Paula Deen Sweet Potato Casserole Recipe With Marshmallows: Gooey Topping Over Spiced Filling

This casserole captures the essence of Southern holiday tables with its spiced sweet potato base and signature marshmallow topping.

I remember helping Nana Mae prepare this for Thanksgiving at her diner, where the aroma of cinnamon and nutmeg filled the kitchen. The filling comes together with simple ingredients, while the marshmallows create that beloved gooey finish.

What emerges from the oven is a dish with a creamy, spiced center and a golden, bubbling topping. The contrast between the smooth filling and melted marshmallows makes every bite unforgettable.

Serve it alongside roasted turkey or ham for a complete holiday spread. This is comfort food at its finest.

Ingredients for Paula Deen Sweet Potato Casserole Recipe with Marshmallows

Simple pantry staples plus a few special touches create this classic holiday side.

The sweet potatoes are the star—fresh orange-fleshed varieties (like Beauregard or Jewel) give the best color and sweetness. Whole Foods or your local farmers market will have these in fall. Avoid the white-fleshed ones; they’re drier and less flavorful. For the evaporated milk, any brand works, but Pet or Carnation are most common. The marshmallows should be the mini kind for even melting.

Out of sweet potatoes? Canned yams at a 1:1 ratio work in a pinch (drain well). No evaporated milk? Heavy cream thinned with milk gets close. Skip the pecans? Walnuts or almonds add similar crunch. For extra spice, add a pinch of cloves or allspice. The vanilla can be imitation if needed, but pure extract tastes noticeably better.

Assemble ahead and refrigerate overnight—bake straight from the fridge (add 10 minutes). Leftovers keep 4 days in the fridge, reheat covered. The topping softens when stored, but the flavor holds up beautifully.

Step-by-Step Instructions for Sweet Potato Casserole With Marshmallows

Here’s the tested method for achieving a creamy filling with that signature gooey topping.

Step 1: Boil and Mash the Sweet Potatoes

Peel and cube the 4 lb Sweet Potatoes, then place them in a large pot. Cover with cold water and bring to a boil over high heat. Cook for 15-20 minutes until the cubes are fork-tender.

Drain the sweet potatoes thoroughly and return them to the pot. Mash until completely smooth with no lumps remaining. This creates the perfect base for your filling, ensuring a silky texture in every bite.

Step 2: Mix the Filling with Spices and Binders

Preheat your oven to 350°F. To the mashed sweet potatoes, add the 1 cup Granulated Sugar, 0.5 cup Unsalted Butter, 1 tsp Vanilla Extract, 1 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.5 tsp Salt. Stir until fully combined.

Next, pour in the 1 can Evaporated Milk and the 2 whole Large Eggs, mixing until the filling is smooth and creamy. The eggs bind everything together, while the evaporated milk adds richness without thinning the mixture.

Step 3: Prepare the Topping and Assemble

Transfer the sweet potato filling to a greased 9×13-inch baking dish and spread it evenly. In a small bowl, combine the 0.5 cup Light Brown Sugar and 0.5 cup Pecans, then sprinkle this mixture evenly over the filling.

Top with all the 4 cups Miniature Marshmallows, pressing them lightly into the filling so they adhere. This creates that iconic golden, gooey layer everyone loves.

Step 4: Bake Until Bubbly and Golden

Bake for 25-30 minutes until the casserole is heated through and the marshmallows are golden brown with slightly crisp edges. Watch closely during the last few minutes to prevent over-browning.

Remove from the oven and let it rest for 5 minutes before serving. This allows the filling to set slightly, making it easier to portion without losing that perfect marshmallow pull in every bite.

Perfect Pairings for This paula deen sweet potato casserole recipe with marshmallows

Holiday Main Dishes

This casserole pairs beautifully with a roast turkey or spiral-cut ham as the centerpiece. The sweetness balances the savory notes of both proteins perfectly. I always serve it at Thanksgiving alongside Nana Mae’s famous turkey.

Vegetable Sides

Balance the richness with green bean casserole or roasted Brussels sprouts. The earthy flavors cut through the sweetness. David swears by my Brussels with a balsamic glaze.

Bread Options

Warm cornbread or dinner rolls soak up the creamy filling beautifully. I love using Central Market’s honey butter rolls—they’re a hit with Emma and Jack. 💛

Beverage Pairings

Sweet tea or spiced cider complements the dish’s warmth. For adults, a Bourbon pecan pie cocktail echoes the casserole’s flavors. I make mine with Maker’s Mark.

Dessert Harmony

End the meal with pecan pie or pumpkin cheesecake. The shared spices create a cohesive holiday menu. Nana Mae always said, “If it’s sweet, it belongs together.”

Frequently Asked Questions