If you’re on the hunt for a comforting, crowd-pleasing side dish, you’re going to adore my Sweet Potato Casserole with Pecans and Marshmallows Recipe. It’s one of those dishes that instantly feels like a warm hug, combining creamy mashed sweet potatoes with a crunchy pecan topping and golden, gooey marshmallows. Whether it’s a holiday feast or a cozy weeknight dinner, this recipe always steals the show, and I can’t wait to share all my tips so you can make it perfectly every time!
Why You’ll Love This Recipe
- Classic Comfort: Nostalgic flavors with creamy sweet potatoes and that irresistible marshmallow topping.
- Simple Ingredients: Uses pantry staples you likely already have on hand, perfect for last-minute meals.
- Family Favorite: I’ve watched my family’s eyes light up over this dish every holiday—yours will too.
- Easy to Customize: You can tweak sweetness and crunch to your taste, making it just right for your crowd.
Ingredients You’ll Need
All the ingredients come together to create a dish that’s both sweet and a little savory, with a crunchy topping that perfectly balances the soft interior. When picking your sweet potatoes, go for firm, smooth-skinned ones — they mash beautifully and avoid any bitterness.
- Sweet potatoes: Fresh, firm, and peeled for creamy mash without stringy bits.
- Brown sugar: Adds deep, caramel-like sweetness that complements the potatoes perfectly.
- Butter: Softened for easier mixing and rich flavor.
- Vanilla extract: Just a hint to elevate the sweetness subtly without overpowering.
- Chopped pecans: Divided between the filling and topping for toasty crunch in every bite.
- Cinnamon: A pinch brings warmth and depth, but feel free to adjust to your liking.
- Salt and black pepper: To balance out all the sweet notes with a touch of savory.
- Miniature marshmallows: The star topping — they melt and brown beautifully for that classic finish.
Variations
I love how versatile this Sweet Potato Casserole with Pecans and Marshmallows Recipe is — it’s easy to personalize based on what you have or dietary preferences. Over time, I’ve tried a few tweaks, and they all bring something special to the table!
- Nut-Free Variation: If someone can’t have nuts, swap the pecans for toasted oat clusters or crispy quinoa for crunch.
- Spiced Up: Adding a dash of nutmeg or ginger can give the casserole a little extra warmth if you like more spice.
- Healthier Option: Use coconut oil instead of butter and reduce brown sugar slightly to lighten it up a bit.
- Marshmallow-Free: I’ve sometimes topped with a brown sugar and oat crumble for a less sweet but still crunchy topping.
How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe
Step 1: Boil Sweet Potatoes Until Tender
Start by peeling and cutting 3 pounds of sweet potatoes into cubes of roughly equal size. This helps them cook evenly and mash smoothly. Place the cubes in a pot of boiling water and simmer for about 15 minutes until a fork slides in easily — don’t overcook or they’ll get too watery! Drain thoroughly before mashing.
Step 2: Mash and Mix the Sweet Potato Base
In the pot you drained from, or a large bowl, mash the cooked sweet potatoes with ½ cup of packed brown sugar, ⅓ cup softened butter, ¼ teaspoon cinnamon, ½ teaspoon vanilla extract, and salt and pepper to taste. I like to taste as I go here — a little extra cinnamon or salt can make a big difference to balance the flavors. Once smooth and creamy, fold in half of the chopped pecans gently to keep some texture inside.
Step 3: Spread and Top the Casserole
Spread the sweet potato mixture evenly into the prepared greased 9 x 13-inch baking dish. Next, sprinkle the top with the remaining pecans and a generous 2 cups of miniature marshmallows. The contrast between the crunchy pecans and the soft, melty marshmallows on top is what makes this dish truly special—I always find myself sneaking tastes before it even comes out of the oven!
Step 4: Bake Until Golden and Bubbling
Pop it in the oven preheated to 375°F and bake for about 25 minutes. Keep an eye on the marshmallows; they’ll puff up and turn a beautiful golden brown when they’re ready. This baking step is where the magic happens — you’ll see the flavors meld and the topping get irresistibly toasted.
Pro Tips for Making Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Even Cubes Help: I’ve learned the hard way that uneven potato pieces lead to inconsistent cooking, so cut them evenly for perfect mash.
- Don’t Skip Draining: Extra water in the potatoes can make the casserole runny – drain well and even let them sit for a minute before mashing.
- Layer Flavors: Folding in half the pecans inside and reserving the rest for the topping adds crunchy bursts throughout the dish.
- Watch Your Marshmallows: They brown quickly near the end—if they start browning too fast, loosely cover with foil to finish baking without burning.
How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe
Garnishes
I usually keep garnishes simple so the casserole’s sweetness shines through. Sometimes I sprinkle a little extra chopped pecans on top just before serving for fresh crunch. A light dusting of cinnamon over the marshmallows adds a warm aroma that always gets compliments around my table.
Side Dishes
This casserole pairs wonderfully with savory mains like roasted turkey, glazed ham, or even a hearty lentil loaf for a meatless meal. I also love serving it with green beans or a fresh arugula salad to balance of sweetness and add some bright, crisp textures.
Creative Ways to Present
For special occasions, I sometimes bake the casserole in individual ramekins to make it feel extra personal and festive. You could also swirl in some mashed cranberries on top before baking for a pop of color and tartness. Another fun idea is to add a sprinkle of cinnamon sugar over the marshmallows right before baking to make them sparkle and add even more flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. When I store it, I like to let it cool completely before covering to prevent the topping from getting soggy. Reheating leftovers in the oven restores that toasted marshmallow magic better than the microwave.
Freezing
I have frozen this casserole a few times, especially when prepping ahead for Thanksgiving. Just cool completely, cover tightly with foil or plastic wrap, and freeze. When you’re ready, thaw overnight in the fridge and bake at 350°F until warmed through and bubbly. The marshmallows won’t be quite as puffy, but the flavor stays spot on.
Reheating
Reheat leftovers covered with foil in a 350°F oven until warmed through—about 20 minutes. If you want to refresh the marshmallows, remove the foil for the last 5 minutes to get them nice and golden again. I’ve found this method keeps the texture and taste just like fresh.
FAQs
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Can I make Sweet Potato Casserole with Pecans and Marshmallows Recipe ahead of time?
Absolutely! You can prepare the sweet potato mixture a day in advance and refrigerate it. Just spread, top, and bake before serving. This helps the flavors develop and makes day-of preparation quicker.
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What if I don’t have mini marshmallows?
If you can’t find miniature marshmallows, you can use regular marshmallows chopped into small pieces. Just be aware they’ll melt and brown differently, so keep a close eye when baking to avoid burning.
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How can I make this recipe vegan?
Swap out butter for coconut oil or a vegan butter substitute, and opt for vegan marshmallows which are available at many stores now. Ensure your brown sugar is vegan-friendly (some sugars are processed with bone char).
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Can the pecans be toasted beforehand?
Yes! Toasting pecans before mixing enhances their flavor and adds extra crunch. I usually toast them lightly in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant and golden.
Final Thoughts
This Sweet Potato Casserole with Pecans and Marshmallows Recipe has been a holiday staple in my family for years, and every time I make it, I’m reminded why it’s a true classic. It’s cozy, comforting, and hits that perfect sweet-and-savory balance that everyone loves. If you want a recipe that brings smiles around your dinner table — trust me, this one’s a winner. Give it a try, and I bet you’ll be asked to make it again and again!
Print
Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sweet Potato Casserole is a comforting and traditional side dish perfect for Thanksgiving or any family gathering. It features creamy mashed sweet potatoes blended with brown sugar, butter, cinnamon, and vanilla, topped with crunchy pecans and golden miniature marshmallows baked to perfection.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into cubes)
- ½ cup brown sugar (packed)
- ⅓ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (or to taste)
- Salt and black pepper (to taste)
- ¾ cup chopped pecans (divided)
Topping
- 2 cups miniature marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking pan to prevent sticking.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer for about 15 minutes, or until the potatoes are fork-tender. Drain thoroughly.
- Mash Sweet Potatoes and Mix: In a large bowl or back in the pot, mash the cooked sweet potatoes. Add the brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Mix well until smooth and creamy.
- Incorporate Pecans: Fold in half of the chopped pecans evenly into the mashed sweet potato mixture.
- Assemble in Baking Pan: Spread the mashed sweet potato mixture evenly into the prepared 9 x 13-inch pan.
- Add Toppings: Sprinkle the miniature marshmallows evenly over the top, then scatter the remaining chopped pecans on top.
- Bake: Bake in the preheated oven for about 25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Notes
- This sweet potato casserole is a beloved traditional dish often served during Thanksgiving celebrations.
- Adjust the amount of cinnamon to suit your taste preference.
- For a crunchier topping, you can toast the pecans lightly before adding them.
- If you prefer a less sweet option, you can reduce the amount of brown sugar or marshmallows.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 14 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
