A grown-up version of the classic sweet potato side dish that cuts down the sweetness by using a homemade marshmallow meringue topping. No more sickeningly sweet marshmallows from a bag, instead you get a light and airy meringue like topping that compliments the sweet potatoes. Grab a kitchen torch for a beautiful s’more like topping.

A spoon dipping out a portion of sweet potato casserole with marshmallow topping.

Throw Out the Marshmallows for this Sweet Potato Casserole

This recipe for sweet potato casserole is like a grown-up version of the classic southern side dish but so much better. It’s sweet enough, but won’t feel like dessert. Not as thick as homemade marshmallows, instead the topping is light and airy using the same technique as you would for a 7 minute frosting that I use to top chocolate pie.

Plus, you make this sweet potato casserole without boiling the sweet potatoes! So quick and easy.

Like all good Southerners, I love a good scoop of sweet potato casserole with an Easter Ham and for Thanksgiving Dinner. For a Thanksgiving recipe, I generally serve sweet potato casserole with a streusel topping, but with ham, I prefer something a little sweeter.

However, the classic marshmallow-topped sweet potato casserole is just too much for me. That’s why this is one of my favorite sweet potato recipes. It’s a fresh take on the traditional holiday side dish, incorporating a homemade meringue-like topping that gives you the sweet potato casserole comfort food fix you need without as much sugar.

A sweet potato casserole after it has been browned.

Why You’ll Love a Sweet Potato Casserole with Homemade Marshmallow Meringue

Fresh take on the classic: Skip the mini marshmallows and give the classic holiday side dish a facelift with this beautiful meringue-like baked topping.
Enjoy it any time of year: It’s light enough that you can add it to any family gathering.
It’s a more grown-up version: This side dish is impressive, both in appearance and flavor. Store-bought marshmallows just can’t compare to this homemade topping.
Easy recipe: This recipe might include a new cooking technique, but it’s not difficult. Plus, cook the sweet potatoes in the microwave. So much quicker than all that peeling and boiling.
Kitchen Torch – What’s more fun than using a kitchen torch? (You can make this without a kitchen torch and just place it under the broiler.).

Before You Get Started

If needed, cook the sweet potatoes in batches so they cook more evenly. It’s also helpful if you choose sweet potatoes that are similar in size so they cook in about the same amount of time.
To get a thick topping, make sure that no yolk gets in with the whites.
Don’t let the topping get hot, it should be just warm enough for the sugar to melt
Swirl the meringue topping with a spatula to make pretty swirls.
If broiling the topping, leave the door of the oven open a little so that you can watch it. It will turn brown quickly.

What Is In This Recipe

Ingredients for the Sweet potato filling. — The ingredients for the sweet potato filling.

Sweet potatoes – You’ll need 7-8 medium-sized sweet potatoes. Or, you can use the scale in your produce department to weigh out about 2.5 lbs of potatoes.
Evaporated milk – Don’t mistake this for sweetened condensed milk! Evaporated milk isn’t sweet.
Pantry staples – sugar, vanilla, and butter.

Ingredients for a marshmallow topping. — Gather the ingredients for the topping.

Egg whites – You won’t need the yolks for this recipe, use them to make banana pudding.
Cream of tartar – This helps to stabilize the egg whites so they hold their shape better.
Pantry Staples – Sugar, and vanilla extract.

How To Make Mashed Sweet Potatoes with a Marshmallow Topping

Step 1: Cook the sweet potatoes (no boiling required!).

Microwave the sweet potatoes, if you’re new to this learn how to cook sweet potatoes in the microwave.

Step 2: Mash sweet potatoes.

Remove the peelings and add the inside flesh to a large mixing bowl. Mash the potato with a potato masher, run them through a potato ricer, or mix them with a hand mixer for about 30 seconds. I prefer a little texture so I mash them with a potato masher.

A bowl of mashed sweet potatoes. — Mash the sweet potatoes.

Step 3: Prepare and bake the filling.

Add the evaporated milk, sugar, vanilla, and melted butter to the sweet potatoes. Mix with an electric mixer until well combined. Pour the casserole filling into a baking dish. Bake the casserole until the edges are bubbly, about half an hour.

Sugar and milk added to mashed sweet potatoes. — Add sugar and evaporated milk.

Melted butter added to mashed sweet potatoes. — Mix in melted butter.

A sweet potato casserole in a baking dish. — Pour in a casserole dish and bake.

Step 4: Make the meringue topping.

Fill a medium saucepan with water and heat it on the stove over medium heat until it’s simmering. Meanwhile, in the bowl of a stand mixer, whisk together the egg whites, cream of tartar, and sugar. Set the bowl over the simmering water and whisk by hand for about 4 minutes until the sugar has dissolved. The mixture will become warm, but you don’t want to let it get hot.

Egg whites and sugar in a mixing bowl. — Whisk together egg whites, sugar and cream of tartar.

Egg whites simmered over hot water. — Heat over hot water until the sugar has dissolved.

Egg whites whipped in a stand mixer. — Beat for 7 minutes.

Remove from the heat and use the whisk attachment of your stand mixer to beat on high for 5 to 7 minutes until you have very stiff, glossy peaks. Add the vanilla and whisk for a few more seconds. Then spread the topping over the hot casserole.

Step 5: Broil and serve.

Use a kitchen torch to toast the meringue topping.

A marshmallow topping covering sweet potatoes, — Swirl the topping over the baked sweet potatoes.

The topping after it has been browned. — Brown with a kitchen torch or place under the broiler.

You can also set it under the broiler of your oven for about a minute, but watch it very carefully. It will burn quickly, and by burn, I mean flames, not that I would ever catch something on fire. 🙀 (if you do happen to burn the top, just scrape off the burned part and try again) My advise is to leave the oven door open a smidge so you can watch it.

A spoon full of marshmallow topped sweet potato casserole.

How to Store

In the fridge: Place the leftovers in an airtight container or cover the casserole dish tightly with plastic wrap. Store in the fridge for up to 3 days.

In the freezer: Carefully scoop the leftovers into an airtight container and store for up to 3 months. Thaw overnight in the fridge.

How to reheat: Preheat the oven to 350°F. Set the leftover casserole in a small baking dish and cover with foil. Warm the leftover casserole until heated through, about 15-20 minutes.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.