Silky sweet potatoes, buttery pecan crumbs, and a toasty blanket of golden marshmallows. This is the cozy holiday side that makes the whole table go quiet for a second bite. The top is gooey and caramel-kissed, the center is soft and creamy, and every spoonful tastes like home.
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This Sweet Potato Casserole with Marshmallows is simple to make and so festive. I've tested this version many times to get that scoopable, plush texture with just the right sweetness. Ready to bake up something everyone will ask for again next year? Let's get cooking.
Why You'll Love This Recipe
- Creamy, smooth sweet potato base with warm cinnamon and vanilla
- Family-friendly and holiday-ready, perfect for Thanksgiving or Friendsgiving
- Simple pantry ingredients and quick prep
- Crunchy pecan topping for contrast in every bite
- Marshmallow finish that toasts beautifully in the oven
- Make-ahead friendly for stress-free hosting
INGREDIENTS
For the sweet potato filling
- 4 large sweet potatoes, peeled and cut into large chunks (about 9 cups)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Pecan topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Marshmallow layer
- 10 ounces mini marshmallows
Ingredient Notes & Substitutions
- Sweet potatoes: Look for firm potatoes with smooth skin. Orange-fleshed varieties mash up creamier and sweeter.
- Brown sugar: Light brown sugar adds gentle molasses notes; dark brown gives deeper caramel flavor.
- Butter: Unsalted keeps you in control of the salt. If using salted butter, reduce added salt slightly.
- Spices: Cinnamon and nutmeg are classic. Add a pinch of ginger if you like a little warmth.
- Pecans: Chop them finely for a delicate, even crunch. Allergic or nut-free? Replace pecans with old-fashioned oats.
- Flour: Swap with a 1:1 gluten-free baking blend for a gluten-free topping.
- Marshmallows: Mini marshmallows melt and toast evenly. If using regular size, snip them in halves for even coverage.
INSTRUCTIONS
- Cook the sweet potatoes: Place peeled, chunky sweet potatoes in a large saucepan. Cover with cold water and bring to a boil.
- Simmer: Boil until fork-tender and breaking apart easily, 18 to 22 minutes depending on size.
- Drain and mash: Drain well, return potatoes to the warm pot, and mash until smooth.
- Flavor the filling: Stir in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until fully combined and silky. Taste and adjust salt or spice if desired.
- Make the pecan topping: In a bowl, mix melted butter, brown sugar, flour, salt, and pecan pieces until evenly moistened and crumbly.
- Assemble: Grease a 9-by-13-inch baking dish. Spread sweet potato filling in an even layer. Sprinkle the pecan mixture evenly over the top.
- Marshmallows: Scatter mini marshmallows in a thick, even layer over the topping.
- Bake: Bake at 350°F for 25 to 35 minutes, until the edges are bubbly and marshmallows are golden. Watch closely near the end so they toast, not burn.
- Rest and serve: Let the casserole sit 10 minutes so the layers settle, then serve warm.
Tip: If your marshmallows brown too fast, tent loosely with foil for the last few minutes.
Pro Tips for Success
Top Tip
- Dry mash = creamy filling: After draining, return potatoes to the warm pot for a minute to evaporate excess moisture before mashing.
- Smooth texture, no gluey mash: Mash by hand or with a ricer. Skip a high-speed blender, which can make potatoes pasty.
- Even toasting: Spread marshmallows to the edges. Bare spots will brown unevenly.
- Perfect crunch: Chop pecans small so they create a cohesive layer rather than big clusters.
- Watch the last 5 minutes: Marshmallows go from blonde to bronzed quickly. Keep an eye on that top.
Storage and Reheating
- Store: Cover and refrigerate up to 3 days.
- Reheat: Warm, uncovered, at 325°F for 15 to 20 minutes. If the marshmallows have melted flat, add a light fresh layer for the last 5 minutes.
- Leftovers: Scoop into bowls and rewarm for a cozy, dessert-like side.
Make Ahead & Freezing
- Make ahead (unbaked): Assemble the filling and pecan topping in the dish. Cover and refrigerate up to 24 hours. Add marshmallows just before baking.
- Bake ahead: Bake without marshmallows, cool, and refrigerate. Rewarm covered, then add marshmallows and toast for 5 to 8 minutes.
- Freeze: Freeze the baked filling (without marshmallows) up to 2 months. Thaw overnight, warm, then finish with the marshmallow layer.
Tips and Variations
- Less sweet: Reduce brown sugar in the filling to ⅔ cup.
- Nut-free crunch: Swap pecans for 1 cup oats plus ½ cup crushed cornflakes.
- Maple twist: Replace half the brown sugar in the filling with ½ cup pure maple syrup.
- Spice lovers: Add a pinch of cloves or allspice for a deeper holiday aroma.
- Mini casseroles: Bake in individual ramekins for a dinner-party look; reduce bake time to about 18 to 22 minutes.
FAQs
Yes. Drain very well and pat dry. You may need less sugar since canned yams are often packed in syrup.
Bake on the middle rack and watch closely in the last minutes. If browning too quickly, lay a loose foil tent over the top.
Absolutely. Use a 1:1 gluten-free baking blend in the topping. Everything else is naturally gluten-free.
You can. Bake the casserole with just the pecan topping until crisp, or add a light drizzle of maple syrup before serving.
A potato masher or ricer gives a smooth, fluffy texture. A hand mixer on low works too; stop as soon as it's creamy.
📖 Recipe
Sweet Potato Casserole with Marshmallows
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Silky sweet potatoes, buttery pecan crumbs, and a toasty blanket of golden marshmallows. This cozy holiday side has a creamy center, crunchy top, and gooey, caramel-kissed finish that makes every bite taste like home.
Ingredients
- 4 large sweet potatoes, peeled and cut into large chunks (about 9 cups)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 4 tablespoons unsalted butter, melted (for topping)
- ⅓ cup brown sugar (for topping)
- 2 tablespoons all-purpose flour (for topping)
- ½ teaspoon salt (for topping)
- 1 ¼ cups finely chopped pecans
- 10 ounces mini marshmallows
Instructions
- Place peeled sweet potato chunks in a large saucepan, cover with cold water, and bring to a boil.
- Simmer until fork-tender and breaking apart easily, 18-22 minutes.
- Drain well, return potatoes to the pot, and mash until smooth.
- Stir in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until silky and combined.
- In a bowl, mix melted butter, brown sugar, flour, salt, and pecans for the topping until crumbly.
- Grease a 9×13-inch baking dish and spread the sweet potato filling evenly.
- Sprinkle the pecan mixture over the top.
- Scatter mini marshmallows evenly over the topping.
- Bake at 350°F for 25-35 minutes, until edges are bubbly and marshmallows are golden.
- Let rest 10 minutes before serving warm.
Notes
Store covered in the fridge up to 3 days. Reheat uncovered at 325°F for 15-20 minutes. Make ahead by assembling without marshmallows and refrigerating up to 24 hours. Add marshmallows just before baking. Freeze filling (without marshmallows) up to 2 months. Each serving: about 360 calories, 7g protein, 14g fat, 57g carbs.
Nutrition
- Serving Size: 1/12 of pan
- Calories: 360
- Sugar: 39g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
Serving Suggestions
This casserole loves roast turkey, garlicky green beans, and bright cranberry sauce. I also serve it with a crisp salad to balance the sweetness. For brunch, it's lovely next to baked ham and fluffy scrambled eggs. The scent alone feels like the holidays.
Nutrition & Notes
- Approximate per serving (1/12 of pan): 360 calories; 7g protein; 14g fat; 57g carbs
- Skill level: Easy
- Tested: Multiple rounds to perfect the creamy center and toasty top
Curious about sweet potato nutrition? Read more from a trusted source like the USDA's guidance on sweet potatoes.
Related Recipes / Internal Links
You may also like my Creamy Mushroom Risotto recipe for another cozy, crowd-pleasing side.
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