Easy Maple Sweet Potato Casserole

Looking for a simple, delicious way to prepare your sweet potatoes? This Easy Maple Sweet Potato Casserole is the quickest, most classic way to serve up your sweet potatoes on Thanksgiving and beyond.

The soft, pillowy clouds of whipped sweet potato laced with maple syrup are only made more delicious by topping them with ooey gooey toasted marshmallows. I mean, who doesn’t love a vegetable side dish that can pass as a dessert?

And if you’re looking for another simple Thanksgiving classic to serve up alongside this, check out this Green Bean Casserole with Secret Ingredient!

Because let’s face it, as a time-pressed mom who loves to go big when it comes to food (especially on Holidays!), I really need the most bang for your buck. That’s where 6 ingredient recipes come in!

Easy Maple Sweet Potato Casserole Ingredient Highlights

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Any percentage of dairy milk or any unsweetened, non-flavored non-dairy milk works in this recipe. You can even use cream for a more decadent sweet potato mash.

I usually use unsalted butter and add my own salt to taste, but salted butter works here, too. I highly recommend using real, pure maple syrup rather than processed pancake syrup to give you that strong maple taste.

While a lot of potato casseroles call for eggs to add some structure to it, this pared-down minimal ingredient casserole does not require eggs.

Instead, it relies on a hand mixer to whip and aerate the potatoes to give it height. Plus, this casserole calls for just 30-seconds of oven time to toast the marshmallows, so it doesn’t get liquid-y and mushy.

Sweet Potato Casserole with Maple Syrup Tips & Tricks

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How to Make Maple Sweet Potato Casserole

Start by peeling your sweet potatoes and removing any discoloration or bumps and lumps.

Then, chop them into smaller chunks, about 2 inches in diameter before dropping them into your boiling water. This will help them cook faster and soften all the way through.

Boil your sweet potato chunks in 10 cups of water until they are fork tender. Depending on the size of your chunks, this will generally take anywhere from 25-35 minutes.

Once you can easily pierce the sweet potato with a fork, strain your water and transfer the sweet potato to a large mixing bowl.

For the smoothest maple sweet potato casserole, consider using a potato masher to ensure there are no lumps left behind.

If you don’t have a potato masher, you can use a fork or you can leave your tender potatoes whole at this point and rely on your hand mixer to break them down.

A hand mixer is the easiest way to whip your sweet potatoes, butter, and milk together. It’s even easier if you’ve already mashed your sweet potatoes with a potato masher or fork.

Using the hand mixer on high will allow you to whip and aerate your potatoes, getting you a light and pillowy texture.

The exact amount of milk required for this recipe is hard to predict because the size and tenderness of your sweet potatoes may vary. In all my years making this recipe, I have never needed less than ¼ cup or more than ½ cup of milk.

Start by adding ¼ cup and whipping, then asses the consistency. We want soft and pillowy, like mashed potatoes (speaking of which, you’ve GOT to try these Boursin Mashed Potatoes!).

If ¼ cup doesn’t seem like enough moisture, continue to add more milk, about 1 tablespoon at a time, whipping in between, until desired consistency is achieved.

Once you’re happy with your consistency with the butter, milk, and sweet potato mixture, add your maple syrup and salt to taste.

I like to add cinnamon to mine, too, but this casserole is delicious with or without. You can also jazz it up with a dash of pumpkin pie spice.

Next, transfer your fluffy sweet potato to a 9 x 13-inch casserole dish and use a spatula to smooth it out, until it is spread evenly throughout your dish.

Now this is my favorite part. Once your oven is hot, spread an even layer of mini marshmallows over the top of your sweet potato.

Stick your casserole in the oven and watch closely! It only takes about 30 seconds to 1 minute for those marshmallows to toast. Once they are golden brown on top, remove them from the oven.

Added bring-a-smile-to-your-face-bonus: close your eyes, take a big whiff, and be reminded of toasting marshmallows for s’mores over a campfire. 😊

How to Properly Store and Reheat Leftover Sweet Potato Casserole

Covered and refrigerated, this casserole will last 3-5 days. You can also freeze it for up to 6 months.

The easiest way to reheat a portion of this easy maple sweet potato casserole is in the microwave, covered, for 3-5 minutes, stirring a couple of times in between. This will, however, melt your marshmallows and mix them into the sweet potatoes.

But if you want to keep the integrity of those toasty marshmallows on top, the only way to reheat it is in its original casserole dish at 350°F for 20-30 minutes.

Prepping this Maple Sweet Potato Casserole Ahead

You can absolutely prep this Maple Sweet Potato Casserole ahead of time!

Just wait to broil those marshmallows until you’re ready to serve! I usually do steps 1-5 beforehand and store it in the refrigerator in a microwave-safe bowl covered with saran wrap.

When I’m ready to serve the casserole, I stick the prepared potatoes in the microwave for 4-5 minutes before transferring it to a glass baking dish, adding the marshmallows, and sticking it under the broiler!