These Mashed Sweet Potatoes with Marshmallows bring together tender, creamy sweet potatoes seasoned with brown sugar and warm spices, all topped with a golden layer of toasted marshmallows that gets gooey and lightly crispy at the edges. I started making this dish the year Liam turned five, and it's become the one side he asks for every holiday.
The kitchen fills with the smell of cinnamon and caramelized sugar while it bakes, and there's something really cozy about watching those marshmallows puff up and turn golden. It's simple to put together with ingredients you probably already have, and it tastes like the kind of sweet potato casserole you'd get at a holiday dinner, only better because you made it yourself. If you love comforting holiday sides, you might also enjoy this Cajun Steak Recipe or these Bang Bang Chicken Bowls, and don't miss this Slow Cooker Honey Garlic Chicken Noodles for your table.
What You'll Love About This Sweet Potato Casserole
This holiday sweet potato side dish comes together without any fuss. You boil the sweet potatoes until they're soft, mash them with warm spices, spread them in a dish, and top everything with marshmallows. The oven does the rest. The brown sugar adds a deep, caramel-like sweetness, while the cinnamon and allspice bring warmth without overpowering the natural flavor of the sweet potatoes. And that marshmallow topping? It gets soft and gooey underneath with crispy golden peaks on top. It's the kind of dish that looks fancy but doesn't require any special skills, and everyone at the table will want seconds.
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Ingredients
Here's what you'll need to make this classic sweet potato dish.
- 6 medium sweet potatoes, peeled and cut into cubes: These form the base of the casserole. Cutting them into even cubes helps them cook at the same rate.
- ⅓ cup brown sugar: Adds a rich, molasses-like sweetness that complements the natural flavor of the sweet potatoes.
- ¼ teaspoon ground allspice: Brings a subtle warmth and depth. It's not overpowering, just enough to round out the flavor.
- ¼ teaspoon ground cinnamon: Adds that familiar cozy spice that makes this dish feel like fall and winter holidays.
- ½ (10.5 ounce) package miniature marshmallows: These melt into a gooey, golden topping that makes this sweet potato casserole with marshmallows so irresistible.
See recipe card for quantities.
Instructions
Follow these steps to make perfect mashed sweet potatoes with marshmallows every time.
Gather ingredients: Have everything measured and ready before you start. It makes the process smoother.
Preheat the oven: Set your oven to 350°F (175°C) so it's ready when you need it.
Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot and cover them with water. Bring to a boil, then reduce the heat to medium-low and let them simmer until they're fork-tender, about 20 minutes.
Drain and dry: Drain the potatoes well, then spread them out on a baking sheet. Pop them in the preheated oven for 3 to 4 minutes to dry out any extra moisture. This step helps the mash stay creamy instead of watery.
Mash the potatoes: Transfer the dried sweet potatoes to a mixing bowl. Use a potato masher to mash them until smooth with no big lumps left.
Season the mash: Add the brown sugar, allspice, and cinnamon to the bowl. Keep mashing and stirring until the spices are evenly mixed in and the sweet potatoes look creamy and uniform.
Assemble the casserole: Spoon the seasoned sweet potato mixture into a casserole dish, spreading it out evenly. Scatter the miniature marshmallows over the top in an even layer.
Bake: Place the casserole in the oven and bake until the marshmallows start to turn golden and puff up, about 10 to 15 minutes.
Broil for color: Turn on the broiler and broil for 1 minute to get those marshmallows nicely toasted with golden peaks. Watch closely so they don't burn.
Serve: Remove from the oven and serve warm. The marshmallows will be gooey underneath and crispy on top.
Substitutions and Variations
You can adjust this recipe to fit what you have on hand or try fun new flavors.
Sweet potatoes → Use yams instead, though they're a bit drier. Add 1-2 tablespoons of butter or heavy cream to keep the texture creamy.
Brown sugar → White granulated sugar works in the same amount. You'll lose some of the molasses depth, but it'll still taste sweet and delicious. Maple syrup (¼ cup) adds a different kind of warmth.
Ground allspice → Swap for ground nutmeg or ground ginger in the same amount. Pumpkin pie spice (½ teaspoon) also works beautifully.
Ground cinnamon → Use extra allspice or add a pinch of cardamom for a slightly different warm spice flavor.
Miniature marshmallows → Regular-sized marshmallows work fine. You'll need about 2 cups, and I like to cut them in half so they melt more evenly. Marshmallow fluff (1 cup) can be spooned on top, though it won't get as crispy.
Pecan Crunch Topping → Skip the marshmallows and top with a mixture of ½ cup chopped pecans, 2 tablespoons melted butter, and 2 tablespoons brown sugar. Bake until golden and crispy.
Orange Sweet Potatoes → Add 1 tablespoon orange zest and 2 tablespoons fresh orange juice to the mashed sweet potatoes for a bright citrus twist.
Savory Version → Leave out the brown sugar and marshmallows. Add 2 tablespoons butter, ¼ cup heavy cream, salt, and pepper. Top with crispy fried onions or parmesan cheese.
Bourbon Sweet Potatoes → Stir in 2 tablespoons bourbon along with the brown sugar for a grown-up version. The alcohol cooks off but leaves a warm, complex flavor.
Maple Pecan → Replace brown sugar with ¼ cup pure maple syrup and fold in ½ cup toasted chopped pecans before adding marshmallows.
Lighter Version → Use coconut sugar instead of brown sugar (reduce to ¼ cup). Replace marshmallows with a drizzle of honey and a sprinkle of cinnamon before the final bake.
Equipment You'll Need
You don't need anything fancy to make this recipe. Here's what you'll use:
- Large pot: For boiling the sweet potatoes until tender.
- Baking sheet: To dry out the cooked sweet potatoes in the oven.
- Mixing bowl: For mashing and seasoning the sweet potatoes.
- Potato masher: Gets the sweet potatoes smooth and creamy without overworking them.
- Casserole dish: Holds the finished mixture and marshmallow topping for baking.
Storage
Here's how to keep your sweet potato casserole fresh and delicious for later.
Cover the casserole dish tightly with aluminum foil or plastic wrap, or transfer leftovers to an airtight container. The casserole will keep in the fridge for 3 to 4 days.
To reheat: Place the covered casserole in a 350°F oven for about 15 minutes until warmed through. For crispier marshmallows, remove the foil for the last 5 minutes or pop it under the broiler for 1 to 2 minutes. Watch closely so the marshmallows don't burn.
You can also reheat individual portions in the microwave for 1 to 2 minutes, though the marshmallows won't get as crispy this way.
You can freeze this casserole, but it works best if you freeze it before adding the marshmallows.
To freeze: Let the sweet potato mixture cool completely, then spread it in your casserole dish. Cover tightly with two layers of aluminum foil or transfer to a freezer-safe container. Freeze for up to 2 months.
To bake from frozen: Thaw the casserole in the refrigerator overnight. Top with fresh marshmallows, then bake at 350°F for 20 to 25 minutes until heated through and the marshmallows are golden. Finish with a quick broil if you want extra toasted peaks.
Make-ahead tip: Prepare the sweet potato mixture up to 2 days ahead, cover it, and keep it in the fridge. When you're ready to serve, let it come to room temperature for 20 minutes, add the marshmallows, and bake as directed. This saves you time on busy holiday mornings.
Expert Tips
Mom taught me this trick years ago, and it makes all the difference. After you drain the boiled sweet potatoes, don't skip that step where you dry them in the oven for a few minutes. It seems small, but getting rid of that extra moisture keeps the mash from turning runny or watery. You want the texture to be thick and velvety so it holds up under the marshmallows. Also, mash while the potatoes are still hot. They blend more smoothly that way, and the brown sugar melts right i
FAQ
When to put marshmallows on casserole?
Add the marshmallows right before the final bake. If you put them on too early, they'll melt completely and lose that fluffy texture. Top the sweet potato mixture with marshmallows, then bake just until they puff up and turn golden. A quick broil at the end gives them those pretty toasted peaks.
Can you use big marshmallows for sweet potato casserole?
Yes, regular-sized marshmallows work fine. You'll need fewer of them to cover the top, and they'll take a bit longer to toast. I usually cut them in half so they melt more evenly and you get more of that gooey texture throughout.
What is the dish called with sweet potatoes and marshmallows?
This dish is most commonly called sweet potato casserole. Some people also call it candied yams, though that usually refers to a slightly different preparation. Either way, it's a classic holiday side that's been around for generations.
Is it better to boil or bake sweet potatoes for casserole?
Boiling is faster and easier, and it works great for mashing. Baking concentrates the flavor a bit more, but it takes longer. For this recipe, boiling and then drying them briefly in the oven gives you the best of both worlds—quick cooking and a nice, creamy texture.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Mashed Sweet Potatoes with Toasted Marshmallow Top
Ingredients
Equipment
Method
- Prepare all ingredients and have them ready on the counter.
- Heat the oven to 350°F (175°C) so it’s ready for baking later.
- Add the cubed sweet potatoes to a large pot, cover completely with water, bring to a boil, then lower the heat and simmer until fork-tender, about 20
- Drain the sweet potatoes thoroughly and spread them out on a baking sheet.
- Place the baking sheet in the oven for 3–4 minutes to evaporate excess moisture, then move the potatoes into a large mixing bowl while keeping the oven on.
- Mash the sweet potatoes until smooth, then mix in the brown sugar, allspice, and cinnamon until fully combined and evenly flavored.
- Transfer the mashed sweet potato mixture into a casserole dish and spread the marshmallows evenly across the surface.
- Bake until the marshmallows begin to puff and lightly brown, about 10–15 minutes, then switch to broil for 1 minute to finish with a golden top.
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