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Best Make-Ahead Sweet Potato Casserole with Marshmallow Topping

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This make-ahead sweet potato casserole with marshmallow topping is the ultimate holiday side dish. The sweet potatoes develop a deep, caramelized flavor when prepared in advance, and the marshmallow topping turns into sticky, golden perfection.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 (10-ounce) bag mini marshmallows
  • Optional: 1/2 cup chopped pecans

Instructions

  1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt (about 1 teaspoon). Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well and let steam dry for a few minutes.
  2. Transfer the drained sweet potatoes to a large mixing bowl. Mash with a potato masher until mostly smooth, or use a hand mixer on low speed for a silkier texture. Be careful not to over-mix.
  3. Add the melted butter, brown sugar, granulated sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined.
  4. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly in the dish, smoothing the top with a spatula. If making ahead, cover tightly with aluminum foil and refrigerate for up to 2 days.
  5. Preheat oven to 350°F (175°C). If refrigerated, let the casserole sit at room temperature for 30 minutes before baking. Bake uncovered for 30-35 minutes, until heated through and edges are bubbling.
  6. Remove from oven and increase oven temperature to broil. Sprinkle mini marshmallows evenly over the top. If using pecans, scatter them over the marshmallows. Broil for 1-3 minutes, watching carefully, until marshmallows are puffed and lightly browned.
  7. Let the casserole rest for 5-10 minutes before serving. Serve warm.

Notes

For best results, let the casserole sit at room temperature for 30 minutes before baking if refrigerated. Watch marshmallows carefully under the broiler as they burn quickly. The casserole can be assembled up to 2 days in advance. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: sweet potato casserole, make-ahead, marshmallow topping, Thanksgiving, holiday side dish

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