Maple Marshmallow Sweet Potato Casserole

 This dish is my version of a holiday classic.  It has a little less sugar than most recipes call for, but don’t worry, it won’t be missed!  (I am not saying low sugar, but it is slightly more savory than the presweetened canned version!)

The best part about this dish is that you can make it up to two days ahead of time (without the marshmallows on the top) and just put it in the oven about 45 minutes prior to serving your holiday meal!

Maple Marshmallow Sweet Potato Casserole

  • Servings: 10-12
  • Difficulty: easy
  • Print

4 large sweet potatoes (baked, peeled and cut into 1-inch cubes)

5 Tbsp. butter

3/4 cup pure maple syrup

3/4 tsp kosher salt

1/2 tsp cracked black pepper

Large marshmallows, half bag


Preheat oven to 400 degrees. Place sweet potatoes in a greased casserole dish and set aside. In a small saucepan, combine butter, maple syrup, salt and pepper. Heat over low heat until butter is melted. Pour the mixture over the sweet potatoes and stir until coated.  Bake for 20 minutes. Top the sweet potatoes with large-sized marshmallows. Return the dish to the oven and bake for 5 to 10 minutes or until marshmallows are golden brown.

Note:  To make this dish ahead of time, place the dish in the refrigerator for up to 2 days prior to baking.  Then increase your initial baking time to 30 minutes.  Top with marshmallows and follow remaining directions.

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