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These Sweet Potatoes with Marshmallows are a favorite at our Thanksgiving dinner. Sweet, buttery, and creamy sweet potatoes are topped with toasted marshmallows – a winning combination!
A Thanksgiving Favorite
Confession: As a kid, I scraped the marshmallow topping off this Thanksgiving side dish and left the best (and healthiest) part behind—the creamy sweet potatoes
After discovering just how enjoyable sweet potatoes are, I think the sweet potatoes are my favorite part of the dish! No matter which part is your favorite, you are going to love this combination. Not a fan of marshmallows, try our similar sweet potato casserole with a coconut and pecan topping.
I don’t know why we only make sweet potatoes during the holidays. It really is good enough to eat all year round.
🧡Echo
Ingredients
- Canned Sweet Potatoes: This is a short-cut for a busy Thanksgiving morning. You can also use freshly mashed sweet potatoes.
- Mini Marshmallows: The fresher the better! Check to make sure the marshmallows can move freely in the bag, and they aren’t stuck together in a blob.
- Additional Ingredients: Butter, brown sugar, salt, egg.
How to Make Sweet Potatoes with Marshmallows
- Preheat the oven to 375°F. Drain the 2 cans of sweet potatoes into a colander.
- Mash the sweet potatoes using a potato masher or a hand mixer until smooth.
- Mix in remaining filling ingredients: brown sugar, softened butter, egg, and salt. Stir until well combined.
- Transfer the mixture to a baking dish. Spread it evenly into a 9×9 or 11×7 pan.
- Bake the base: Place the sweet potato filling in the oven and bake for 30 minutes.
- Add the mini marshmallow topping. Remove the pan from the oven and sprinkle marshmallows evenly over the top.
- Toast the marshmallows. Return the dish to the oven and bake for an additional 8-10 minutes, or until the marshmallows are golden brown.
- Serve warm. It’s a little tricky to cut into serving sizes. I recommend using a knife to cut through the toasted marshmallows – not a serving spoon.
Recipe Tips and Variations
Make it up to 2 days ahead: This is one of the many reasons I love this recipe. The more prep before Thanksgiving day, the better! Prepare the sweet potato mixture and spread it in the baking pan. Cover with baking pan lid or plastic wrap and store in the fridge. When ready to serve, bake as directed, then add the marshmallows and toast just before serving.
Use fresh sweet potatoes: Peel and dice 6 medium-sized sweet potatoes. Boil until fork-tender, drain, then mash, and add the remaining recipe ingredients.
Make it vegan: The egg can be left out to make this vegan. It will make a slight difference in the texture, but the taste will be the same.
Extra toasty marshmallows: To get more of a toast on the marshmallows, put the dish under the broiler the last couple of minutes of baking. Keep a close eye on them so they don’t burn.
Feeding a crowd? This recipe can easily be doubled and baked in a 9×13 dish to serve up to 16 people.
More Sweet Potato Recipes
Can’t get enough of sweet potatoes? We hear you! Here are more sweet potato recipes you’ll love.
Did you make this for Thanksgiving? We would love to hear how you and your guests liked the recipe. Please leave a comment and star rating below.
Sweet Potatoes with Marshmallows
Ingredients
- 2 29 ounce cans Sweet Potatoes
- 1/4 cup brown sugar
- 1 egg
- 3 tablespoons softened butter
- 1 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375°F. Drain the 2 cans of sweet potatoes into a colander.
- Use a potato masher or hand mixer to mash the sweet potatoes.
- Stir in brown sugar, softened butter, egg, and salt.
- Spread mixture into an 9×9 or 11X7 baking dish. Bake for 30 minutes.
- Remove the baked sweet potatoes from the oven. Sprinkle mini marshmallows evenly over the sweet potatoes.
- Return the dish to the oven and bake for another 8-10 or minutes until the marshmallows are toasted golden brown.
