Sweet potato casserole with marshmallows is a holiday classic that brings warmth and sweetness to any festive table. Whether you’re preparing it for Thanksgiving, Christmas, or a comforting fall dinner, this dish always delivers. The creamy mashed sweet potatoes combined with a crunchy pecan topping and gooey marshmallows create a delightful balance of texture and flavor. Plus, it’s incredibly easy to make and sure to become a favorite with family and guests alike.
Why You’ll Love This Sweet Potato Casserole with Marshmallows
This casserole is the perfect combination of comfort and indulgence. The natural sweetness of the sweet potatoes pairs beautifully with the rich brown sugar, aromatic spices, and buttery pecan crunch. The marshmallows on top toast to a golden brown, adding a gooey and fun layer that everyone loves. It’s a nostalgic recipe that feels like a dessert but complements savory dishes perfectly. Best of all, it’s easy to make ahead and always a crowd-pleaser.
Ingredients
For the sweet potato filling
- 4 large sweet potatoes, peeled and cut into generous chunks
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
For the pecan topping
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 cups finely chopped pecan pieces
For the marshmallow layer
- 10 oz mini marshmallows
Step-by-Step: How to Make Sweet Potato Casserole with Marshmallows
- Boil the Sweet Potatoes: Place the peeled and chopped sweet potatoes into a large saucepan. Cover with water and bring to a boil. Cook until fork-tender and easily mashable.
- Mash the Sweet Potatoes: Drain and return the sweet potatoes to the pan. Add butter and mash until smooth. Mix in brown sugar, salt, cinnamon, vanilla, and nutmeg until well combined.
- Prepare the Pecan Topping: In a separate bowl, mix melted butter, brown sugar, flour, salt, and chopped pecans until combined.
- Assemble the Casserole: Preheat the oven to 350 degrees. Grease a 9×13-inch baking dish. Evenly spread the mashed sweet potato mixture in the prepared dish.
- Add Toppings: Evenly distribute the pecan topping over the mashed sweet potatoes. Top with a layer of mini marshmallows.
- Bake: Bake for 25 to 35 minutes until the casserole is bubbly and the marshmallows are golden brown. Watch closely at the end to prevent burning.
Helpful Tips
- Make sure the sweet potatoes are fully tender before mashing for a smooth texture.
- Use real butter and fresh spices for the best flavor.
- Toast marshmallows carefully—broil briefly at the end if you want extra browning, but keep a close watch to avoid burning.
- You can prep the filling and topping a day in advance, then assemble and bake on the day of serving.
Substitutions And Variations
- Nut-Free Version: Skip the pecan topping and add a crumble of oats and brown sugar instead.
- Healthier Sweetener: Replace brown sugar with maple syrup or coconut sugar.
- Dairy-Free: Use plant-based butter to make it dairy-free.
- Add Fruit: Mix in chopped apples or dried cranberries for a twist.
Storage Instructions
Transfer any leftover casserole to an airtight container and refrigerate for 4 to 5 days. To reheat, warm in the oven at 300 degrees until heated through or microwave in individual portions. For longer storage, freeze the casserole before adding marshmallows, then thaw and bake with fresh marshmallows added on top.
Nutritional Information
- Calories: 418 kcal
- Carbohydrates: 61g
- Protein: 3g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 263mg
- Fiber: 3g
- Sugar: 41g
- Vitamin A: 11047 IU
- Vitamin C: 2mg
- Calcium: 56mg
- Iron: 1mg
Serving Suggestions
This sweet potato casserole pairs wonderfully with classic holiday dishes like roasted turkey, glazed ham, stuffing, and green beans. It can also be served as a dessert alternative due to its sweet and comforting nature. Add a scoop of vanilla ice cream for an indulgent twist!
Frequently Asked Questions About Sweet Potato Casserole with Marshmallows
Can I prepare sweet potato casserole in advance? Absolutely. You can make the filling and topping ahead of time and store them separately. Assemble and bake it fresh on the day of serving.
Can I use canned sweet potatoes? Yes, although fresh sweet potatoes offer the best taste and texture. If using canned, be sure to drain them thoroughly and mash until smooth.
How do I prevent the marshmallows from burning? Keep a watchful eye during the final minutes of baking. If necessary, cover loosely with foil to protect the marshmallows from overbrowning.
Can I freeze sweet potato casserole? Yes, but it’s best to freeze it without the marshmallow topping. Add fresh marshmallows just before baking after thawing.
Is the casserole very sweet? It does lean toward the sweet side, thanks to the brown sugar and marshmallows. You can tone it down by reducing the sugar or skipping the marshmallows.
Final Thoughts
Thank you for trying out this sweet potato casserole with marshmallows recipe! It’s one of those feel-good dishes that brings a smile to every holiday table. I love how simple it is to make, yet it delivers such rich flavor and cozy vibes. Whether you’re serving it to a big family crowd or enjoying a quiet holiday meal, this casserole is sure to impress. I hope it becomes a treasured favorite in your home, too. Happy cooking, and thank you for being part of this delicious journey!
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Sweet Potato Casserole with Marshmallows
- Total Time: 55 minutes
- Yield: 10 servings 1x
Description
Creamy sweet potatoes, brown sugar, pecan topping, and marshmallows make this casserole the perfect holiday side dish.
Ingredients
For the sweet potato filling
4 large sweet potatoes, peeled and cut into generous chunks
1/2 cup unsalted butter
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
For the pecan topping
4 tablespoons unsalted butter, melted
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/4 cups finely chopped pecan pieces
For the marshmallow layer
10 oz mini marshmallows
Instructions
- Boil the Sweet Potatoes: Place the peeled and chopped sweet potatoes into a large saucepan. Cover with water and bring to a boil. Cook until fork tender and easily mashable.
- Mash the Sweet Potatoes: Drain and return the sweet potatoes to the pan. Add butter and mash until smooth. Mix in brown sugar, salt, cinnamon, vanilla, and nutmeg until well combined.
- Prepare the Pecan Topping: In a separate bowl, mix melted butter, brown sugar, flour, salt, and chopped pecans until combined.
- Assemble the Casserole: Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish. Evenly spread the mashed sweet potato mixture in the prepared dish.
- Add Toppings: Evenly distribute the pecan topping over the mashed sweet potatoes. Top with a layer of mini marshmallows.
- Bake: Bake for 25 to 35 minutes until the casserole is bubbly and the marshmallows are golden brown. Watch closely at the end to prevent burning.
Notes
Prepare filling and topping ahead, assemble and bake fresh. Great for holiday make-ahead planning. Store leftovers up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 cup
- Calories: 418 kcal
- Sugar: 41 g
- Carbohydrates: 61 g
- Protein: 3 g