Sweet Potato Casserole with Marshmallows Recipe

If you’re on the hunt for a holiday classic that hits all the right sweet and cozy notes, you’ve got to try this Sweet Potato Casserole with Marshmallows Recipe. This dish is my go-to when I want a comforting side that feels like a warm hug — sweet, buttery sweet potatoes topped with crunchy pecans and that irresistibly golden, toasty marshmallow layer. Whether you’re making it for Thanksgiving or a special family dinner, I promise this recipe will bring all the smiles to your table. Let’s dive in, and I’ll walk you through how to nail this fan-freaking-tastic casserole, every single time.

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Ingredients & Why They Work

This Sweet Potato Casserole with Marshmallows Recipe shines because of its simple, quality ingredients that blend beautifully. Each element plays a role, from that rich butter melting into warm sweet potatoes, to the pecan topping offering a satisfying crunch beneath a cloud of toasted marshmallows. When shopping, pick fresh sweet potatoes that are firm and without blemishes for the best sweetness and texture.

• Sweet potatoes: The star of the dish — look for firm, smooth-skinned potatoes for the sweetest flavor and easiest mashing.
• Unsalted butter: Allows you to control salt levels perfectly and adds rich creaminess.
• Brown sugar: Adds deep molasses notes that complement the natural sweetness of the potatoes.
• Salt: Enhances all the other flavors — don’t skip it!
• Cinnamon & nutmeg: Classic warming spices that make this casserole feel like fall on a plate.
• Vanilla extract: Adds subtle, sweet fragrance that lifts the entire dish.
• All-purpose flour: Helps bind and add texture to the pecan topping.
• Pecans: For that nutty crunch — finely chopped ensures even coverage and satisfying texture.
• Mini marshmallows: The crowning glory — choose mini for a meltier, evenly golden topping.

Make It Your Way

One of my favorite things about this Sweet Potato Casserole with Marshmallows Recipe is how easy it is to swap in your own favorites. I love adding a pinch of cayenne or mixing pecans with walnuts for extra texture. Feel free to make it your own and experiment — it’s all about enjoying the cooking process and the delicious results!

• Maple Pecan Twist: I sometimes swap the brown sugar for pure maple syrup in the sweet potato layer; it adds a lovely natural sweetness and pairs beautifully with the pecans.
• Make it Vegan: Use vegan butter and a dairy-free marshmallow brand, and you’re still in business for a scrumptious plant-based version.
• Less Sweet Option: If marshmallows aren’t your thing, try topping with just the pecan crumble or use a crumbly oat topping for a different, less sugary crunch.

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

Step 1: Prepare and Boil the Sweet Potatoes

Peel your sweet potatoes and chop them into big chunks—don’t stress about perfect cubes here. Pop them in a large saucepan, cover with water, and bring to a boil. I like to check them after about 15 minutes by piercing with a fork; when they’re fork-tender and falling apart, they’re ready. This makes mashing much easier and ensures a smooth texture.

Step 2: Mash Sweet Potatoes and Add Flavor

Drain the potatoes well and return them to the hot pot so any leftover moisture can evaporate—this helps avoid a runny casserole. Add the stick of butter right away; the heat will melt it into a creamy dream. Now stir in the brown sugar, salt, cinnamon, vanilla, and nutmeg until everything is well combined. At this point, taste for sweetness and adjust if you want it richer or spicier.

Step 3: Make the Pecan Topping

While the potatoes cool just a bit, whisk the melted butter, brown sugar, flour, salt, and chopped pecans in a bowl. This mix creates the perfect crunchy layer that contrasts so well with the soft sweet potatoes.

Step 4: Assemble Your Casserole

Spray a 9×13 baking dish with some cooking spray to prevent sticking. Spread the mashed sweet potato mixture evenly across the dish, then sprinkle the pecan topping all over. Finally, lay down a generous layer of mini marshmallows on top — this is where that signature gooey, bubbly magic happens during baking.

Step 5: Bake to Golden Perfection

Pop the casserole into a 350°F oven and bake for 25-35 minutes. Keep a close eye near the end—those marshmallows go from golden to burnt shockingly fast! You’re aiming for a bubbly dish with marshmallows toasted to a perfect golden brown. When you see that, it’s time to pull your masterpiece out and let it cool just a bit so it sets.

How to Serve Sweet Potato Casserole with Marshmallows Recipe

Garnishes

I like to finish mine with a light sprinkle of extra chopped pecans or a pinch of cinnamon right before serving — it adds a fresh visual pop and a bit of extra texture. Sometimes I add a few fresh herb sprigs like thyme for a subtle earthy note, especially if serving alongside roasted meats.

Side Dishes

This casserole pairs beautifully with savory mains like roast turkey, glazed ham, or even a hearty pot roast. I often serve it alongside green beans almondine or a crisp arugula salad to balance the richness.

Creative Ways to Present

For holiday dinners, I sometimes serve this casserole in individual ramekins topped with marshmallows and pecans — it feels fancy and makes portion control easy. Another fun twist is to layer in a swirl of whipped cream cheese or mascarpone between the sweet potato and pecan topping for added creaminess.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cover the entire casserole tightly with foil or transfer to an airtight container and pop it in the fridge. It keeps beautifully for 4-5 days, and tastes just as comforting reheated.

Freezing

If you want to freeze it, I recommend freezing before adding the marshmallow topping. Wrap the casserole tightly and thaw overnight in the fridge before baking with marshmallows added fresh, for the best texture and flavor.

Reheating

When reheating, cover the casserole loosely with foil and warm at 325°F until heated through, about 20 minutes. If you want to refresh the marshmallow layer, you can add a few new marshmallows on top and broil for a minute or two to get them golden again.

FAQs

Final Thoughts

This Sweet Potato Casserole with Marshmallows Recipe holds a special place on my holiday table — it’s the ultimate comfort food that brings everyone together, from kids begging for seconds to adults nostalgic for classic flavors. I hope you’ll give it a try and make it your own with the personal touches that make cooking so fun. Trust me, once you nail this recipe, it’ll become a treasured tradition in your family, too!

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