Healthier Sweet Potato Casserole with Marshmallows
Sweet potato casserole is the side dish that shows up to Thanksgiving dressed like dessert—and honestly, we love her for it. This lighter version has a silky, cinnamon-spiced filling, a cloud of toasted marshmallows and optional buttery pecans for crunch. It’s nostalgic, gooey and golden in all the right places, with one clever little plot twist hiding underneath: carrots!
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The carrots blend right into the sweet potato mixture, adding natural sweetness, gorgeous color and even more beta-carotene and fiber. That means there’s no need for added sugar in the filling—the marshmallows have the sweet stuff covered. You wind up with a satisfying Thanksgiving side that delivers about half the calories of the classic, without losing the creamy center or irresistible toasted topping.
Build your Thanksgiving menu
To round out your feast, serve my creamy Sweet Potato Mac and Cheese, savory Sausage and Apple Stuffing, smoky Bacon-Wrapped Carrots and a warm batch of Healthy Honey Cornbread. Then finish the celebration with playful Pecan Pie Shots—a tiny treat that delivers big holiday energy. Consider your Thanksgiving table officially dressed and ready!
The marshmallow topping is always a major event in my house. The second this casserole goes into the oven, everyone suddenly finds a reason to wander through the kitchen and “check on it.” I like to sprinkle pecans over one half and leave the other half gloriously marshmallow-only—because holiday harmony sometimes comes down to strategic casserole zoning.
Why this casserole gets passed twice
- There’s a veggie plot twist: Carrots melt right into the sweet potato filling, so all you notice is its vibrant color and naturally sweet flavor.
- The filling needs no added sugar: Sweet potatoes and carrots bring plenty of sweetness before the marshmallows join the party.
- Every scoop has contrast: Creamy mash, gooey marshmallows and optional crunchy pecans make each bite especially satisfying.
- It’s easy to prep ahead: Make the sweet potato-carrot mixture a day in advance, then add the toppings and bake before serving.
- It works for more guests: The casserole is naturally gluten-free, and leaving off the pecans makes it nut-free. Just check packaged ingredients carefully when accommodating allergies.
Serve it warm, while the marshmallows are puffed and golden—and make sure your spoon reaches all the way down for the perfect creamy-to-gooey ratio.
Prefer to give everyone their own little dish? Try my Single-Serve Sweet Potato Casseroles—they’re adorable and perfectly portioned with the same marshmallow-topped magic.
Healthier Sweet Potato Casserole with Marshmallows
Ingredients
- 4 sweet potatoes, about 1½ pounds, peeled and cut into 1-inch pieces
- 1 lb baby carrots, each cut into 2 to 3 pieces
- ½ cup unsweetened vanilla almond milk
- 2 to 4 tablespoons whipped butter or light trans-fat-free tub spread
- 1 teaspoon ground cinnamon
- 2 cups mini marshmallows
- Pecans*, optional for sprinkling
Instructions
- Preheat oven to 375˚.
- Place sweet potatoes and carrots in large saucepan or pot, and cover with cold water by 1 inch. Bring to a boil; reduce to a simmer, and cook until easily pierced with a knife, about 15 to 20 minutes.
- Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated, about 2 minutes.
- Remove pan from heat. Add milk, butter and cinnamon, and mash until smooth (or put in food processor/blender).
- Season with salt and pepper to taste.
- Transfer mixture to a baking dish. Top with marshmallows and optional pecans and bake until marshmallows are lightly browned, 15 to 20 minutes.
Make many of your recipes. Can this recipe be cut in half and frozen? Also thinking of leaving off the marshmallows. I will be serving mashed potatoes also.
Cheryl, oh my goodness, I’m so sorry I’m just seeing your question now! It’s tough to keep up with all of the fabulous messages that come in, and I feel awful that Thanksgiving has already passed. But I still want to give you the right info for next time!
Yes, you can absolutely cut the recipe in half — just use a smaller baking dish so it doesn’t spread too thin. And you can freeze it, too… but skip the toppings before freezing. Make the base, let it cool completely, then wrap it well and freeze.
When you’re ready to serve:
• Thaw in the fridge
• Reheat in the oven until warmed through
• THEN add your marshmallows, pecans, etc (or any topping you like) and pop it back in the oven to melt and toast the toppings to finish it off
Thank you for cooking so many of my recipes, I’m grateful for you!! xx
Can this recipe be prepared ahead of time, refrigerated, then topped with marshmallows and pecans before baking?
Thanks!
Can this recipe be made ahead of time? Plan on making it for our Thanksgiving dinner. Looks delicious!
Hi Linda, Yes! You can do steps 2 to 5 ahead of time, and then complete step 6 before your dinner! Enjoy!— Eliza (Team Joy)
Linda, I’m so sorry I’m just seeing your question now, weeks! I feel awful that Thanksgiving has already passed… and I’m hoping your spread was amazingly delicious and your holiday was wonderful! You probably figured this out, but yes, you can make the entire casserole base (without the toppings) a day or two before, wrap it tightly, and stash in the fridge. Then right before serving, reheat the casserole in the oven, pull it out, add the toppings, and finish it off in the oven until the marshmallows are melty and toasted. If you decided to make it, let me know how it went! xx
We were in need of a healthier alternative to the traditional sweet potato casserole. Let me say everyone loved it 5 stars we used oat milk unsweetened vanilla instead evething else as recipe Called for this is our new family’s Thanksgiving addition thanks Joy
Sally, this absolutely warms my heart! I’m so happy your family loved the healthier version… and hearing that it’s now part of your family’s Thanksgiving tradition… wow, that means the world!! Thank YOU for sharing and for inviting my recipe onto your holiday table!! xx
We made this for Thanksgiving, yesterday. It was a big hit. Really easy to make and most importantly delicious.
Margie, thank you!! I’m so happy to hear it was a big hit at your Thanksgiving table. Easy and delicious is exactly what I aim for, so your note means a lot. I’m grateful you gave the recipe a try — and even more grateful you came back to share the love! xx
So happy to have this recipe! Made it ahead of time and it turned out perfect! I know it will be a family favorite!
Hi Linda! So glad you loved this recipe (and that it turned out well for you)!— Eliza (Team Joy)