Sweet Potato Casserole with Marshmallows + Video

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

Author: Donna Elick

Print

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: 20 MinCook time: 25MinTotal time: 45 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

1. Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).
   
2. 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.
3. Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
4. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
5. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
6. Serve and enjoy!

DONNA'S NOTES

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.

https://www.theslowroasteditalian.com/2013/11/sweet-potato-casserole-boston-market-copycat-recipe.html

Recipe developed by The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published November 2013, updated and republished November 2020

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