Our quick and delicious sweet potato casserole with marshmallows effortlessly assembles, thanks to the use of canned sweet potatoes. Sprinkled with mini marshmallows and baked until it has a golden brown finish, this dish never fails to captivate a crowd! Plus, it’s gluten-free.
This sweet potato casserole with canned yams, graced with marshmallows, is the quintessential side dish, earning its spot on the Thanksgiving table year after year.
During the holidays, casseroles are a favorite because they’re perfect for serving a crowd, showcasing family favorites, and preparing in advance. This sweet potato casserole recipe is no different! Whip it up the same day or prepare it a few days ahead. One batch yields up to 8 servings and can be effortlessly scaled up for larger gatherings.
Along with this dish, Crockpot Green Bean Casserole, Gluten Free Corn Casserole, and Butternut Squash Casserole are holiday favorites.
Ingredients
- 40 ounce cut sweet potatoes in light syrup, drained ✅
- 1/2 cup milk
- 2 large eggs, whisked
- 1/3 cup brown sugar
- 1/4 cup butter, melted
- 2 teaspoons pumpkin pie spice ✅
- 1 teaspoon vanilla ✅
- 1/2 teaspoon salt
- 3 cups mini marshmallows ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Preheat oven to 350 degrees. Place the sweet potatoes into a large mixing bowl. Mash with a potato masher or fork.
Combine the casserole ingredients
To the sweet potatoes add the milk, eggs, sugar, butter, pumpkin pie spice, vanilla, and salt. Stir well. Pour into an oven-safe 9×13-inch pan. Top with the mini marshmallows.
Bake
Bake for 35-45 minutes or until the marshmallows start to turn golden brown. Let sit for 10 minutes. Serve hot.
Tips and Tricks
- Use Canned Sweet Potatoes for Convenience: Canned sweet potatoes work well in this recipe because they’re pre-cooked and easy to mash. However, you can also use fresh sweet potatoes if you prefer, but be sure to cook and mash them thoroughly.
- Preheat the Oven: Make sure to preheat your oven to 350 degrees Fahrenheit before you start assembling the casserole. This ensures even cooking.
- Mash Sweet Potatoes Smoothly: When mashing the sweet potatoes, aim for a smooth consistency. You can use a potato masher or a fork to achieve this. This will result in a creamier casserole.
- Adjust Sugar to Taste: The sweetness of the casserole can be adjusted to your preference. If you like it sweeter, you can increase the amount of brown sugar slightly. Taste the mixture before baking to ensure it’s to your liking.
- Don’t Overmix: When combining the ingredients, be careful not to overmix. Stir until everything is just incorporated to avoid overworking the mixture, which can lead to a denser casserole.
- Evenly Distribute Marshmallows: When topping the casserole with mini marshmallows, try to distribute them evenly to ensure that each serving gets a delightful marshmallow topping.
- Keep an Eye on the Marshmallows: While baking, watch the marshmallows closely. Once they start turning golden brown, it’s time to remove the casserole from the oven. This can happen fairly quickly, so don’t walk away!
- Let It Rest: Allow the casserole to rest for about 10 minutes after taking it out of the oven. This allows it to set and makes it easier to serve.
- Serve Hot: Serve the sweet potato casserole while it’s still hot for the best flavor and texture. It’s a comforting side dish that’s sure to be a hit at your holiday table.
- Make Ahead: This casserole can be made a day or two in advance and reheated before serving. Just hold off on adding the marshmallows until you’re ready to bake it.
Frequently Asked Questions
Store leftovers in the fridge by covering the baking dish or transferring into an airtight container.
Reheat in the microwave in 20-second increments until hot.
A fun variation is mixing toasted pecans into the casserole batter or spreading as a topping before adding the marshmallows.
Assemble the casserole then tightly cover the baking dish with plastic wrap or foil before placing in the fridge to store. Remove from the fridge 30 minutes before cooking then place the uncovered dish into a preheated oven and bake for the 35-45 minutes.
Storage Instructions
To store your sweet potato casserole, begin by allowing it to cool to room temperature. Once cooled, cover the casserole dish tightly with aluminum foil or plastic wrap to prevent any moisture loss and to keep it airtight. Refrigerate the casserole and try to consume it within 3 to 4 days for the best quality and safety.
When reheating, you can either warm individual servings in the microwave or reheat the entire casserole in the oven, covered with foil to prevent the marshmallows from burning, until it’s heated through. Remember that the marshmallows may not be as crisp after refrigeration, but the flavors will still be delicious.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Swap the canned sweet potatoes with fresh sweet potatoes by washing, peeling and boiling until fork tender.
- Crack the eggs into a small bowl then pour into the casserole mixture just in case a shell falls in.
- Use mini, regular or jumbo marshmallows for the topping.
More Sweet Potato Recipes
- Air Fryer Baked Sweet Potato
- Gluten Free Sweet Potato Fries
- Sweet Potato Muffins
- Baked Sweet Potato Slices
- Butternut Squash and Sweet Potato Soup
- Sweet Potato Crunch
- Old Fashioned Sweet Potato Pie
- Sweet Potato Egg Cups
Holiday Recipes You Might Enjoy
- Caramel Apple Slices
- Cherry Cheesecake Dip
- No Bake Cheesecake Bites
- Gluten-Free Pecan Pie
- Beef Tenderloin Recipe
- Gluten Free Rolls
- Gluten Free Peanut Butter Blossoms
- Gluten-Free Pumpkin Roll
- Christmas Fudge Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Sweet Potato Casserole with Marshmallows Recipe
Ingredients
- 40 ounce cut sweet potatoes in light syrup, drained ✅
- 1/2 cup milk
- 2 large eggs, whisked
- 1/3 cup brown sugar
- 1/4 cup butter, melted
- 2 teaspoons pumpkin pie spice ✅
- 1 teaspoon vanilla ✅
- 1/2 teaspoon salt
- 3 cups mini marshmallows ✅
Instructions
- Preheat the oven and mash the sweet potatoes. Preheat oven to 350 degrees. Place the sweet potatoes into a large mixing bowl. Mash with a potato masher or fork.40 ounce cut sweet potatoes in light syrup, drained
- Combine the casserole ingredients. To the sweet potatoes add the milk, eggs, sugar, butter, pumpkin pie spice, vanilla, and salt. Stir well. Pour into an oven-safe 9×13 inch pan. Top with the mini marshmallows.1/2 cup milk, 2 large eggs, whisked, 1/3 cup brown sugar, 1/4 cup butter, melted, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, 1/2 teaspoon salt, 3 cups mini marshmallows
- ⭐️Bake. Bake for 35-45 minutes or until the marshmallows start to turn golden brown. Let sit for 10 minutes. Serve hot.
Notes
- Adjust the ingredients to keep a larger crowd.
- Make the day of or a few days in advance.
- Store leftovers in the fridge, reheating in the microwave when desired.
- Add toasted pecans to this recipe for a fun variation.
Nutrition
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