This Traditional Southern Sweet Potato Casserole with Marshmallows is baked to perfection with a pillowy soft and gooey topping. This makes the perfect dessert or side dish for Sunday dinners, Thanksgiving, or any holiday. Feel free to toss in pecans or any nuts you wish.
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This recipe was originally published in 2021. It has since been updated.
I grew up watching dishes like this come out of warm ovens during the holidays, rich, buttery sweet potatoes topped with toasted marshmallows that melt into golden perfection. And after years of testing and tweaking recipes online, I’ve made sure this version keeps all the classic comfort from my Southern roots. The filling is smooth and flavorful (never bland or watery), the topping is gooey and caramelized, and every bite tastes like something passed down through generations.
Why You'll Love This Marshmallow Sweet Potato Casserole
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It’s a Southern Classic Done Right. This is the sweet potato casserole we grew up seeing on the holiday table, warm, rich, buttery, and topped with golden, melty marshmallows just like grandma made (but with a little tested-and-perfected twist from my kitchen).
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That Marshmallow Topping Hits Every Time. Toasty, gooey, and slightly caramelized—this is what folks go back for seconds (or thirds) for.
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Tried, Tested, and Foolproof. I’ve made this more times than I can count. It bakes evenly, holds its shape, and never turns out runny or overly mushy. You can trust it’ll show up right on the big day.
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A Holiday Showstopper That’s Actually Easy. It looks like something you spent all day making, but it’s surprisingly simple and can be prepped ahead of time.
Sweet Potato Marshmallow Casserole Ingredients
- Sweet potatoes
- Brown sugar or sweetener
- Eggs
- Vanilla extract
- Butter
- Cinnamon
- Nutmeg
- Marshmallows
- Salt
For me, there's a huge difference between Sweet Potato Casserole and Candied Sweet Potatoes (often referred to as Candied Yams, in error). Sweet Potato Casserole is really a dessert, in my opinion. It's also simple to make.
The introduction of the marshmallows really sweetens up the dish, making it hard for me to eat it as a side dish. You totally can if you wish! But I often explain this as the biggest difference in the two recipes.
If you are looking for a version without marshmallows, check out our Sweet Potato Casserole Without Marshmallows recipe.
How to Make Southern Sweet Potato Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 375 degrees.
- Grease a 9x13 baking dish to prevent sticking.
- Combine the mashed sweet potatoes, eggs, butter, vanilla, brown sugar or sweetener, cinnamon, nutmeg, and salt in a mixing bowl.
- Use a hand mixer to blend the ingredients at medium speed. You can also mix by hand or use a blender.
- Pour the sweet potato mixture into the baking dish.
- Top with the marshmallows. I like to ensure the casserole is fully covered. You may need a handful more to completely cover the casserole.
- Bake for 20-25 minutes or until the marshmallows have browned and are gooey.
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Southern Sweet Potato Casserole Recipe Tips
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Make Sure the Potatoes Are Super Smooth. Nobody wants lumpy casserole. Use a hand mixer, potato masher, or food processor to get that filling velvety smooth.
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Taste Before You Bake Sweet potatoes vary—some are sweeter than others. Always give the filling a taste before it goes in the oven so you can adjust the sugar or spice if needed.
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Don’t Skip the Butter. This is Southern comfort food, and the richness matters. Butter makes the filling luscious and helps it hold up after baking.
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Add Warm Spices for That Classic Flavor. A little cinnamon, nutmeg, or even a pinch of allspice takes it from basic to holiday-worthy.
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Use Mini Marshmallows for Even Toasting. They melt evenly and get that golden top you’re looking for. Keep an eye on them near the end so they don’t burn.
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Bake in a Shallow Dish for More Topping. A wider casserole dish gives you more surface area—aka more room for those toasted marshmallows.
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Let It Rest Before Serving. Give it at least 10–15 minutes to settle after it comes out of the oven. This helps the texture firm up and makes it easier to serve.
How to Thicken
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Let the Potatoes Cool Before Mixing. If the sweet potatoes are too hot when you mix in eggs or butter,, it can affect how everything sets up. Cool them slightly before adding the rest of the ingredients.
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Mix It Smooth, But Don’t Overdo It. A smooth filling bakes up more evenly, but overmixing can actually make it looser. Blend just until creamy and no lumps remain.
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Bake It Long Enough. A slightly underbaked casserole will feel soft and too loose. Make sure it’s fully baked and set in the center before pulling it out.
Storing Sweet Potato Marshmallow Casserole
It can be stored in the fridge tightly sealed and covered for 3-4 days. You can reheat it using the microwave or in the oven on 350 degrees until warm.
Freezing
Cover tightly with plastic wrap first, then foil on top to prevent freezer burn. It will last up to 2 months. Defrost in the fridge overnight.
Southern Sweet Potato Casserole Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2 ½ -3 pounds sweet potatoes Cooked, mashed, and cooled.
- ½ cup brown sweetener or sugar Light
- 2 eggs Must be at room temperature.
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter, melted Measured solid, this is ¼ cup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 cups mini marshmallows You may need a handful more to completely cover the casserole.
Instructions
- Preheat oven to 375 degrees.
- Grease a 9x13 baking dish to prevent sticking.
- Combine the mashed sweet potatoes, eggs, butter, vanilla, brown sugar or sweetener, cinnamon, nutmeg, and salt in a mixing bowl.
- Use a hand mixer to blend the ingredients at medium speed. You can also mix by hand or use a blender.
- Pour the sweet potato mixture into the baking dish.
- Top with the marshmallows. I like to ensure the casserole is fully covered. You may need a handful more to completely cover the casserole.
- Bake for 20-25 minutes or until the marshmallows have browned and are gooey.
- Cool before serving.
Video
Notes
- You can bake, air fry, or boil the sweet potatoes. I don't like to boil them because it usually results in a casserole that is somewhat watery.
- To use the air fryer, wash and scrub the sweet potatoes clean. Spritz with a little olive oil and rub it into the entire potato. Air fry for 35-40 minutes on 400 until the sweet potatoes are soft.
- To use the oven, bake for 60-70 minutes on 400 degrees until soft.
- To boil, place the sweet potatoes in a pot with enough water to cover the sweet potatoes. Bring the water to a boil on medium-high heat. Cook for 30-40 minutes or until they are soft.
- Using a hand mixer or blender will create a smooth batter.
- You can omit the marshmallows if you wish.
- You can use canned sweet potatoes if you wish. Be sure to drain them thoroughly first.
- Lots of variations of this dish use pecans. You can top the sweet potatoes with any kind of nuts you like. Add them prior to adding the final marshmallow layer.
- You can use dark or light brown sugar. I prefer to use brown monkfruit. It measures 1:1 like table sugar (refined).
- Room temperature eggs are necessary for light and fluffy texture.
- If you double the recipe you may need a larger baking dish. Cook time remains the same.
- Macros assume monkfruit sweetener is used. Feel free to use the nutrition calculator of your choice and add in the exact brands of ingredients you personally use in the recipe.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pro Tips
In most grocery stores there is no difference between the two. Most stores often label sweet potatoes as yams.
Yams have more starch and are drier. They have bumpy tough, brown skin. Yams are typically used in Caribbean and West African dishes. You have probably never eaten yams, as they are hard to find in the United States.
Years ago, Southerners (primarily in Louisiana) started to refer to them as yams. And since this is a Southern recipe, you will often hear it called candied yams.
You can read more about The Difference Between Yams and Sweet Potatoes here.
You will need to use mashed sweet potatoes for the recipe. Be sure to cool them first. You don’t want to combine piping hot sweet potatoes with raw eggs.
This is sometimes a debate on which cooking method is best. Do you boil them or bake (roast) them? You can’t go too wrong with either method. When boiling the sweet potatoes I do find they are sometimes watery, which in turn makes the casserole watery. So my favorite way is to roast the sweet potatoes I actually use the air fryer to do this.
To use the air fryer, wash and scrub the sweet potatoes clean. Spritz with a little olive oil and rub it into the entire potato. Air fry for 35-40 minutes on 400 until the sweet potatoes are soft.
To use the oven, bake for 60-70 minutes on 400 degrees until soft.
To boil, place the sweet potatoes in a pot with enough water to cover the sweet potatoes. Bring the water to a boil on medium-high heat. Cook for 30-40 minutes or until they are soft.
You can use canned if you wish. Be sure to drain them thoroughly first.
You can use light or dark brown sugar in the recipe. I like to use brown monkfruit sweetener because it's zero-calorie and has zero carbs. It measures 1:1 like refined table sugar, which makes it really easy to convert recipes. You can use the same amount of table sugar noted in this recipe. No need to convert measurements.
I love to use mini marshmallows. They look gorgeous when browned in the oven and bake at a pretty consistent and even temperature due to their size.
You can use the large ones if you like. Those tend to brown faster and you risk burning them, so I go for the small ones.
Lots of variations of this dish use pecans. You can top the sweet potatoes with any kind of nuts you like. Add them prior to adding the final marshmallow layer.
You can also add a streusel topping to the sweet potatoes. Combine ½ cup flour, ¼ cup rolled oats, ¼ teaspoon cinnamon, and 2 teaspoons of brown sugar or sweetener in a bowl. Next, add in 4 tablespoons of melted butter. Stir to combine. Sprinkle the mixture over the sweet potatoes, prior to adding the marshmallows.
Since this will last in the fridge for 3-4 days you can definitely make it ahead of time. Save the marshmallows and add those to the top before you plan to serve the dish. Add the marshmallows and then bake the dish until the marshmallows are gooey.
What to Serve With Marshmallow Sweet Potato Casserole
Southern Baked Ham with Pineapple
Cajun Spiced Roasted Turkey
Baked Turkey Wings
Lobster Mac and Cheese
Scalloped Corn
Seafood Mac and Cheese
Slow Cooker Turkey Legs
Southern Turnip Greens
More Sweet Potato Recipes
Sweet Potato Cornbread
Southern Candied Sweet Potatoes
Purple Sweet Potato Recipe
Healthy Sweet Potato Pie
Stovetop Candied Sweet Potatoes
Candied Sweet Potatoes (Yams) with Marshmallows
Sweet Potato Oatmeal
Mashed Sweet Potatoes with Brown Sugar
Check out the Best Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes Southern Cooked Cabbage, and Grand Marnier Cranberry Sauce here.
Lynda says
All I can say is omg delicious. I just finished making this for my daughter she has been wanting to try this.(especially since she loves marshmallow’s 😊. The recipe was real easy to follow and I love how staysnatched make it so easy step by step direction. I will definitely make again!
staysnatched says
I'm glad to hear you will make it again.
Kel says
I was asked to make sweet potato casserole for Thanksgiving this year. I have never made it before, let alone eaten sweet potato casserole. While looking for a recipe, I remembered seeing yours on Instagram, so I thought I would try it out. I am so glad that I did! The recipe was so thorough and easy to follow, and I had most ingredients already (which is always a plus). Not only did it make my house smell delicious, it tasted delicious. It was a huge hit! I will definitely be making it again, along with trying more of your recipes. Thank you!
staysnatched says
Yay! I'm so glad to hear that!
Victoria says
This was my first time making sweet potato casserole with marshmallows and it was a hit this thanksgiving. Thank you so much for sharing your recipes with us!!
staysnatched says
I'm glad the first time was a hit!
Ashley says
This is so good! Absolutely delicious casserole. We added streusel and it came out perfectly!
staysnatched says
That sounds so good!
Emily says
I made this dish for two different Thanksgiving dinners and it was a huge success! I received lots of compliments on them so I had to plug Brandi and simply stated that “black women don’t miss.” The recipe itself is very easy to follow and the tips are helpful as well. I will 100% be making this recipe again!
staysnatched says
I'm glad to hear you will make it again.
Jess says
We've never made or had Sweet Potato Casserole before. My family said this recipe is a new staple for our Thanksgiving meal! Thank you for another amazing recipe!!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Misha says
I was on side duty this year for Thanksgiving and decided to try this recipe. It turned out really great! Everyone loved marshmallow & pecan combo on the potatoes! I like how StaySnatched gives you multiple ways to cook your finished product. I will definitely be using this going forward for special events!
staysnatched says
I'm so glad it was a hit!
Beejal says
You have yet to fail me (especially at Thanksgiving) so I'm trying this tomorrow because my 7 year old is dying to try sweet potatoes and I knew exactly where to look for the perfect recipe! Cant wait to try this!! Happy Thanksgiving!
staysnatched says
Happy Thanksgiving! I hope you enjoyed it!
Eunice says
This was definitely a hit and very easy to make. I even found a steam-able bag of fresh sweet potatoes and used those.
staysnatched says
I need those!
Jessica says
Absolutely delicious! Made the perfect side for Thanksgiving. The recipe is very easy to follow and love all the tips and ways you can change it up! I used the airfryer method to cook the sweet potatoes I don't think I'll ever go back to baking them in the oven!
staysnatched says
My favorite way to make them!
joann says
can recipe be made ahead of time and frozen and maybe add the marshmallows when you’re cooking the casserole?
staysnatched says
Sure