Sweet Potato Casserole for Two

This small-batch sweet potato casserole delivers all the classic holiday flavors—creamy mashed sweet potatoes, warm spices, brown sugar sweetness, and a blanket of gooey, toasted marshmallows—scaled perfectly for two or three servings. It’s ideal when you don’t need a full family-sized casserole but still want that cozy, nostalgic side dish on your table.

The texture is smooth and rich without being heavy, thanks to a lightly sweetened base and just enough milk and egg to hold everything together. Cinnamon and nutmeg add warmth, pecans bring crunch, and the marshmallow topping creates the irresistible golden cap that makes this dish a holiday favorite. Whether you’re cooking for a small Thanksgiving, a weeknight comfort meal, or simply craving something sweet and seasonal, this scaled-down version gives you all the flavor with no leftovers to worry about.

What You’ll Like About This Recipe

• Perfectly portioned. This casserole gives you all the classic sweet potato casserole flavors without making a large pan. It’s ideal for couples, small households, or holiday menus with many sides.
• Creamy, smooth texture. Warm sweet potatoes mash beautifully and combine with sugar, spices, milk, and egg to create an indulgent but balanced base.
• Classic marshmallow topping. Mini marshmallows melt, puff, and brown into a gooey, caramelized layer that pairs perfectly with the spiced sweet potatoes beneath.
• Quick and convenient. With minimal ingredients and a fast bake time, this dish goes from kitchen to table in about half an hour.
• Flexible and customizable. Pecans add crunch, but you can easily adjust sweetness, spice level, or toppings to match your preferences.

Ingredient Notes

• Sweet potatoes – Cooked fresh sweet potatoes give the best flavor and texture. Mash while still warm for smoother blending. Canned sweet potatoes can work if drained well.
• Brown sugar – Adds sweetness and molasses depth. Light or dark brown sugar can be used depending on the richness you prefer.
• Cinnamon and nutmeg – Warm baking spices that enhance the natural sweetness of the potatoes. Add a pinch of ginger or allspice if you like more spice.
• Salt – Balances sweetness and brings out the earthy flavor of the potatoes.
• Vanilla extract – Adds sweetness and warmth; especially useful in smaller batches where flavor concentration matters.
• Egg – Lightly beaten egg helps the casserole set while retaining a creamy texture. You can omit it for a softer, scoopable casserole.
• Milk – Thins the mixture and adds moisture. Whole milk creates the richest result, but 2% or even evaporated milk can be used.
• Pecans – Add crunch and texture contrast. Toasting the pecans first enhances nuttiness.
• Mini marshmallows – Provide the classic sweet topping that melts into a golden, gooey finish.

How to Make It

1. Prepare the baking dish by buttering it so the casserole releases cleanly and browns well around the edges.
2. Mash the cooked sweet potatoes while still warm to ensure a smooth mixture without lumps.
3. Stir in brown sugar, spices, salt, and vanilla until evenly incorporated. Add the egg and milk next, mixing until the filling is cohesive and spoonable.
4. Spread the mixture into the prepared baking dish and bake briefly to set the base before adding the marshmallows.
5. Remove from the oven, top with marshmallows, and continue baking until they puff and brown. Watch closely near the end so they don’t overbrown.

Pro Tips

• Mash warm potatoes for the smoothest consistency; cold potatoes resist blending.
• Adjust sweetness by increasing or reducing the brown sugar depending on your preference.
• Toast the pecans before adding for extra flavor and crunch.
• Add marshmallows at the right time so they brown without burning.
• Let the casserole cool slightly before serving so the filling sets and slices cleanly.

Recipe Variations

• Replace marshmallows with streusel: Mix 1/3 cup brown sugar, 4 tablespoons all-purpose flour, 4 tablespoons softened butter, and 1/3 cup chopped pecans. Sprinkle over the casserole and bake uncovered for 25 to 30 minutes, or until golden and bubbling.
• Add a splash of bourbon: Stir in 2 to 3 teaspoons of bourbon or bourbon extract for a subtle boozy warmth that complements the sweet potatoes and spices.
• Make it nutty: Stir a tablespoon of finely chopped toasted pecans or walnuts into the sweet potato mixture for texture and added richness.
• Try maple flavor: Replace brown sugar with pure maple syrup, or drizzle a teaspoon of maple syrup over the marshmallows before baking.
• Go dairy-free: Use coconut milk or almond milk and swap the butter for a plant-based alternative for a non-dairy version.

What to Serve With Sweet Potato Casserole

• Ham or pork: Serve alongside baked ham steak, pan-fried pork chops, or glazed ribs—the sweet potatoes offer a rich contrast to salty, savory meats.
• Beef: Try it with meatloaf, hamburger steaks with gravy, or slow-cooked short ribs.
• Chicken or turkey: Roast chicken, air fryer thighs, or even a deli-style hot turkey sandwich pair well with the sweet, creamy casserole.
• Vegetarian meals: Serve the casserole with sautéed greens, a lentil loaf, or a wild rice pilaf for a well-rounded vegetarian plate.
• Brunch pairing: This also makes a lovely sweet brunch side—serve with baked eggs or sausage patties for a cozy weekend breakfast.

How to Store

• Refrigerate leftovers tightly covered for up to 4 days. The casserole reheats well and retains its creamy texture.
• Freeze without the marshmallow topping for best results, up to 2 months. Add marshmallows after reheating.
• Reheat in the oven until warmed through. Avoid microwaving marshmallow topping for too long, as it can melt unevenly.

See Also:

• Best Sweet Potato Casserole
• Twice-Baked Sweet Potatoes
• Glazed Sweet Potatoes