If you’re searching for a comforting and festive dish that perfectly balances sweet, buttery, and nutty flavors, you’ve got to try this Sweet Potato Casserole with Marshmallows. This classic dish transforms simple sweet potatoes into a decadent, crowd-pleasing centerpiece that glows with a golden pecan topping and gooey marshmallows. Whether it’s a holiday feast or a cozy weekend dinner, this casserole brings warmth and joy to every bite, making it one of those recipes you’ll return to year after year.

Sweet Potato Casserole with Marshmallows Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Sweet Potato Casserole with Marshmallows lies in its simple but thoughtfully chosen ingredients. Each one plays an essential role, from the creamy mashed sweet potatoes to the crunchy pecans and fluffy toasted marshmallows that crown the dish beautifully.

4 large sweet potatoes: Peeled and chopped to create a smooth, naturally sweet base that’s the star of the casserole.

½ cup unsalted butter (melted): Adds richness and silkiness to the sweet potato mixture.
1 cup brown sugar: Gives just the right touch of caramel-like sweetness.

½ teaspoon salt: Balances sweetness and enhances overall flavor.
½ teaspoon cinnamon: Provides warmth and a hint of spice to elevate the dish.

1 teaspoon vanilla extract: Amplifies the mellow sweetness with a fragrant depth.
¼ teaspoon nutmeg: Subtly spices the sweet potatoes, adding cozy complexity.
4 tablespoons unsalted butter (melted): Used in the topping for buttery crunch.

⅓ cup brown sugar: Sweetens the crunchy pecan topping with a touch of richness.
2 tablespoons all-purpose flour: Helps bind the topping for a perfect crumbly texture.
½ teaspoon salt (for topping): Balances the sweetness and enhances the pecan flavor.

1 ¼ cups finely chopped pecan pieces: Brings crunch and a nutty aroma that pairs wonderfully with sweet potatoes.
10 oz mini marshmallows: The crowning glory that melts and browns to create that irresistible gooey topping.

How to Make Sweet Potato Casserole with Marshmallows

Step 1: Prepare and Boil the Sweet Potatoes

Start by peeling your sweet potatoes and cutting them into large chunks, about 9 cups in total. Place them in a large saucepan and cover with water. Bring the water to a rolling boil, then cook until the potatoes are fork-tender and easily pierced. This step ensures your potatoes will mash into a creamy, luscious base.

Step 2: Mash and Season the Sweet Potato Filling

Drain the cooked sweet potatoes and return them to the saucepan. Using a potato masher, mash until smooth and creamy. Now for the flavor boost: add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Stir everything well until the filling is beautifully combined with a silky texture and inviting aroma.

Step 3: Mix the Pecan Topping

In a separate bowl, create the delicious pecan topping by stirring together the melted butter, additional brown sugar, all-purpose flour, salt, and the chopped pecans. The flour is key for binding the topping, while the butter and sugar caramelize into a perfect crunchy layer during baking.

Step 4: Assemble the Casserole

Grease a 9-by-13-inch baking dish with cooking spray to prevent sticking. Spread the sweet potato mixture evenly across the dish, smoothing the surface. Then sprinkle the pecan topping evenly over the mashed sweet potatoes for a lovely nutty crust.

Step 5: Add Marshmallows and Bake

The final, most mouth-watering step is to scatter the mini marshmallows evenly over the pecan topping. Bake the casserole in a 350-degree oven for 25 to 35 minutes. Keep a close eye towards the end to achieve marshmallows that are toasted to a perfect golden brown without burning, signaling your Sweet Potato Casserole with Marshmallows is ready to delight.

How to Serve Sweet Potato Casserole with Marshmallows

Garnishes

While the marshmallows add their own charm, consider finishing with a light sprinkle of cinnamon or a few extra toasted pecans for extra texture and warmth. A dash of freshly chopped parsley can offer a subtle color contrast, but keep it simple to let the casserole shine.

Side Dishes

This casserole pairs beautifully with savory mains such as roasted turkey, glazed ham, or herb-crusted chicken. It also complements crisp green bean almondine or a fresh, tangy cranberry sauce, creating a well-rounded and festive plate.

Creative Ways to Present

For a charming twist, serve the Sweet Potato Casserole with Marshmallows in individual ramekins for personal portions. Alternatively, layer the sweet potato mixture and pecan topping in clear glass dishes to showcase the layers visually—guests will love the inviting presentation as much as the taste.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sweet Potato Casserole with Marshmallows in an airtight container in the refrigerator for up to 4 days. The marshmallow topping may soften over time, so you can refresh the texture by reheating briefly under a broiler or in a hot oven.

Freezing

This casserole freezes well. To freeze, assemble the casserole without the marshmallows, cover tightly with plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, add the marshmallows, and bake fresh for best results.

Reheating

Reheat individual portions in the microwave or reheat the whole casserole in a 325-degree oven until warmed through. For that signature toasted marshmallow top, broil for a minute or two at the end, watching carefully to avoid burning.

FAQs

Can I use canned sweet potatoes instead of fresh?

While canned sweet potatoes can be a time-saver, fresh sweet potatoes provide the best texture and flavor for this casserole. If substituting, drain them well and mash thoroughly before mixing with the other ingredients.

What can I use instead of pecans?

Feel free to swap pecans for walnuts or almonds if preferred. They’ll add a different but equally delightful crunch and nuttiness that complements the sweet potatoes beautifully.

Is the casserole very sweet because of the marshmallows?

The marshmallows add just the right touch of sweetness and a gooey topping that balances perfectly with the naturally sweet potatoes and nutty topping—it’s not overwhelmingly sweet at all, just perfectly indulgent.

Can I make this dish vegan?

Absolutely! Substitute the butter with plant-based margarine or coconut oil, use brown sugar, and opt for a vegan marshmallow brand to keep all those flavors intact while fitting a vegan diet.

How can I avoid mushy marshmallows on top?

To get that crisp, golden brown marshmallow topping, keep an eye on the casserole during the last few minutes of baking. Optionally, you can broil it for 1–2 minutes for a perfectly toasted finish without turning soggy.

Final Thoughts

There’s something incredibly comforting about a warm dish that blends sweet potatoes, rich pecans, and golden marshmallows in perfect harmony. Sweet Potato Casserole with Marshmallows has a special place in my heart and at my table because it brings smiles and a little extra happiness with every bite. I can’t wait for you to make it your own and watch it become a beloved family tradition too!

Sweet Potato Casserole with Marshmallows Recipe

★★★★★

5 from 15 reviews

Author: Lila
Total Time: 45 minutes
Yield: 8 servings 1x

Diet: Vegetarian

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Description

This Sweet Potato Casserole with Marshmallows is a classic, comforting dish perfect for holiday gatherings or a cozy family dinner. Creamy mashed sweet potatoes are seasoned with warm spices and vanilla, then topped with a crunchy pecan streusel and a golden layer of toasted mini marshmallows for a delightful combination of textures and flavors.

Instructions

Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring to a boil.
Cook the Sweet Potatoes: Boil the sweet potatoes until they are fork tender and easily pierced, about 15-20 minutes. They should fall apart easily.
Mash and Season the Sweet Potatoes: Drain the sweet potatoes and return them to the saucepan. Mash them with a potato masher. Add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix until well combined and creamy.

Make the Pecan Topping: In a separate bowl, combine the melted butter, brown sugar, all purpose flour, salt, and chopped pecans. Stir until all ingredients are thoroughly mixed and form a crumbly topping.
Prepare Baking Dish: Grease a 9 by 13 inch baking dish with cooking spray to prevent sticking.
Assemble Casserole: Spread the sweet potato mixture evenly in the prepared baking dish.

Add Pecan Topping: Evenly spread the pecan topping over the sweet potato layer.
Add Marshmallows: Sprinkle the mini marshmallows evenly over the pecan topping.
Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 25-35 minutes until the casserole is bubbly and the marshmallows are golden brown on top. Watch closely near the end to avoid burning the marshmallows.

Notes

For the best texture, ensure sweet potatoes are well mashed and smooth before adding topping.
If you prefer a less sweet dish, reduce the brown sugar in the sweet potato filling by ¼ cup.
Pecan topping can be substituted with other nuts like walnuts if desired.

Keep an eye on the marshmallows in the last few minutes of baking to prevent burning.
This dish can be prepared a day ahead and baked just before serving; cover with foil if refrigerating.

Prep Time: 15 minutes

Cook Time: 30 minutes
Category: Side Dish
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 330

Sugar: 25g
Sodium: 220mg
Fat: 18g

Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g

Carbohydrates: 42g
Fiber: 5g
Protein: 4g

Cholesterol: 30mg

Keywords: sweet potato casserole, holiday side dish, marshmallow topping, pecan topping, sweet potato recipe, Thanksgiving side, comfort food