Description
This Sweet Potato Casserole with Marshmallows is a cozy, crowd-pleasing holiday favorite! Creamy mashed sweet potatoes are layered with a buttery pecan topping and finished with gooey, golden-toasted marshmallows. Perfect for Thanksgiving, Christmas, or any special gathering that calls for comfort food made easy.
Ingredients
For the Sweet Potato Filling:
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4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups)
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½ cup unsalted butter, melted
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1 cup brown sugar
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½ teaspoon salt
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½ teaspoon cinnamon
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1 teaspoon vanilla extract
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¼ teaspoon nutmeg
For the Pecan Topping:
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4 tablespoons unsalted butter, melted
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⅓ cup brown sugar
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2 tablespoons all-purpose flour
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½ teaspoon salt
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1 ¼ cups finely chopped pecan pieces
For the Marshmallow Layer:
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10 oz mini marshmallows
Instructions
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Prepare the Sweet Potatoes:
Peel and chop the sweet potatoes into large chunks. Place them in a large saucepan, cover with water, and bring to a boil. Cook until fork-tender and soft. -
Mash and Mix:
Drain the potatoes and return them to the pan. Mash until smooth, then mix in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until creamy and well blended. -
Make the Pecan Topping:
In a medium bowl, stir together melted butter, brown sugar, flour, salt, and chopped pecans until combined. -
Assemble the Casserole:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray. Spread the sweet potato mixture evenly in the dish, sprinkle with the pecan topping, and finish with an even layer of mini marshmallows. -
Bake:
Bake uncovered for 25–35 minutes, or until bubbly and the marshmallows are golden brown. Watch closely near the end to prevent burning. -
Serve & Enjoy:
Let cool slightly before serving warm for that perfect gooey texture!
Notes
Make-Ahead Tip: Assemble the casserole without marshmallows, cover, and refrigerate up to 24 hours. Add marshmallows just before baking.
Nut-Free Option: Skip the pecans for a smooth, creamy version that’s still delicious.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F until warm.
Freezing: Freeze the base (without topping) for up to 2 months. Thaw, top, and bake fresh.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/10 of recipe)
- Calories: 380 kcal
- Sugar: 31 g
- Sodium: 270 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg