There’s something magical about a dish that tastes like both a side and a dessert, and this Sweet Potato Casserole is exactly that—comforting, creamy, lightly sweet, and topped with perfectly toasted marshmallows. It’s one of those classic Thanksgiving recipes that brings instant nostalgia to the table, and thanks to Aldi’s affordable holiday ingredients, it’s also remarkably budget-friendly. Whether you grew up eating sweet potatoes with marshmallows or you’re trying it for the first time, this casserole is guaranteed to become a new family favorite.
Jump to RecipeSweet Potato Casserole is the perfect balance of silky mashed sweet potatoes mixed with butter, sugar (just a touch), warm spices, and vanilla — all baked until the flavors deepen and the texture becomes luxuriously soft. And then comes the best part: the marshmallows. Once toasted, they form a golden, slightly crisp top that melts into the warm sweet potatoes beneath. It’s taste and texture harmony in every bite.
This recipe is wonderfully dependable and incredibly easy to prepare. The ingredients are simple, the steps are straightforward, and you can easily make it ahead, making Thanksgiving Day a little less hectic. And while it certainly fits into the traditional holiday spread, it’s versatile enough to serve at potlucks, Friendsgiving dinners, Sunday family meals, or any time you want a cozy, crowd-pleasing side.
What makes this version especially great is how well it pairs with the rest of your Aldi-centered Thanksgiving menu. It adds color, sweetness, and warmth to the plate—and guests always come back for seconds (and sometimes thirds).
❤️ What You’ll Love About This Sweet Potato Casserole
- Budget-friendly & easy — Uses simple Aldi ingredients and pantry staples.
- Creamy + fluffy texture — Silky sweet potatoes topped with golden toasted marshmallows.
- Crowd-pleasing flavor — Loved by kids and adults alike—it’s a holiday must-have.
- Make-ahead friendly — Prep the base the day before and bake when needed.
- Aromatic & festive — Filled with cozy spices that smell like the holidays.
Sweet Potato Casserole
Course: Side Dishes10
servings15
minutes25
minutes40
minutesSweet, buttery mashed sweet potatoes topped with toasted marshmallows — the ultimate crowd-pleaser.
Ingredients
3 pounds sweet potatoes, peeled and cubed
3 tablespoons butter
½ cup evaporated milk
2 tablespoons sugar (optional)
1 teaspoon cinnamon (optional)
1 cup mini marshmallows
Directions
- Preheat oven to 375°F.
- Boil sweet potatoes until tender (15–20 minutes). Drain.
- Mash with butter, milk, sugar, and cinnamon until smooth.
- Spread into baking dish and top with marshmallows.
- Bake 10–12 minutes or until marshmallows are golden.
Optional Tips/Variations
- Add chopped pecans for crunch.
For a lighter version, skip the marshmallows and sprinkle with oats.
🧊 Storage + Reheating Tips
Storage:
Store cooled leftovers in an airtight container or cover the casserole dish tightly. It keeps well in the refrigerator for 3–4 days.
Reheating:
- Oven (best): Reheat at 325°F (165°C) for 20–25 minutes. If the marshmallows start to brown too much, cover loosely with foil.
- Microwave: Reheat individual servings for 30–45 seconds. (The topping will soften, but the flavor stays great.)
Freezing:
You can freeze the casserole without the marshmallow topping for up to 2 months. Thaw, reheat, and add fresh marshmallows before baking.
Make Ahead Tip:
Prepare the sweet potato filling up to 24 hours ahead, store covered in the fridge, and add marshmallows just before baking.
