Sweet potato casserole with marshmallows is a classic and cherished addition to the Thanksgiving table. This version strikes the perfect balance between sweet and savory, offering a delightful contrast to the richer flavors of the feast.

Unlike many sweet potato casseroles that verge on dessert, this recipe stays firmly in side-dish territory with its nuanced flavor profile.
Subtle hints of smoked paprika, cayenne pepper, and warm cinnamon enhance the natural sweetness of the sweet potatoes.
What sets this casserole apart is its dual topping. You don’t have to choose between marshmallows or pecan crumble—this dish has both.
The melty, fluffy marshmallows pair beautifully with a crunchy, buttery pecan streusel, creating a textural and flavorful masterpiece.
An added benefit is its convenience: the casserole can be prepared well in advance. You can make it days ahead or even freeze it for months, freeing up valuable time and reducing stress on Thanksgiving morning.
How to Make Sweet Potato Casserole
To make a delicious sweet potato casserole, begin by roasting whole sweet potatoes until they are tender.
Once cooked, mash the sweet potatoes with butter, heavy cream, brown sugar, eggs, salt, and seasonings like cinnamon, smoked paprika, and a pinch of cayenne pepper for a subtle smoky heat.
The topping is a highlight of this dish: a buttery pecan crumble mixed with mini marshmallows. Sprinkle the topping over the mashed sweet potatoes and bake.
Before it’s finished, add a layer of marshmallows on top and bake until golden and toasty.
Should you poke holes in sweet potatoes before baking?
Yes, poking holes allows steam to escape and prevents the potatoes from bursting due to built-up pressure.
Can you overcook sweet potatoes in the oven?
Yes, overcooked sweet potatoes can become dry and crumbly instead of soft and fluffy.
Bake them for 50–60 minutes, or until a fork or knife easily pierces the center.
What’s the difference between paprika and smoked paprika?
Paprika is made from dried chili peppers and has a mild, neutral flavor.
Smoked paprika, on the other hand, is made from chili peppers dried over smoke, giving it a rich, smoky taste.
This smoky flavor complements the sweetness of the casserole when paired with cayenne.
Is it better to boil or bake sweet potatoes for casserole?
Baking is recommended for a richer sweet potato flavor.
Roasting whole sweet potatoes for 50–60 minutes ensures a naturally sweet, fluffy texture and avoids the water absorption that can occur with boiling.
Why is my sweet potato casserole soupy?
A soupy casserole can result from boiled sweet potatoes absorbing excess water. Roasting, as outlined in this recipe, prevents this.
Additionally, the filling uses minimal liquid—just a bit of cream and melted butter—along with eggs to achieve a fluffy texture.
Can sweet potato casserole be made ahead of time?
Yes, you can prepare the filling up to two days in advance.
Store it in your baking dish, cover it, and refrigerate. The topping can also be prepared ahead and stored separately in an airtight container.
Before baking, bring the dish to room temperature, add the topping, and bake as directed.
Can you freeze sweet potato casserole?
Yes, you can freeze the casserole, but without the topping.
Once the filling is in the dish, wrap it tightly in plastic wrap and foil. Freeze for up to three months.
Thaw in the refrigerator overnight and bring to room temperature before baking. Add the topping just before baking.
How do you reheat sweet potato casserole?
To reheat, cover the dish with foil and place it in a 350°F oven for 20–30 minutes until warmed through.
Individual portions can be reheated in the microwave for about 30 seconds.
Are yams and sweet potatoes the same?
No, they are distinct root vegetables. What are often labeled as “yams” in U.S. supermarkets are typically sweet potatoes.
True yams have a starchy texture and pale flesh, whereas sweet potatoes come in a variety of types, with the most common being firm or soft varieties.
Soft sweet potatoes have darker skin, vibrant orange flesh, and a creamy texture.
Ingredients
For the Filling:
- Sweet Potatoes: 3 ½ lbs.
- Butter: ½ cup, melted (plus extra for greasing the casserole dish)
- Heavy Cream: ½ cup
- Light Brown Sugar: ⅓ cup
- Eggs: 3 large
- Salt: 1 ¼ teaspoons
- Cinnamon: 1 ½ teaspoons
- Smoked Paprika: ¾ teaspoon
- Cayenne Pepper (Optional): ¼ teaspoon
For the Topping:
- All-Purpose Flour: ½ cup
- Light Brown Sugar: ½ cup
- Cinnamon: ½ teaspoon
- Salt: ¼ teaspoon
- Chopped Pecans: 1 cup
- Butter: ¼ cup, melted
- Mini Marshmallows: 2 cups, divided
Directions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 425°F and line a baking sheet with foil.
- Place sweet potatoes on the prepared sheet and pierce the tops 2–3 times with a knife. Loosely cover them with foil.
- Roast for 50–60 minutes, or until very soft. Let cool slightly, then peel and discard the skins.
Step 2: Prepare the Filling
4. In a large bowl, combine roasted sweet potatoes, melted butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne pepper.
Mash the mixture until smooth, or leave slightly chunky if preferred.
Step 3: Assemble the Casserole
5. Reduce oven temperature to 375°F. Grease a 13×9-inch casserole dish with butter.
6. Spread the sweet potato mixture evenly into the prepared dish, smoothing the top.
Step 4: Make the Topping
7. In a small bowl, mix flour, light brown sugar, cinnamon, and salt. Add chopped pecans and melted butter, stirring until the mixture becomes clumpy.
Step 5: Layer and Bake
8. Sprinkle 1 cup of mini marshmallows over the sweet potato filling, followed by the streusel topping.
9. Bake for 25 minutes.
Step 6: Add Final Marshmallow Layer
10. Remove from oven and top with the remaining 1 cup of marshmallows. Return to the oven for an additional 10–15 minutes, or until the marshmallows are golden brown and the casserole is bubbling around the edges.
Step 7: Cool and Serve
11. Let the casserole cool for a few minutes before serving. Enjoy this warm, delicious dish.
