Christmas sweet potatoes are one of those dishes that just feel like the holidays. Soft, sweet, lightly spiced, and topped with golden marshmallows – they’re simple but somehow festive.
My mom has a way of doing these that’s slightly different from mine. She melts the butter first, stirs it with brown sugar until silky, and somehow the sweet potatoes end up extra tender. Sometimes I follow her exactly, sometimes I improvise – you can choose what to do from the method below!
Cinnamon, nutmeg, and ginger give them a warm, cozy flavor.
I also like a tiny pinch of sea salt at the end. Makes the sweetness pop.
I’ve made these a few times for holiday dinners, and even on a random weeknight, they’re a treat. Roasted meats, green beans, cranberry sauce – doesn’t matter. Everyone ends up asking for seconds. It’s funny how something so simple can feel like a celebration.
Ingredients
- 2 large sweet potatoes, cubed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 cups mini marshmallows
How to Make Christmas Sweet Potatoes
- Preheat the Oven
Turn the oven to 375 degrees. Give it a few minutes to heat while you prep. Or not. Sometimes I do other stuff first. Doesn’t matter. - Cube and Toss
Peel the sweet potatoes if you want. Cube roughly one inch – big enough to hold their shape, small enough to roast evenly. Toss in a large bowl. Melt the butter. Stir in brown sugar, cinnamon, nutmeg, ginger, and salt. Pour it over the potatoes. Toss gently. Some cubes might break. Fine. Tastes the same. - Cover and Bake
Dump the mixture into a 9×13 baking dish. Spread evenly. Cover with foil. Bake for 30 minutes. The foil keeps the potatoes soft. Trust me. I learned the hard way. Uncovered, they can dry out on the edges. - Uncover and Stir
After 30 minutes, take off the foil. Stir gently. Peek at the edges, they should start to caramelize. (And Smell amazing.) I sometimes sneak a cube or two here. - Bake Uncovered
Put the dish back in the oven, uncovered, for 20 more minutes. This helps the edges brown slightly. Keep an eye on it. Ovens vary. My first batch always comes out darker. Not ruined – just…more caramelized. - Top with Marshmallows
Sprinkle mini marshmallows evenly over the potatoes. Broil 6–8 inches from the top, 20–30 seconds.
Watch carefully – they brown in a flash. Puffy and golden is perfect. Too dark? Still edible. Too light? Could broil a few seconds longer. - Optional Extras
A tiny pinch of sea salt on top balances the sweetness. My mom always does this. I sometimes add orange zest if I feel fancy.
Could skip it. Could not. Either way, it’s delicious. - Serve and Enjoy
Scoop warm onto plates or bowls. Roasted meats, green beans, cranberry sauce – they all pair beautifully. Or just eat straight from the dish.
Honestly, I won’t judge.
Everyone I’ve served these to asks for seconds. They’re that good.
How to Store Sweet Potato Casserole With Marshmallows
Place any leftover casserole in a shallow airtight container, then keep it in the refrigerator for up to four days. When you are ready to enjoy it again, warm it gently in the oven or microwave until heated through.
Can You Freeze Sweet Potato Casserole With Marshmallows?
Yes, but it works best to freeze it before baking and without the marshmallows on top.
Make the filling as directed and spoon it into a foil baking dish. Cover the dish tightly with foil to prevent freezer burn and store it in the freezer for up to three months. When you are ready to use it, let it thaw in the refrigerator overnight. Once thawed, add the marshmallows and bake according to the original recipe instructions.
