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All Posts / Sweet Potato Casserole with Marshmallows

Sweet Potato Casserole with Marshmallows

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By Rosie Published: December 20, 2024 Updated: December 30, 2024
This post may contain affiliate links.

This homemade sweet potato casserole is a classic holiday side dish! Made with fresh sweet potatoes, ooey-gooey marshmallows, and a nice and crispy crumble topping.

A closeup image of a freshly baked sweet potato casserole in a dish, topped with marshmallows and a crumble topping. A corner of the casserole has been scooped out and served.
Table of Contents
  1. Sweet Potato Casserole is a Classic Holiday Must-Have
  2. Ingredients for Sweet Potato Casserole with Marshmallows
  3. How to Make the Best Sweet Potato Casserole Recipe (+ Video Tutorial) 
  4. Sweet Potato Casserole Recipe Tips & FAQs
  5. More Sweet Potato Recipes from I Heart Recipes
  6. Sweet Potato Casserole Recipe

This holiday season is all about sweet potatoes! Why? Because I can never get enough sweet potatoes on Thanksgiving and Christmas! In any form, sweet potatoes are a must-have Thanksgiving side dish – shoot, ANY holiday side dish!

I’m making my classic sweet potato casserole with marshmallows in this post. I love piling my plate high with a healthy portion of this holiday classic. Fresh sweet potatoes are roasted, then mashed and mixed with warm spices, eggs, and other ingredients to make the perfect fluffy sweet potato mixture. Finally, I add mini marshmallows and a brown sugar crumble topping. These last two layers are the perfect balance of ooey-gooey sweetness and crispy, crunchy crumble. I’ll warn you now – if you’re making this easy sweet potato casserole recipe for a holiday or special occasion, you will definitely want to double it!

Sweet Potato Casserole is a Classic Holiday Must-Have

Sweet potato casserole is the ultimate dish for anyone with a sweet tooth. It’s almost too sweet to be a side dish! But it wasn’t always that way. Back in the 1700s, sweet potatoes were roasted with savory herbs and butter to balance out their natural sweetness. Then, the first recipe for sweet potato casserole appeared in 1796 – boiled sweet potatoes mixed with butter, sugar, and milk to make a sweet, almost caramelized mixture, much like many candied sweet potato recipes today!

The dish became a holiday classic with the commercialization of marshmallows in the 1900s. Marshmallow producers wanted in on the holiday dishes, and that’s when the first modern recipe for sweet potato casserole with marshmallows was born… a marketing scheme, imagine that!

No matter how sweet potato casserole was introduced to your family, there’s no denying that it’s a classic holiday dish that we see at Christmas and Thanksgiving dinner (or in my household, every other holiday dinner too!). The real question is how to make it. Well, y’all know Cousin Rosie has you covered there, fam!

Ingredients for Sweet Potato Casserole with Marshmallows

There’s two parts to this recipe – the spiced sweet potato filling and the gooey marshmallow and crumble topping. You don’t need a ton of fancy ingredients to make this easy sweet potato casserole, so scroll on down to the recipe card to get your shopping list, and let’s get goin’!

Sweet Potato Filling Ingredients: 

  • Fresh Sweet Potatoes: I use 2 lbs. of fresh whole sweet potatoes and roast them myself. 
  • Milk: I use whole milk, but if you want a creamier texture, you can use evaporated milk.
  • Butter: I use salted butter, but if you only have unsalted butter, that’s fine too. Just add about ½ teaspoon of salt with the rest of the ingredients.
  • White Sugar: in the sweet potato mixture, we use white granulated sugar for the right amount of sweetness. 
  • Maple Syrup: some might think this will make your sweet potato casserole too sweet, but trust me, it doesn’t! 
  • Vanilla Extract: just like maple syrup, this ingredient adds more warmth and depth of flavor to the mixture.
  • Eggs: gives the sweet potato casserole that creamy, fluffy texture while it bakes. 
  • Spices: I use a mixture of ground cinnamon, nutmeg, clove, and ginger. These are my go-to sweet potato seasonings. In fact, I even have a yams spice blend available from my seasonings company, Rosamae Seasonings!

Crumble Topping Ingredients: 

  • Brown & White Sugar: you need both types of sugar for the topping, and you can use either light or dark brown sugar – whatever you have!
  • All Purpose Flour: for that crumbly texture. 
  • Cold Butter: the cold part is important! Think of it like a pie crust. The cold butter helps the crumble get that perfectly buttery, golden-brown texture.
  • Water: a little bit of cold water brings the mixture together. 
  • Mini Marshmallows: can’t forget the sweet marshmallows! If you only have large marshmallows on hand, that’s fine – just cut them up into smaller pieces and you’re good to go!

Can I use canned sweet potatoes in this recipe? 

Can you… yes. Should you? That’s another story! I use freshly baked sweet potatoes in this recipe because I just like the taste. If you want to use canned yams, remember that it might change the taste. If you DO use canned sweet potatoes, make sure to drain them. And I’d recommend not buying any that come in sweet syrup, or pre-spiced, otherwise your sweet potato casserole might come out too sweet. 

How to Make the Best Sweet Potato Casserole Recipe (+ Video Tutorial) 

Now we’ve come to the good part, where I show you exactly how to make my classic I Heart Recipes sweet potato casserole with marshmallows! Below is my step-by-step video tutorial that you can follow along with if you’re a visual learner. Be sure to subscribe to I Heart Recipes on YouTube to catch all my recipe videos! 

How to Make Sweet Potato Casserole with Marshmallows

You can find the full recipe below in the recipe card. Print it out or pin it so you always have the BEST sweet potato casserole recipe on-hand for holiday dinners! Here’s how to make a classic sweet potato casserole: 

  1. First, wash your sweet potatoes and prep a baking sheet with aluminum foil and a little bit of cooking spray. Poke the sweet potatoes with a fork and roast them at 350 degrees for about 35 minutes, or until they’re fork tender. 
  2. Let the sweet potatoes cool enough to handle before scooping out the insides into a large mixing bowl. 
  3. Next, add the milk, sugar, melted butter, maple syrup, vanilla, and spices to the bowl. Use a hand mixer to mix everything until well combined. Add the eggs last and mix them completely. 
  4. In a separate bowl, combine the crumble topping ingredients. Add about 1 tablespoon of water and mix until a crumbly dough forms.
  5. Grease a 9 x 13 casserole dish with butter or cooking spray, then pour in the sweet potato mixture. Top that with a layer of marshmallows, followed by a layer of the crumble topping. Cover the marshmallow layer as much as possible.
  6. Bake the casserole in a 350-degree F oven for about 45 minutes or until the crumble topping is perfectly golden brown. 

There you have it, Cousins! A classic sweet potato casserole with marshmallows and crispy brown sugar streusel topping. Like I said before, if you’re on a low-calorie diet, this is NOT the recipe for you! Whether you serve this dish as a side or a dessert right alongside the sweet potato pie and pumpkin pie, it’s an easy recipe that belongs on your holiday table! 

A large casserole dish of sweet potato casserole with marshmallows and crumble topping, with a scoop removed from the corner of the dish.

Sweet Potato Casserole Recipe Tips & FAQs

Want to make this holiday dish even BETTER? Well, buckle up for some Cousin Rosie tips and tricks! Additionally, y’all love to ask me questions about recipe ingredients and adjustments in the comments, so I’ll answer some of those too! If you want to know more, drop a comment down below. 

  • You can easily make this side dish ahead of time, especially for the holidays. Simply follow the recipe up until the topping. Make the crumble topping but store it separately in the fridge until you’re ready to bake!
  • Want to add a little crunch to the crumble topping? Add crunchy pecans! You could even make a pecan crumble using candied pecans for extra sweetness.
  • Store leftover sweet potato casserole in the fridge for up to 5 days, and make sure it’s covered with aluminum foil, plastic wrap, or a lid.
  • Double this recipe to feed a crowd or make two batches! This recipe makes enough for a 9 x 13 baking dish.
  • Letting the casserole cool and set is super important. Just like a pumpkin pie, sweet potato casserole needs time to set after baking for that perfect texture – so don’t rush it!

Is it better to boil or bake sweet potatoes for a casserole?

While boiling might be easier, I prefer baking! I think the flavor is so much better – that rich, roasted sweetness you get from baked sweet potatoes can’t be beat! If you do decide to boil your sweet potatoes, peel them first and don’t let them sit in the water when they’re ready, or else they’ll become mushy and water-logged. You could also cook your sweet potatoes in the instant pot if that’s easier for you!

Why put eggs in sweet potato casserole?

Not only do eggs add richness to the sweet potato mixture, but they hold it together! Eggs are how we get that luscious, creamy casserole consistency. If you don’t include the eggs, you might end up with a watery, runny sweet potato casserole and ain’t no one wants that! 

Can I leave out the marshmallows? 

You certainly can… but why would you do that?! LOL! Real talk though, yes of course you can leave off the marshmallows. Simply top your casserole with a nice, even layer of the crumble topping and you’re good to go. 

More Sweet Potato Recipes from I Heart Recipes

Well, that’s all I got for you, fam! If you loved this easy sweet potato casserole with marshmallows, leave a comment below! If you’re in a sweet potato mood (like I always am), here are some more I Heart Recipes sweet potato dishes to try. 

  • Soul Food Sweet Potato Pie
  • Candied Yams with Marshmallows
  • Sweet Potato Cheesecake
  • Sweet Potato Cobbler
  • Homemade Sweet Potato Muffins
  • Sweet Potato Pie Cinnamon Rolls
  • Vegan Southern Sweet Potato Pie
  • Slow Cooker Southern Candied Yams

Loved this recipe? Share a photo of your holiday spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.

Sweet Potato Casserole Recipe

This Sweet Potato Casserole is great as a side dish or dessert. Freshly-baked sweet potatoes are preferred, but you can certainly use canned. It’s the perfect holiday dish.
Watch Video Print Recipe Pin Recipe
Course Side Dish/ Dessert
Cuisine American, holiday
Keyword Sweet Potato Casserole
Prep Time 10 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 8 servings

Ingredients

Sweet Potato Filling

  • 2 lbs sweet potatoes
  • 3/4 cup milk
  • 4 tbsp salted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 ground clove
  • 3 large eggs

Crumble Topping

  • 6 tbsp salted butter cold
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 cup mini marshmallows

Instructions

  • Wash & scrub the sweet potatoes thoroughly, then place them on a cookie sheet, and bake them on 350 F for about 35 minutes, or until tender.
    2 lbs sweet potatoes
  • Once the sweet potatoes are done, scoop out the filling & place the filling into a large mixing bowl.
  • Next add in the melted butter, granulated sugar, maple syrup, milk, vanilla extract, ground cinnamon, ground nutmeg, and ground clove.
    3/4 cup milk, 4 tbsp salted butter, 1/2 cup granulated sugar, 1/4 cup pure maple syrup, 2 tsp vanilla extract, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 ground clove
  • Mix all the ingredients, then add in 3 large eggs.
    3 large eggs
  • Mix everything until well incorporated then set to the side.
  • To make the crumble topping, toss all the ingredients into a large bowl and mix with a fork until it's nice and crumbly.
    6 tbsp salted butter, 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 cup granulated sugar
  • Butter up a 9×13 bake dish, then pour in the sweet potato filling.
  • Toss the marshmallows on top of the sweet potato filling.
    2 1/2 cup mini marshmallows
  • Next, sprinkle the crumble topping on top of the casserole.
  • Leave the casserole uncovered, and bake in the oven on 350 F for 45 minutes.
  • Once done, let the casserole sit for 10 minutes.
  • Serve & enjoy!

Video

If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2025 I Heart Recipes
Recipe by: I Heart Recipes
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EXPLORE RECIPE CATEGORIESAll Posts, casserole, Christmas, Holiday Recipes, Sides, Southern Recipes, Thanksgiving Recipes, Thanksgiving sides

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Joanne says

    October 9, 2016 at 11:59 pm

    I love sweet potatoes, and your’s is the best one I have seen in a while!

    Reply
    • Rosie says

      October 10, 2016 at 1:21 pm

      Thanks Joanne!

      Reply
  2. Mary says

    October 10, 2016 at 8:39 am

    This is definitely a winner of a recipe! That crumbly topping is to die for! Pinned. Thanks for sharing!

    Reply
    • Rosie says

      October 10, 2016 at 5:57 pm

      Thanks for coming by Mary!

      Reply
  3. Lala says

    October 12, 2016 at 11:03 am

    5 stars
    Hi, Rosie. I made this last night and I just wanted to tell you that it was fantastic. My kids are now asking for this recipe along with your candied yams for the holidays. Plus, sweet potato pie. Talk about over load. We have tried many of your recipes and they have all turned out delicious. Thanks for sharing with us. Always looking forward to your next post.

    Okay, now this is really what I am saying in my head. “Oh MY! Girl, gurl, GRYL!! listen here. Between that mac and cheese with the cream cheese sauce and this right here, smothered chicken, smothered ribs, smothered everything, I’ll love you forever.” I never comment on your blog, but I just had to tell you that your videos and recipes are everything. Have this girl out here looking like she can throw down. LOL Simple to follow and food coming out better than Grannies. YASSS! keep those 5 stars home made meals coming

    Reply
    • Rosie says

      October 12, 2016 at 1:27 pm

      Hi Lala! I’m so glad that you liked the recipe! I just love sweet potato casserole! Please comment more often! It’s nice to hear from my viewers! XOXO

      Reply
  4. Tina says

    November 8, 2016 at 4:40 am

    5 stars
    Your recipes are amazing ! I can not cook but fallowing your recipes made it so much easier for me. The videos are a big for me too –
    I wanted to make the sweet potato casserole but I wanted to use canned sweet potatoes ( just because it would save time ) How many cans should I buy ?

    Reply
    • Rosie says

      November 8, 2016 at 3:38 pm

      Hi Tina, the amount of cans would depend on the sizes, and etc.

      Reply
  5. La Dale Johnson says

    November 16, 2016 at 7:53 pm

    I don’t do marshmallows. Skipping them won’t mess up the recipe, correct?

    Reply
    • Rosie says

      November 16, 2016 at 9:09 pm

      Not at all. You will be fine skipping the marshmallows. LOL

      Reply
  6. Serina says

    November 22, 2016 at 10:11 am

    Can this be prepared the night before? If so, should the dish be brought to room temperature before cooking?

    Reply
    • Rosie says

      November 22, 2016 at 11:27 am

      Yes, and yes . XOXO

      Reply
  7. Shina says

    December 4, 2016 at 7:44 am

    2 stars
    Hi Rosie, I came on here to find one of ur sweet potato pie recipes and…. change of plans lol TFS

    Reply
    • Rosie says

      December 4, 2016 at 10:59 am

      LOL!!! Try them both hunny! XOXO

      Reply
  8. kathie says

    November 11, 2017 at 7:27 am

    5 stars
    I came here to get this recipe and tried it, but my old recipe had pecans in it and my husband loved the pecans so the 2nd time I made this I put 1 cup of pecans chopped into the topping it was still great, I love it both ways.

    Reply
  9. Akyshalyn says

    November 22, 2017 at 2:17 pm

    Hi when making this Recipe I’m
    Following all of the videos correctly I can’t get my topping to crumble it keeps getting smooth and kinda sticky

    Reply
    • Rosie says

      November 22, 2017 at 2:58 pm

      For best results follow he written recipes. The videos are edited, and used for a visual only.

      Reply
  10. Kandy says

    November 24, 2018 at 6:32 pm

    5 stars
    I made this for Thanksgiving 2018 for the 1st time. I did not add the marshmallows or crumb topping, but it was absolutely delicious. I was nervous about the maple syrup, but it really enhanced the flavor. This will be my “Go To” sweet potato casserole recipe.

    Reply
  11. Ruth says

    February 15, 2019 at 2:50 pm

    Love home cook meals

    Reply
  12. Carmen says

    November 25, 2019 at 2:02 pm

    Hi,love your recipes! I am traveling so need to make this sweet potato casserole couple days ahead. Ok to do this? Thanks.

    Reply
    • Rosie says

      November 26, 2019 at 2:16 pm

      I would make it the day of. The day before if anything. Not a few days in advance 🙁

      Reply
  13. Bruce says

    November 30, 2019 at 7:22 am

    5 stars
    Thanks Rosie!
    This is the best sweet potato dish that I have ever eaten. We brought it to a Thanksgiving dinner party with very fussy eaters and it was just about gone. I couldn’t believe it.

    Reply
  14. brittany Janai pope says

    November 9, 2021 at 1:12 pm

    How do I make the crumbly topping?

    Reply
  15. Renita Knox says

    November 13, 2021 at 5:06 pm

    This is thr first recipe that I ever tried of yoirs. My husband loves sweet potato casserole and his Mom used to make it for him all of the time. She passed away before I was able to have her teach me to make it. He enjoyed it so much. Now I’m making it for him regularly. Thank you!

    Reply
  16. Salene says

    November 15, 2021 at 3:14 pm

    5 stars
    Hey Rosie! I have never tried sweet potato casserole with Marshmallows and crumble but ba-by…I will only make it this way from now on. I was afraid that the crumble wouldn’t get crunchy with the Marshmallows underneath but that is not true. The crumble with perfectly crunchy while the inside was fluffy and sweet! Thank you for sharing. Looking forward to trying more of your recipes.

    Reply
  17. Rhonda Paul says

    November 23, 2022 at 3:19 pm

    Hi Rosie. Just curious if you can double this recipe or just make 2 separate ones? Thank you

    Reply
    • Rosie says

      November 23, 2022 at 4:08 pm

      Hi Rhonda! You can definitely double this recipe.

      Reply
  18. Larissa says

    December 23, 2022 at 12:31 pm

    5 stars
    I couldn’t decide which sweet potato casserole recipe I wanted to use, so I went with yours because I knew you wouldn’t steer me wrong, lol. It was great and even better the next day. I did add chopped pecans to the topping mix which added a nice texture balance to the dish. I can’t wait to make this again!

    Reply
    • Rosie says

      December 23, 2022 at 12:35 pm

      Hi Larissa! Thanks so much for trying my recipe!

      Reply
  19. Queenetta Jones says

    November 6, 2024 at 9:03 am

    Hello, how are you? I was checking out your sweet potato casserole because I love this dish during Thanksgiving and Christmas. I see in the recipe that you used salted butter. What if I decided to use unsalted butter for this recipe instead? How much salt do you recommend I use for the recipe since I am not using salted butter? Thank you 🙂

    Reply
    • Rosie says

      November 7, 2024 at 6:47 am

      You can use unsalted butter without adding salt. However, you can try 1/2 tsp of salt if you’d like.

      Reply
  20. Marta says

    December 1, 2024 at 9:17 am

    Delicious

    Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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