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Home » Holiday Recipes » Sweet Potato Casserole with Marshmallows & Streusel

Sweet Potato Casserole with Marshmallows & Streusel

Published: Nov 10, 2022 by Allison · 535 Comments

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This Sweet Potato Casserole is a fantastic side dish for the holidays. Mashed sweet potatoes topped with toasted marshmallows and brown sugar streusel. Make ahead tips, FAQs, step by step photos and more.

It’s almost that time! Two weeks until THANKSGIVING! If you’re in menu-assembly mode, now is the time to add this dish to your list. This Sweet Potato Casserole is a huge crowd pleaser, and one of my most popular recipes.

Sweet potato casserole with marshmallows and streusel in a white baking dish.

Although the best thing about this recipe is the taste, the second best thing about it is the fact that you can prepare it ahead. Check out all my make-ahead tips along with answers to frequently asked questions.

Prefer your sweet potatoes without marshmallows? Try my SWEET POTATO SOUFFLE or CANDIED SWEET POTATOES!

Jump to:
  • Why you’ll love this recipe:
  • Recipe overview
  • Sweet potato casserole with marshmallows
  • Tips for marshmallow topping
  • Make ahead options
  • Can you use canned yams?
  • FAQ’s
  • More holiday recipes
  • Recipe
Closeup of sweet potato casserole on a white plate.

Why you’ll love this recipe:

Flavor: Sweet potatoes, brown sugar, cinnamon, butter, and marshmallows! An amazing combination that’s balanced with just the right amount of salt.

Texture: Creaminess from the potatoes, buttery crunch from the streusel, and a gooeyness from the marshmallows.

Ease: This recipe is only a few steps. No special equipment, techniques, or ingredients.

Make ahead: This recipe can be prepared up to several days in advance and assembled and baked the day you need it. This makes it perfect for the busy holiday season.

Recipe overview

*Full recipe below in recipe card*

Cook the sweet potatoes:  Peel and chop sweet potatoes. Place in a pot and cover with water. Bring to a boil, and boil until tender. Drain.

Water being poured over sweet potato chunks in a saucepan.

Season and mash the sweet potatoes: Butter, milk, cinnamon, brown sugar, and salt add flavor to the sweet potatoes. Taste the sweet potatoes and adjust the seasonings to suit your taste. Mash the potatoes chunky or smooth – your choice!

Sweet potatoes, brown sugar, and butter in a saucepan.

Brown sugar streusel: Mix up a quick topping of flour, brown sugar, pecans, cinnamon, salt, and softened butter. This is what takes this recipe over the top! Sweet, salty, buttery, crunchy bites that get distributed all over the sweet potatoes.

Brown sugar pecan streusel in a white bowl.

Assembly: Spread the mashed sweet potatoes into the bottom of your baking dish. Top with marshmallows and pieces of streusel.

Collage of sweet potato casserole in a baking dish.

Bake: 10-15 minutes in the oven is all this needs. Just enough to get the potatoes hot, the marshmallows toasted, and the streusel set.

Sweet potato casserole with marshmallows

This dish is the perfect way to satisfy the traditionalists who have to have the marshmallow topping on their sweet potato casserole, yet the streusel adds something extra for those who want to switch things up.

If you’ve never had this dish before, I know it might sound strange, but trust me, it totally works! Those toasty-gooey marshmallows really do make the sweet potatoes taste even better. Plus, this is a fun holiday side dish, and nothing says fun like eating marshmallows with your dinner.

Scoop of sweet potato casserole with marshmallows on a wooden spoon.

Tips for marshmallow topping

I like to use mini marshmallows because they distribute evenly but feel free to use larger marshmallows if preferred.

How long you leave this in the oven will determine how toasted your marshmallows will be. 8-10 minutes will give you lightly toasted marshmallows and 10-15 minutes will make them darker.

Some brands of marshmallows will begin melt if they’re in the oven too long. If you want the marshmallows to maintain their shape keep an eye on them.

For even darker marshmallows, pop the casserole under the broiler briefly.

Make ahead options

I always make this recipe a couple days ahead. I then assemble and heat in the hour or so leading up to dinner. Here’s how to do it:

  • Assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for up to 2 days (without any topping).
  • Prepare the streusel topping (without the marshmallows) and refrigerate that separately for up to 2 days.
  • Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish). Once the potatoes are warm, sprinkle on the marshmallows and streusel and return to the oven for 10-15 minutes, until the marshmallows are toasted. Serve!

Can you use canned yams?

Yes. Although I highly recommend fresh sweet potatoes/yams, you can take a shortcut with canned yams. Here’s how to do it:

  1. Use two and a half to three 29-oz cans of cut yams (this will vary based on the casserole dish you use).
  2. Drain them well.
  3. My recipe calls for milk to be added to the yams. You may be able to omit the milk completely. The yams will already be quite wet, and you don’t want them to be runny. After mashing you can decide if you want to add some milk.
  4. Mash the canned potatoes along with butter, cinnamon and salt as the recipe instructs. Taste them. If you’d like them sweeter, add up to 2 tablespoons of brown sugar. Most canned yams come packed in syrup, so they are already sweet.
  5. Continue with the recipe at step 3.
Closeup of sweet potato casserole on a white plate.

FAQ’s

Can I omit the pecans in the topping?

Yes. You can swap for another nut or leave the nuts out completely. I recommend adding an extra tablespoon of flour to the streusel topping to “bulk it up” a bit.

Can I freeze this?

You can freeze the mashed sweet potatoes (without the topping), but the texture might be compromised a bit. I recommend making it up to two days in advance and storing it in the fridge. This allows almost all of the work to be done in advance.

Can I make this in a crock pot/slow cooker?

I have only made this recipe in an oven, but I assume that you can add the cooked and mashed sweet potatoes to a slow cooker, top with streusel and heat for 30 minutes to an hour. Shortly before serving add the marshmallows. NOTE: The marshmallows will melt and they will not be toasted (as pictured). Also, the moisture from the slow cooker might make the streusel more soft than if cooked in an oven.

Do I have to use MASHED sweet potatoes?

No. After boiling, drain the chunks of potato well, then gently toss with butter, cinnamon, brown sugar and salt (omitting the milk). Transfer to a greased casserole dish and proceed with the topping as written.

Can I use canned yams?

Yes. See the instructions above for adapting this recipe using canned yams.

Can I make this ahead?

Yes! See my instruction up above or in the recipe card for make ahead instructions.

More holiday recipes

  • Maple Pecan Pie
  • Pumpkin Pie Bars
  • Caramel Apple Crumb Bars
  • Apple Cider Cranberry Sauce

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Recipe

Closeup of sweet potato casserole on a white plate.

Sweet Potato Casserole with Marshmallows and Streusel

Mashed sweet potato casserole topped with toasted marshmallows and a brown sugar-cinnamon-pecan streusel. The perfect side dish for Thanksgiving or any other holiday celebration.
4.98 from 264 votes
Print Pin SaveSaved!
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 8 to 10 as a side dish
Calories: 260kcal
Author: Allison – Celebrating Sweets

Ingredients

Mashed sweet potatoes:

  • 3 to 3- ¼ pounds sweet potatoes*, peeled and chopped into large chunks, see note
  • 2 tablespoons unsalted butter
  • ¼ cup milk or half and half
  • ½ teaspoon ground cinnamon or pumpkin pie spice
  • 2 tablespoons brown sugar
  • salt, to taste

Topping:

  • 4 tablespoons unsalted butter, softened
  • ¼ cup brown sugar
  • ¼ cup all purpose flour, for a sturdier streusel add and additional heaping tablespoon of flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup chopped pecans
  • 3 cups mini marshmallows, or more, if you’d like

Instructions

Mashed sweet potatoes:

  • Preheat oven to 375°F. Grease a 2 or 2 ½ quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping. I use an 8×11) and set aside.
  • Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
  • Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.

Topping:

  • In a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
  • Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving.

Video

Notes

MAKE AHEAD TIPS:
  • You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
  •  You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
  • Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven at 375°F until heated all the way through (30-ish minutes depending on the size of your casserole dish). Or speed it along by microwaving. Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 8-15 minutes, until the marshmallows are lightly toasted (broil briefly for a darker color).
 
See tips in the post about using CANNED YAMS.
*Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.
 

Nutrition

Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 496mg | Fiber: 4g | Sugar: 13g | Vitamin A: 19525IU | Vitamin C: 3.3mg | Calcium: 59mg | Iron: 1.2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Ash

    November 18, 2020 at 9:43 pm

    Can you add eggs to the sweet potatoes?

    Reply
    • Allison

      November 19, 2020 at 11:43 am

      Sure. You can whisk 1-2 eggs and add them to the sweet potatoes. I would recommend letting the sweet potatoes cool a bit before adding the eggs. Also, I have a recipe for a Sweet Potato Souffle, which has eggs in it (creating a lighter/fluffier potato mixture). Enjoy!

      Reply
  2. Deborah Coel

    November 20, 2020 at 11:17 am

    How do you think nondairy milk would work in this recipe? I have some family members who are dairy free for allergy reasons. Was thinking of using coconut milk.

    Reply
    • Allison

      November 22, 2020 at 9:33 am

      That would be fine. The coconut flavor might come through a bit. If you don’t want that you can try almond milk. Enjoy!

      Reply
  3. Sierra

    November 21, 2020 at 7:12 pm

    Hi! Could I add oats to the streusel instead of nuts?

    Reply
    • Allison

      November 22, 2020 at 9:26 am

      That should work. I’d recommend maybe 1/4 to 1/3 cup oats (and don’t add the optional extra tablespoon of flour). Enjoy!

      Reply
  4. Megan

    November 22, 2020 at 8:04 pm

    Can I make this a day before and bake it the day of? Thanks!

    Reply
    • Megan

      November 22, 2020 at 8:08 pm

      Never mind! I overlooked the section about making this dish in advance. Can’t wait to try it.

      Reply
      • Allison

        November 24, 2020 at 6:11 pm

        No problem. 🙂 Enjoy!

    • Dee

      November 25, 2020 at 1:44 am

      Hi, can I substitute walnuts instead of pecans?

      Reply
      • Allison

        November 25, 2020 at 6:06 am

        Absolutely! Enjoy!

  5. Jade

    November 23, 2020 at 12:43 pm

    I made 2 batches of this last Thanksgiving and plan on making it again this year! It was such a hit and so easy to make. I usually just sprinkle the pecans on right before putting it back in the oven, that way I can do half a casserole with pecans and half without, we have some picky eaters in our families! Thanks for sharing this awesome recipe! 🙂

    Reply
    • Allison

      November 24, 2020 at 6:06 pm

      You’re welcome. Have a great Thanksgiving! 🙂

      Reply
    • Jen

      November 25, 2020 at 2:28 pm

      Hi there. This looks delicious. How long does it take to bake in the oven if potatoes are not already warm? What temperature do I bake it at? Thanks in advance

      Reply
      • Allison

        November 25, 2020 at 4:18 pm

        Around 30-ish minutes if heating the potatoes from the fridge. Once warm, add the topping and bake a bit longer (see the “make ahead tips” in the note section for details). The temp is 375°, although if your oven is at 350° for other things that should be fine, too.

  6. Rebecca L Clevinger

    November 23, 2020 at 8:24 pm

    This really sounds good. Looking forward to pre making it, n storing til the day of. Thank you, just wanting to try something different.

    Reply
    • Allison

      November 24, 2020 at 6:22 pm

      You’re welcome! Enjoy. 🙂

      Reply
  7. Chelsey

    November 24, 2020 at 6:17 pm

    Could you prep the sweet potatoes in an instant pot instead?

    Reply
    • Allison

      November 25, 2020 at 6:10 am

      Yes, you could bake whole sweet potatoes in an Instant Pot. Once baked, scoop out the flesh and proceed with the recipe. Enjoy!

      Reply
  8. Val D.

    November 25, 2020 at 7:25 am

    I’m using a large aluminum pan. How much extra should I add when it comes to the ingredients? Also, I’m traveling from Charlotte to my aunt house this Thanksgiving and I was thinking about making it at home. It’s a 3hr drive, do you recommend me making it at my auntie place or would it be ok to have it sitting for a 3 hr drive in my car?

    Reply
    • Allison

      November 25, 2020 at 12:51 pm

      That depends on the volume of your aluminum pan. The recipe can easily be doubled and placed in a larger baking pan.

      For food safety reasons I do not think you should travel with it already prepared unless it has been refrigerated and it is chilled and in a cooler or packed with ice. I would recommend following the “make ahead” tips in the notes section and traveling with it after it’s been refrigerated, then reheating and finishing it off right before the meal.

      Reply
  9. paige

    November 25, 2020 at 9:13 am

    is this gluten free by any chance?

    Reply
    • Allison

      November 25, 2020 at 12:43 pm

      It’s not, because of the flour in the topping. You can use a cup-to-cup gluten free flour blend if you’d like. Enjoy!

      Reply
      • paige

        November 25, 2020 at 1:18 pm

        will it taste any different?

      • Allison

        November 25, 2020 at 4:20 pm

        Yes. Gluten free flour tastes different than all purpose flour. Although, there is a lot of other things going on in this dish so it might not be too noticeable. You could always skip the streusel and just top with marshmallows. Enjoy!

  10. Kia

    November 25, 2020 at 10:32 am

    Hi can I use sweetened condensed milk or Evaporated milk instead?

    Reply
    • Allison

      November 25, 2020 at 12:41 pm

      Sure, either! The sweetened condensed milk will make it much sweeter. Not that that’s a bad thing. Haha. Enjoy!

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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