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Sweet Potatoes with Marshmallows

recipe at a glance
Rating: 5/5
11 reviews

ready in: 30-60 minutes
serves/makes:   6

recipe id: 46862
cook method: stovetop, oven
Sweet Potatoes with Marshmallows Recipe
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2 1/2 pounds sweet potatoes
1 tablespoon butter
1/3 cup evaporated milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 bag miniature marshmallows


Preheat oven to 350 degrees F.

Peel sweet potatoes and place in large pot and boil. Reduce heat and cook until tender. Remove from heat and drain water. Add butter, evaporated milk, brown sugar, vanilla extract, cinnamon and beat until smooth. Using a large spoon; spoon mashed potato into 2 qt casserole dish smooth with smooth until top flattened and cover the top with marshmallows sprinkle with cinnamon if desired.

Cover with foil and cook for 20 minutes or until marshmallows have browned.

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386 calories, 3 grams fat, 87 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

Ok, let's make one thing very clear - this is in no way healthy for you. That said, it is to DIE for. We did try to make it a tad lower in sugar by using Splenda in place of the white sugar, and Splenda brown sugar in place of the brown (use half as much as called for). We also didn't use all the marshmallows, maybe only about 2/3rds of what was called for.

Registered Member at
Member since:
Nov 24, 2012

REVIEW: 5 star recipe rating
I'm glad to have found this recipe just in time for Thanksgiving. I would challenge any other Sweet Potatoes with Marshmallows against this one. I used about 3 lbs because it was the weight of 3 sweet potatoes I bought. For the spoon measurements, I didn't go with a heaping but just a flat spoonful for the ingredients. Other than that I followed the recipe exactly and it came out GREAT! I was happy to cook this dish for Thanksgiving memories.

Guest at

REVIEW: 3 star recipe rating
Too much cinnamon! It ruined the dish! It should be a teaspoon not a tablespoon! I learned the hard way.

Guest at


I have never tried this recipe before.I hope it taste good and I like how u can change servings because we have a big family.

Guest at

REVIEW: 5 star recipe rating

Guest at


I make my sweet potatoes the same as this recipe. However, I add 1/2 a cap of almond oil, and prepare this on the stove top. I do not add eggs, I never have. I find that it holds up ok without the eggs. Family loves it. I also take it to Thanksgiving Dinner. Now, I have found out how to make the crunchy topping.

Guest at

REVIEW: 5 star recipe rating
I was looking for the Boston Market recipe for Thanksgiving this year as I have not perfected my own sweet potato recipe and stumbled upon this and decided to give it a try.
This recipe really is better then Boston Market! We loved them (glad I doubled the batch for leftovers).
This is now going to be MY sweet potato recipe that everyone looks forward to on Thanksgiving.
I used canned sweet potatoes too, they are easier/quicker and blend nice and smooth.

Guest at

REVIEW: 5 star recipe rating
I made this for Thanksgiving, and everyone loved it so much they asked me to bring again on Christmas. Although, I substituted with canned sweet potatoes (no liquid). I also threw in about 1/4 teaspoon of cardamom in addition to the other spices listed.

Guest at

REVIEW: 5 star recipe rating
However, there are problems - There are 10 ingrediants listed, but only 9 are used... hmmm... what to do with the brown sugar! Also, what size marshmallows? 16 oz. is too big a bag, we ended up making 2 casserole dishes... very sweet... the family loved it!

Guest at

REVIEW: 5 star recipe rating
Since I did not have my mom's family recipe for sweet potato casserole and could not get a hold of my sisters, I went on line and found this recipe. It was easy and a big hit. My family and friend's kids loved it and all of them say they don't like sweet potatoes. I made half the amount figuring I was going to be the only who would eat it and I was wrong. Everyone had some and a few went back for seconds. I had no left overs. I made it with the nuts and marshmallows. It is now my traditional Thanksgiving recipe for sweet potato casserole.

Guest at

REVIEW: 5 star recipe rating
Absolutely delicious! I don't cook much (if at all) and decided to Google "Boston Market Sweet Potato Recipe" since I usually buy their casserole as my contribution to Thanksgiving dinner. I thought I'd try to make something this year and really surprise my family. They LOVED it! (Even my dad who doesn't like sweet potatoes) This recipe is even better than Boston Market's!

Guest at

REVIEW: 4 star recipe rating
This casserole is VERY good, but I found it a little difficult and time-consuming to produce. Here is a good hint if you decide to mash the sweet potatoes yourself. Buy several medium size potatoes rather than one very large and one medium. Boy was that a mistake! You can cook sweet potatoes to soften in 25-35 minutes; however, it's more like an hour when you add one huge one to the pot! Also, peel the potatoes before boiling; the cookbook I have says to boil, cool, then peel. Worked much better to have the peeling done first. I had a hard time getting the "topping" spread on top of the uncooked potato mixture. It didn't want to spread; it wanted to mix. I probably should not have let the topping sit too long before spreading, but I was trying to get things done while the oversized sweet potato was boiling for an extra 1/2 hour!!! It was hard work but tasted wonderful; company had seconds! So I give it a "4." Next year, maybe I can bump it up to a "5."

CDKitchen Staff Reply:
Cut the potatoes into quarters after peeling, then boil. That way it won't matter what size potatoes you get. You could also use canned or vacuum packed instead of fresh.

Guest at

REVIEW: 5 star recipe rating
This recipe is awesome!!! I made this for a company function and they loved it!

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