Go Back
+ servings
Sweet potato casserole with marshmallows in a white baking dish and a scoop of some in a brown bowl with a fork.

Sweet Potato Casserole with Marshmallows

Updated Sweet Potato Casserole with Marshmallows is delicious without being too sweet or too soggy. Add this classic Thanksgiving side dish to your menu!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 373kcal


  • 7 1/2 pounds sweet potatoes peeled and cut into 1-inch pieces
  • 1/2 cup heavy cream
  • 8 tablespoons butter cut into 8 pieces (1 stick)
  • 1 tablespoon granulated sugar
  • Salt and freshly ground black pepper
  • 3 ounces cream cheese
  • 1 (10 ounce) bag marshmallows cut in half crosswise


  • In a dutch oven over medium heat, combine the sweet potatoes, heavy cream, butter, sugar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Bring to a simmer and cook covered until potatoes are soft and begin to breakdown, about 30 minutes.
  • Reduce the heat to medium-low and cook the potatoes covered until the potatoes are tender and the liquid has been absorbed, about 25 minutes. Meanwhile, heat the oven to 450 degrees and place the rack in the upper-middle position.
  • Add cream cheese to sweet potato mixture, and using a potato masher, mash until the cream cheese is thoroughly incorporated and the potatoes have become smooth. Stir constantly until potatoes are thickened, 5 minutes. Remove from heat and carefully spoon the mixture into a 3-quart baking dish.
  • Create a single layer of marshmallows on top of the sweet potato mixture. Bake until the marshmallows have browned, about 5 minutes. Serve.


Calories: 373kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 249mg | Potassium: 975mg | Fiber: 9g | Sugar: 13g | Vitamin A: 40694IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 2mg