Name: Sweet Potato Casserole with Marshmallows Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large sweet potatoes, peeled and chopped into large chunks; ½ cup unsalted butter; 1 cup brown sugar; ½ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon nutmeg; 4 tablespoons unsalted butter, melted; ⅓ cup brown sugar; 2 tablespoons all purpose flour; ½ teaspoon salt; 1 ¼ cups finely chopped pecan pieces; 10 oz mini marshmallows

Jump to Recipe· 4.6 from 8 reviews

If you’re on the hunt for that perfect holiday side dish or just craving something decadently comforting, you’ve got to try this Sweet Potato Casserole with Marshmallows Recipe. It’s the kind of recipe that delivers creamy, sweet, and nutty flavors all wrapped up with a toasty marshmallow topping that’s pure nostalgia. Whether it’s your first time making it or you’re a seasoned fan, stick around—I’ll share all my best tips to make yours absolutely irresistible!

🧡

Why This Recipe Works

Balanced Sweetness: The combination of brown sugar and marshmallows creates a perfectly sweet but not overpowering flavor.
Texture Contrast: Creamy mashed sweet potatoes meet crunchy pecan topping and gooey marshmallows for the ultimate mouthfeel journey.
Simple Ingredients: Using common pantry staples means minimal prep stress, but maximum comfort-food payoff.
Family Favorite: This recipe has become a go-to in my home, winning over even the pickiest eaters every time.

Sweet Potato Casserole with Marshmallows, holiday sweet potato casserole, creamy sweet potato side dish, marshmallow-topped casserole, festive Thanksgiving side - A white baking dish holds a square dessert with one layer of golden toasted marshmallows on top that are puffed and slightly browned in spots, forming a textured, uneven surface. Beneath the marshmallows, dark chocolate chunks peek through along the edges, surrounded by a gooey, melted layer. The dish rests on a white marbled surface. Nearby are a small white bowl filled with chopped pecans, a wooden spoon with a smooth texture to the right, a stack of white plates at the bottom left, and a brown bowl filled with small white marshmallows in the top right corner. A striped beige cloth is draped across the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The star here is obviously the sweet potatoes—rich, naturally sweet, and creamy when cooked just right. Then add in spices like cinnamon and nutmeg to bring warmth, while brown sugar and butter add richness. The pecan topping gives a buttery crunch that you won’t want to skip, and those marshmallows? They’re the dreamiest finishing touch!

Sweet potatoes: Look for firm, smooth-skinned sweet potatoes. Large ones work great for this recipe and they mash up wonderfully.
Unsalted butter: Helps control saltiness and allows you to get that creamy texture without overpowering flavors.
Brown sugar: Adds deep caramel notes and moisture to both filling and topping.
Salt: Just a pinch to balance sweetness and enhance flavors.
Cinnamon and nutmeg: Classic fall spices that complement sweet potatoes beautifully.
Vanilla extract: Adds subtle fragrance and rounds out the sweetness.
All-purpose flour: Binds the pecan topping so it crisps up nicely.
Chopped pecans: For texture, flavor, and that perfect nutty crunch on top.
Mini marshmallows: The iconic topping that melts into a golden, gooey blanket.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Sweet Potato Casserole with Marshmallows Recipe is endlessly adaptable. I love adding a sprinkle of orange zest sometimes for a bright twist, or swapping pecans for walnuts when I’m running low. Feel free to play around—you’ll find what makes it uniquely yours!

Nut-free Variation: Simply omit the pecans and increase the marshmallows for more gooey sweetness; my nut-allergic cousins adore it this way.
Healthier Swap: Using coconut oil instead of butter adds a subtle tropical flavor and makes it dairy-free.
Extra Crunch: Toast the pecans lightly before adding to the topping—it really amps up the flavor and texture.

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

Step 1: Tenderize Your Sweet Potatoes

Peel and chop your sweet potatoes into large chunks. Place them in a large saucepan, cover with water, and bring to a boil. Boil until they’re fork tender—this usually takes around 15-20 minutes. You want them soft enough to mash easily but not mushy to throw off the texture. Drain well and return to the hot pan; this helps the butter melt into the potatoes later.

Step 2: Mash and Flavor the Filling

Add the butter to your drained sweet potatoes and mash until creamy but still a bit textured. Then stir in brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Taste as you go—sometimes I add a touch more cinnamon for extra warmth. This part really sets the overall flavor, so don’t be shy with seasoning.

Step 3: Make the Pecan Topping

In a separate bowl, combine melted butter, brown sugar, flour, salt, and chopped pecans. Mix until the mixture holds together a little—that’s your golden crunchy topping waiting to happen!

Step 4: Layer and Bake

Spray a 9×13-inch baking dish with cooking spray. Spread the sweet potato filling evenly in the dish. Sprinkle the pecan topping over the sweet potatoes, then cover that with an even layer of mini marshmallows. Pop it in the oven at 350°F (175°C) for 25-35 minutes. Keep a close eye near the end—the marshmallows should be toasty golden but not burnt.

💡

Pro Tips for Making Sweet Potato Casserole with Marshmallows Recipe

Test Potato Tenderness: Don’t skip checking your potatoes with a fork—they should mash easily but keep some texture for the best mouthfeel.
Watch the Marshmallows: They can turn from beautifully golden to burnt in seconds—stay nearby in the last few minutes!
Use Fresh Spices: I always keep my cinnamon and nutmeg fresh for the brightest flavor impact.
Make Ahead: You can prep everything a day ahead, then just bake before serving for less holiday stress.

How to Serve Sweet Potato Casserole with Marshmallows Recipe

Garnishes

For that extra touch, I like sprinkling a few whole pecans on top after baking—they look festive and add a welcome crunch. Sometimes I also dust lightly with a dash of cinnamon for aroma. Fresh thyme is a surprising but delightful garnish if you want to add a gentle herbal note.

Side Dishes

Sweet Potato Casserole with Marshmallows is a natural companion to roasted turkey, glazed ham, or even a simple green bean almondine. For a full Thanksgiving spread, I pair it with creamy mashed potatoes and crisp Brussels sprouts—balance in every bite!

Creative Ways to Present

For holiday dinner parties, I sometimes make this casserole in individual ramekins topped with mini marshmallows and pecans for one-on-one servings. It’s a real showstopper and adds that charming homemade vibe your guests will love. You can also swap out mini marshmallows with marshmallow fluff dollops for a slightly different texture.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge, and it keeps well for up to 4-5 days. When reheating, I cover with foil to prevent marshmallows from over-browning and warm it gently until heated through. It tastes almost as good the next day!

Freezing

I’ve frozen this casserole successfully by baking it first, cooling completely, then wrapping tightly in foil and placing it in a freezer bag. It freezes well up to 3 months. When ready to eat, thaw overnight in the fridge and then warm it up in the oven.

Reheating

For best reheating, I cover the casserole with foil to protect the marshmallow topping and heat at 325°F until warmed through. If you want to re-toast the marshmallows, remove the foil in the last few minutes under the broiler—but watch carefully to avoid burning.

FAQs

Can I make Sweet Potato Casserole with Marshmallows Recipe ahead of time?

Absolutely! You can prepare the sweet potato filling and pecan topping up to a day in advance. Assemble everything in your baking dish, cover, and refrigerate. When ready, just add the marshmallows and bake as directed. This can save a lot of time during busy holiday cooking.
What if I don’t like marshmallows?

No worries! You can skip the marshmallows and just bake the sweet potato and pecan topping layers. Alternatively, try a crunchy streusel topping made from oats, brown sugar, and butter for a different experience.
Can I use canned sweet potatoes?

While fresh sweet potatoes deliver the best texture and flavor, you can use canned sweet potatoes in a pinch. Just make sure to drain them well and mash until smooth to get the right consistency for the casserole.
How do I prevent marshmallows from burning?

Keep a close eye during the last 5 minutes of baking. If the marshmallows are browning too quickly, tent the casserole loosely with foil. For an evenly toasted top, you can also broil for 1-2 minutes, but watch carefully to avoid charring.

Final Thoughts

This Sweet Potato Casserole with Marshmallows Recipe has become one of my all-time favorites for holidays and cozy nights in. It’s just the kind of comforting dish that brings people to the table smiling, ready to dig into something warm and a little indulgent. I’m confident you’ll love making it—and eating it—as much as I do. So go ahead, give it a try, and make some happy memories alongside it!