Loaded Sweet Potato Casserole with Marshmallows: 5-Ingredient Heaven

Name: Loaded Sweet Potato Casserole with Marshmallows: 5-Ingredient Heaven
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups mashed sweet potatoes; 1/2 cup brown sugar; 1/4 cup butter, melted; 1/4 cup milk; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 2 cups mini marshmallows

Author: lia

Published: September 2, 2025

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There’s something magical about the first bite of loaded sweet potato casserole with marshmallows that takes me straight back to childhood Thanksgivings. I can still picture my grandma’s oven-warmed kitchen, the scent of cinnamon and caramelized sugar hanging in the air as she pulled that golden-topped dish from the oven. The marshmallows would be perfectly toasted – some spots dark amber, others still gooey white – while the sweet potato filling underneath stayed creamy and spiced just right. This isn’t just a side dish; it’s a spoonful of comfort that turns any dinner into a celebration. Whether it’s gracing your holiday table or just brightening a chilly weeknight, this loaded sweet potato casserole with marshmallows has that special power to make everyone at the table lean in for seconds (and maybe thirds!).

Loaded Sweet Potato Casserole with Marshmallows - detail 1

Why You’ll Love This Loaded Sweet Potato Casserole with Marshmallows

This isn’t just another side dish – it’s the star of every potluck and holiday table for good reason. Here’s why it’s become my go-to recipe year after year:

Effortless elegance: With just 15 minutes of prep, you’ll have a dish that looks like you spent hours in the kitchen
Crowd-pleasing magic: Kids go crazy for the marshmallow topping while adults adore the rich, spiced sweet potato base
Holiday-ready: It keeps beautifully warm in the oven, making it perfect for timing with all your other Thanksgiving dishes
Comfort in every bite: That perfect balance of creamy, sweet, and slightly smoky from toasted marshmallows is pure nostalgia on a spoon

Trust me, once you see how quickly this disappears at gatherings, you’ll understand why it’s earned a permanent spot in my recipe box!

Ingredients for Loaded Sweet Potato Casserole with Marshmallows

Here’s everything you’ll need to create this dreamy dish – I’ve included all my little prep notes so yours turns out just right:

4 cups mashed sweet potatoes (about 3 large potatoes, roasted until fork-tender, peeled, then mashed while warm – trust me, fresh makes all the difference!)
1/2 cup packed dark brown sugar (I always use dark for its molasses depth, but light works in a pinch)
1/4 cup melted butter (real butter only – Grandma would haunt me if I suggested margarine!)
1/4 cup whole milk (or heavy cream for extra richness – your call!)
1 tsp pure vanilla extract (skip the imitation stuff here – it really matters)
1/2 tsp cinnamon (I sometimes sneak in an extra pinch because I can’t resist)
1/4 tsp freshly grated nutmeg (pre-ground works if that’s what you’ve got)
1/4 tsp fine sea salt (balances all that sweetness perfectly)
2 cups mini marshmallows (the tiny ones melt more evenly than large ones)

Pro tip: If you’re short on time, you can substitute 2 (15oz) cans of pure sweet potato purée – just drain well and reduce the milk to 2 tablespoons since canned tends to be wetter. But fresh-roasted? That’s the gold standard right there!

How to Make Loaded Sweet Potato Casserole with Marshmallows

Step 1: Prepare the Sweet Potato Mixture

First things first – get that oven preheating to 350°F (175°C). While it warms up, let’s tackle the sweet potatoes. You’ll want to grab a big mixing bowl and add your gorgeous orange mash – if you roasted them fresh like I recommended, they should still be warm, which helps everything blend beautifully. Now pour in that melted butter (oh, that heavenly smell!), followed by the brown sugar, milk, vanilla, and spices.

Here’s my little secret: I use a sturdy wooden spoon to mix rather than a whisk. You want everything combined until smooth, but overmixing can make the texture gluey. Stir just until no streaks of butter remain and the spices are evenly distributed – a few tiny lumps are totally fine! The mixture should be creamy but still hold its shape when you scoop it.

Step 2: Bake and Add Marshmallows

Transfer your sweet potato mixture to a greased 2-quart baking dish (I use butter for this too – can you tell I’m Team Butter?). Smooth the top with the back of a spoon, then pop it on the middle oven rack. This position gives you perfect even cooking – no burnt edges or underdone centers!

After about 25 minutes, the edges should be bubbling slightly. Now the fun part – pull it out and quickly cover the top with those mini marshmallows. I like to place them close together but not overlapping too much – they’ll spread as they melt. Slide it back in for just 5-10 more minutes. Watch closely though – marshmallows go from perfectly golden to charcoal in seconds!

Loaded Sweet Potato Casserole with Marshmallows - detail 2

Broiler trick: If you want extra toasting, switch to broil for the last minute, but don’t walk away! The marshmallows will puff up dramatically and turn that gorgeous amber color in no time. Let the casserole sit for 5 minutes before serving – those molten marshmallows are dangerously hot right out of the oven.

Tips for the Best Loaded Sweet Potato Casserole with Marshmallows

After making this casserole more times than I can count, here are my hard-earned secrets for absolute perfection:

Taste before baking: Sweet potatoes vary wildly in sweetness – give your mixture a quick taste test and adjust sugar if needed
The fresh potato advantage: Fresh-roasted sweet potatoes give superior texture, but if using canned, be sure to drain well and reduce liquid
Marshmallow strategy: Space mini marshmallows about 1/4 inch apart – they’ll expand as they melt into that perfect gooey blanket
Patience pays: Let the baked casserole rest 5 minutes so marshmallows set slightly (no molten sugar burns!)
Broil with caution: If broiling for extra browning, stay put – they go from golden to burnt in seconds!

Follow these simple tricks, and you’ll have everyone begging for your recipe!

Variations for Loaded Sweet Potato Casserole with Marshmallows

One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:

Nutty crunch: Sprinkle 1/2 cup chopped pecans or walnuts between the sweet potato layer and marshmallows
Tropical vibes: Mix in 1/4 cup toasted coconut flakes with the marshmallows for a fun island twist
Spice it up: Add 1/4 tsp ground ginger or a pinch of cardamom to the sweet potato mixture
Fluffy peaks: Swap mini marshmallows for large ones torn into pieces – they make dramatic golden peaks
Maple dream: Replace half the brown sugar with pure maple syrup for deeper flavor

Don’t be afraid to get creative – that’s how all the best family recipes start!

Serving Suggestions for Loaded Sweet Potato Casserole with Marshmallows

This beauty deserves center stage at your holiday table! I love serving it alongside a juicy glazed ham – the salty-sweet combo is pure magic. It’s equally wonderful next to roasted turkey or even fried chicken for a cozy Sunday supper. For a full Southern spread, add collard greens and cornbread. A 1/2 cup scoop makes the perfect single serving, but let’s be real – no one stops at just one helping of that marshmallow-topped goodness!

Storage and Reheating

Leftovers? (As if!) But if you miraculously have some, here’s how to keep that marshmallow magic going: Store cooled casserole in an airtight container for 3-4 days max. When ready to reheat, skip the microwave (it turns marshmallows into sad, rubbery blobs) and use a 300°F oven instead. Cover with foil for 15 minutes, then uncover and bake 5 more minutes to re-crisp the top. Pro tip: Sprinkle fresh marshmallows on top before reheating for that just-baked look!

Nutritional Information

Now, I’m no nutritionist, but I know folks like to have an idea of what they’re eating – especially during the holidays when every bite counts! Here’s the approximate nutrition for one serving (about a generous 1/2 cup scoop) of this heavenly casserole:

Calories: 320 kcal
Carbohydrates: 58g
Protein: 3g
Fat: 9g
Sugar: 32g
Fiber: 4g

Important note: These numbers can vary based on your exact ingredients – like whether you used heavy cream instead of milk, or added those delicious pecans we talked about earlier. The marshmallows obviously bring most of the sugar, but hey – it’s the holidays! We’re here for the joy, not the math.

Common Questions About Loaded Sweet Potato Casserole with Marshmallows

Over the years, I’ve gotten all sorts of questions about this beloved dish – here are the ones that pop up most often with my tried-and-true answers:

Can I make this ahead of time? Absolutely! Prepare the sweet potato mixture up to 2 days in advance and store it covered in the fridge. When ready to bake, let it sit at room temp for 30 minutes, then bake as usual, adding the marshmallows at the end. The texture might be slightly denser, but still delicious!

How do I prevent soggy marshmallows? The trick is timing – don’t add them until the last 5-10 minutes of baking. If they start sinking, try chilling the sweet potato layer for 15 minutes before topping. And always use mini marshmallows – they melt more evenly!

Can I freeze this casserole? I don’t recommend it – the texture gets watery upon thawing. But the unbaked sweet potato mixture freezes beautifully for up to 3 months! Just thaw overnight in the fridge and proceed with baking.

My marshmallows burn too fast – help! Try lowering your oven rack one position and covering loosely with foil for the first few minutes. Or skip the broiler and just bake until lightly golden – they’ll still taste amazing!

Share Your Twist in the Comments!

Now it’s your turn – I’d love to hear how you make this loaded sweet potato casserole your own! Do you add a special spice blend? Maybe a secret ingredient passed down in your family? Or perhaps you’ve discovered the perfect marshmallow-to-sweet potato ratio? Drop your creative twists and tips in the comments below – let’s keep this delicious tradition evolving together. Can’t wait to read your ideas and maybe even steal a few for my next holiday gathering!

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