Why You’ll Love This Recipe

Delivers the warmth and sweetness of a holiday classic, easy to prepare
Combines creamy sweet potato mash with a toasted marshmallow topping for contrast in texture and flavor
Requires only a handful of familiar ingredients and minimal fuss
Can be baked ahead of time and reheated, making it convenient for meal planning

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 5 sweet potatoes, peeled and sliced
• ½ cup packed brown sugar
• ¼ cup butter
• 3 tablespoons orange juice
• 1 pinch ground cinnamon
• 1 (10.5 oz) package miniature marshmallows

Directions

Preheat oven to 350 °F (175 °C).
Place the peeled and sliced sweet potatoes in a large saucepan, cover with water, bring to a boil, and cook until tender (about 15 minutes). Drain.
Mash the sweet potatoes in a large bowl. Add the brown sugar, butter, orange juice, and cinnamon, and mix until blended (an electric mixer works well).
Spread the mixture evenly into a 9 × 13‑inch baking dish.
Sprinkle the miniature marshmallows evenly over the sweet potato mixture.
Bake in the preheated oven for 25–30 minutes, or until heated through and marshmallows are puffed and golden brown.
Serve warm.

Servings and timing

Serves: 8 people
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Add a pinch of nutmeg or ginger to the sweet potato mixture for extra spice
Sprinkle chopped pecans or walnuts on top before adding marshmallows for crunch
Use large marshmallows halved if miniature ones aren’t available
For a lighter version, reduce the brown sugar or use a butter substitute
Swap orange juice for maple syrup or vanilla extract for a different flavor twist

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days
To reheat, preheat oven to 325 °F, cover with foil, and bake for 15–20 minutes or until warmed through
Make ahead tip: prepare the sweet potato mixture without marshmallows, refrigerate, then add marshmallows and bake just before serving

FAQs

What kind of sweet potatoes should I use?

Use standard sweet potatoes (often labeled “yam” in stores). They should be firm and free from blemishes for the best texture and flavor.

Can I peel the sweet potatoes ahead of time?

Yes. You can peel and slice them in advance. Store in water in the fridge if prepping more than a few hours ahead.

Can I use canned sweet potatoes instead?

Yes, but you may want to reduce the sugar, butter, and orange juice as canned sweet potatoes often contain added sweeteners.

What if I don’t have orange juice?

You can use vanilla extract, a splash of milk, or a bit of maple syrup instead. Orange juice adds brightness but isn’t essential.

My marshmallows melted too much — what happened?

This can happen if the marshmallows are exposed to high heat too long. Bake just until golden brown, and place the dish in the center of the oven.

Can I make this gluten-free?

Yes. All ingredients are naturally gluten-free, but be sure to check the marshmallow packaging for any gluten-containing additives.

Can I prepare the casserole ahead of time and bake later?

Yes. Assemble everything except the marshmallows, refrigerate, then top with marshmallows and bake just before serving.

Is this dish more of a side or a dessert?

Traditionally served as a side, but its sweet flavor means it can also be enjoyed as a dessert.

Can I freeze this casserole?

Yes. Freeze the sweet potato base (without marshmallows) for up to 3 months. Thaw overnight, top with marshmallows, and bake as directed.

Can I use something else instead of marshmallows?

Yes. A pecan streusel or a brown sugar crumble topping can replace the marshmallows for a different twist.

Conclusion

This sweet potato casserole is a delightful blend of creamy texture and sweet, toasty topping—perfect for holiday gatherings or a comforting family meal. Whether served alongside savory dishes or as a sweet finish, it’s easy to make, satisfying to eat, and sure to be a hit at any table.

Sweet Potato Casserole II