Make Ahead Sweet Potato Casserole with Marshmallows
Make Ahead Sweet Potato Casserole with Marshmallows is the homey side dish everyone loves. With this easy recipe, you don’t have to wait until the holidays to make it!
Looking for Kid Friendly Sweet Potato Recipes? We’ve got dozens, check it out!
Sweet potatoes are a traditional Thanksgiving side, but they take time that you might not have on the big day.
That’s where my Make-Ahead Sweet Potato Casserole with Marshmallows comes in – it will save you time and oven real estate! They only take 15 minutes in the oven on Thanksgiving day.
It’s a creamy, delicious side dish that your kids won’t fuss about. There’s nothing better than that!
Ingredients
- Sweet Potatoes: Choose firm sweet potatoes that are consistent in color and have smooth skin. Peel and chop into even pieces before starting.
- Brown Sugar: Light or dark brown sugar both work in this recipe. If you prefer, you can also substitute an equal amount of maple syrup.
- Butter: Use salted butter.
- Vanilla Extract: Be sure to use pure vanilla extract for the best flavor.
- Pumpkin Pie Spice: This contains a blend of warm spices, including cinnamon, nutmeg, ginger, allspice, and cloves, which perfectly complements the sweet potatoes.
- Pecans: If you have an extra 5 minutes, put the chopped nuts into a dry skillet over medium heat and toast. This enhances the flavor of the nuts. Substitute walnuts if you prefer.
- Mini Marshmallows: Class sweet potato casserole always includes mini marshmallows. You can use less, or skip them if you like.
Storage
Leftover sweet potato casserole should be stored in an airtight container in the fridge. It’s best eaten within 2-3 days. (These are my favorite airtight containers.)
Reheat individual portions in the microwave in 30-second intervals until warmed through.
More Sweet Potato Recipes
We really love sweet potatoes around here! From maple roasted sweet potatoes to sweet potato soup, sweet potato quiche, sweet potato pie, and so many more recipes – sweet potatoes are just such a versatile ingredient!
This recipe for Make Ahead Sweet Potatoes with Brown Sugar is our most popular side dish! Readers just love how easy these are to make, and how delicious they taste.
More Side Dish Recipes
If you’re looking for another side dish for your holiday table besides cranberry sauce, try one of these delicious recipes:
- roasted acorn squash
- candied sweet potatoes
- brown sugar mashed sweet potatoes
- red skinned mashed potatoes
- easy green bean casserole without mushrooms
And for dessert, you’ll love our Sweet Potato Pound Cake!
Make Ahead Sweet Potato Casserole with Marshmallows
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Ingredients
- 2 1/2 lbs sweet potatoes peeled and cut into 1-inch cubes – about 6-8 medium-sized sweet potatoes
- 3/4 cup light brown sugar packed
- 4 tablespoons unsalted butter half of one stick or 1/4 cup softened
- 1 teaspoon vanilla extract
- 1-1/2 teaspoon pumpkin pie spice
- pinch salt
- 1/2 cup pecans or walnuts chopped, divided (optional)
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350-degrees F.
- Butter a casserole dish then set aside.
- In a pot, add the water and the sweet potatoes.2 1/2 lbs sweet potatoes
- Bring the sweet potatoes to a boil, then cover.
- Note: you do NOT have to cover the sweet potatoes in water. As long as you keep the cover on, the water will steam the potatoes, and will be fork tender in no time!
- Simmer the potatoes with the cover on for about 20 minutes, or until the potatoes are tender enough to mash.
- Drain the potatoes and allow them to cool slightly.
- Add the butter to a large bowl. (I like to use my mixer and the paddle attachment to mash the potatoes and mix all the ingredients together. However, you can mash them by hand with a potato masher or hand mixer if you like.)4 tablespoons unsalted butter
- Add the sweet potatoes to the bowl. The warmth from the potatoes will help melt the butter.
- Add the brown sugar, vanilla extract, cinnamon, nutmeg, salt, and 1/4 of the chopped nuts. Reserve the rest of the nuts for later.3/4 cup light brown sugar, 1 teaspoon vanilla extract, 1-1/2 teaspoon pumpkin pie spice, pinch salt
- Mix all the ingredients together until the potatoes reach your desired consistency.
- Spoon the mixture into the prepared casserole dish. If you are making this ahead of time, STOP here and see the make-ahead instructions below.
- Top the sweet potatoes with the remaining chopped nuts and mini marshmallows.1/2 cup pecans or walnuts, 2 cups mini marshmallows
- Bake for 15 minutes or until the mini marshmallows are toasted.
Notes
- Allow the sweet potato mixture to cool.
- Add the spices and mix well.
- Place the sweet potato mixture in the casserole dish and cover with cling wrap or foil.
- Place it in the refrigerator until the next day.
- The next day, bring the casserole dish to room temperature.
- Next, top the sweet potato mixture with pecans and mini marshmallows.
- Bake for about 15-20 minutes in the oven until the marshmallows are toasty and the casserole is heated through.
Nutrition
Meal Planning
Want to add this recipe to your meal plan? Download our free printable meal plan here.
This recipe is included in Meal Plan 44 along with:
- chicken hashbrown casserole
- bourbon chicken
- slow cooker potato soup
- chicken tenders
- Italian sausage pasta
- pancake bundt cake
- slow cooker taco beef
… and more!
Be sure to check out all our meal plan ideas here.
Hi! Thanks for sharing the recipe. I work the day before thanksgiving at the hospital. Could i make this as head two days before thanksgiving instead of one day? Thanks!
Hi Caroline! Yes, you could make this two days before. Enjoy!!
Wonderful thank you!
What is the best size pan to bake these in?
Hi Vicki, this recipe is ideal for a 9×12 or 9×13 baking dish. You can halve the recipe for a smaller casserole. Enjoy!