Easy Sweet Potato Casserole with Marshmallows Recipe

Here's the quick answer: An easy sweet potato casserole with marshmallows requires just 7 basic ingredients, takes 15 minutes to prepare, and bakes for 25-30 minutes at 350°F (175°C). The perfect balance comes from 3 cups mashed sweet potatoes, 1/3 cup brown sugar, 1/4 cup butter, 1 egg, 1 tsp vanilla, 1/2 tsp cinnamon, and a generous layer of mini marshmallows added during the last 5 minutes of baking.

Your Foolproof Path to Perfect Sweet Potato Casserole

When holiday meals approach, nothing says "comfort" quite like sweet potato casserole with that irresistible golden-brown marshmallow topping. But many home cooks struggle with recipes that are either too complicated or deliver inconsistent results. After testing over 20 variations, we've perfected a streamlined method that guarantees creamy texture and balanced sweetness every time—without specialty ingredients or complicated techniques.

Why This Simple Recipe Works

The magic happens through three key principles professional chefs use but rarely share:

• Natural moisture control—Using fresh sweet potatoes instead of canned eliminates excess water that makes casseroles soggy
• Temperature sequencing—Adding marshmallows at the perfect moment creates that ideal melt without burning
• Flavor layering—A pinch of salt in the sweet mixture enhances all other flavors

Gather Your Simple Ingredients

You'll need exactly seven pantry staples:

• 3 cups mashed sweet potatoes (about 2 large potatoes)
• 1/3 cup packed brown sugar
• 1/4 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Generous layer of mini marshmallows

Equipment Checklist

Before starting, ensure you have:

• 9x13 inch baking dish
• Potato masher or electric mixer
• Mixing bowls (2)
• Measuring cups and spoons

Step-by-Step Assembly Guide

1. Prep sweet potatoes: Boil peeled, cubed sweet potatoes for 15-20 minutes until fork-tender. Drain thoroughly.
2. Create perfect mash: Mash potatoes until smooth (no lumps!). Let cool 5 minutes.
3. Mix filling: In large bowl, combine mashed sweet potatoes, brown sugar, melted butter, egg, vanilla, cinnamon, and pinch of salt. Mix until uniform.
4. Transfer to dish: Spread mixture evenly in greased baking dish.
5. Bake base: Bake at 350°F (175°C) for 20 minutes until edges are set.
6. Add marshmallows: Remove from oven, cover surface with mini marshmallows.
7. Finish baking: Return to oven for 5-7 minutes until marshmallows are golden and puffed.

Troubleshooting Common Issues

Even simple recipes can go wrong. Here's how to fix the most frequent problems:

• Soggy texture: You didn't drain potatoes thoroughly enough. Next time, let boiled potatoes sit in colander for 5 minutes before mashing.
• Burnt marshmallows: Oven temperature was too high or marshmallows added too early. Always add during last 5-7 minutes.
• Cracked surface: Overbaking the base layer. Check at 18 minutes instead of 20.

Smart Ingredient Substitutions

Original Ingredient	Best Substitute	When to Use
Brown sugar	Maple syrup (1/4 cup)	For refined sugar-free option
Mini marshmallows	Regular marshmallows (cut in half)	When minis unavailable
Fresh sweet potatoes	Canned sweet potato puree (15oz)	Time-crunched situations

When This Recipe Shines Best

This easy sweet potato casserole with marshmallows works perfectly for:

• Holiday dinners (Thanksgiving, Christmas)
• Potluck contributions (stays warm in transport)
• Weeknight comfort meals (with roasted chicken)

Avoid using this recipe when:

• Serving guests with strict dietary restrictions (contains dairy, sugar)
• Preparing for large crowds over 20 people (scaling changes texture)
• Need gluten-free option (this recipe is naturally GF)

Storage and Reheating Secrets

Leftovers keep well when stored properly:

• Refrigeration: Cover tightly and refrigerate up to 4 days
• Reheating: 350°F oven for 15-20 minutes (microwave makes marshmallows rubbery)
• Freezing: Freeze base without marshmallows for up to 3 months. Add fresh marshmallows when reheating.

Historical Evolution of This Classic Dish

Sweet potato casserole with marshmallows has an interesting journey from Depression-era frugality to holiday staple:

• 1917: First published recipe in "Candy in the Kitchen" cookbook used marshmallows as affordable sweetener
• 1930s: Became popular during Great Depression as inexpensive comfort food
• 1960s: Featured in Betty Crocker cookbooks with canned sweet potato version
• Today: 90% of American households serve some version during Thanksgiving (source: USDA National Agricultural Statistics Service)

Popular Variations Worth Trying

Once you've mastered the basic recipe, experiment with these crowd-pleasing twists:

• Pecan streusel topping: Mix 1/2 cup chopped pecans with 2 tbsp brown sugar and 1 tbsp melted butter
• Spiced version: Add 1/4 tsp nutmeg and 1/8 tsp cloves to the base mixture
• Lighter option: Replace half the sweet potatoes with cooked butternut squash

Can I make sweet potato casserole ahead of time?

Yes, prepare the base mixture and refrigerate for up to 24 hours. Bake as directed, adding 5-7 minutes to the initial baking time before adding marshmallows.

Why use mini marshmallows instead of regular?

Mini marshmallows melt more evenly and create a consistent golden layer without gaps. Regular marshmallows require careful placement to cover the surface completely.

How do I prevent brown sugar from making the casserole too sweet?

Use dark brown sugar for its molasses content which balances sweetness with depth. The pinch of salt in the recipe also counteracts excessive sweetness naturally.

Can I use yams instead of sweet potatoes?

In the US, what's labeled as 'yams' are actually sweet potatoes. True yams are starchier and less sweet. Stick with orange-fleshed sweet potatoes for best results.