Sweet potato casserole with marshmallows is a dish to remember for its perfect streusel topping. Make this recipe for your holiday feast!
This copycat Boston Market sweet potato recipe combines a rich sweet potato mixture with brown sugar streusel topping and mini marshmallows. It’s popular for a good reason!
Pair it with Crispy Brussel Sprouts and my Best Stuffing Recipe for a Thanksgiving meal that’s sure to please all of your guests.
And don’t forget the Cranberry Sauce!
You only need three ingredients and 10 minutes for a delicious addition that tastes better than anything from a can.
Difference Between Sweet Potatoes and Yams
Even though you will see labels for yams and sweet potatoes, what you find at the grocery store is typically two different varieties of sweet potato.
One will have lighter skin and pale yellow flesh, while the other will have darker skin with deep orange flesh. Either will work just fine in this southern sweet potato casserole.
How To Make Sweet Potato Casserole With Marshmallows
Start by boiling the sweet potatoes until you can easily pierce them with a fork. Drain and mix with the sugar, butter, cream, and spices until combined and smooth.
Then, smooth into a greased baking dish and top with marshmallow and streusel. Bake until the top is golden and crispy. It’s that simple!
Recipe Notes + Tips
- Cook potatoes all the way through: It’s easy to feel rushed when cooking a holiday meal, but it’s important that the sweet potatoes are fork-tender. Otherwise, you won’t get that perfectly smooth texture you’re looking for.
- Make In Advance: Prepare the southern sweet potato casserole base the day before and place it in your baking dish. Then, bring it to room temperature the day of, add the marshmallows and streusel topping, and bake.
- Heavy Cream Substitute: Half and half or regular milk can be used instead, though the consistency may be a bit thinner.
- Add Nuts: Substitute chopped pecans for the rolled oats or use a mix of both!
- Feed A Crowd: You can easily double the recipe if needed. Bake it in two separate dishes or a deep 9x13 pan so it doesn’t bubble over.
Kitchen Tools You Will Need
- Large Heavy Bottomed Pot - Cut down on dishes by boiling and mashing the potatoes in the same pot!
- Vegetable Peeler - Makes removing the skins so much easier.
- Electric Hand Mixer - I’ve had this one in my kitchen forever and it still works beautifully.
- Microwave-Safe Bowl - Use it to melt chocolate and quickly steam vegetables too!
Recipe Notes + FAQ
Storing Leftovers
Cover or transfer to a sealed container and refrigerate for up to 5 days. Reheat in the oven or microwave until warmed through.
Can I add nuts to the topping?
Substitute chopped pecans for the rolled oats or use a mix of both!
Can I use canned sweet potatoes instead?
I have not used canned, but we have readers that have. Be sure to drain and rinse them well to remove the syrup so they aren’t too sweet.
Start by mashing them until you have the desired amount. I don’t have an exact conversion for number of cans, but you will need about 8 cups mashed for this recipe.
How do I make this southern sweet potato casserole dairy free?
Simply replace the butter with margarine or use vegan baking sticks for easier measuring.
Coconut cream will give you the closest consistency to heavy cream. It’s the thick portion that sits at the top of a can of full-fat coconut milk.
You might also be able to find coconut cream by itself or try a refrigerated dairy-free heavy cream substitute. Or, use any plant-based milk in a pinch.
Enjoy!
With love from our simple kitchen to yours.
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Sweet Potato Casserole Recipe Video
To see us make the recipe from start to finish, watch the video on this page.
Yield: 12
Sweet Potato Casserole with Marshmallows
Sweet potato casserole with marshmallows is a dish to remember for its perfect streusel topping. Make this recipe for your holiday feast!
Prep time: 999 MinCook time: 999 MinTotal time: 33 H & 17 M
Ingredients
Sweet Potatoes
- 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 2 cups mini marshmallows
- 1/2 cup all-purpose flour
- 4 tablespoons butter unsalted butter
- 6 tablespoons packed light brown sugar
- 1/4 cup old fashioned rolled oats
- 1/4 teaspoon ground cinnamon
Instructions
- Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.
- Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).
- Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
- Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
- Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
- Serve and enjoy!
Recipe developed by The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Can I use anything besides heavy cream in the sweet potato casseroles?
ReplyDeleteYou can substitute with half and half, milk, almond milk, soy milk... The flavor of each will change the casserole, but it will still be fabulous!
DeleteDonna, this brings back memories of my childhood! This is just like the old fashioned sweet potato casserole my mom made for Thanksgiving every year. Sometimes old "is" better! Thanks for the memories!!
ReplyDeleteDonna, this brings back memories of my childhood. This is almost exactly the sweet potato casserole that my mom would make every Thanksgiving. She didn't use rolled oats in the topping. Sometimes "old" is better! Thanks for bringing back the memories!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteDonna, my husband loves Sweet Potato Casserole and, fortuntely, I found them on sale for .39/pound. Since I am going to roast and freeze them for later use, can you tell me how many cups equal 3½ - 4 pounds? Thank you.
ReplyDeleteHi LaWanda. According to this site - there are approximately 2 cups mashed in one pound. Hope that helps.
Deletehttp://www.barryfarm.com/How_tos/how_many_cups_in_a_pound_of.htm
I am so sorry. I am new to the sight and was not aware of that information. Thank you for pointing it out.
ReplyDeleteOh no problem at all Lawanda! I actually had no idea, so I looked it up. The information I found was from a separate site, that I why I linked you too it. Feel free to ask any questions, any time!
DeleteEnjoy.
Pinning this! Love it!
ReplyDeleteHi Donna! Could I use yams instead??? HUBBY bought them thinking they
ReplyDeletewere sweet potatoes....these yams have dark skin and are orange inside.what do you think?
Hi Donna! Could I use yams instead??? HUBBY bought them thinking they
ReplyDeletewere sweet potatoes....these yams have dark skin and are orange inside.what do you think?
Yams would be fabulous! Happy Thanksgiving and let us know how it goes.
DeleteYams ARE sweet potatoes. They are the same.
DeleteThis looks so good! I feel like I make the same things year after so maybe I should try this one!
ReplyDeleteTotally different from mine. Pinning it and hope to try it!
ReplyDeleteI have canned sweet potatoes that I need to use, have you tried this?
ReplyDeleteDo you think it would make a big difference in taste?
Do you think this would freeze well? We're going to be out of town visiting families for a few days and I'd rather make it at home to take rather than make it at their house! lol
ReplyDeleteDo you remove the skin at any point?
ReplyDeleteYes, the recipe actually calls for peeled and cut sweet potatoes. Enjoy and let us know how it goes.
DeleteI'm debating whether to try this recipe or just buy the Boston Market version for Friendsgiving! I've tried making sweet potato casserole before but the results weren't that great. This recipe looks easy enough! I might try it. :)
ReplyDeleteMade this today ahead of time to have ready to put in the oven tomorrow for Thanksgiving. Had a couple test bites and omg I love this!!!! It's not too sweet like my sister makes and the vanilla really makes a difference. Thank you for sharing this wonderful recipe.Oh,and I used half milk and half and half and tastes yummy.
ReplyDeleteThat is so awesome. Happy you loved it!
DeleteI was going to ask if you can make it a day ahead and put it in the fridge until the next day and then bake. Thanks for posting this.
DeleteHello! This looks soooo yummy :) do you use small or large marshmallows?
ReplyDeleteMini marshmallows would work best. Enjoy and let us know how it goes.
DeleteI'm not a fan of sweet potato casserole, or at least, I didn't think I was until trying this recipe. I made this for Thanksgiving this year, very delicious. Thank you for sharing!!
ReplyDeleteThat is great to hear. So happy you enjoyed it!
DeleteI made this recipe for Thanksgiving last month. It went over well and was requested for Christmas. Other than the peeling of the potatoes it's very easy to put together.
ReplyDeleteYes, if the potatoes only peeled themselves this would be an effortless dish. Perhaps a kitchen helper next time to help with the peeling. So glad you loved them.
DeleteI bake my potatoes when making sweet potato casserole. The taste seems much richer and they are easier to peel
DeleteThis is the best recipe i have found by far. Just made it and it's delicious.
ReplyDeleteAwesome! We love it and I am so happy to hear you do too.
DeleteTry using flavored creamer in it instead of heavy cream. There are non-fat and non sugar. I use it with any kind of squash. It's delish!
ReplyDeleteI have made a small one for myself as I live alone, 1/4'd the recipe .. I haven't had a desert style sweet potato before but I have had Grammer pie when I was a kid ... I sure it will be sensational
ReplyDeleteI made this recipe last month and we loved it. It freeze's well also. Thank You Lynn
ReplyDeleteMade this today, and me and my family gobbled it all up.lol Have to make a new batch for Thanksgiving! Thanks for sharing :)
ReplyDeleteThat is awesome! I am so happy you loved it. Have a Happy Thanksgiving!
DeleteI like mine really sweet. Would it be ok to add plain sugar in sweet potato mix along with the brown sugar?
ReplyDeleteThat would be perfectly fine. Enjoy and let us know how it goes!
DeleteHi, There. Made this last year, and it was FABULOUS! Thanks!!
ReplyDeleteCan you use canned yams? I sent my husband to the store because I forgot a few things. I said sweet potatoes and he brought back canned yams. :-) I will not have time to go to the store before I have to start cooking. If so, how many cups do you think I should use?
Thanks so much!!!
I am so happy you loved it! I have not used canned, but we have readers that have. I can not find a conversion for you. 1 pound equals 2 cups mashed so perhaps start by mashing them until you have the desired amount. If you are making the full recipe it would be 8 cups mashed. I even asked other readers on our FB page. https://www.facebook.com/SlowRoasted/photos/a.233687953348152.72003.192855430764738/1027292567321016/?type=3&theater
DeleteI would rinse them first. Enjoy and please let us know how it goes so we can share with our readers. Happy Thanksgiving to you and your family!
This looks amazing. I want to make ahead of time - is it best to make the whole thing and then reheat (and if so at what temp and for how long if its been in the fridge?) or is it better to save the last bit of baking for the day of? Thanks for any advice you can offer! Emily
ReplyDeleteMaking it fresh is best of course, but I am of the less stress is best mind set. I would prepare the sweet potatoes the day before and place them in your baking dish and prep the topping (but do not put it on top). Bring to room temperature the day of, add topping and bake.
DeleteEnjoy and let us know how it goes. Happy Thanksgiving!
Would it be ok to just use regular salted butter?
ReplyDeleteYes, you can use salted butter. Reduce the salt down by 1/4 teaspoon per 1/2 pound of butter.
DeleteEnjoy and let us know how it goes. Happy Thanksgiving Christina!
This was a great addition to my Thanksgiving dinner. Many many compliments. Thank you for such a great recipe yet again!!!!!!
ReplyDeleteHow long do they take to boil until they are fork tender?
ReplyDeleteI made this last year for Thanksgiving and then Christmas, It was a big hit and my family asked me to make it this year again for the Holidays. Thanks!!! It's very yummy and is definitely now a regular side dish at our family Holiday gatherings :)
ReplyDeleteIf i want to make this a day ahead of time, can I just cover and refrigerate? Or does it need to be frozen?
ReplyDeleteYou can refrigerate it, Amanda!
DeleteEnjoy and let me know how it goes. Happy Thanksgiving.
Easy and delicious !
ReplyDeleteLove how the jackets came off easily after baking vs boiling. Also the potatoes were not water logged using the baking method.
This recipe will be a yearly tradition. Thank you !
If you aren't against the micrtowave, do what I do. Stab the potatoes with a fork and nuke them on high til the are fork tender in the middle. Turn them over every 3 or 4 minutes til done. Cut in half and scoop out thgthge insides. Much easier on arthritic fingers than peeling and chopping!
ReplyDeleteThank you for your work in putting this together and posting it for the rest of us! My three girls have been traumatized ever since Boston Market closed both of its locations in my county—with the nearest now over an hour away. ;-( I made this for them over the weekend, and they were squealing with delight! ;-) I used light cream instead of heavy, and it seemed to be OK. Thank you again!
ReplyDeleteThank you Donna and Chad for always posting such delicious recipes!
ReplyDeleteThis is a luscious recipe, I use Splenda granular due to diabetes 2, no marshamallows, it turns out for anyone else with diabetes 2, the Splenda granular blend makes a better streusel. However, I have found that even non-sugar sweeteners still raise my blood sugar, though not as high or for as long as regular sugar. For many years, I have fixed my sweet potatoes with brown sugar (I now use the Splenda brown sugar blend), cinnamon, allspice and a dash of cloves, lots of butter, just a bit of milk and bourbon replaces the majority of the milk, lots of chpped pecans and baked in the oven without the marshmallows and this was before I was diagnosed with diabetes 2. The alcohol cooks out of the dish leaving a delicious flavor.
Hello,
ReplyDeleteI am looking forward to making this for Thanksgiving! :) I was just wondering if you double the recipe what size dish/container would you use? Also, do you know if you could you use a disposable pan when making this?
I doubled it a few years ago and used a 9x13 pan. If I had to do it again I would use my lasagna pan which is a little bigger than the 9x13. You can absolutely use a disposable pan, but it will be heavy and awkward. I would place the disposable pan on a baking sheet to add durability when transferring to the oven and when carrying.
DeleteEnjoy and let us know how it goes!
is this dessert or side dish that goes with meat?
ReplyDeleteIt is a side dish. Enjoy!
DeleteI have made this several times over the years and it is ALWAYS a hit!! My question is can it be hated through in a crockpot? My husband's work is having a Thanksgiving potluck with no stove in their break room and I don't want to hit the microwave!!
ReplyDeleteYou could warm it in a slow cooker. Be prepared to add liquid as it may dry out as it cooks. Enjoy and let us know how it goes.
DeleteCan I️ make this using quick oats instead of rolled oats?
ReplyDeleteAbsolutely!
DeleteJust wondering if anyone has incorporated chopped pecans into their streusel? Would that be ok or would it change the consistency too much?
ReplyDeleteI substituted pecans for the rolled oats and it came out wonderful!
DeleteI just made. Cooked last night. Can I reheat. Or should I just have everyone heat up in microwave
ReplyDeleteCan't wait to try this with gluten-free flour! In case anyone is interested I can comment on how it worked.
ReplyDeleteAnyone able to tell me how long it takes to make? Trying to time it right for lunch
ReplyDeleteDo you have to use oats? If I don't want adjustments should I make?
ReplyDeleteI have made this the past 2 thanksgiving and it has been a hit every time!
ReplyDeleteWe never have leftovers of it- I substitute Unsweetened Vanilla Almond Milk instead of the heavy cream-
I'm making this again for a Christmas potluck at work and hopefully they love it as much as my family does!
This recipe is my new go-to for any fall food occasion! I’m super-klutzy, so I microwaved the sweet potatoes, let them cool, and then removed the skins. Less likely to peel my knuckles that way! Everyone loves this dish—there are never leftovers!
ReplyDeleteI want to make ahead of time and freeze do I freeze before baking or after ? Love your
ReplyDeletesite.
I am going to double this recipe. Do I still cook at the same temp and time?
ReplyDeleteIs there any adjustments to this recipe if doubling as as far as ingredients or time? Thank you!
ReplyDeletewhat heavy cream did you use??
ReplyDeleteApproximately how many servings does this recipe make?
ReplyDeleteHi! I am totally going to make this for Thanksgiving this year! Could this be made in the crock pot? Maybe on low setting? I want to be sure it stays warm for serving. Thanks!
ReplyDeleteCan I boil the sweet potatoes the night before to save time on Thanksgiving?
ReplyDelete