Classic Sweet Potato Casserole Toasted

This classic sweet potato casserole brings the perfect balance of creamy, spiced sweet potatoes topped with a golden, toasted marshmallow crust. It’s a comforting dish that captures the warmth of fall and holiday gatherings, ideal for sharing with family and friends.

I first made this casserole several years ago when hosting Thanksgiving, and it quickly became the centerpiece side dish my family requests every year. The toasted marshmallows add a playful yet classic finish that never fails to impress.

Ingredients

• Four large sweet potatoes: peeled and cut into chunks. Choose firm, sweet sweet potatoes for the best natural flavor and texture
• Half cup unsalted butter: melted for richness and smooth texture, unsalted lets you control the salt level precisely
• Half cup packed brown sugar: to add caramel notes and depth of sweetness
• Quarter cup heavy whipping cream: for silkiness. Use the freshest cream you can find for the best result
• Two eggs: lightly beaten to bind the filling and add structure
• One teaspoon vanilla extract: which enhances the sweetness naturally
• One teaspoon ground cinnamon: warms the dish and evokes cozy feelings
• Half teaspoon ground nutmeg: adds a subtle fragrant spice
• Half teaspoon salt: to balance flavors
• Three cups mini marshmallows: top the casserole with a sweet, gooey finish and beautiful golden color

Instructions

Prepare Sweet Potatoes:

Bring a large pot of water to a boil. Add the sweet potato chunks and cook until they are very tender and pierced easily with a fork, about 15 to 20 minutes. This softness ensures a creamy filling. Drain all the water thoroughly to avoid a watery casserole. Transfer the potatoes to a large mixing bowl and let them cool slightly so they are easier to blend.

Blend Potato Mixture:

Using either a hand mixer or a potato masher, blend the sweet potatoes with the melted butter, brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the texture is silky smooth and creamy, taking extra care to break up any lumps. Evenly distribute the spices and sweetness for a balanced and flavorful filling.

Bake the Filling:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a casserole dish lightly with butter or non-stick spray. Pour the sweet potato filling into the dish and spread it into an even layer. Bake for 25 to 30 minutes until the mixture is set and slightly bubbly around the sides. This helps the casserole hold its shape and builds flavor.

Add Marshmallow Topping:

Remove the casserole from the oven and scatter the mini marshmallows evenly over the top. Make sure to cover the entire surface to get a consistent toasted finish across the casserole.

Finish Under Broiler:

Switch your oven setting to broil. Carefully place the casserole back into the oven and broil for 1 to 2 minutes. Watch the marshmallows closely as they toast quickly. Remove once the marshmallows have puffed up and turned a rich golden brown.

Serve Immediately:

Serve immediately for the best texture and flavor. Warm and gooey is the way to enjoy this classic treat.

I really love the combination of cinnamon and nutmeg in this dish. It creates that quintessential fall flavor that always reminds me of cozy family dinners around the holidays. One year, my kids helped sprinkle the marshmallows on top, and watching them toast brought so much joy to our kitchen that holiday season.

Storage Tips

Store any leftovers in an airtight container in the refrigerator and consume within 3 days. Reheat gently in a microwave or oven to keep the marshmallow topping soft and marshmallowy. To freeze, place the baked casserole without the marshmallow topping in a freezer-safe dish and freeze for up to 3 months. Add marshmallows fresh when ready to bake again.

Ingredient Substitutions

Swap heavy cream with coconut cream for a dairy-free option that adds subtle tropical sweetness. Replace marshmallows with toasted pecans for a crunchy, nutty topping if you prefer less sweetness or want texture contrast. Use honey or pure maple syrup instead of brown sugar to impart a deeper, aromatic sweetness enhancing the warm spices.

Serving Suggestions

Sprinkle freshly grated nutmeg or a hint of orange zest just before serving for an extra pop of bright flavor. Pair with roasted turkey, glazed ham, or pork tenderloin for a classic holiday meal. Drizzle bourbon-infused caramel sauce or add cinnamon streusel crumbs alongside the marshmallows for a gourmet twist.

This sweet potato casserole is a cozy, crowd-pleasing side perfect for holiday meals. Make the filling ahead and add marshmallows just before baking for the best texture and presentation.

Your Recipe Questions Answered

→ Why is my casserole filling watery?

Excess water usually comes from overcooked sweet potatoes or insufficient draining. Ensure the potatoes are cooked until tender but not waterlogged, and drain thoroughly before mashing.

→ Can I use canned sweet potato puree instead of fresh sweet potatoes?

Yes, canned puree works as a substitute. Choose unsweetened varieties and adjust seasoning and baking time as needed to maintain proper texture and flavor.

→ How do I get marshmallows evenly browned?

Broil the casserole closely watching the marshmallows. Rotate or reposition midway for uniform browning and prevent burning by removing promptly once golden.

→ What can I use instead of heavy cream in the filling?

Coconut cream is a great alternative that adds a subtle tropical sweetness and creamy texture, especially suitable for dairy-free preferences.

→ How can I add a crunchy texture to the dish?

Try topping the sweet potato filling with toasted pecans in place of marshmallows for a nutty crunch that complements the smooth base beautifully.