Maple-Glazed Sweet Potato Casserole Topped with Toasted Marshmallows

Why You’ll Love This Recipe

• Classic Holiday Favorite: Creamy sweet potatoes topped with a golden, gooey marshmallow crust.
• Make-Ahead Friendly: Prepare the potato base in advance and add the marshmallows just before baking.
• Simple Ingredients: Uses pantry staples and yields consistent, comforting results.

Key Ingredients

• Sweet Potatoes – Choose smooth, copper-skinned tubers with deep orange flesh. Peel and dice before cooking.
• Butter – Unsalted butter gives control over seasoning.
• Brown Sugar – Dark brown sugar adds a richer molasses note; light brown works too.
• Cinnamon – Ground cinnamon for warmth.
• Nutmeg – A small pinch enhances depth and complexity.
• Mini Marshmallows – Use mini marshmallows for even browning and a gooey finish.

How to Make Sweet Potato Marshmallow Casserole

1. Boil the potatoes. Place peeled, diced sweet potatoes in a pot and add enough water to cover. Bring to a boil and cook 15–20 minutes, until fork-tender.
2. Mash. Drain well, return the hot potatoes to the pot, and mash until smooth.
3. Prepare the brown sugar marshmallow mixture. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Bring to a brief boil (about 30 seconds), reduce heat slightly, then add 1½ cups of the mini marshmallows and stir until melted and smooth.
4. Combine and assemble. Stir the melted mixture into the mashed sweet potatoes until evenly combined. Spread into a 9 x 13″ baking dish and top with the remaining 1½ cups mini marshmallows.
5. Bake. Bake in a preheated oven at 400°F for about 15 minutes, or until the marshmallows are golden and puffed. Let cool slightly before serving.

Recipe Tips

• Bake or boil the sweet potatoes: Baking concentrates sweetness; boiling is faster. If boiling, drain thoroughly and return to the hot pot briefly to remove excess steam and moisture.
• Mash while warm: Warm potatoes blend more smoothly with butter and other ingredients.
• Seasoning: Salt enhances the natural sweetness. Add spices like cinnamon, nutmeg, or a splash of vanilla for depth.
• Eggs (optional): If you add eggs to help the casserole set, let mashed potatoes cool slightly before stirring them in to avoid scrambling.
• Add marshmallows last: For the best texture, bake the filling first and add marshmallows near the end, then broil briefly if desired—watch closely, as marshmallows brown quickly.

Recipe Variations

• Marshmallows only: Classic, gooey marshmallow topping that browns evenly.
• Pecan Streusel: Swap marshmallows for a crunchy pecan crumble for texture and nutty flavor.
• Half & Half: Split the dish—one side with marshmallows, the other with pecan streusel—to satisfy different tastes.
• Orange Zest & Juice: Add 1–2 teaspoons zest and 1–2 tablespoons juice for bright citrus notes.
• Maple Twist: Replace part of the brown sugar with pure maple syrup for a distinctive flavor.

Yes. Spread the sweet potato mixture in the baking dish and cool completely, then cover and refrigerate overnight. Remove from the fridge and let the dish come closer to room temperature while the oven preheats, then continue with the recipe and bake as directed.

Yams and sweet potatoes are distinct root vegetables. True yams are starchier and drier and originate from Africa and Asia; they’re not commonly found in typical U.S. grocery stores. Many stores label soft, deep-orange sweet potatoes as “yams,” but they are sweet potatoes. Look for smooth, copper-colored skin and deep orange flesh for the variety best suited to baking and mashing.

Cut sweet potatoes into 1–2″ pieces and boil in covered water for about 20–30 minutes, or until fork-tender. Smaller pieces cook faster; adjust time accordingly.

Prepared sweet potatoes stored in an airtight container will keep in the refrigerator for 4–5 days.

Storing and Reheating

• Make-Ahead: Prepare the filling through assembly but don’t add marshmallows. Cover and refrigerate overnight; add marshmallows and bake the next day.
• Day-Of: If chilled, bake covered at 350°F until heated through (about 20–30 minutes), uncover, add marshmallows, and broil or bake briefly to brown.
• Refrigerate: Store leftovers in an airtight container in the fridge for 4–5 days.
• Oven Reheat: Reheat covered at 325°F until warmed through. Uncover for a few minutes if the top needs to re-crisp.
• Microwave: Reheat in 1-minute increments on a microwave-safe dish until heated through.