Smoked Sweet Potato Casserole

Marshmallow-topped smoked sweet potato casserole is an essential side for your holiday feasting
Smoked sweet potato casserole

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A simple combination of sweet potatoes, butter, and cinnamon topped with chopped walnuts and the classic mini marshmallows is elevated by preparing it on the smoker for an added smoky flavor that can’t be beaten.

Sweet potato casserole is a simple dish to make and you can prepare it up to three days in advance and store it in the fridge until you are ready to cook it. We love a good do-ahead recipe, especially around holiday time.

Sweet Potato Marshmallow Casserole

Sweet potato casserole is a popular Thanksgiving dish that you will find on many American Thanksgiving tables.

Sweet Potato Casserole originated in the South and can be found in cookbooks dating back as early as 1917.

Popular restaurants like Ruth’s Chris Steakhouse keep the sweet dish on their menu year-round, but it is most commonly served as a Thanksgiving side dish.

I love cooking it on the smoker. You free up space in your oven and kitchen for all of your other great Thanksgiving dishes!

How to Make Smoked Sweet Potato Casserole

1. Prep the sweet potatoes

a bag of marshmellows, 6 sweet potatoes, bowl walnuts, bowl brown sugar, jar of spice, stick of butter on marble board

The first step is to peel your sweet potatoes either with a vegetable peeler or a paring knife.

Once your sweet potatoes are peeled, you want to chop them into cubes. A rough chop is fine, you don’t need to worry too much about making them perfectly even. You want to aim for cubes about 1” in size so they all cook evenly.

uncooked peel and cubed sweet potato in a bowl
I don’t recommend leaving the skin on for this recipe because it can leave you with an uneven texture.

Bring a pot of water to a boil and add your cubed sweet potatoes. Cover them and let them simmer for about 20 minutes until they are fork-tender.

Once they are soft, you can strain them into a colander and then just dump them back into the same pot you boiled them in.

2. Add some flavor

Add the butter, brown sugar, vanilla extract, salt, pepper, and cinnamon to the pot with the sweet potatoes. With a potato masher give them a good mash until there are no lumps and all the ingredients are well incorporated.

sweet potato ingredients in a bowl with a potato masher

Transfer the mashed sweet potato to a casserole dish or aluminum tray.

cooked, mashed sweet potato spread in a tin casserole tray

Sprinkle the top with chopped walnuts and a layer of marshmallows.

mashed sweet potato dotted with walnuts
If walnuts aren’t your thing you could always use pecans.

3. Fire up the smoker

Preheat your smoker to 350°F.

You can cook this recipe on any smoker or grill you prefer, as long as it can maintain a steady temperature of 350°F. I smoked this recipe on my Masterbuilt Gravity Series 1050 smoker. I love this grill for recipes like this because it has an internal fan that can maintain temperature with little-to-no effort on my part.

Fill the grill with your favorite lump charcoal, I used the B&B Charcoal Oak Lump for this recipe. I like oak lump charcoal because it burns really evenly and provides a subtle smoky flavor that won’t overpower the dish.

Once your grill is up to temperature, you can place the sweet potato casserole directly on the grates.

Because the sweet potatoes have already been pre-cooked, the smoking process for this recipe does not take long.

uncooked tray of sweet potato casserole in smoker
cooked tray of sweet potato casserole in the smoker

You want to let it smoke at 350°F for around 25 to 30 minutes, or until the tops of the marshmallows just start to brown.

Once the marshmallows are brown, you can remove the casserole from the smoker and it’s ready to serve immediately alongside your favorite Thanksgiving dishes.

a spoonful of sweet potato casserole
You want to serve it while still quite warm and the marshmallows are nice and gooey.

What to serve with Smoked Sweet Potato Casserole?

This casserole is the perfect side for your Thanksgiving dinner – here are some great Thanksgiving recipes to serve with your Smoked Sweet Potato Casserole:

Smoked Sweet Potato Casserole

Marshmellow topped sweet potato casserole with a hint of smoke.
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Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 463kcal
Author: Breanna Stark


  • 3 lbs sweet potato
  • ¾ cup light brown sugar
  • 1 stick butter unsalted
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp Kosher salt
  • ½ tsp black pepper
  • 1 cup walnuts chopped
  • 2 cups miniature marshmallows


  • Preheat your smoker to 350°F.
  • Peel your sweet potatoes, then rough-chop into 1” cubes.
  • Bring a large pot of water to boil and add your cubed sweet potatoes to the water and let them boil for 20 minutes until fork tender.
  • Strain the sweet potatoes into a colander and return them to the same pot that you boiled them in.
  • Add the butter, brown sugar, vanilla extract, cinnamon, kosher salt, and black pepper to the pot.
  • Using a potato masher, mash the sweet potatoes until they reach a smooth consistency and the ingredients are fully-combined.
  • Transfer the mashed sweet potatoes to a casserole dish or aluminum tray and smooth out the top with the back of a spoon.
  • Sprinkle the chopped walnuts over the top, then add an even layer of mini marshmallows that fully covers the top of the casserole.
  • Place your casserole directly on the grates
  • Let it smoke for 25 to 30 minutes until the tops of the marshmallows start to turn brown.
  • Remove from the smoker and serve immediately.


Do I have to peel the sweet potato? We advise peeling it as the unpeeled sweet potato will change the texture of the dish and it may not be as smooth.
What type of wood should I use? We used oak for this recipe, you want to use something that provides a subtle smoky flavor that won’t overpower the dish.
Can I make this ahead of time? Yes! You can make it at least 3 days in advance and store it in your refrigerator until you are ready to smoke. I recommend putting the marshmallows on just prior to cooking though.
Can I make this recipe in the oven instead? Of course, you can go the traditional route and make this recipe in the oven – but I prefer the smoker because it adds an extra layer of smoky flavor that really takes the dish up a notch. Plus, it saves room in the oven/kitchen for all of the other amazing Thanksgiving food that you are whipping up!


Calories: 463kcal | Carbohydrates: 67g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 346mg | Potassium: 672mg | Fiber: 6g | Sugar: 35g | Vitamin A: 24489IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg

Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.

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