This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it!
Sweet Potato Casserole with Marshmallows
Our four-year-old just took the time to call Cade, with my supervision of course, to tell him that SHE just made the best dinner ever. It’s definitely not “dinner” as we are having more than just sweet potato casserole for dinner, and she most certainly did not make it all by herself, but the girl did quite a bit! And she loved it!
Can all of us Moms have a moment of silence for a toddler who loved something that would become dinner? Not just ate it, but loved it! Alright, that could have something to do with the amount of sugar and marshmallows in this dish, but I won’t tell if you won’t.
I used to hate “yams” at Thanksgiving because they were an awful orange, dripping with some weird syrup (gag!), and they tasted like grossness with burned, flat, hard marshmallows on top.
Now I know better. Now I know that it was the person bringing them that was the problem, bless their hearts (that’s what you say to make a mean thing sound better). Sweet potatoes are awesome, they just need to be cooked correctly and if you must do the marshmallow thang, well let’s just do it my way at least.
Make the sweet taters into a souffle (easy peasy, so don’t get nervous on me) and then use both marshmallows and a brown sugar streusel on top. Trust me, your guests will be BEGGING for the recipe. Even our four-year-old agrees.
Sweet Potato Casserole Ingredients
To make this sweet potato casserole recipe with marshmallows, you’ll need:
- Sweet potatoes
- White sugar
- Brown sugar
- Vanilla extract
- Mini marshmallows
- All-purpose flour
- Panko bread crumbs
How to Make Sweet Potato Casserole
This sweet potato casserole recipe might not be as easy as dumping canned yams into a casserole dish and topping them with marshmallows, but it’s pretty easy nonetheless! Here’s how to make sweet potato casserole without pecans:
- Bake the sweet potatoes until tender.
- Peel the sweet potatoes, then mash them in a bowl.
- Mix in the egg, butter, salt, sugars, cinnamon, milk, and vanilla.
- Turn the mixture into a baking dish, then bake for 30 minutes.
- Remove from oven and top with marshmallows and streusel topping, then return to oven for 20 minutes.
- Let the sweet potato casserole cool for 10 minutes before serving it.
Can I Use Canned Sweet Potatoes?
Yes, you can make this sweet potato casserole recipe with canned sweet potatoes if desired. Just make sure to drain them really well before mashing them.
Can I Add Nuts to This Sweet Potato Casserole?
If you prefer your sweet potato casserole with nuts, feel free to sprinkle some on top when you add the marshmallows. Pecans and walnuts would both work nicely here.
Can I Prep This in Advance?
Want to make this marshmallow sweet potato casserole ahead of time? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a Ziploc bag, or even a month ahead and store in the freezer. The day before, you can make the souffle and store in the fridge. Bake this sweet potato casserole day of in order to avoid yucky marshmallows
Tips for Making Sweet Potato Casserole
When you first roast the sweet potatoes, you want them to be super soft before mashing them. I can usually tell when my sweet potatoes are finished because they start leaking juice once soft.
Because the sweet potato mixture is like a souffle, you must include the egg. I don’t know of a way to omit the eggs and still have the texture come out right.
If you don’t have mini marshmallows on hand, you’re welcome to chop up regular sized marshmallows and use those instead.
More Thanksgiving Side Dishes:
- Lemon Mandarin Orange Jello Salad
- Southern Grape Salad with Pecans
- Instant Pot Southern Macaroni and Cheese
- Southern English Pea Salad
- The Best Deviled Eggs Recipe
- The Best Mashed Potatoes
- Southern Macaroni and Cheese
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Sweet Potato Casserole
- 3 medium sweet potatoes
- 1 large egg
- 1/4 cup butter melted
- 1 pinch of salt
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2 tablespoons milk or heavy cream (any milk will do)
- 2 cups mini marshmallows
- 1/4 cup butter cold and cut in cubes
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup panko bread crumbs
Make the Casserole
- Preheat the oven to 400 degrees F.
- Place a piece of tin foil on the oven rack.
- Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
- Carefully peel the potatoes and turn the oven down to 350 degrees F.
- Place the sweet potatoes in a large bowl and smash them until smooth.
- Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.
- Using a handheld or standing mixer, beat everything together until smooth.
- Pour the mixture into an 8x9-inch baking dish and bake for 30 minutes.
- Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.
- Allow to cool for 5 minutes and serve.
Make the Topping
- In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.
- Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.
- I like to use my hands at the end.
- Stir in the panko and set aside until you're ready to top the casserole.