Chef Emma’s Thanksgiving table would not be complete without this sweet potato casserole topped with golden, gooey marshmallows. As a child, her favorite holiday memory was scooping into the pillowy, caramelized topping—and now she shares that same joy with her own family.
This crowd-pleasing classic blends silky sweet potatoes, brown sugar, warm spices, and a marshmallow finish, delivering nostalgia and comfort in every bite.
Thanksgiving Sweet Potato Casserole with Marshmallow Top
Silky sweet potatoes blanketed with caramelized marshmallows—a nostalgic holiday classic that everyone loves.
Ingredients
Equipment
Method
- Boil sweet potatoes until fork-tender; drain and mash in large bowl.
- Stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until very smooth.
- Spread into greased baking dish.
- Bake at 350°F (177°C) for 25 minutes.
- Sprinkle marshmallows evenly over top. Bake 10–15 minutes more until marshmallows are golden and bubbling.
Notes
Make ahead tip—assemble without marshmallows, refrigerate, and add marshmallows just before final bake.
Calories: 340 per serving
Protein: 3g per serving
Protein: 3g per serving
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 340 |
| Protein | 3g |
| Carbohydrates | 66g |
| Fat | 8g |
| Fiber | 5g |
Tips and Variations for Thanksgiving Sweet Potato Casserole with Marshmallow Top
- Replace half the marshmallows with a pecan crumble for less sweetness.
- Add orange zest to the mash for fresh flavor.
- For a make-ahead tip: assemble and chill, add marshmallows and bake just before serving.
- Use coconut milk for a dairy-free twist.
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