Can I use canned sweet potatoes?

Yes—drain them well and reduce added sugar slightly since canned versions can be naturally sweeter.

Can I prepare this in advance?

Absolutely. Prepare the base, refrigerate, and add marshmallows just before baking for the best texture.

Freeze the base only (without marshmallows) for up to 2 months. Thaw in the fridge overnight, then add the topping and bake.

This cozy sweet potato casserole with marshmallows has a creamy, thick filling and a gooey golden topping — the ultimate nostalgic holiday side dish.

Scale

Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
Add sweet potatoes to a large pot and cover with water. Bring to a boil and cook for 15–20 minutes until fork-tender.
Drain and return sweet potatoes to the warm pot. Let sit over low heat for 2–3 minutes, stirring occasionally, to dry out excess moisture.
Mash until smooth. For extra creaminess, use a hand mixer on low speed.
Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
Transfer mixture to the prepared baking dish and spread evenly.
Bake for 20 minutes. Remove from oven and sprinkle marshmallows on top.
Return to oven and bake for another 10–15 minutes, until marshmallows are golden brown and gooey.

Letting the sweet potatoes dry out in the pot before mashing ensures a thicker, creamier casserole with no watery texture.

Keywords: sweet potato casserole, marshmallows, Thanksgiving, holiday side, creamy casserole