Sweet Potato Casserole with Marshmallows & Pecans Recipe

This Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish that I absolutely adore. It’s sweet, creamy, and topped with a crunchy pecan topping and gooey marshmallows. It’s the perfect combination of flavors and textures, and it always reminds me of holiday gatherings with family and friends.

I have so many fond memories of enjoying this casserole at Thanksgiving dinners throughout my childhood. It was always one of my favorite dishes, and I couldn’t wait to dig in and get a taste of those sweet potatoes, crunchy pecans, and toasted marshmallows. Now, I love making it for my own Thanksgiving celebrations, and it’s always a hit with everyone.

Why You’ll Love This Sweet Potato Casserole

• Classic Flavors: This casserole features the classic combination of sweet potatoes, brown sugar, and spices, topped with a crunchy pecan topping and gooey marshmallows. It’s a Thanksgiving staple for a reason!
• Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
• Crowd-Pleaser: This casserole is always a hit with everyone, from kids to adults.
• Perfect for Holidays: It’s the perfect side dish for Thanksgiving, Christmas, or any holiday gathering.

this Recipe

Ingredients for Sweet Potato Casserole with Marshmallows

Here’s what I use to make this delicious casserole:

For the Sweet Potato Filling:

• Sweet Potatoes: I like to use large sweet potatoes for this recipe, but you can use any size you have on hand.
• Unsalted Butter: Melted butter adds richness and flavor to the sweet potato filling.
• Brown Sugar: Adds sweetness and a touch of caramel flavor.
• Salt: Enhances the sweetness of the potatoes.
• Cinnamon and Nutmeg: These spices add warmth and that classic sweet potato casserole flavor.
• Vanilla Extract: A touch of vanilla enhances all the other flavors.

For the Pecan Topping:

• Unsalted Butter: Melted butter helps bind the topping ingredients together.
• Brown Sugar: Adds sweetness and a touch of caramel flavor to the topping.
• All-Purpose Flour: Helps to thicken the topping and create a slightly crumbly texture.
• Salt: Enhances the sweetness of the topping.
• Pecan Pieces: Finely chopped pecans add a nutty flavor and crunch.

For the Marshmallow Layer:

• Mini Marshmallows: These add a sweet and gooey topping to the casserole.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

Want to try something different? Here are a few ideas:

• Maple Syrup Drizzle: Drizzle some maple syrup over the sweet potato filling before adding the pecan topping.
• Orange Zest: Add a bit of orange zest to the sweet potato filling for a citrusy twist.
• Spiced Pecans: Add a pinch of cinnamon or nutmeg to the pecan topping for extra warmth.
• Marshmallow Fluff: Instead of mini marshmallows, try using marshmallow fluff for a different texture.

How to Make Sweet Potato Casserole with Marshmallows

Step 1: Cook the Sweet Potatoes

I start by peeling and chopping the sweet potatoes into large chunks. Then, I place them in a large saucepan, cover them with water, and bring it to a boil. I cook the sweet potatoes until they’re fork-tender.

Step 2: Mash the Sweet Potatoes

Once the sweet potatoes are cooked, I drain them and add them back to the saucepan. I mash them with a potato masher until they’re smooth. Then, I add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed sweet potatoes and mix until everything is well combined.

Step 3: Make the Pecan Topping

In a separate bowl, I combine the melted butter, brown sugar, flour, salt, and pecan pieces for the topping. I stir everything together until it’s well combined.

Step 4: Assemble the Casserole

I grease a 9×13 inch baking dish with cooking spray and spread the sweet potato filling evenly in the bottom. Then, I sprinkle the pecan topping evenly over the sweet potatoes. Finally, I add a layer of mini marshmallows on top.

Step 5: Bake

I bake the casserole in a preheated 350°F oven for 25-35 minutes, or until it’s bubbly and the marshmallows are golden brown. I keep a close eye on it towards the end to make sure the marshmallows don’t burn.

Tips and Tricks

• Sweet Potato Choice: I like to use garnet or jewel sweet potatoes for their vibrant color and sweet flavor.
• Don’t Overcook: Be careful not to overcook the sweet potatoes. They should be tender but not mushy.
• Even Baking: Make sure the casserole is spread evenly in the baking dish so it cooks evenly.

How to Serve

This Sweet Potato Casserole with Marshmallows is delicious on its own, but here are a few ideas for serving it:

• Thanksgiving Feast: It’s the perfect side dish for your Thanksgiving table.
• Holiday Gatherings: This casserole is also a great addition to any holiday meal, like Christmas or Easter.
• Weeknight Dinner: It’s a comforting and satisfying side dish for any weeknight dinner.

Make Ahead and Storage

• Make Ahead: You can assemble the casserole ahead of time and bake it later.
• Freezing: You can freeze the assembled casserole (unbaked) for up to 2 months.
• Storing: Store leftover casserole in the refrigerator for up to 3 days.

FAQs

1. Can I use a different type of sweet potato?

Yes, you can use any type of sweet potato you like.

2. Can I use a different type of nut for the topping?

Absolutely! Try using walnuts, almonds, or even pecans.

3. Can I make this casserole without marshmallows?

Yes, you can leave out the marshmallows if you prefer.

4. How can I reheat the casserole?

You can reheat the casserole in the oven at a low temperature or in the microwave until warmed through.

There you have it! A simple and delicious recipe for Sweet Potato Casserole with Marshmallows. I hope you enjoy it!

Print