Some dishes instantly bring the feeling of fall to your kitchen—and this Easy Sweet Potato Casserole is one of them. With creamy, buttery mashed sweet potatoes, a touch of warm cinnamon and nutmeg, and a golden layer of toasted marshmallows, it’s the perfect balance of cozy and indulgent. Every spoonful tastes like a warm hug on a crisp November evening. Whether it’s gracing your Thanksgiving table or stealing the spotlight at Sunday dinner, this casserole never fails to bring smiles all around.

The best part? It’s surprisingly simple to make. You’ll boil, mash, mix, and bake—all in about an hour. This recipe is rich with nostalgia, yet totally foolproof for modern kitchens. No special equipment, no complicated steps—just pure, creamy comfort. This is one to pin for your holiday menu!

Why You’ll Love It

Holiday classic: The ultimate Thanksgiving side that everyone expects—and loves.
Creamy and buttery: The sweet potatoes blend into a silky, luscious filling with hints of vanilla and spice.
Golden marshmallow topping: Toasted to perfection for a light, caramelized crunch.
Easy to make ahead: Assemble the casserole a day before, then bake before serving.
Family favorite: Even picky eaters will ask for seconds—trust me!
Gluten-free & naturally sweet: A wholesome comfort food everyone can enjoy.

Time Needed

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients

For the sweet potato filling:

4 large sweet potatoes, peeled and cut into large chunks
1 cup light brown sugar
½ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg

For the marshmallow topping:

10 oz mini marshmallows

Step-by-Step Instructions

Boil the sweet potatoes Place peeled sweet potato chunks into a large saucepan and cover with water. Bring to a boil and cook until fork-tender—soft enough to fall apart easily, about 15–20 minutes. Drain well.
Mash until creamy Return the drained sweet potatoes to the saucepan and mash until smooth. A potato masher or hand mixer works perfectly. The texture should be fluffy and creamy, not chunky.
Mix in the flavors Add melted butter, brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir until everything is fully combined and silky. Taste and adjust sweetness or spice as desired.
Assemble the casserole Lightly grease a 9×13-inch baking dish. Spread the sweet potato filling evenly in the dish, smoothing the top with a spatula.
Add the marshmallows Sprinkle mini marshmallows evenly over the top. Be generous—they’ll melt into a golden, toasty blanket during baking.
Bake to perfection Bake at 350°F (175°C) for 25–35 minutes, or until the marshmallows are beautifully golden and the filling is bubbling around the edges. Keep a close eye toward the end—perfectly toasted, not burned!
Serve warm Let the casserole cool slightly before serving. The contrast of silky sweet potatoes and lightly crisped marshmallows makes every bite irresistible.

Variations to Try

Pecan Crunch: Add a brown sugar and chopped pecan crumble under the marshmallows for extra crunch.
Maple Kissed: Replace part of the brown sugar with pure maple syrup for a cozy, earthy sweetness.
Mini Version: Spoon into ramekins for individual servings—perfect for small gatherings.
Spiced Twist: Add a pinch of cloves or allspice for a deeper autumn flavor.

Tips from Chef Emma

Use freshly cooked sweet potatoes for the best creamy texture—canned ones can be watery.
If making ahead, assemble the casserole but wait to add marshmallows until just before baking.
Don’t overbake—marshmallows can go from golden to burnt in seconds!
For a lighter option, swap half the marshmallows for a pecan streusel topping.

Nutrition Info per Serving

Serving Size: 1 portion
Calories: 280
Carbohydrates: 44g
Sugars: 25g
Fat: 10g
Protein: 2g
Sodium: 160mg

Frequently Asked Questions

Q: Can I make Sweet Potato Casserole ahead of time?
A: Absolutely! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add marshmallows right before baking.
Q: How can I make it less sweet?
A: Reduce the brown sugar to ¾ cup and use fewer marshmallows. The natural sweetness of the potatoes will still shine through.
Q: Can I use mini marshmallows or large ones?
A: Either works! Large marshmallows cut in half give a rustic look, while mini ones toast more evenly.
Q: What can I serve this with?
A: It pairs beautifully with roasted turkey, green bean casserole, or honey-glazed carrots for the ultimate Thanksgiving spread.

Final Thoughts

This Easy Sweet Potato Casserole is the definition of cozy fall comfort. It’s creamy, buttery, lightly spiced, and topped with perfectly golden marshmallows that make it as beautiful as it is delicious. Whether it’s for a Thanksgiving feast or a cozy Sunday meal, this casserole adds warmth and joy to any table. Save this recipe to your Fall Recipes board so it’s ready for your next celebration!