ What are good substitutions for the topping?

Try toasted pecan pieces for a crunchy, nutty contrast or use a cinnamon streusel for added texture and flavor without extra sweetness.

→ Can the filling be made ahead of time?

Yes, prepare the sweet potato filling a day before and refrigerate. Bring it to room temperature before baking and adding the topping.