Name: Sweet Potato Casserole with Marshmallows Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large sweet potatoes, peeled and chopped into large chunks; ½ cup unsalted butter; 1 cup brown sugar; ½ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon nutmeg; 4 tablespoons unsalted butter, melted; ⅓ cup brown sugar; 2 tablespoons all purpose flour; ½ teaspoon salt; 1 ¼ cups finely chopped pecan pieces; 10 oz mini marshmallows

Jump to Recipe· 4.9 from 36 reviews

If you’re like me, when the holidays roll around, there’s nothing quite like sinking your spoon into a warm, cozy dish that sings comfort and nostalgia all in one bite. That’s exactly why I want to share my Sweet Potato Casserole with Marshmallows Recipe with you—it’s simply fan-freaking-tastic! This casserole combines the velvety smoothness of mashed sweet potatoes, the crunch of a brown sugar pecan topping, and that irresistible golden marshmallow layer on top. Trust me, once you try it, it’ll become your go-to side for Thanksgiving, Christmas, or anytime you need a little extra sweet warmth on your plate. So let’s dive in and I’ll walk you through every step to make sure yours turns out perfect!

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Why This Recipe Works

Perfect Sweet and Savory Balance: The sweet potatoes’ natural sweetness pairs beautifully with warm spices and buttery pecan crunch.
Textural Contrast: Creamy filling topped with crunchy pecans and gooey, toasted marshmallows keep every bite interesting.
Simple Yet Impressive: Uses everyday ingredients but delivers a show-stopping dish that feels special.
Customizable Flavor: Easy to tweak spices and toppings so it becomes your family’s signature casserole.

Sweet Potato Casserole with Marshmallows, best sweet potato casserole, holiday sweet potato dish, marshmallow-topped sweet potato bake, easy Thanksgiving casserole - A white baking dish holds a square dessert with one layer of golden toasted marshmallows on top that are puffed and slightly browned in spots, forming a textured, uneven surface. Beneath the marshmallows, dark chocolate chunks peek through along the edges, surrounded by a gooey, melted layer. The dish rests on a white marbled surface. Nearby are a small white bowl filled with chopped pecans, a wooden spoon with a smooth texture to the right, a stack of white plates at the bottom left, and a brown bowl filled with small white marshmallows in the top right corner. A striped beige cloth is draped across the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this sweet potato casserole plays an important role, and I’ll let you in on why I love each one—and how good ones make all the difference. Plus, a few shopping tips to make sure your casserole is spot-on every time.

Sweet Potatoes: Go for large, firm sweet potatoes with smooth skin. They mash up beautifully and offer that rich, natural sweetness.
Unsalted Butter: Using unsalted butter means you control the saltiness perfectly, balancing the entire dish.
Brown Sugar: Adds a deep caramel flavor that complements the sweetness without overpowering.
Salt: Enhances all the flavors – don’t skip it, even in sweet dishes!
Cinnamon & Nutmeg: These warm spices are classic in sweet potato dishes and create that cozy aroma you expect during the holidays.
Vanilla Extract: A splash adds complexity, rounding out the flavors and giving the filling a lovely fragrance.
Pecans: Finely chopped pecans give the topping that lovely crunch and buttery nuttiness that contrasts the soft sweet potatoes.
All-Purpose Flour: Helps bind the pecan topping so it crisps up nicely without being crumbly.
Mini Marshmallows: The star of the show—these toast up perfectly, adding sweetness and that iconic golden finish you crave.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to switch up my Sweet Potato Casserole with Marshmallows Recipe depending on the occasion or who I’m cooking for. Feel free to personalize this recipe to make it your own—you’ll find your favorite spin in no time!

Make it Vegan: I’ve swapped out butter for coconut oil and used dairy-free marshmallows—totally delicious and allergy-friendly.
Nut-Free: If pecans aren’t your thing or you have allergies, toasted oats or crushed graham crackers work surprisingly well for a crunchy topping.
Extra Spice: Sprinkle in a pinch of ground ginger or allspice for a more pronounced fall flavor.
Maple Syrup Swap: For a different kind of sweetness, replace brown sugar with pure maple syrup—adds a depth that’s just heavenly.

Step-by-Step: How I Make Sweet Potato Casserole with Marshmallows Recipe

Step 1: Prepare and Cook the Sweet Potatoes

Start by peeling and chopping your sweet potatoes into large chunks to ensure even cooking. I always put them in a big pot and cover them with cold water—this prevents uneven cooking—and then bring it to a boil. You’ll want to boil them until they’re fork-tender, usually about 15-20 minutes. A good test: poke a chunk with a fork, and if it slides right off, you’re good to go! Drain the water completely before moving on.

Step 2: Mash and Flavor the Sweet Potatoes

Return the hot sweet potatoes to the pot and add the butter while they’re still warm—it melts right in, creating a luscious texture. Mash until smooth but still a little fluffy (I like leaving a tiny bit of texture, but smooth works great too). Next, stir in brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Taste it and adjust if you want a little more sweetness or spice—this step is all about balancing those cozy flavors!

Step 3: Mix the Pecan Topping

In a separate bowl, whisk together melted butter, brown sugar, flour, and a pinch of salt. Then fold in those chopped pecans until everything is evenly coated. This topping adds the crunch and buttery goodness that makes this casserole stand out.

Step 4: Assemble the Casserole

Grease your 9×13 baking dish well, so nothing sticks—cooking spray works perfectly. Spread the sweet potato mixture evenly at the bottom, then sprinkle the pecan topping over it in a nice even layer. Finally, pile on the mini marshmallows to cover the entire surface. This layer is what makes people’s eyes light up!

Step 5: Bake to Perfection

Bake your Sweet Potato Casserole with Marshmallows Recipe at 350°F (175°C) for about 25-35 minutes. Keep an eye on it toward the end—the marshmallows should puff up and turn golden brown but if you walk away for too long, they can burn fast! If you want a more toasted look, broil for a minute or two but watch it incredibly closely. The sweet scent filling your kitchen is absolutely worth every second.

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Pro Tips for Making Sweet Potato Casserole with Marshmallows Recipe

Pick Fresh Sweet Potatoes: Fresher potatoes mash easier and have that natural sweetness that can’t be beat.
Don’t Rush the Mash: Let your potatoes cool slightly before mashing to avoid watery mash; the right texture is key.
Watch the Marshmallows Closely: They go from perfect golden to burnt in seconds—stay nearby during the last 5 minutes.
Use Fresh Pecans: Toast your pecans lightly before chopping for an extra nutty aroma and crunch.

How to Serve Sweet Potato Casserole with Marshmallows Recipe

Garnishes

I usually keep it simple here because the casserole is already packed with flavors. But if you want to add a little flair, a sprinkle of chopped fresh parsley or a pinch of extra cinnamon on top before serving gives a pop of color and warmth. Sometimes I add a few whole pecans around the edges for visual interest—it looks beautiful and doubles as a tasty nibble!

Side Dishes

This casserole pairs wonderfully with pretty much any classic holiday main. I love serving it alongside roasted turkey or glazed ham. For veggies, simple green beans or a fresh salad keep the plate balanced. Sometimes I add my grandma’s cranberry sauce on the side to contrast the sweetness with a bit of tartness—the combo is delicious!

Creative Ways to Present

Once, I made mini individual portions in ramekins topped with toasted marshmallows for a fun, personal touch at our holiday table. It was a hit and super easy to serve. For a festive twist, sprinkle some edible gold dust or crushed candy canes on top of the marshmallows. It really brings some pizzazz to this comfort classic when guests come over!

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, if you’re lucky enough to have leftovers, I wrap the casserole tightly with foil or use an airtight container and keep it in the fridge. It stays fresh for up to 4-5 days—perfect for sneaking a comforting bite during the busy week.

Freezing

I’ve frozen this casserole successfully (before adding marshmallows), wrapped securely in plastic wrap and foil. When you want to eat it, thaw overnight in the fridge, add marshmallows on top, and bake as usual—just keep an eye on the marshmallows so they toast nicely.

Reheating

Reheat leftovers in a 350°F oven covered with foil so it warms through without drying out—about 20 minutes or until hot. Then, remove the foil and broil briefly to refresh the marshmallows’ golden finish. It tastes almost as good as freshly baked!

FAQs

Can I make Sweet Potato Casserole with Marshmallows Recipe ahead of time?

Absolutely! You can prepare the casserole up to the point before adding marshmallows and refrigerate it overnight. When you’re ready to bake, add the marshmallows on top and bake as directed for fresh-toasted marshmallows.
What can I substitute for pecans if I have a nut allergy?

If you’re avoiding nuts, try using rolled oats, crushed pretzels, or even graham cracker crumbs in place of the pecans to keep a nice crunchy topping without allergy concerns.
How do I prevent marshmallows from burning?

Keep a close eye on the casserole during the last 5-10 minutes of baking, especially if you broil it at the end. Marshmallows toast fast, so staying nearby and watching carefully is your best bet to get them perfectly golden without blackening.
Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are definitely best for this recipe due to texture and flavor, but if you’re in a pinch, you can use canned sweet potatoes. Just be sure to drain and mash them well, and adjust sugar and seasoning to taste since canned ones might be sweeter or saltier.
What size baking dish is best for this recipe?

A 9×13 inch baking dish is ideal — it holds the sweet potato filling comfortably and allows the pecan topping and marshmallow layer to spread evenly for consistent baking and browning.

Final Thoughts

This Sweet Potato Casserole with Marshmallows Recipe has really become a sentimental favorite in my family. It’s the dish that bridges childhood holiday memories with cozy moments around the table today. I hope you’ll give it a try because it’s not just tasty—it’s a warm hug in a casserole dish. Whether you’re serving it for a crowd or just craving that sweet, buttery marshmallow goodness on a chilly night, it’s sure to bring smiles. So grab those sweet potatoes and let’s get baking—you’ll love how easy and rewarding this recipe is!