Pioneer Woman Sweet Potato Casserole with Marshmallows Recipe

Pioneer Woman Sweet Potato Casserole with Marshmallows Recipe is the ultimate holiday side dish that doubles as a dessert. It features a silky, whipped sweet potato base flavored with vanilla and plenty of butter, topped with a generous, gooey layer of toasted marshmallows. It is a quintessential Ree Drummond comfort dish—rich, indulgent, and a guaranteed hit at Thanksgiving or any family Sunday dinner.

Try More Recipes:

• Pioneer Woman Roasted Brussel Sprouts and Sweet Potatoes Recipe
• Pioneer Woman Sweet Potato Casserole
• Pioneer Woman Potato Nachos Recipe

🧡 Why You Will Love This Sweet Potato Casserole with Marshmallows Recipe:

• The Texture: Whipping the potatoes with butter and milk creates a light, souffle-like consistency that melts in your mouth.
• Crowd Pleaser: The combination of savory sweet potatoes and toasted marshmallows is a classic for a reason—kids and adults alike scramble for the corner pieces.
• Make-Ahead Friendly: You can prep the potato base a day in advance and simply add the marshmallows right before baking.
• Simple Flavors: Unlike some recipes that over-complicate with dozens of spices, this one lets the natural sweetness of the potatoes and vanilla shine.

🍠 Pioneer Woman Sweet Potato Casserole Ingredients

The Filling:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup (1 stick) salted butter, softened
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 large eggs, beaten

The Topping:

• 2 to 3 cups mini marshmallows

🥘 How To Make Pioneer Woman Sweet Potato Casserole

1. Boil the Potatoes: Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15–20 minutes until very tender. Drain and return to the pot.
2. Preheat: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
3. Mash and Mix: Mash the hot potatoes until smooth. Add the butter, milk, sugar, vanilla, and salt. Whisk or beat with a hand mixer until light and fluffy.
4. Add Eggs: Once the mixture has cooled slightly, stir in the beaten eggs until well combined.
5. Bake the Base: Spread the potato mixture evenly into the prepared dish. Bake for 20–25 minutes until the edges are set.
6. Add Marshmallows: Remove from the oven and cover the top completely with the mini marshmallows.
7. Toast: Return to the oven for 5–8 minutes, or until the marshmallows are puffed and golden brown. Watch closely so they don’t burn!

💡 Recipe Tips

• Cool Before Eggs: Make sure the potato mash isn’t boiling hot when you add the eggs, or you’ll end up with scrambled eggs in your casserole.
• Uniform Cubes: Cut your potatoes into similar sizes so they all finish boiling at the same time.
• Watch the Broiler: If you prefer a darker char on your marshmallows, you can use the broiler for 1 minute, but stay right there—they go from golden to burnt in seconds.

🍗 What To Serve With This Sweet Potato Casserole with Marshmallows?

This Sweet Potato Casserole with Marshmallows is a staple alongside Pioneer Woman’s Roasted Chicken or a holiday turkey. Because it is quite sweet, it pairs well with salty sides like roasted green beans or a tangy cranberry sauce.

🎚 How To Store Leftovers Sweet Potato Casserole with Marshmallows?

• Refrigerate: Cover the dish tightly with foil or plastic wrap and store in the fridge for up to 4 days.
• Freeze: It is best to freeze the potato base before adding the marshmallows. Wrap tightly for up to 2 months.
• Reheat: Use the oven at 325°F (160°C) to prevent the marshmallows from becoming a liquid puddle.

🥵 How To Reheat Leftovers Sweet Potato Casserole with Marshmallows?

Pro Tip: If the original marshmallows have dissolved, scrape off the old layer and add a few fresh mini marshmallows during the last 2 minutes of reheating in the oven.

• Oven (Best Method): Cover the dish loosely with aluminum foil to protect the marshmallows and bake at 325°F (160°C) for 15–20 minutes. If the marshmallows have lost their “puff,” remove the foil for the last 2 minutes.
• Toaster Oven: Perfect for a single serving. Use a low setting (300°F/150°C) for 5–8 minutes. Keep a close eye on it, as the heating elements are very close to the sugary topping.
• Microwave (Use Caution): Heat a single serving on medium power in 30-second intervals. Warning: Marshmallows expand rapidly and can become extremely hot and sticky in the microwave; stop as soon as the potatoes are warm.

FAQs

Try More Recipes:

• Pioneer Woman Sweet Potato Pie Recipe
• Pioneer Woman Roasted Parmesan Potatoes
• Pioneer Woman Potato Balls

📊 Sweet Potato Casserole with Marshmallows Nutrition Facts

• Calories: ~310 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 52g
• Dietary Fiber: 4g
• Sugars: 34g
• Protein: 4g

Pioneer Woman Sweet Potato Casserole with Marshmallows Recipe

Recipe by Imen DridiCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Easy

Yieldsservings

Prep time

20

minutes

Cooking time

35

minutes

Calories

310

kcal

Total time

1

hour 

10

minutes

A classic, fluffy sweet potato mash sweetened with vanilla and topped with a toasted, gooey marshmallow crust.

Ingredients

• The Filling:

• 4 large sweet potatoes, peeled and cubed

• 1/2 cup (1 stick) salted butter, softened

• 1/2 cup whole milk

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 2 large eggs, beaten

• The Topping:

• 2 to 3 cups mini marshmallows

Directions

• Boil the Potatoes: Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15–20 minutes until very tender. Drain and return to the pot.
• Preheat: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• Mash and Mix: Mash the hot potatoes until smooth. Add the butter, milk, sugar, vanilla, and salt. Whisk or beat with a hand mixer until light and fluffy.
• Add Eggs: Once the mixture has cooled slightly, stir in the beaten eggs until well combined.
• Bake the Base: Spread the potato mixture evenly into the prepared dish. Bake for 20–25 minutes until the edges are set.
• Add Marshmallows: Remove from the oven and cover the top completely with the mini marshmallows.
• Toast: Return to the oven for 5–8 minutes, or until the marshmallows are puffed and golden brown. Watch closely so they don’t burn!

Notes

• Cool Before Eggs: Make sure the potato mash isn’t boiling hot when you add the eggs, or you’ll end up with scrambled eggs in your casserole.
  Uniform Cubes: Cut your potatoes into similar sizes so they all finish boiling at the same time.
  Watch the Broiler: If you prefer a darker char on your marshmallows, you can use the broiler for 1 minute, but stay right there—they go from golden to burnt in seconds.

Recipe Card

Author: Ree Drummond | Cuisine: American | Course: Side Dish Prep time: 20 mins | Cook time: 35 mins | Yields: 10–12 Servings

Description A classic, fluffy sweet potato mash sweetened with vanilla and topped with a toasted, gooey marshmallow crust.

Ingredients

• Base: 4 Sweet Potatoes, 1/2 cup Butter, 1/2 cup Milk, 1/2 cup Sugar, 2 Eggs, Vanilla.
• Topping: 3 cups Mini Marshmallows.

Instructions

1. Boil and mash sweet potatoes.
2. Mix in butter, milk, sugar, vanilla, and eggs.
3. Bake at 350°F for 20 minutes in a greased dish.
4. Top with marshmallows and bake 5–8 minutes more until golden. Serve warm.