sweet potato casserole
This quick and easy Sweet Potato Casserole is going to be your new go-to Thanksgiving side dish!. Made with simple pantry staples, this comforting recipe combines canned sweet potatoes with a buttery rich brown sugar mixture and then coats it with marshmallows.
Jump to Recipe
Table of Contents
  1. Easy Sweet Potato Casserole with Marshmallows
  2. Why We Love This Sweet Potato Casserole Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools to Make this Recipe
  6. How to Make the Recipe
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Thanksgiving Recipes
  11. Sweet Potato Casserole Recipe

This super quick and easy Sweet Potato Casserole is a must-have traditional holiday side dish. Made with simple pantry staples, this comforting recipe combines soft and savory canned sweet potatoes with a buttery rich brown sugar mixture and then coats it with a delicious marshmallow topping. Perfect for your Thanksgiving dinner!

sweet potato casserole hero image

Easy Sweet Potato Casserole with Marshmallows

A traditional Sweet Potato Casserole often adds pecans to its streusel topping, and while no Thanksgiving table is complete without this comforting classic, I just can’t include them in my recipe because my kids always fish them out of the filling!

That’s why I created my own nut-free version of this sweet, starchy side, so my family could enjoy my favorite creamy, cool-weather casserole, in its best-baked form–mine must have marshmallows in it!

Assembling this Sweet Potato Casserole is so quick and easy because the potatoes are cooked and canned–all you have to do is drain them, make them into a mixture with the other simple ingredients, and top it all off with mini marshmallows before baking.

I LOVE the velvety-soft sweet potato base, especially when it’s hot and bubbly from the oven, with its covering of pillowy soft marshmallows; it’s the sweetest treat that not only serves as a side but also tastes like an everyday dessert.

Delicious and nutritious, this is the perfect make-ahead recipe that adds a dose of health to your happy holidays!

Why We Love This Sweet Potato Casserole Recipe

  • Quick and easy to make using simple ingredients.
  • Delicious and nutritious: sweet potatoes are an excellent source of beta-carotene, as well as Vitamin C and potassium.
  • A comforting classic casserole with a smooth and creamy consistency.
  • Simple to prepare ahead of time and makes meal prep a breeze.
  • Dessert-like side dish that is perfect for Thanksgiving, Easter, or Christmas but simple enough to serve for an any-day supper too!
sweet potato casserole

Ingredients / Shopping List

  • Canned cut sweet potatoes in syrup, well drained: If you prefer to use fresh sweet potatoes you will need to cook them first, I recommend boiling them, until a fork can easily push through them. Do not overcook them or you will end up with a soupy casserole.
  • Eggs
  • Dark brown sugar, firmly packed: You can substitute light brown sugar or granulated white sugar, although it will change the flavor slightly.
  • Salted butter, softened: Feel free to substitute unsalted butter and a pinch of salt if you want.
  • Cornstarch
  • Orange juice: You can substitute heavy cream or half and half if you want a richer, creamier casserole. I like how the orange juice brings out the flavor of the sweet potatoes and helps cut some of the sweetness.
  • Nutmeg
  • Mini marshmallows

Substitutions and Additions

  • Add a Pecan Streusel. One of the most popular variations of this Sweet Potato Casserole recipe is to add a pecan streusel to the marshmallows. The streusel creates a sweet, crunchy contrast to the creamy, soft mashed sweet potatoes.
  • Swap The Spice: Instead of nutmeg, feel free to use cinnamon or pumpkin spice.
sweet potato casserole in a bowl

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make the Recipe

This super quick and easy Sweet Potato Casserole comes together in no time and will probably be your most requested side dish from here on out!

  1. In a large bowl, beat together the sweet potatoes, eggs, dark brown sugar, butter, orange juice, cornstarch, and nutmeg with a mixer.
    Pro Tip: The mixture does not need to be completely smooth; a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
    Beat together the sweet potatoes, eggs, dark brown sugar, butter, orange juice, cornstarch, and nutmeg
  2. Pour the mixture into casserole dish and spread it evenly.
    Pour the mixture into baking dish
  3. Sprinkle with mini marshmallows.
    Sprinkle with mini marshmallows
  4. Bake at 375 degrees Fahrenheit for 20-30 minutes until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly.
    Pro Tip: If the marshmallows get overly cooked they will end up oozing a little on top of your casserole. 
    sweet potato casserole top view
  5. Cool for 10-20 minutes and serve warm. Enjoy!

Tips

  • Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.
  • The marshmallows have a crunchy exterior with a gooey delicious interior because they are baked along with the sweet potatoes. If you want only fluffy (and not crunchy) marshmallows, leave them off and place them in the oven when there is 5 minutes left of bake time. Bake until they are fluffy and just barely golden brown. 

Storage Tips

  • To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
  • To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated. 
  • To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.
after baked sweet potato casserole

Frequently Asked Questions

Can I use fresh sweet potatoes instead of canned sweet potatoes?

You can absolutely use fresh sweet potatoes to make your Sweet Potato Casserole. This recipe uses canned sweet potatoes for ease and convenience–it reduces the time it takes to cook your potatoes. Instead of opening up a can, feel free to peel, cube, and boil your sweet potatoes for 15 minutes and then mash them according to the instructions. You can also boil them whole (they’ll need about 20-25 minutes) and peel them once they’re cooked.

Are sweet potatoes and yams the same?

In the US, the names of these root vegetables are used interchangeably. Sweet potatoes originated in South America, have a thin/smooth skin, a moist and sweet flesh, and tapered ends. They are rich in beta-carotene, fiber, complex carbohydrates, and are considered to be highly nutritious. Yams are from the Caribbean/African, have a rough/scaly skin, a dry and starchy flesh, and are irregularly shaped. Like sweet potatoes, they also have a high nutritional value.

What are the health benefits of sweet potatoes?

Sweet potatoes can be an excellent source of vitamins and minerals. Not only do they have a ton of Vitamin A, but it is also a good source of manganese, copper, pantothenic acid, vitamin C and Vitamin b6. They also have reasonable amounts of potassium, fiber, and niacin. Overall sweet potatoes can be a part of a well-balanced and healthy diet.

Is this Sweet Potato Casserole healthy?

Although sweet potatoes are an excellent source of vitamins and minerals, I wouldn’t exactly advertise this casserole as a healthy Thanksgiving side dish (due to all the sugar and butter)! However, it’s actually not that unhealthy compared to many other traditional sides, 

Can I use big fat marshmallows instead of mini ones in this recipe?

Large marshmallows are just a bit too big for a sweet potato casserole and can also burn easily. I love the ratio of gooey center to crispy outside on the mini marshmallows and recommend you stick to the mini variety. If you only have large marshmallows, you can use clean kitchen scissors to cut them into smaller pieces for topping.

Can I make this casserole ahead of time?

This is a perfect make-ahead Sweet Potato Casserole to serve any time! You can spread the mashed sweet potatoes in the baking dish, cover, and refrigerate it for up to two days or freeze for up to three months. On the day you want to bake it, allow the thawed casserole to sit at room temperature for an hour before adding the mini marshmallows and bake as directed.

Can I make Sweet Potato Casserole without marshmallows?

You can absolutely leave off the mini marshmallows entirely and still enjoy this delicious sweet potato casserole without the topping.

What should I serve with this Sweet Potato Casserole?

Sweet Potato Casserole is traditionally served as a side dish at holidays like Thanksgiving and Christmas but there is no need to stop with that! This recipe is so quick and easy that it is a great go-to for any potluck meal. It also makes a great side for barbeque and pool parties in the summer. Because sweet potatoes are, in fact, sweet, this recipe is a fantastic compliment to spicy dishes and helps round out a salad meal perfectly.

sweet potato casserole on the spoon

Other Easy Thanksgiving Recipes

5 from 3 votes
sweet potato casserole

Sweet Potato Casserole

Serves — 12
This quick and easy Sweet Potato Casserole is going to be your new go-to Thanksgiving side dish!. Made with simple pantry staples, this comforting recipe combines canned sweet potatoes with a buttery rich brown sugar mixture and then coats it with marshmallows.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 59 ounce (2 cans) cut sweet potatoes in syrup well drained
  • 4 large eggs
  • ¾ cup dark brown sugar firmly packed
  • ¼ cup (½ stick) salted butter softened
  • ¼ cup cornstarch
  • 2 tbsp orange juice
  • tsp nutmeg
  • 10 ounce bag mini marshmallows

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Place the drained sweet potatoes, eggs, dark brown sugar, softened butter, orange juice, cornstarch and nutmeg in a large bowl and beat with a mixer. The mixture does not need to be completely smooth, a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
  • Pour the mixture into a 9×13 inch baking dish or 2 quart casserole dish and spread it out into an even layer.
  • Sprinkle with a full, even layer of mini marshmallows.
  • Bake for 20-30 minutes until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly. If the marshmallows get overly cooked they will end up oozing a little on top of your casserole.
  • Remove from the oven and let cool for 10-20 minutes to set up.
  • Serve warm.

Jenn’s Notes

Storage:
  • To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
  • To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated. 
  • To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.
Tips:
  • Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.
  • The marshmallows have a crunchy exterior with a gooey delicious interior because they are baked along with the sweet potatoes. If you want only fluffy (and not crunchy) marshmallows, leave them off and place them in the oven when there is 5 minutes left of bake time. Bake until they are fluffy and just barely golden brown. 

Nutrition Info

Calories: 315kcal | Carbohydrates: 64g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 154mg | Potassium: 517mg | Fiber: 4g | Sugar: 33g | Vitamin A: 19978IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

Related Recipes

Secrets to Quick & Easy Desserts
FREE EMAIL BONUS
How to make delicious desserts in no time at all!

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    Thank You FOR Sharing Jennifer 👍🏼♥️ALSO Cracker Barrel CopyCat Hashbrown Potato Casserole 👏🏼👍🏼😋LOOKS AWESOME ❗️Their Food iS 👏🏼👍🏼YUM !G-d♥️Bless