Sweet Potato Casserole with Marshmallows

There are several kinds of sweet potatoes—this incredibly versatile root comes in various types, ranging in colors, textures, and flavors. But I believe the Jewel is my least favorite kind — I find that even with its coppered skin and vibrant orange flesh, it lacks flavor. 

Although this isn’t my favorite kind of sweet potato, it’s the go-to for traditional baking and casseroles. It is also very moist and tender when cooked.

I’ve never been a fan of candied yams. I wanted to like it, but almost every time I’ve had it — it was excessively sweet. For the love of my family, who loves candied yams, I figured out how to pair Jewel sweet potatoes with the right ingredients to create something I now look forward to, my Sweet Potato Casserole with Marshmallows.

Of course, I turned to my favorite food blog, Dinner at the Zoo, to find a companion sweet potato dish to complement my loaded Cheesy Smash Potato Casserole. Sara created a fabulous sweet potato Casserole with Marshmallows that I experimented with and adjusted to my liking.

This fantastic casserole has now become a tradition at our Thanksgiving table. 

You can find the original recipe here, and here is my adjusted version.

Sweet Potato Casserole with Marshmallows



  • 2 pounds sweet potatoes cleaned
  • Zest of one orange 
  • Juice of two oranges
  • 6 tablespoons melted butter
  • 1/4 cup oat milk
  • 1/4 cup packed brown sugar
  • 3 tablespoons maple syrup
  • Dash of ground clove
  • 2 teaspoon cinnamon
  • 2 teaspoon vanilla
  • 1 teaspoon of cardamom
  • EVOO


  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 4 tablespoons melted butter
  • 1/4 cup chopped walnuts 
  • 1.5 cup miniature marshmallows

How to make it

  • Preheat the oven to 350 degrees. 
  • Line a sheet pan with foil and coat with olive oil. 
  • Prick the potatoes with a fork and place them on the pan.
  • Bake the potatoes until tender, 45 minutes to an hour.
  • When the potatoes are cool enough to handle, cut them in two, scoop out the insides and place the potatoes in a large bowl.
  • Add the 6 tablespoons of butter, oat milk, brown sugar, maple syrup, cinnamon, cardamom, clove, orange juice, orange zest, and vanilla to the bowl.
  • Use a potato masher to mash potatoes.
  • Add some of the marshmallows and mix some more.
  • Grease a 2-quart baking dish with olive oil.


  • Combine the brown sugar, flour, melted butter, and walnuts until crumbly.  
  • Sprinkle half of the crumb topping at the bottoms of the baking dish and spread the sweet potato mixture evenly in the pan.
  • Sprinkle the remaining crumb topping over the sweet potatoes.
  • Bake for 25-30 minutes or until the topping has lightly browned.
  • Remove from the oven, sprinkle the marshmallows over the top, then return to the oven.
  • Bake for an additional four min or until marshmallows is just melted.

And there you have it, a spiced mash sweet potato that you will enjoy for years to come. 

A few things to remember 

  • Leave the sweet potatoes a little chunky, and the chunky texture seems to be the best.
  • If you don’t like marshmallows, it’s ok to omit them.
  • Use a different kind of milk if you’d like.
  • If you don’t like walnuts, try pecans or almonds. They both work perfectly.
  • The original recipe calls for the topping to be sprinkled on top. I like adding to the bottom and top.
  • This recipe can be doubled, tripled, or quadruple easily (I’ve done it, and it works)
  • Adjust the recipe to your likeness.

Never be afraid to recreate a recipe, be curious about what it could be and have fun with it.

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