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Sweet potato casserole in a square baking dish with a portion missing in the corner where a metal spoon is.
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4.55 from 11 votes

Classic Sweet Potato Casserole

This classic sweet potato casserole is topped with mini marshmallows and made with only 6 ingredients. It's creamy, delicious and the perfect side dish for Thanksgiving.
Prep Time1 hour 10 minutes
Cook Time20 minutes
Course: Side
Cuisine: American
Keyword: sweet potato casserole
Servings: 16


  • 6 cups mashed sweet potatoes about 4 large sweet potatoes
  • ½ cup coconut sugar or brown sugar
  • ¼ cup unsalted butter softened
  • 1 teaspoon sea salt
  • ½ teaspoon vanilla
  • 2 cups miniature marshmallows


  • Heat oven to 400°F. Pierce sweet potatoes with a fork several times. Place sweet potatoes on baking sheet. Roast 1 hour or until tender. Let cool and remove skin from the sweet potatoes and discard.
    Four large sweet potatoes on a baking tray.
  • Place flesh into large bowl, mash with a fork or potato masher and measure 6 cups. Save any extra for another use. Reduce oven temperature to 375° F.
    A fork is used to mash sweet potatoes in a large bowl.
  • Add sugar, softened butter, salt and vanilla to the sweet potatoes. Stir to combine. You can use a hand mixer or stand mixer for this if you'd like.
    Mashed sweet potato sugar, salt, butter, and vanilla in a large glass bowl.
  • Transfer sweet potato mixture to a 9 x 9-inch baking dish coated with cooking spray. Use a spoon to make sure the mixture is evenly distributed. Top with marshmallows.
    Sweet potato casserole in a square baking dish, topped with mini marshmallows.
  • Bake for 20-25 minutes or until marshmallows are golden. Serve warm.
    Sweet potato casserole in a square baking dish.


  • You can also boil the sweet potatoes if you prefer. To do so, peel and cube sweet potatoes. Place in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15 minutes, depending on size. Drain potatoes, mash and measure 6 cups for the recipe.
  • If you're like me and love pecans, you can sprinkle 1/4 cup pecans on top of the sweet potato mixture with the marshmallows.


Serving: 1 | Calories: 135kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 159mg | Fiber: 1g | Sugar: 15g