10 Sweet Potato Casserole with Marshmallows Variations

Hey there, fellow food lover! Picture this: you’re staring at a table loaded with holiday sides, and everyone’s eyes lock on that golden, gooey sweet potato casserole topped with perfectly toasted marshmallows. Who wouldn’t want to level up that classic comfort food with some fresh spins? Whether you’re prepping for a big family feast, a cozy potluck, or just craving something sweet and savory on a random Tuesday, these 10 variations pack in the flavors without the fuss. I’ll walk you through each one like we’re swapping secrets in the kitchen—easy steps, my honest takes, and a dash of wit to keep things lively. Grab your apron; let’s make some magic happen.

1. Classic Sweet Potato Casserole with Marshmallows

Kick things off with the OG version that screams nostalgia. This one’s straightforward, buttery, and hits all the right notes for anyone who grew up fighting over the corner pieces.

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3 cups mini marshmallows

Step-by-Step Instructions

1. Boil the sweet potatoes in a pot of water until they soften, about 15 minutes. Drain them well.
2. Mash the potatoes in a big bowl. Mix in the brown sugar, butter, eggs, vanilla, and cinnamon until everything blends smoothly.
3. Spread the mixture into a greased 9×13 baking dish. Top it evenly with the mini marshmallows.
4. Bake at 350°F for 25-30 minutes until the marshmallows turn golden and bubbly.

Why You’ll Love It

This recipe nails the sweet-salty balance that makes you go back for seconds. I remember burning my tongue on the hot marshmallows as a kid—worth it every time. It’s foolproof for beginners, and honestly, why mess with perfection unless you’re feeling adventurous?

2. Pecan-Crusted Sweet Potato Casserole with Marshmallows

Add a crunchy pecan topping to your sweet potato casserole with marshmallows, and watch it disappear faster than free samples at a grocery store. This variation brings texture that elevates the gooey base without overcomplicating things.

Ingredients

• 5 medium sweet potatoes, baked and mashed
• 1/3 cup milk
• 1/4 cup maple syrup
• 2 tablespoons butter, softened
• 1 cup chopped pecans
• 1/4 cup flour
• 1/4 cup brown sugar for topping
• 2 cups mini marshmallows

Step-by-Step Instructions

1. Preheat your oven to 375°F. Mix the mashed sweet potatoes with milk, maple syrup, and butter in a bowl.
2. Combine the pecans, flour, and brown sugar in another bowl to make the crumbly topping.
3. Pour the potato mixture into a casserole dish. Scatter half the marshmallows over it, then sprinkle the pecan mix on top.
4. Bake for 20 minutes, add the remaining marshmallows, and bake another 5-10 minutes until they toast up nicely.

Why You’ll Love It

The pecans add that satisfying crunch against the soft marshmallows—pure bliss. I once skipped the flour in the topping and ended up with a sticky mess; lesson learned, it binds everything perfectly. IMO, this one’s a crowd-pleaser for nut lovers, but skip the pecans if allergies are in play.

3. Savory Bacon Sweet Potato Casserole with Marshmallows

Who says sweet potato casserole with marshmallows has to stay sweet? Toss in crispy bacon for a savory twist that balances the sugar rush like a pro.

Ingredients

• 4 sweet potatoes, roasted and pureed
• 6 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 2.5 cups mini marshmallows

Step-by-Step Instructions

1. Fire up the oven to 350°F. Stir the pureed sweet potatoes with sour cream, garlic powder, salt, pepper, and half the bacon.
2. Fold in the green onions for a fresh kick.
3. Transfer to a baking dish. Top with the remaining bacon and a layer of marshmallows.
4. Bake for 25 minutes until the marshmallows melt and brown slightly.

Why You’ll Love It

The bacon cuts through the sweetness, creating this addictive salty-sweet combo that surprises everyone. I tried it at a friend’s BBQ and thought, “Why isn’t this a thing everywhere?” It’s perfect for those who roll their eyes at overly sugary sides—keeps things interesting without scaring off traditionalists. 🙂

4. Vegan Coconut Sweet Potato Casserole with Marshmallows

Go plant-based with this sweet potato casserole variation using coconut milk and vegan marshmallows. It keeps the creamy texture while ditching dairy, and trust me, no one misses the butter.

Ingredients

• 5 sweet potatoes, boiled and mashed
• 1 can coconut milk (full-fat for creaminess)
• 1/3 cup coconut sugar
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 2 cups vegan mini marshmallows
• Shredded coconut for garnish (optional)

Step-by-Step Instructions

1. Heat the oven to 375°F. Blend the mashed sweet potatoes with coconut milk, sugar, nutmeg, and ginger.
2. Pour into a greased dish—coconut oil works great here.
3. Cover the top with vegan marshmallows and a sprinkle of shredded coconut if you want extra flair.
4. Bake for 20-25 minutes until the marshmallows puff and toast.

Why You’ll Love It

This version feels lighter yet indulgent, with coconut adding a tropical vibe that pairs shockingly well with marshmallows. I swapped regular sugar for coconut once on a whim, and it brought out nutty notes I didn’t expect. Great for vegan guests, and FYI, it reheats like a dream for leftovers.

5. Apple Cinnamon Sweet Potato Casserole with Marshmallows

Mix in tart apples for a fall-inspired sweet potato casserole with marshmallows that tastes like pie met casserole in the best way. It’s cozy, fragrant, and screams autumn vibes.

Ingredients

• 4 sweet potatoes, peeled and sliced
• 2 apples, cored and chopped
• 1/2 cup apple cider
• 1 tablespoon cinnamon
• 1/4 cup honey
• 3 cups mini marshmallows

Step-by-Step Instructions

1. Preheat to 350°F. Cook the sweet potatoes and apples in a pot with apple cider until soft, about 10 minutes.
2. Mash them together lightly—keep some chunks for texture. Stir in cinnamon and honey.
3. Spoon into a baking dish and blanket with marshmallows.
4. Bake for 30 minutes until everything bubbles and browns.

Why You’ll Love It

The apples add a juicy tang that cuts the richness, making each bite feel fresh. Remember that time I overdid the cinnamon? It turned into a spice bomb—stick to one tablespoon for balance. This one’s ideal for Thanksgiving, where it steals the spotlight from the turkey.

6. Bourbon-Infused Sweet Potato Casserole with Marshmallows

Spike your sweet potato casserole with marshmallows using a splash of bourbon for a grown-up kick. It adds warmth and depth without overwhelming the dish.

Ingredients

• 6 sweet potatoes, mashed
• 1/4 cup bourbon
• 1/3 cup brown sugar
• 2 tablespoons butter (or vegan alternative)
• 1 teaspoon vanilla
• Pinch of cayenne for heat
• 2 cups mini marshmallows

Step-by-Step Instructions

1. Set oven to 375°F. Mix mashed sweet potatoes with bourbon, brown sugar, butter, vanilla, and cayenne.
2. Taste and adjust—bourbon can vary in strength.
3. Spread in a dish, top with marshmallows.
4. Bake 25 minutes until marshmallows caramelize.

Why You’ll Love It

The bourbon brings a subtle smokiness that elevates the marshmallows’ sweetness to gourmet levels. I added too much cayenne once and turned it into a fiery surprise—funny now, but not then. :/ Perfect for adult gatherings, where it sparks conversations like “What’s that secret ingredient?”

7. Chocolate Chip Sweet Potato Casserole with Marshmallows

Throw chocolate chips into your sweet potato casserole with marshmallows for a dessert-like twist. It’s decadent, fun, and kids (and adults) go wild for it.

Ingredients

• 4 sweet potatoes, pureed
• 1/2 cup chocolate chips (semi-sweet)
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1 egg (or flax egg for vegan)
• 2.5 cups mini marshmallows

Step-by-Step Instructions

1. Preheat oven to 350°F. Combine pureed sweet potatoes with chocolate chips, cocoa, maple syrup, and egg.
2. Stir until the chips start melting slightly from the warmth.
3. Pour into a casserole dish and cover with marshmallows.
4. Bake for 20-25 minutes, letting the top get toasty.

Why You’ll Love It

Chocolate and sweet potatoes sound odd, but they create this rich, fudgy vibe under the marshmallows. I experimented with dark chocolate and loved the bitterness contrast. This variation turns a side into a sneaky dessert—ideal when you want to impress without extra effort.

8. Tropical Pineapple Sweet Potato Casserole with Marshmallows

Infuse pineapple for a sunny sweet potato casserole with marshmallows that transports you to the beach mid-winter. Sweet, tangy, and utterly refreshing.

Ingredients

• 5 sweet potatoes, cubed and cooked
• 1 can crushed pineapple, drained
• 1/4 cup coconut rum (optional, for flair)
• 1 teaspoon lime zest
• 1/3 cup white sugar
• 3 cups mini marshmallows

Step-by-Step Instructions

1. Heat oven to 375°F. Mash sweet potatoes and mix with pineapple, rum if using, lime zest, and sugar.
2. Ensure the pineapple integrates well—no big lumps.
3. Transfer to a dish and layer on the marshmallows.
4. Bake 25-30 minutes until golden.

Why You’ll Love It

Pineapple’s acidity brightens the dish, making the marshmallows pop even more. I skipped the rum once for a kid-friendly version, and it still shone. Great for potlucks where you want something unique—people always ask for the recipe.

9. Healthy-ish Oat Topped Sweet Potato Casserole with Marshmallows

Lighten up your sweet potato casserole with marshmallows by adding oats for fiber. It feels virtuous but still indulgent—win-win.

Ingredients

• 4 sweet potatoes, mashed
• 1/2 cup rolled oats
• 1/4 cup almond butter
• 2 tablespoons agave nectar
• 1 teaspoon pumpkin spice
• 2 cups mini marshmallows

Step-by-Step Instructions

1. Preheat to 350°F. Blend mashed sweet potatoes with almond butter, agave, and pumpkin spice.
2. Mix in half the oats for body.
3. Spread in a dish, top with remaining oats and marshmallows.
4. Bake for 25 minutes until crisp on top.

Why You’ll Love It

Oats add heartiness without killing the fun, and marshmallows keep it sweet. I prefer almond butter over peanut for a subtler nutty taste. This one’s my go-to when I’m pretending to eat healthy—tastes too good to be “light.”

10. Slow Cooker Sweet Potato Casserole with Marshmallows

Let your slow cooker handle this sweet potato casserole variation with marshmallows for hands-off ease. Set it and forget it—perfect for busy days.

Ingredients

• 6 sweet potatoes, peeled and diced
• 1/2 cup orange juice
• 1/4 cup butter
• 1/3 cup brown sugar
• 1 teaspoon allspice
• 3 cups mini marshmallows

Step-by-Step Instructions

1. Toss diced sweet potatoes, orange juice, butter, brown sugar, and allspice into the slow cooker.
2. Cook on low for 4-6 hours until tender. Mash lightly right in the pot.
3. Switch to high, add marshmallows on top.
4. Cover and cook 10 more minutes until they melt.

Why You’ll Love It

The slow cooker infuses flavors deeply, making marshmallows the cherry on top. I burned the edges in the oven once, but this method? Foolproof. Ideal for holidays when oven space is prime real estate—frees you up for other kitchen chaos.

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