Sweet Potato Casserole with Marshmallows and Pecans

Few holiday dishes are as iconic and beloved as Sweet Potato Casserole with Marshmallows and Pecans. This festive classic has been gracing Thanksgiving and Christmas tables for generations, combining the natural sweetness of roasted sweet potatoes with a buttery, spiced mash, and finishing with a topping that is both crunchy and gooey. The pecans bring a nutty caramelized crunch, while the marshmallows melt into golden, pillowy pockets of sweetness.

This casserole perfectly bridges the gap between savory and sweet, making it a dish that appeals to everyone at the table. It’s hearty, nostalgic, and festive — a true holiday comfort food that feels indulgent yet wholesome at the same time.

Why I Love This Recipe

I love this recipe because it’s a little bit of dessert and a side dish all in one. The sweet potatoes are velvety and lightly spiced with cinnamon and nutmeg, while the topping adds a playful contrast of textures — crisp pecans with gooey marshmallows.

It’s also a dish that carries so much tradition. Making it every year feels like continuing a family ritual, and the smell of baked sweet potatoes and toasty marshmallows immediately puts me in the holiday spirit.

Why It’s a Must-Try Dish

• Holiday classic – No Thanksgiving spread feels complete without it.
• Crowd-pleaser – Loved by kids and adults alike.
• Versatile topping – Both marshmallow lovers and pecan streusel fans get what they want.
• Comfort food at its best – Sweet, spiced, buttery, and nutty.
• Easy to make ahead – Perfect for busy holiday meal prep.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: 55–60 minutes
• Servings: 8 servings
• Calories per Serving: ~300–350 kcal
• Course: Side Dish
• Cuisine: American, Holiday

Ingredients

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 lbs), peeled and cubed
• 4 tbsp unsalted butter, melted
• ½ cup brown sugar (light or dark)
• ¼ cup milk (whole or evaporated milk for richness)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

For the Topping:

• 1 ½ cups mini marshmallows
• ½ cup pecans, chopped
• ¼ cup brown sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp all-purpose flour

Step-by-Step Preparation Method

Step 1: Cook the Sweet Potatoes

• Peel and cube sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain well.

Step 2: Mash the Base

• Transfer hot sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Mash until smooth and creamy.

Step 3: Prepare the Topping

• In a small bowl, mix chopped pecans, brown sugar, melted butter, and flour until crumbly.

Step 4: Assemble the Casserole

• Spread the mashed sweet potato mixture evenly in a greased 9×13-inch baking dish.
• Sprinkle the pecan mixture evenly over the top.
• Scatter marshmallows across the surface.

Step 5: Bake

• Bake uncovered at 375°F (190°C) for 20–25 minutes, or until marshmallows are golden brown and topping is bubbling.

Step 6: Serve

• Remove from oven and allow to rest for 5 minutes before serving warm.

How to Serve

• Serve as a holiday side dish alongside roast turkey, ham, or prime rib.
• Works beautifully with savory dishes like stuffing, green beans, and cranberry sauce.
• Can also double as a sweet treat on the holiday table.

Recipe Tips

• Drain potatoes well – excess water can make the mash runny.
• Use evaporated milk for a creamier, old-fashioned flavor.
• Toast pecans lightly before mixing them into the topping for extra crunch.
• Broil briefly at the end for extra-toasty marshmallows (watch carefully!).

Variations

• All-Marshmallow Topping: Skip the pecans and cover entirely with marshmallows.
• Streusel-Only Topping: Leave off marshmallows and double the pecan streusel for a crunchier finish.
• Savory Version: Reduce sugar, skip marshmallows, and add parmesan and rosemary for a less-sweet option.
• Vegan-Friendly: Use vegan butter, plant-based milk, and vegan marshmallows.
• Nut-Free Version: Omit pecans or replace with pumpkin seeds or oats.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Microwave works too but topping won’t stay crisp.
• Freezing: Assemble casserole without marshmallows, cover tightly, and freeze for up to 2 months. Thaw overnight, then bake and add marshmallows before finishing.

Special Equipment Needed

• Large pot for boiling sweet potatoes
• Mixing bowls
• Potato masher or electric mixer
• 9×13-inch baking dish

Conclusion

Sweet Potato Casserole with Marshmallows and Pecans is more than just a side dish — it’s a tradition. It combines the best of both worlds: creamy, spiced sweet potatoes and a topping that’s part dessert, part crunch. It’s a holiday staple that never fails to impress and comfort, making it the perfect dish to bring family and friends together around the table.

If you want one dish that says festive, nostalgic, and irresistible, this is it. Once you try it, it’s sure to become a yearly favorite in your holiday spread.

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Sweet Potato Casserole with Marshmallows and Pecans

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 8 Calories: 350kcal

Description

Few holiday dishes are as iconic and beloved as Sweet Potato Casserole with Marshmallows and Pecans. This festive classic has been gracing Thanksgiving and Christmas tables for generations, combining the natural sweetness of roasted sweet potatoes with a buttery, spiced mash, and finishing with a topping that is both crunchy and gooey.

Ingredients

Scale

1/2x 1x 2x 3x

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 lbs)
• 4 tbsp unsalted butter, melted
• ½ cup brown sugar (light or dark)
• ¼ cup milk (whole or evaporated milk for richness)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

For the Topping:

• 1 ½ cups mini marshmallows
• ½ cup pecans, chopped
• ¼ cup brown sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Cook the Sweet Potatoes: Peel and cube sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain well.
2. Step 2: Mash the Base: Transfer hot sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Mash until smooth and creamy.
3. Step 3: Prepare the Topping: In a small bowl, mix chopped pecans, brown sugar, melted butter, and flour until crumbly.
4. Step 4: Assemble the Casserole: Spread the mashed sweet potato mixture evenly in a greased 9x13-inch baking dish. Sprinkle the pecan mixture evenly over the top. Scatter marshmallows across the surface.
5. Step 5: Bake: Bake uncovered at 375°F (190°C) for 20–25 minutes, or until marshmallows are golden brown and topping is bubbling.
6. Step 6: Serve: Remove from oven and allow to rest for 5 minutes before serving warm.

Keywords: Sweet Potato Casserole with Marshmallows and Pecans