Sweet Potato Casserole


What comes to mind when you think of Thanksgiving? I think of three things: Turkey, apple pie, and sweet potato casserole. Of course, there are dozens of other dishes that grace the table on this particular day, but the sweet potato casserole is always the one I gravitate toward each and every time. This particular casserole has taken on a variety of different versions, but I've perfected it and am happy to share with you just in time for Thanksgiving. This sweet potato casserole is not only made with the most perfectly toasted marshmallows, but it packs a secret ingredient you will love: cookies.

Why cookies?  Well, why not? I like to think of this sweet potato casserole as a side dish and dessert all in one. This recipe is insanely easy to follow and really only requires boiling the potatoes, blending them with spices, baking in a dish with marshmallows, so really, the addition of the cookies isn't an extra step. It's more of added flavor and texture. Adding chocolate chip cookies to the bottom of the sweet potato adds a chocolatey, sweet, with a crumbly texture to the soft, silky sweet potatoes and lush marshmallows on top. It's really a treat, and I PROMISE your guests will ask you for this recipe time and time again. It's just so easy and satisfying. Any leftovers the next day can easily pair with leftover turkey, grilled chicken, or just as a snack.

Sweet Potato Casserole Ingredients:

  • Sweet potatoes: essentially, you want to use typical sweet potatoes found at any grocery store. I got four large ones from Trader Joe's.
  • Butter: of course we have to add butter to this. Just two tablespoons will do the trick.
  • Apple pie spice or cinnamon: the spices will blend in with the sweet potatoes and will add a gorgeous color and additional flavor profile.
  • Maple syrup: adds a touch of sugar and another depth of flavor. Plus, it helps add liquid to the sweet potatoes as they blend.
  • Marshmallows: mini marshmallows are preferred, but if you can only find large, go for it. Just know, extremely toasted marshmallows are the way to go here, but I will still love you even if you lightly toast the marshmallows.
  • Cookies: chocolate chip cookies are the cookies of choice for this. If you are not keen on the cookie addition, leave it out entirely, and just bake the sweet potato in a dish with the marshmallow on top, and it'll still taste delicious.

Sweet Potato Casserole Tips:

  • When boiling the potatoes, cut them into smaller chunks. They will boil faster, approximately 25-30 minutes versus close to 45 minutes if left in larger pieces.
  • Add a touch of salt to the sweet potatoes, it'll balance the sweetness.
  • When it comes time to bake the casserole, do not cover it immediately. Sweet potato can sit out after being cooked for up to 4 hours, so let it at least come to room temperature before wrapping and placing in the fridge, or serve immediately if you are making the day of.
  • If you are planning to bake with marshmallows the day of Thanksgiving, prep the filling ahead of time and place in the fridge.

This sweet potato casserole will be your go to every year on Thanksgiving, or any holiday really. It's perfect when paired with grilled chicken, chicken cutlets, a side of veggies, or even meatballs. Go nuts and make this for dinner and have at the entire thing, no judgment here. Either way, enjoy making this year the best year ever with friends, family, and delicious food to feed the moment together. Happy Thanksgiving!

Sweet Potato Casserole

There are some recipes that are timeless, and having a sweet potato casserole at the Thanksgiving table is one of them. This silky, creamy, buttery casserole with perfectly (or extremely) toasted marshmallows on top, plus a secret ingredient is exactly what you need this year, alongside your Turkey and stuffing. I guarantee you'll be fighting over the last serving for this!



  • 4 large sweet potatoes, peeled
  • 2 tbsp salted butter
  • 1/2 package of traditional chocolate chip cookies
  • 2 tbsp maple syrup
  • 1 tbsp apple pie spice (or 1 tbsp cinnamon)
  • 2 cups mini marshmallows on top


  1. Preheat the oven to 350º.
  2. Start by lay the cookies at the bottom of a large oven-safe baking dish or pyrex.
  3. Bring a large pot of water to a boil.  Peel the sweet potatoes and chop into quarters, throw into the pot of water and boil until fork tender, approximately 30-40 minutes. 
  4. Take out of the boiling water and let it drain.  Place the sweet potatoes into either a stand mixer, mixing bowl with an immersion blender, or in a food processor.
  5. Blend or mix until the sweet potatoes are fully mashed.
  6. Add in the butter, maple syrup, and apple pie spice,  Blend or mix until full incorporated and smooth. Taste the mixture and adjust any flavorings needed.
  7. Pour the sweet potato into the dish with the chocolate chip cookies.  Bake at 350º for 25 minutes and broil for 30 seconds (optional)to brown the marshmallows.

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