Sweet Potato Casserole with Marshmallows

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This is seriously the best sweet potato casserole! Sweet potatoes, golden raisins, crushed pineapple and spices topped with pecans and mini marshmallows, then baked until golden. A healthy, classic sweet potato recipe!

Sweet Potato CasseroleSweet Potato Casserole with Marshmallows

To be honest with you, I’ve never understood the whole marshmallow thing but after making this recipe, I totally get it! My favorite part of the whole thing was the topping! It’s the perfect mix of sweet and savory and the colors are just beautiful making it a wonderful addition to your Thanksgiving table. Some of my favorite Thanksgiving side dishes are Cranberry Pear Sauce, Green Bean Casserole and Brussels Sprouts Gratin.

How to Cook Sweet Potatoes for Casserole

I prefer to peel and cube my sweet potatoes before boiling until soft. You can also boil the potatoes whole until soft and then easily remove the skin after once cooled a bit. Then use a fork or potato masher to mash the potatoes until your desired texture. If you prefer them a silky consistency you can use an immersion blender, hand mixer or table top blender.

This recipe was adapted from a recipe for twice baked sweet potatoes in the White House Cookbook, Revised and Updated Centennial Edition (affil link) I picked up in DC. I made the recipe exactly as written, then tweaked it a second time to my taste, and to make it into a casserole (I just can’t leave a recipe alone).

The cookbook contains original recipes from the 1890’s along with modern low-fat versions of each recipe. If you’re a history buff, you’ll find this book amusing with tips on how to avoid a cold, wash feathers, or make dresses “incombustible” as well as early table etiquette tips from 100 years ago.

More Sweet Potato Recipes You Might Enjoy:

Sweet Potato Casserole
Print WW Personal Points
5 from 2 votes
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Sweet Potato Casserole

132.5 Cals 1.5 Protein 29.5 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 10 servings
COURSE: Side Dish
CUISINE: American
Sweet potatoes, golden raisins, crushed pineapple and spices are topped with pecans and mini marshmallows, then baked until golden.


  • 2 lbs sweet potatoes, about 5 medium, peeled
  • 1/2 cup golden raisins
  • 1 tsp agave
  • 1/4 tsp ground cinnamon
  • pinch nutmeg
  • pinch allspice
  • 8 oz can unsweetened crushed pineapple, drained
  • 2 tbsp chopped pecans
  • 1 cup mini marshmallows


  • Cut sweet potatoes into large chunks; boil potatoes in a large pot covered with water until potatoes are soft if pierced with a fork.
  • Drain and return to the pot.
  • Preheat oven to 400F.
  • Mash the sweet potatoes and add in raisins, agave, spices and pineapple.
  • Lightly spray a pie dish, casserole dish or even individual ramekins with oil, spoon in sweet potatoes.
  • Sprinkle with pecans and marshmallows.
  • Bake for 15 minutes.


Serving: 1/10th, Calories: 132.5kcal, Carbohydrates: 29.5g, Protein: 1.5g, Fat: 2g, Sodium: 15.5mg, Fiber: 2.5g, Sugar: 10.5g
WW Points Plus: 3
Keywords: easy sweet potato recipe, sweet potato casserole, sweet potato recipes, Thanksgiving recipes

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  1. what size casserole dish would this need???

  2. This year will be the 4th year in a row that I’ve made this casserole for thanksgiving so I decided it was time to rate it and make a comment. It’s been a hit every year. Our friend that doesn’t normally like sweet potatoes loves this casserole and normally has 3rds of it. We rarely have any leftovers. 

  3. Could you help me make this casserole for 4 servings? Would appreciate. Happy holidays.

  4. Can you freeze this without the marshmallows or should it be made oven to table?

  5. Can this recipe be made ahead and put in the freezer?

    • KDAHL, did you try making this ahead and freezing? One year later, I have the same question. I would like to make it ahead for Thanksgiving. If you — or anyone else — can give advice on this, I would be thankful!

  6. Make life easier by boiling the sweet potatoes in their skin until fork tender, cool and skins slide off. Mash with a fork or potato masher and carry on with the recipe.

  7. Allergic to pineapple, can you please recommend a substitute for it? I really want to make this it looks good and pretty!

  8. As a Canadian, I have never tasted the traditional sweet potato casserole, so I have nothing to compare to. I thought that the pineapple could be reduced by 2oz and that the cinnamon could be doubled. I pureed the sweet potato along with the pineapple and raisins using an immersion blender. I cooked this in a 9×9 pan, divided it into 9 servings, and calculated the points plus to still be 3.

  9. Any reason you went with Golden Raisins over regular? I have regular raisins and would prefer to just use what I have- but I am making it for Christmas dinner, so I don't want to skimp if golden raisins do the trick! Thanks!

  10. Would substituting bananas for the pineapple make this too dry? I don't really care for sweet potatoes, but my grandfather loves them. Extra bonus for this being a dish that is better for him than those canned yams and sugar heavy sweet potatoes he usually goes for on Thanksgiving.

  11. I'm hosting a pre-Thanksgiving family dinner tomorrow since I'll be traveling to Michigan next week to visit my in-laws… And this sweet potato casserole is on the menu! I think I'm going to prep it tonight!

  12. What a great recipe 🙂 thank you sooooooo much I had a great time making this. I blogged this recipe . If your interested and wanna check out my blogg just let me know

  13. OH… I forgot to mention that I substituted the agave for brown sugar, and did not add the raisins or walnuts. Perfect!

  14. I tested this out tonight and it was great!!! I can not wait to make for Thanksgiving. I love sweet potato casseroles but hate how they are always too sweet and fattening. I had the browns sugar ready in case this was not sweet enough but there was no need! We all had seconds tonight. Thank you 🙂

  15. Oops, nevermind. You answered that already. Thank you!

  16. What size casserole dish?

  17. OMG, soooo good! I had this at a potluck at work and had to hunt down the person who made it for the recipe. The pineapple and raisins add a natural sweetness to the dish that is absolutely addictive!