Sweet Potato Casserole with Marshmallows
Mashed sweet potatoes are mixed with warm spices and maple syrup and topped with mini marshmallows in this sweet potato casserole with marshmallows. It’s a holiday staple that the entire family loves. You can even make it ahead so your Thanksgiving day is a little easier!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten free, Dairy-free option
- Skill Level: Easy
I’ve received more requests for a gluten free sweet potato casserole with marshmallows than possibly any other recipe. I am happy to deliver! And I know this is a winner because even my younger son, who isn’t a huge sweet potato fan and never wants to eat a casserole, gave me a resounding, “Mom, this is really good.” High praise from a 13-year-old.
This recipe uses the same base as my Gluten Free Sweet Potato Casserole. I love the combination of the sweetness of the sweet potatoes and maple syrup, plus the addition of spices. It really adds a seasonal, festive touch. For that recipe, I opted for a streusel topping, but the people want marshmallows! So I’m sharing the tested version with marshmallows on top!
Why This Sweet Potato Casserole with Marshmallows Is A Holiday Favorite
- Easily gluten free. There are no real swaps needed to make this recipe gluten free, which makes it great for big family dinners. Marshmallows are the only ingredient in this casserole that can sometimes contain gluten, but most brands are gluten free. (See my post Are Marshmallows Gluten Free? for all the details.) It can also be made dairy free easily!
- Festive flavors. The sweet potatoes and warm spices give this casserole the savory element, while maple syrup in the filling and the marshmallows add a sweet element. It’s a classic holiday combination.
- Great for making ahead. One of the best things about this sweet potato casserole with marshmallows is that it can be assembled ahead of time. That means a few less things to do when you’re trying to roast a turkey and make 5 other sides!
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this casserole, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Sweet potatoes: I find that larger sweet potatoes are easier to peel and cut into chunks, but any size works. You’ll just want 2 pounds total.
- Pure maple syrup: It’s super important to use real maple syrup, NOT pancake syrup. The flavor is completely different. If you don’t have pure maple syrup, honey or brown sugar are better options than pancake syrup.
- Milk: I like to use whole milk, but I’ve also made it with 2% milk. For a dairy-free recipe, you can substitute with any dairy-free milk, like oat or almond milk.
- Egg: Helps bind everything together.
- Spices: I use a combination of ground cinnamon, nutmeg, and pumpkin pie spice to add warm and cozy fall flavors to the casserole. Don’t forget the pinch of salt to balance everything out!
- Marshmallows: Mini marshmallows are best because they are just the right size to evenly cover the casserole and melt in the oven. If you use regular marshmallows, you’ll want to cut them into small pieces, which can get a bit sticky and messy! Most marshmallows are gluten free but always double-check the label!
How To Make Sweet Potato Casserole with Marshmallows
This is so easy to make and most of the process is hands-off! The printable instructions are in the recipe card below.
- Prep. Preheat the oven to 350°F. Coat the baking dish with cooking spray.
- Cook the potatoes. Add the chunks of sweet potatoes to a medium pot and fill with cold water. Bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
- Drain. Drain the potatoes. Return to the empty pot to allow the moisture to evaporate and to cool slightly.
- Mash. Add the sweet potatoes, maple syrup, milk, egg, and spices to a mixing bowl. Use a potato masher or mixer to combine and mash to the desired consistency.
- Bake. Transfer the mixture to the prepared baking dish. Scatter the marshmallows on top. Bake at 350°F for 25-30 minutes, until the marshmallows are golden brown.
Tips & Tricks
- Bake the potatoes. Instead of chopping and boiling the sweet potatoes, you can also make baked sweet potatoes. I think that method amps up the sweet potato flavor even more!
- Mash to your desired consistency. Personally, I use a hand masher to leave a bit of texture in the potatoes. But you can absolutely use a hand mixer to get a completely smooth texture.
- Watch that the marshmallows aren’t burning too fast. You can always cover with foil if needed. If you need to pop this into the oven with other dishes at a higher temperature, bake it without the marshmallows for about 10 minutes, then add the marshmallows for the last 10-15 minutes.
- Add the streusel topping. If you want a combination of gooey and crunchy, you can make that streusel topping from my other sweet potato casserole recipe, then add 1 cup of marshmallows. Or sprinkle some pecans on top with the marshmallows.
Make It Ahead
One of the things that makes this sweet potato casserole such a great option for the holidays is that it can easily be prepared in advance! You can prep it up to 3 days ahead.
Just prepare the filling as directed, transfer it to the baking dish, cover, and refrigerate. Try to let it come to room temperature before you pop it in the oven. Bake for about 10 minutes at 350°F before adding the marshmallows, then put it back in the oven for that final 25-30 minutes. If you bake it cold, it may take longer, and the marshmallows will cross the line from golden to burnt.
Proper Storage
- Fridge: Store leftover sweet potato casserole with marshmallows in the fridge for up to 5 days. Keep it covered tightly in the casserole dish or transfer to an airtight container.
- Freezer: Once the casserole is completely cool, wrap it in a layer of plastic wrap and a layer of foil. Freeze for up to 1 month. Thaw in the fridge before reheating.
- Reheat: Take the casserole out of the fridge 15 minutes before reheating. This is especially important to keep the marshmallows from burning. Reheat in the oven at 350°F until heated through. You can cover it with foil to keep the marshmallows from burning.
Make It A Meal
- Holiday mains: This casserole is just what you want with Thanksgiving Turkey and Gluten-Free Gravy, but it’s also great during other holidays with Air Fryer Ham or Slow Cooker Corned Beef.
- Other sides: There are so many other holiday sides that pair so well with this sweet potato casserole with marshmallows. Some of my favorites are Gluten Free Stuffing, Parmesan Roasted Brussels Sprouts, Green Bean Casserole, and Gluten Free Dinner Rolls.
- Desserts: It’s not a proper holiday dinner without dessert! We always have Gluten Free Pumpkin Pie or Crustless Pumpkin Pie, though No-Bake Pumpkin Cheesecake is a new favorite. Chocolate Chip Cookie Pie is always a hit, too.
More Gluten Free Holiday Sides
Sweet Potato Casserole with Marshmallows
Ingredients
- 2 pounds sweet potatoes , peeled and cut into large chunks
- 3 Tablespoons pure maple syrup
- 1/2 cup whole or 2% milk (or any dairy free milk)
- 1 large egg
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with oil or cooking spray.
- Add 2 pounds sweet potatoes chunks to a medium pot and fill the pot with cold water. Bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes or until the sweet potatoes are fork-tender.
- Drain the sweet potatoes and return the potatoes to the empty pot to allow the moisture to evaporate and the potatoes to cool slightly.
- Add the cooked sweet potato, 3 Tablespoons pure maple syrup, 1/2 cup whole or 2% milk, 1 large egg, 2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon salt to a large mixing bowl. Use a potato masher, whisk, or electric mixer to combine the ingredients until the desired texture is achieved.
- Transfer the sweet potato to the prepared baking dish.
- Scatter the 2 cups mini marshmallows over the sweet potato and bake at 350°F for 25-30 minutes or until the marshmallows are golden brown.
Notes
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