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Traditional Sweet Potato Casserole topped with marshmallows is a staple on any holiday dinner table. There are only six ingredients in this easy and classic side dish.
Sweet Potato Casserole
I am a sweet potato purist. I usually like them plain in fry form. But for Thanksgiving? I like to fancy them up with a little butter, brown sugar, and topped with marshmallows.
Some people opt for crunchy pecan topping but I like to keep the smooth consistency with pillowy marshmallows.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Sweet Potatoes – You’ll need 3 lbs of fresh sweet potatoes. How you cook them is up to you – I boil them but I’ll give you some other options below.
- Brown Sugar – I like to use brown sugar over white sugar, but either will work.
- Butter – I usually use salted to balance the sweetness, but unsalted works as well.
- Salt – To bring out the flavors.
- Vanilla – To add a delicious undertone. Try to use pure vanilla extract instead of imitation.
- Mini Marshmallows – For the fluffy topping.
Equipment you’ll need
- Large Pot – If you’re boiling the potatoes, you’ll need a large pot.
- Potato Masher – I like the texture of the potatoes when using a hand masher, but you can also use a hand mixer for a smoother consistency.
- Baking Dish – A pretty baking dish for serving on the holiday table.
How to make Sweet Potato Casserole
- STEP ONE: In a large pot of water, boil cubed potatoes for 15 mins or until tender. Drain and let cool slightly. (I give some other options for cooking the potatoes below)
- STEP TWO: Add the cooked potatoes, sugar, butter, salt, and vanilla to a large bowl and mash with a potato masher until desired consistency.
- STEP THREE: Spread the mashed potatoes evenly into a greased baking dish and top with mini marshmallows.
- STEP FOUR: Bake for 25 minutes or until golden in a preheated 375 degree oven. Serve & enjoy!
How to cook sweet potatoes
Step one is to cook the sweet potatoes but how you cook them is up to you. Here are some options:
- BOIL: I find it really easy to just cube and boil the sweet potatoes until tender. It takes about 15 minutes of cook time.
- BAKE: 425 for about 45 minutes usually gets it done, but click here to learn how to bake sweet potatoes.
- ROAST: I often roast sweet potatoes as a side dish and they get great flavor. Basically the same as baking, but diced for quicker cooking time.
- PRESSURE COOK: You can use your instant pot and get the potatoes cooked in about 30 minutes. See full instructions here.
Can you freeze it?
The mashed sweet potatoes should freeze decently, but I don’t recommend freezing the entire prepared casserole. It really is best just to make it a couple days ahead of when you need it. Which leads me to…
Can you make it ahead of time?
Yes, you can make this ahead of time! Prepare the potatoes and mash them up to two days ahead of time. Put them in a casserole dish, cover them and store them in the fridge (without the marshmallow topping).
On the day you’re ready to serve them, heat the potatoes through in the oven, then add the marshmallows and bake until toasted.
More Thanksgiving side dishes
I am here for the sides! They are the star of the show for me. Here are some essentials:
Classic Cranberry Sauce – No canned cranberry sauce over here! Homemade is too easy.
One Hour Dinner Rolls – I like to have some bread options with my dinner and these rolls are quick and easy.
Cheesy Potato Casserole – Some people call them funeral potatoes, but they’re holiday potatoes to me.
Garlic Mashed Potatoes – It’s not Thanksgiving without potatoes. Lots of em.
Brown Gravy – Homemade gravy is so easy to make and so good!
Traditional Herb Stuffing – My family loves this stuffing.
Honey Cornbread – I told you, I like options when it comes to carbs.
Oven Roasted Green Beans – I always make green beans or carrots or zucchini…or a mix of the three.
Sweet Potato Casserole with Marshmallows
Ingredients
- 3 lbs sweet potatoes peeled & cubed
- ¾ cup brown sugar
- ¼ cup butter at room temp
- 1 ½ t. salt
- 1 t. vanilla extract
- 2 cups mini marshmallows approximately
Instructions
- Preheat oven to 375 degrees and spray a 9×13 baking dish with non-stick spray. Set aside.
- In a large pot of water, boil cubed potatoes for 15 mins or until tender. Drain and let cool slightly.
- To a large bowl, add the cooked potatoes, sugar, butter, salt, and vanilla.
- Mash with a potato masher until desired consistency.
- Spread the mashed potatoes evenly into the prepared baking dish.
- Sprinkle mini marshmallows evenly over the top.
- Bake for 25 minutes or until golden. Serve & enjoy!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
