Q: Why is my sweet potato casserole watery?

A: You probably didn’t drain the sweet potatoes well enough. After boiling, let them sit in a colander for at least 5 minutes to steam off extra moisture. Avoid overboiling — that makes them absorb too much water.

Q: Can I use canned sweet potatoes?

A: Yes, but fresh sweet potatoes (see USDA FoodData Central ) have better flavor and texture. If you use canned, drain them thoroughly and reduce milk slightly to prevent a loose consistency.

Q: My marshmallows burned — what went wrong?

A: Broilers vary in intensity. Always broil for only 2–3 minutes and watch constantly. Rotate the pan halfway through for even browning.

Q: Can I make this ahead of time?

A: Absolutely! Prepare the casserole up to 24 hours in advance, cover tightly, and refrigerate. On the big day, bake as directed, adding a few minutes to the cook time. This is one of my go-to make-ahead Thanksgiving sides !

Q: How long will it last?

A: Stored in the refrigerator, it’ll stay fresh for up to 4 days . Reheat at 350°F for 15–20 minutes, and check internal temperature (per FDA Safe Food Handling ) before serving.

A: Yes — freeze the casserole before adding the marshmallows for up to 2 months . Thaw in the fridge overnight and bake as directed before topping and broiling.

The Best Sweet Potato Casserole Recipe (2025) – With Marshmallows!

Description

This sweet potato casserole recipe is creamy, spiced, and topped with perfectly golden marshmallows — the ultimate Thanksgiving side dish that brings sweetness, nostalgia, and comfort to every table. Made with buttery mashed sweet potatoes, brown sugar, and warm cinnamon, it’s a crowd-pleasing favorite you can make ahead and serve with confidence.

Ingredients

Scale

For the Sweet Potato Filling:

4 pounds sweet potatoes (about 6–7 medium)
½ cup unsalted butter, melted
½ cup packed brown sugar
2 large eggs, beaten
⅓ cup whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

For the Topping:

3 cups mini marshmallows (or 4 cups regular marshmallows)

Instructions

Boil the Sweet Potatoes – Peel and cube the sweet potatoes into 1-inch pieces. Boil for 15–20 minutes until fork-tender, then drain well and let sit for 5 minutes to remove excess moisture.
Mash and Mix – In a large bowl, mash the sweet potatoes until smooth. Add melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
Assemble the Casserole – Spread the mixture evenly in a greased 9×13-inch baking dish.
Bake – Bake at 350°F (175°C) for 25 minutes until set and slightly puffed.
Add the Marshmallows – Top evenly with marshmallows, then broil for 2–3 minutes until golden brown. Watch closely to prevent burning.
Serve – Let cool for 5 minutes before serving warm.

Notes

Make-Ahead: Prepare up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to bake time if chilled.
Pecan Topping Alternative: Mix 1 cup chopped pecans, ⅓ cup brown sugar, and 3 tbsp melted butter. Sprinkle over the filling before baking.
Dairy-Free Option: Use coconut milk and vegan butter for a rich dairy-free version.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Bake covered at 350°F for 15–20 minutes. To re-toast marshmallows, broil 1–2 minutes before serving.
Freezing: Freeze the casserole without marshmallows for up to 2 months. Thaw overnight in the fridge before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (1/10th of casserole)
Calories: 285 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 45 mg

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