Sweet Potato Casserole with Marshmallows and Pecans — sweet potato casserole recipe
I grew up watching my grandmother stir a pot of sweet potatoes while the smell of cinnamon and butter filled the house. Every holiday she made Sweet Potato Casserole with Marshmallows and Pecans, and it always felt like a warm, sugary hug after a long day. That cozy memory is why I love this dish: it’s comfort food with a little crunchy sophistication on top. Sweet potato casseroles have roots in American holiday traditions, especially Thanksgiving, where sweet, spiced side dishes and marshmallow-topped bakes became popular in the early 20th century. Whether you’re making this for a family gathering or a weeknight treat, it’s one of those recipes that invites sharing and nostalgia. If you love sweet potato dishes, you might also enjoy this take on crispy baked sweet potato fries I’ve shared before: crispy oven-baked sweet potato fries.
Who is this recipe for?
- This recipe is for busy parents, holiday hosts, beginners learning holiday sides, and anyone who loves a sweet-and-savory side dish with a crunchy topping.
A brief overview of the core ingredients:
- This casserole blends 4 cups mashed sweet potatoes, 1/2 cup brown sugar, 1/4 cup milk, 1/2 cup melted butter, 2 beaten eggs, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon salt, finished with 1/2 cup chopped pecans and 1 cup mini marshmallows — a simple combination that’s rich, spiced, and delightfully textural.
Tools & Ingredients
Tools needed:
- Large mixing bowl — to combine and smooth the sweet potato mixture.
- Electric mixer or potato masher — for creamy, lump-free sweet potatoes.
- Measuring cups and spoons — to ensure balanced flavor.
- Spatula — to scrape and spread the mixture evenly.
- 9×13-inch (or similar) greased baking dish — for even baking and serving.
- Oven — to brown marshmallows and warm the casserole.
- Knife and cutting board — to chop pecans if needed.
Ingredients (with brief benefits):
- 4 cups mashed sweet potatoes — high in vitamin A and naturally sweet for a creamy base.
- 1/2 cup brown sugar — adds caramel-like sweetness and moisture.
- 1/4 cup milk — loosens the mash for a silky texture.
- 1/2 cup melted butter — enriches flavor and gives a smooth mouthfeel.
- 2 beaten eggs — bind the casserole and add protein for structure.
- 1 teaspoon vanilla extract — enhances sweetness and complements spices.
- 1 teaspoon cinnamon — warms the dish with classic autumn spice.
- 1/2 teaspoon salt — balances sweetness and boosts overall flavor.
- 1/2 cup chopped pecans — provide crunch, healthy fats, and a nutty contrast.
- 1 cup mini marshmallows — give the nostalgic sweet, toasted topping everyone loves.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, and beaten eggs.
- Add the vanilla extract, cinnamon, and salt to the bowl, and mix politely until smooth and well combined.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly with a spatula.
- Sprinkle the top with the chopped pecans and then scatter the mini marshmallows evenly over the surface.
- Bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- Let it cool slightly before serving so the topping sets and scooping is easier.
- Serve warm and enjoy the mix of creamy sweet potatoes, crunchy pecans, and gooey marshmallows.
FAQ
Q: Can I freeze this recipe?
A: Yes. Prepare the casserole up to step 5 (before baking), cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding marshmallows toward the end of baking so they don’t over-brown.
Q: What can I use instead of mini marshmallows?
A: You can use a brown sugar-pecan streusel for a less sweet, crunchier topping, or regular marshmallows broken into pieces if minis aren’t available.
Q: Can I make this ahead for Thanksgiving?
A: Absolutely. You can assemble it 24 hours in advance, refrigerate, and bake just before serving. If you want to keep the marshmallows perfectly toasted, add them for the last 5–10 minutes under the broiler on low.
Q: Is there a lighter alternative to butter or full-fat milk?
A: You can substitute part of the butter with Greek yogurt or use a lower-fat milk to reduce calories, though texture and richness will be slightly different.
Tips & Tricks
- Use cooled, well-drained mashed sweet potatoes (baked or boiled then mashed) to avoid a watery casserole.
- Toast pecans briefly in a dry skillet before topping to intensify their flavor and crunch — it makes a big difference.
- If your marshmallows brown too quickly, cover loosely with foil partway through baking or move the dish to a lower oven rack.
- For an extra flavor boost, stir a tablespoon of orange zest or a splash of maple syrup into the sweet potato mixture. For background on cozy, creamy sides, check my collection here: creamy and comfort recipes and learn more about our author and recipe inspiration on the site: Chloe Sanders’ biography.
Conclusion
For more inspiration and variations on this classic, see Sweet Potato Casserole {with Marshmallows} – Spend With Pennies for a straightforward version, Sweet Potato Casserole with Marshmallows and Pecans – Sip and … for another twist on the pecan topping, and Sweet Potato Casserole Recipe (with Marshmallow & Pecans) for a chef’s take on presentation and technique.
Enjoy this warm, nostalgic casserole with family and friends — it’s meant to be shared.
Always add
tag after Directions.
Sweet Potato Casserole with Marshmallows and Pecans
Ingredients
- 4 cups mashed sweet potatoes High in vitamin A and naturally sweet.
- 1/2 cup brown sugar Adds caramel-like sweetness.
- 1/4 cup milk Loosens the mash for a silky texture.
- 1/2 cup melted butter Enriches flavor and gives a smooth mouthfeel.
- 2 cooked beaten eggs Bind the casserole and add protein.
- 1 teaspoon vanilla extract Enhances sweetness and complements spices.
- 1 teaspoon cinnamon Classical autumn spice.
- 1/2 teaspoon salt Balances sweetness.
- 1/2 cup chopped pecans Provides crunch and healthy fats.
- 1 cup mini marshmallows Gives the nostalgic sweet topping.
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, and beaten eggs.
- Add the vanilla extract, cinnamon, and salt to the bowl, and mix until smooth and well combined.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly with a spatula.
- Sprinkle the top with the chopped pecans and then scatter the mini marshmallows evenly over the surface.
- Bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- Let it cool slightly before serving so the topping sets and scooping is easier.
- Serve warm and enjoy the mix of creamy sweet potatoes, crunchy pecans, and gooey marshmallows.
