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Few holiday dishes feel as nostalgic and comforting as sweet potato casserole with marshmallows. Creamy, lightly spiced sweet potatoes baked beneath a golden layer of toasted marshmallows and buttery crumble create that perfect balance of soft, crisp, and sweet in every bite. It’s the dish everyone looks for on the Thanksgiving table — and the one that disappears first.

This version brings together warm cinnamon, brown sugar, and vanilla for depth, while the topping adds both gooey marshmallows and a lightly crisp, buttery crumble for contrast. Whether you’re serving it for a holiday feast or a cozy Sunday dinner, it delivers comforting flavor with just the right amount of sweetness.

Why You’ll Love This Recipe

Smooth, creamy sweet potato filling
Perfect balance of warm spice and sweetness
Toasted marshmallows with buttery crumb topping
Make-ahead friendly for holiday prep
A crowd-pleasing classic

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

3 medium sweet potatoes, peeled and cubed
1 large egg, lightly beaten
1/4 cup butter, melted
1 pinch salt
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons milk or heavy cream (any milk works)

Topping

2 cups mini marshmallows
1/3 cup butter, cold and cut into cubes
1/2 cup all-purpose flour
3/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup panko bread crumbs
1/4 cup graham cracker crumbs

Let’s Get Started

Preheat your oven to 350°F (175°C). Grease a medium baking dish (about 8×8-inch or similar size) with butter or nonstick spray and set aside.
Place the peeled and cubed sweet potatoes into a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender and easily pierced.
Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl. Mash until smooth and creamy, removing most lumps. Let cool slightly before adding the egg.
Stir in the beaten egg, melted butter, salt, granulated sugar, brown sugar, cinnamon, vanilla extract, and milk or cream. Mix until fully combined and smooth. The texture should be thick but spreadable.
Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
In a separate bowl, combine the flour, brown sugar, cinnamon, panko bread crumbs, and graham cracker crumbs. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the mixture until crumbly and coarse.
Sprinkle the crumble topping evenly over the sweet potato layer. Bake for 25–30 minutes, until the topping begins to turn lightly golden.
Remove the casserole from the oven and evenly scatter the mini marshmallows over the top. Return to the oven for an additional 5–8 minutes, or until the marshmallows are puffed and golden brown. Watch closely to prevent over-browning.
Let the casserole rest for 10–15 minutes before serving so it can set slightly and slice cleanly.

Servings and Pairing

This recipe serves about 6–8 people as a side dish. It pairs beautifully with roasted turkey, glazed ham, baked chicken, or pork tenderloin. Add green beans or a crisp salad for balance.

Variations

Add chopped pecans or walnuts to the crumble for extra crunch.
Swap marshmallows for a full pecan streusel topping if you prefer less sweetness.
Add a pinch of nutmeg for deeper warm spice flavor.
Use maple syrup in place of some brown sugar for subtle richness.

Storage Tips

Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 325°F oven until warmed through. If reheating a large portion, cover loosely with foil to prevent over-browning.

This casserole can be assembled (without marshmallows) a day in advance. Add marshmallows just before the final bake.

FAQs

Can I make this ahead of time?

Yes. Prepare the sweet potato base and crumble topping, assemble, and refrigerate. Bake and add marshmallows just before serving.

Can I use canned sweet potatoes?

You can, but drain them well and reduce added sugar slightly, as canned versions are often packed in syrup.

How do I prevent runny filling?

Make sure the sweet potatoes are well drained and fully mashed before mixing in other ingredients.

Final Thoughts

Sweet potato casserole with marshmallows is a holiday staple that never goes out of style. Creamy, warmly spiced filling topped with golden marshmallows and buttery crumble creates a comforting dish that feels both nostalgic and special. It’s the kind of recipe that turns simple ingredients into something memorable.