Cinnamon Marshmallow Sweet Potato Casserole

by | Updated: October 13th, 2020 | Read time: 1 minute

What’s better than baked sweet potatoes? Sweet potatoes whipped up with delicious maple syrup and yummy spices — that’s what! Even a non-sweet potato lover will enjoy this dish. Top it with cinnamon marshmallows, and you’ve got a home run for your Thanksgiving table.

Cinnamon Marshmallow Sweet Potato Casserole in Square Baking Dish |


1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup water
2 Tbsp. coconut oil
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. pink salt
2 lbs. sweet potatoes (about 2 large)
2 bags (4.5 oz each) cinnamon marshmallows*


  1. Preheat oven to 400 degrees F.
  2. Bake sweet potatoes for 1 hour, or until tender. Remove and allow to cool completely.
  3. Remove skin from potatoes and mash with fork or pulse in food processor until creamy consistency is achieved. Mix in all other ingredients except marshmallows.
  4. In 8”x8” or 11”x7” baking dish, spread mixture into an even layer and bake for 15 to 20 minutes.
  5. Remove from oven, top with marshmallows and broil 1 minute, or until marshmallows are puffy and golden.

Tip: To save calories (and to use only one bag of marshmallows), cut marshmallows in half before adding to top of casserole.

*Make your own topping by using plain marshmallows and sprinkling on additional cinnamon.