Easy Sweet Potato Casserole with Marshmallows

Happy Thanksgiving! This simple sweet potato casserole with marshmallows is so simple and flavorful, made with fresh baked sweet potatoes. You’ll be sure to impress family and friends with this easy recipe!

I made this yesterday for my husband’s Thanksgiving potluck dinner. It is a simple sweet potato casserole that I seasoned with a little brown sugar and pumpkin pie spice. This casserole is made with fresh sweet potatoes and the taste is so much better than canned!  I’ve baked the sweet potatoes too, instead of boiling. This brings out even more flavor. I also added butter and cream to really put it over the top. This recipe was created for Babble’s Family Kitchen.

Sweet Potato Casserole is a staple on most tables this Thanksgiving. As a kid, Thanksgiving was one of the few times we ever had sweet potatoes, and unfortunately, they were from a can. I never liked sweet potatoes until my mother-in-law introduced me to easy baked sweet potatoes. The sweet potatoes I had at her home were the first fresh sweet potatoes I ever had, and I instantly fell in love. She made them very often and served them just as you would any other ordinary baked potato. Soon after, I started making my sweet potato casserole from fresh potatoes too, and could not believe the difference in taste. Fresh potatoes are much sweeter and tastier. For this casserole, I added cream and butter for extra creaminess. I also included brown sugar and pumpkin pie spice, which is loaded with great fall spices, perfect for this dish.

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Easy Sweet Potato Casserole with Marshmallows


4 large sweet potatoes, about 4 lbs
1/4 cup butter
1/4 cup milk or cream
2 large eggs
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
2 cups marshmallows


1. Preheat oven to 400 degrees. Wash sweet potatoes. Prick them with a fork all over. Back in the oven until soft, about 45 minutes. You can also microwave sweet potatoes on high until soft.
2. Remove potatoes from oven and drop oven temperature to 350 degrees. Let potatoes cool. Then remove skins and add them to a large bowl. Add butter, milk or cream, eggs, brown sugar, pumpkin pie spice and salt to potatoes. Mash the potatoes and other ingredients together until well combined.
3. Transfer potatoes to a 8 x 8 casserole dish and bake at 350 degrees for 30 – 40 minutes. Then add marshmallows and return to oven for 5 – 10 minutes, or until marshmallows are lightly browned.

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12 Responses to “Easy Sweet Potato Casserole with Marshmallows”

  1. Monet — November 24, 2010 @ 11:00 pm

    This was my grandmother’s favorite dish to prepare for Thanksgiving and Christmas. She has alzeheimer’s now, so she hasn’t been able to make it for several years. Thank you for sharing this with me…it brought back so many great memories. I hope you have a blessed day with your family and friends tomorrow!

  2. Harriet — November 25, 2010 @ 7:54 am

    I keep meaning to try your recpies that involve mashmallows and sweet potatoes, I’m curious about the taste of the two together.

    Oh and Happy Thanksgiving!

  3. Foodierama — November 25, 2010 @ 10:35 pm

    Easy Sweet Potato Casserole with Marshmallows http://bit.ly/fKXY08 #foodie

  4. Cat — November 25, 2014 @ 2:26 am

    How many does this serve? Have you ever tried to make ahead and freeze? If so, the more details – the better. Thanks in advance!

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