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Best Sweet Potato Casserole with Marshmallow Swirl

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This sweet potato casserole features a creamy, buttery sweet potato base with a gooey marshmallow swirl, making it the perfect make-ahead holiday side dish that steals the show.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar (100 g)
  • 1/4 cup granulated sugar (50 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (60 ml)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups mini marshmallows (about 150 g)

Instructions

  1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until fork-tender. Drain well.
  2. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Add the softened butter and mash until mostly smooth (or use a hand mixer for a smoother texture).
  3. Add the brown sugar, granulated sugar, salt, cinnamon, and nutmeg. Stir until well combined. Taste and adjust sweetness or spices if desired.
  4. In a small bowl, whisk the eggs and vanilla extract together. Pour into the sweet potato mixture and stir until fully incorporated. Add the milk and mix again until creamy and smooth.
  5. Gently fold in 1 cup of the mini marshmallows. Do not overmix.
  6. Transfer the sweet potato mixture to a greased 9×13-inch baking dish. Spread into an even layer. Sprinkle the remaining 2 cups of mini marshmallows evenly over the top. For a swirl effect, press a few marshmallows gently into the surface.
  7. If making ahead, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
  8. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes, or until marshmallows are golden brown and puffy and the mixture is hot and bubbly around the edges. If marshmallows brown too quickly, tent loosely with foil for the last 10 minutes.
  9. Let the casserole rest for 5-10 minutes before serving.

Notes

For a dairy-free version, use vegan butter and plant-based milk. For a vegan version, use flax eggs and vegan marshmallows. To reduce sugar, cut granulated sugar to 2 tablespoons. The casserole tastes even better the next day as flavors meld. To freeze, assemble without marshmallow topping, cover tightly, and freeze for up to 3 months. Thaw overnight in fridge, add marshmallows, and bake as directed, adding 5-10 minutes if needed.

Nutrition

Keywords: sweet potato casserole, marshmallow swirl, Thanksgiving side, holiday side dish, make-ahead casserole

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