Let’s be honest—when it comes to Thanksgiving or any holiday table,Sweet Potato Casserole is the side dish we’re all secretly eyeing first. You know the one: fluffy, creamy sweet potatoes topped with golden, toasty marshmallows. It’s a little nostalgic, a little decadent, and basically dessert dressed up as a vegetable.
Why This Sweet Potato Casserole Works
- Light and Fluffy Texture – Thanks to one magical ingredient: an egg! (Yes, one egg changes everything.)
- Perfectly Toasted Marshmallow Top – Soft, gooey, golden brown—watch closely and don’t walk away during this step!
- Small batch or full-sized – Make it in a mini dish for a cozy dinner for two, or double it for a classic 8×8 or even a 9×13 crowd-pleaser.
- Make-Ahead Friendly – Bake the base ahead of time, then add marshmallows right before serving.
Ingredients You’ll Need
Here’s everything that goes into this dreamy sweet potato casserole:
- Sweet Potatoes – Roasted, not boiled (this keeps them rich and not watery).
- Granulated Sugar – Just enough to enhance the natural sweetness.
- Butter – Unsalted is best so you can control the salt level.
- Whole Milk – For creamy, luscious texture.
- Egg – The secret to a casserole that puffs and sets beautifully.
- Vanilla Extract – Enhances the sweetness without needing spices.
- Salt – Just a pinch to balance the sweet.
- Marshmallows – Mini or large (cut in half), whatever you love most.
How to Make Sweet Potato Casserole
Roast the sweet potatoes.
Start by pricking your sweet potatoes all over with a fork. Bake at 400°F for 40–50 minutes until totally soft. You should be able to poke through easily with a knife. Let them cool before peeling.
Prepare the filling.
Lower the oven to 350°F. In a mixing bowl, whisk together the sugar, melted butter, milk, vanilla, and salt. Add the roasted sweet potato flesh and mash or mix well until smooth.
Add the egg.
Check that the mixture is just barely warm (not hot!) before adding your egg. Whisk until fully combined. This is what gives the casserole its light texture.
Assemble and bake.
Pour the mixture into a greased baking dish and bake for 20 minutes.
Top with marshmallows.
Sprinkle marshmallows over the top and return to the oven for 5–10 minutes, just until golden and toasted. Keep a close eye—those marshmallows go from golden to burnt fast!
Make-Ahead Tips
- Prep Ahead: You can fully assemble and bake the base (without marshmallows) up to 2 days in advance. Cool, cover, and refrigerate.
- Reheat + Top: When ready to serve, warm in a 350°F oven for about 30 minutes. Then top with marshmallows and bake another 5–10 minutes until toasty.
Recipe Variations + Tips
- Small Batch Version: Cut everything in half and bake in a 0.6L baking dish. Perfect for two!
- Make it dairy-free: Use coconut milk and plant-based butter. It’s still just as creamy.
- Prefer a less sweet topping? Swap marshmallows for chopped pecans tossed with a bit of maple syrup and butter.
FAQs About Sweet Potato Casserole
Why bake sweet potatoes instead of boiling them?
Baking concentrates the flavor and keeps them dry and fluffy. Boiling adds extra water—nobody wants a soggy casserole.
Why is there an egg in the casserole?
The egg binds the filling and gives it a soufflé-like lift. It’s what makes the texture soft and fluffy instead of flat and gluey.
Can I double this for a crowd?
Yes! This recipe fits an 8×8 pan, but you can double it for a 9×13. You may need to extend the baking time slightly before adding the marshmallows.
How long will leftovers keep?
Store covered in the fridge for up to 3 days. The marshmallows will slowly melt into the casserole (which still tastes amazing). You can always re-top and re-toast if you want a fresh finish.
Final Thoughts
This sweet potato casserole is one of those dishes that people come back for seconds (and maybe thirds). It walks the perfect line between side dish and dessert, and it’s the kind of recipe that turns skeptics into believers.
Serve it at Thanksgiving, Christmas, or any Sunday dinner that deserves something a little special—and whatever you do, don’t skip the marshmallows.
Sweet Potato Casserole with Marshmallows
Let’s be honest—when it comes to Thanksgiving or any holiday table,Sweet Potato Casserole is the side dish we’re all secretly eyeing first.
Ingredients
- 2 pounds fresh sweet potatoes
- 6 tablespoons granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/4 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat the oven to 400, and gather ingredients. Line a sheet pan with foil, and place the sweet potatoes on it.
- Prick them with a fork, and then bake for 40-50 minutes, depending on their size.
- Test with a fork to ensure they're done—their skins will start to collapse when they're soft. Remove the sweet potatoes from the oven.
- Lower the oven temp to 350, and let the sweet potatoes cool for at least 20 minutes. Meanwhile, in a bowl, whisk together the sugar, butter, milk, vanilla, and salt.
- Peel the sweet potatoes and add them to the bowl. Stir and mash everything together to combine. Finally, stir in the egg.
- Spread the mixture into a small 20-ounce (0.6L) baking dish, and bake for 20 minutes.
- Remove the baking dish, scatter the marshmallows on top, and bake for another 5-10 minutes, until the marshmallows toast and become lightly golden brown. Serve immediately.
Notes
- To make this ahead of time: You can make this casserole ahead of time up through step 4. Let it cool, cover it with plastic wrap and store in the fridge for up to 2 days.
- On the day you want to serve it, place it in a 350-degree F oven for 30 minutes to warm it through. Then, 10 minutes before you want to serve it, add the marshmallows on top. Slide it back into the oven for 5-10 minutes, until the marshmallows toast and turn lightly golden brown.
- As marshmallows sit, they dissolve fully into sugar. So, if you add and toast the marshmallows too soon, they will melt and disappear. Warm the casserole through and add the marshmallows just 10 minutes before serving for best results with this recipe.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 434Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 100mgSodium 408mgCarbohydrates 78gFiber 6gSugar 45gProtein 7g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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