Sweet Potato Casserole with Marshmallows Recipe

If there’s one dish that always steals the spotlight on my holiday table, it’s this Sweet Potato Casserole with Marshmallows. Creamy whipped sweet potatoes are layered with a buttery pecan crumble and finished with pillowy, golden mini marshmallows for a side that straddles the line between savory and dessert. Every bite is a wonderful mix of caramelized sweetness, nutty crunch, and comfort that practically melts in your mouth. Trust me, this is the recipe your family and friends will ask for long after the holidays are over!

Ingredients You’ll Need

Each ingredient plays an important role in building the contrasting flavors and irresistible texture of Sweet Potato Casserole with Marshmallows. From the naturally sweet base to the crunchy topping and gooey marshmallow crown, don’t skip a thing!

• Sweet potatoes: These are the main event, lending their natural sweetness and velvet-like texture to the dish.
• Unsalted butter: Adds richness and creates that luxurious mouthfeel in both the filling and the topping.
• Brown sugar: Offers deep, caramel notes that highlight the earthy sweetness of the potatoes and pecans.
• Salt: Balances all the sweetness and brings out every flavor.
• Cinnamon: Adds a warm, cozy aroma that really makes the casserole taste like the holidays.
• Vanilla extract: Rounds out flavors and brings a subtle hint of bakery magic.
• Nutmeg: Just a touch gives the casserole that extra-special, nostalgic flavor.
• All-purpose flour: Helps bind the pecan topping for a perfect crumbly texture.
• Pecan pieces: Bring a buttery crunch and nutty flavor that’s utterly delicious with sweet potatoes.
• Mini marshmallows: The classic finishing touch, they toast into gooey, golden bliss on top of your casserole.
• Cooking spray: Keeps everything from sticking so you can serve every scoop beautifully.

How to Make Sweet Potato Casserole with Marshmallows

Step 1: Prepare & Boil the Sweet Potatoes

Start by peeling and chopping your sweet potatoes into big chunks. Place them in a large saucepan, cover with water, and bring them to a rolling boil. Let them cook until they’re fork-tender and starting to fall apart—this usually takes about 15-20 minutes and makes mashing a breeze.

Step 2: Mash & Season the Sweet Potato Filling

After draining, return the sweet potatoes to the hot pan. Toss in the butter right away so it melts into those steamy potatoes. Mash everything until smooth, then stir in brown sugar, salt, cinnamon, vanilla extract, and a pinch of nutmeg. Mix until everything is lusciously combined and glowing orange.

Step 3: Mix Up the Pecan Topping

In a small bowl, combine the melted butter, brown sugar, flour, salt, and chopped pecans. Stir them together until the mixture is crumbly and every pecan is coated with buttery, sugary goodness. This step creates that signature sweet-nutty crust for your casserole.

Step 4: Assemble the Casserole

Spray a 9×13-inch baking dish with cooking spray to prevent sticking. Scoop in your sweet potato mixture, smoothing it out into an even layer. Sprinkle the pecan topping evenly over the potatoes so every bite has a bit of crumble.

Step 5: Add the Marshmallow Layer

Now comes the fun part! Scatter mini marshmallows over the top in a generous, even layer. Cover every corner—the marshmallows will toast up beautifully in the oven and make your Sweet Potato Casserole with Marshmallows seriously irresistible.

Step 6: Bake to Golden Perfection

Bake your casserole at 350 degrees Fahrenheit for 25-35 minutes. Keep an eye on it near the end, and pull it out when the marshmallows are puffy and toasted golden-brown. Let it rest for a few minutes before serving so the topping sets a bit—but good luck waiting that long!

How to Serve Sweet Potato Casserole with Marshmallows

Garnishes

A sprinkle of extra chopped toasted pecans and a dusting of fresh nutmeg can be beautiful finishing touches. For a pop of color, try scattering a little flaky sea salt or freshly chopped parsley across the top just before serving to balance the sweetness with a little savory flair.

Side Dishes

Sweet Potato Casserole with Marshmallows pairs like a dream with classic holiday mains like roast turkey, glazed ham, or even a juicy prime rib. On the side, serve with tart cranberry sauce, savory stuffing, and crisp green beans for the perfect holiday feast.

Creative Ways to Present

Try making individual servings in mini ramekins for an elegant touch at dinner parties, or scoop leftovers onto warm, toasted brioche for a decadent post-holiday breakfast. This casserole can even star as a showstopping dessert, especially if topped with a little whipped cream or ice cream!

Make Ahead and Storage

Storing Leftovers

Store any leftover Sweet Potato Casserole with Marshmallows in an airtight container in the refrigerator, where it will stay fresh for up to 4-5 days. The flavor actually deepens overnight, making those reheated portions extra delicious!

Freezing

If you want to make the casserole ahead, assemble and freeze it without the marshmallow layer. Wrap it well with plastic wrap and foil. When ready to serve, thaw in the fridge overnight, add the marshmallows on top, and bake as directed.

Reheating

To reheat, cover the casserole loosely with foil and place in a 350 degree oven for 15-20 minutes, or until heated through. Uncover for the last few minutes to re-toast the marshmallows and revive that irresistible golden top.

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Canned sweet potatoes can save time—just drain and mash them, keeping in mind they are softer and possibly sweeter than fresh, so you may want to dial back on the sugar to taste.

How far ahead can I prepare this casserole?

You can assemble the casserole (without the marshmallows) up to 48 hours ahead and store it chilled. Add the marshmallows just before baking for the best texture.

Can I make this nut-free?

Yes! Simply skip the pecans or replace them with seeds like pumpkin or sunflower. The casserole is still fantastic—just a little less crunchy on top, but equally crowd-pleasing.

What’s the best way to prevent the marshmallows from burning?

Keep a close watch during the last 5-10 minutes of baking; marshmallows toast quickly. If you notice them browning too fast, tent the dish lightly with foil.

Can Sweet Potato Casserole with Marshmallows be served at room temperature?

Definitely, though it’s best warm and gooey! If serving at room temperature, keep it lightly covered and enjoy within a couple of hours for the best taste and texture.

Final Thoughts

If you’ve never tried making Sweet Potato Casserole with Marshmallows at home, I can’t encourage you enough to give it a go. It’s that classic, nostalgic side that everyone reaches for first—and one that truly says “home for the holidays.” Don’t be surprised if you find yourself making it year-round!

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