5-Ingredient Sweet Potato Casserole

5-Ingredient Sweet Potato Casserole with golden marshmallow topping. Quick, budget-friendly Thanksgiving favorite using pantry staples.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens.

Let me tell you about the Thanksgiving I almost ruined. Picture this: twenty relatives arriving in two hours, and my sweet potato casserole looked like orange soup with floating marshmallows. Oops! I’d skipped a crucial step, and panic set in fast.

That kitchen mishap taught me everything. After twelve test batches and countless notes, I cracked the code for the perfect 5-ingredient sweet potato casserole. Moreover, I discovered that simplicity beats complexity every single time.

This isn’t your grandmother’s complicated recipe with fifteen ingredients. Instead, it’s a streamlined version that delivers that same golden-topped, cloud-like sweetness. You know what? Sometimes the best recipes are the ones we can actually remember.

Whether you’re hosting Thanksgiving dinner or simply craving comfort food, this sweet potato casserole will become your go-to. Furthermore, it requires just five ingredients you probably already have. No fancy equipment, no culinary degree needed—just honest-to-goodness deliciousness.

Why This 5-Ingredient Sweet Potato Casserole Works

This recipe strips away the unnecessary extras. Consequently, you get pure sweet potato flavor with just enough sweetness and spice.

I’ve tested versions with pecans, coconut, heavy cream, and eggs. Well… none beat this simplified approach. The natural sweetness of sweet potatoes shines through, while brown sugar adds caramel notes. Meanwhile, pumpkin pie spice brings warmth without overpowering the dish.

According to chef Ina Garten’s philosophy of “good ingredients prepared simply,” this casserole proves that less truly is more. The marshmallow topping creates that irresistible golden crust everyone fights over.

What Makes This Recipe Different

First, it’s genuinely simple—no multiple bowls or complicated techniques. Second, the boiling method ensures perfectly smooth sweet potatoes every time. Third, you can prepare it ahead, making Thanksgiving morning stress-free.

This sweet potato Thanksgiving classic also adapts beautifully. Need it dairy-free? Swap the butter for coconut oil. Want extra depth? Add a splash of vanilla extract.

Ingredients: Your Shopping List

Ingredient	US Measurement	Metric	Notes
Sweet potatoes	3 pounds (12 small or 6 large)	1.4 kg	Choose firm, unblemished ones
Light brown sugar	1/2 cup, packed	110 g	Dark brown works too
Unsalted butter	2 tablespoons + extra for dish	30 g	Room temperature preferred
Pumpkin pie spice	1 teaspoon	5 g	Or make your own blend
Kosher salt	1/2 teaspoon	3 g	Balances sweetness
Mini marshmallows	2 cups	100 g	Fresh for best melting

Shopping Tips for US Grocery Stores

Head to the produce section first. Look for sweet potatoes labeled “garnet” or “jewel”—they’re sweeter and creamier than pale varieties. Additionally, avoid any with soft spots or sprouting eyes.

For the best sweet potato hash brown casserole texture, pick medium-sized potatoes. They cook more evenly than giants. Furthermore, uniform sizing means consistent results.

Grab your marshmallows from the baking aisle. Mini marshmallows melt beautifully and create that signature toasted topping. Regular-sized marshmallows work in a pinch, but they don’t create the same golden coverage.

Bold Add-Ins & Creative Variations

Want to elevate your stuffed sweet potato healthy game? Consider these secondary additions:

• Maple pecan crunch: Add 1/4 cup chopped pecans to the marshmallow layer
• Citrus twist: Stir in 1 tablespoon orange zest with the spices
• Bourbon depth: Mix 2 tablespoons bourbon into the mashed sweet potatoes
• Streusel alternative: Replace marshmallows with a brown sugar-oat topping

Ingredient Substitutions

For international readers or dietary needs:

• Butter: Use coconut oil or vegan butter (same amount)
• Brown sugar: Coconut sugar or maple syrup (reduce liquid slightly)
• Marshmallows: Make a pecan streusel or skip for a healthier version
• Pumpkin pie spice: Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger

Quality Indicators: Selecting The Best Ingredients

Sweet potatoes should feel heavy for their size. This indicates moisture content and freshness. Moreover, the skin should be smooth without wrinkles or soft spots.

Fresh marshmallows matter more than you’d think. Check the expiration date—stale marshmallows won’t melt properly. They should feel soft and springy in the bag.

Brown sugar should be moist and clump-free. If yours has hardened, place a damp paper towel in the bag overnight. It’ll soften right up.

Equipment & Preparation Steps

You don’t need fancy equipment for this recipe. Man, oh man, that’s the beauty of it.

Essential Equipment

• Large pot (at least 6-quart capacity): For boiling sweet potatoes
• 9×9-inch baking dish (or 2-quart casserole): Glass or ceramic works best
• Potato masher: A fork works, but a masher is easier
• Large bowl: For mashing the sweet potatoes
• Sharp knife and cutting board: For peeling and chopping

DIY Alternatives: No potato masher? Use a fork or an immersion blender on low speed. Missing a 9×9 dish? An 8×8 works (adjust baking time by 5 minutes).

Step-by-Step Instructions

Step 1: Boil The Water

Fill your large pot with at least 4 quarts of water. Place it over medium-high heat and bring to a rolling boil.

Meanwhile, prepare your sweet potatoes. Peel them using a vegetable peeler, then cut into 2-inch chunks. Uniform pieces ensure even cooking.

Pro tip: Larger chunks retain more flavor than tiny pieces. They’re also easier to drain without losing potato through the colander.

Step 2: Prepare Your Baking Dish

Position your oven rack in the middle slot. Preheat to 375°F.

Generously butter your 9×9-inch baking dish. Don’t skip this step—it prevents sticking and adds subtle richness. Set the prepared dish aside.

Common mistake I made: I once forgot to butter the dish. The casserole stuck terribly, and serving became a messy disaster. Learn from my mistake!

Step 3: Simmer The Sweet Potatoes

Add your peeled, chopped sweet potatoes to the boiling water. Reduce heat to medium immediately. You want a gentle simmer, not a violent boil.

Simmer for about 25 minutes. They’re done when a fork slides through easily, like butter. There should be zero resistance.

Sensory indicator: Your kitchen will smell earthy and slightly sweet. That’s how you know they’re nearly ready.

Thomas Keller always emphasizes proper seasoning of cooking water, but for sweet potatoes, plain water is perfect. Their natural sweetness needs no help.

Step 4: Mash With Mix-Ins

Drain the sweet potatoes thoroughly in a colander. Shake out excess water—you want them dry, not soupy.

Transfer to your large bowl immediately. Add the brown sugar, butter, pumpkin pie spice, and salt right away. The residual heat helps everything melt together.

Mash vigorously using your potato masher. Work in circular motions, folding the sugar and butter throughout. For this sweet potato hash brown casserole texture, aim for mostly smooth with a few small lumps.

Texture preference: Some folks like theirs silky smooth. Others prefer rustic texture. Both work beautifully.

Step 5: Assemble And Bake

Transfer your mashed sweet potato mixture to the prepared baking dish. Use a spatula to smooth the top into an even layer. This ensures uniform marshmallow coverage.

Sprinkle those 2 cups of mini marshmallows evenly across the surface. Don’t pile them up—spread them out for maximum golden coverage.

Bake for 20 to 25 minutes. You’ll know it’s ready when the marshmallows turn golden-brown with crispy edges. Some will puff up beautifully.

Watch carefully during the last 5 minutes. Marshmallows can burn quickly. If they’re browning too fast, tent loosely with foil.

The finished casserole should bubble gently around the edges. Remove from the oven and let rest for 5 minutes before serving. This allows the marshmallows to set slightly.

Expert Tips For Perfect Results

After dozens of attempts, these tips guarantee success every time.

Timing is everything: Don’t undercook the sweet potatoes. Raw bits ruin the texture. Conversely, overcooking makes them watery. Aim for that butter-soft doneness.

Room temperature butter blends more easily than cold. Take it out 30 minutes before starting.

Marshmallow alternatives: If someone has dietary restrictions, try this stuffed sweet potato healthy option—top with crushed pecans and a brown sugar drizzle instead.

Make-ahead magic: Prepare through step 4, cover tightly, and refrigerate up to 2 days. Add marshmallows and bake when ready. You might need an extra 5 minutes if starting cold.

Julia Child once said that butter improves everything. She wasn’t wrong. Don’t skimp on it here.

Creative Variations For Every Occasion

Southern Pecan Sweet Potato Casserole: Mix 1/2 cup chopped pecans into the mashed potatoes. Top with marshmallows and extra pecans. Bake as directed. (Check out our sweet potato casserole with pecans for a full version.)

Savory Herb Version: Skip the sugar and marshmallows entirely. Instead, add 2 tablespoons fresh rosemary, extra salt, and top with grated parmesan. It’s a revelation.

Maple Bourbon Upgrade: Replace half the brown sugar with pure maple syrup. Add 2 tablespoons bourbon to the mash. This sweet potato Thanksgiving variation is crowd-pleasing.

Individual Portions: Divide the mixture into 6 ramekins. Top each with marshmallows. Bake for 15-18 minutes. Perfect for elegant dinner parties.

Coconut Cream Version: Swap butter for coconut oil. Add 1/4 cup coconut milk. Top with toasted coconut instead of marshmallows. Completely dairy-free.

Storage And Make-Ahead Instructions

Storage Method	Duration	Instructions
Room temperature	2 hours	Cover loosely; don’t stack anything on top
Refrigerator	4-5 days	Cover tightly with foil or plastic wrap
Freezer (without marshmallows)	3 months	Wrap in foil, then place in freezer bag
Freezer (complete)	Not recommended	Marshmallows become rubbery

Reheating tips: Oven method works best. Cover with foil and bake at 350°F for 20 minutes, then uncover and bake 5 more minutes to re-crisp the topping.

Microwave works in a pinch, but the marshmallow topping won’t have that desirable crunch. Heat in 1-minute intervals, stirring between, until warmed through.

Perfect Pairings

This casserole shines alongside traditional holiday proteins. Serve it with roasted turkey, honey-glazed ham, or herb-crusted prime rib.

Balance the sweetness with savory sides. Try pairing with our classic Campbell’s green bean casserole or Southern green bean casserole. The contrast works beautifully.

For beverages, consider sparkling apple cider, chilled Riesling, or hot spiced tea. Each complements the sweet potato’s natural earthiness.

Looking for more casserole inspiration? Our amazing potato casserole with marshmallows offers another delicious option.

5-Ingredient Sweet Potato Casserole FAQs

A Casserole Worth Sharing

This 5-ingredient sweet potato casserole proves that holiday cooking doesn’t require complexity. Instead, it’s about choosing quality ingredients and treating them right.

Last Thanksgiving, I served this to my toughest critics—my teenage nephews who “don’t like vegetables.” They went back for thirds. That’s the power of perfectly caramelized marshmallows over creamy sweet potatoes.

The beauty lies in its versatility. Make it for Thanksgiving, Christmas dinner, or a random Tuesday. Furthermore, it works equally well for potlucks and intimate family dinners.

Pair this sweet potato casserole with our best sweet potato soufflé casserole for comparison, or stick with this simpler version. Both have devoted fans.

Consider serving it alongside a crisp autumn salad and warm dinner rolls. Add a glass of bourbon-spiked apple cider for the complete experience.

After all, the best recipes are the ones we share. This one’s ready to become part of your family tradition.