Sweet Potato Casserole with Marshmallows is a Thanksgiving essential. This beloved side combines creamy mashed sweet potatoes with a crunchy pecan topping and a blanket of toasted mini marshmallows for an irresistible finish.
The best sweet potato casserole
Sweet potato casserole is a holiday classic—comforting, flavorful, and always a crowd-pleaser. The smooth, lightly spiced sweet potato base paired with a brown sugar pecan crumble and toasted marshmallows keeps everyone coming back for seconds.
This recipe has resonated with many home cooks and has become a popular favorite, cherished at family gatherings and holiday tables.
⭐️Review⭐️
“This was absolutely the best Sweet Potato Casserole I’ve ever made/had! That layer of pecans was amazing! Thank you so much for sharing this recipe!” — Nicole
Mashed sweet potatoes are enriched with butter, brown sugar, and warm spices, then finished with a buttery pecan crumble and a layer of mini marshmallows that bake to a golden, toasty top. The blend of salty pecans and sweet marshmallows creates a perfect balance of texture and flavor.
Ingredients to make sweet potato casserole
- Sweet Potatoes: use fresh, large sweet potatoes.
- Brown Sugar
- Butter
- Spices: salt, cinnamon, vanilla extract, and nutmeg
- All-Purpose Flour (for the pecan topping)
- Pecan Pieces
- Mini Marshmallows
How to make marshmallow sweet potato casserole
Step 1: Peel the sweet potatoes and cut them into large chunks so they cook more quickly and evenly.
Recipe Tip
Cutting the potatoes into chunks reduces cooking time and ensures they become tender throughout.
Step 2: Place the chunks in a large pot, cover with water, bring to a boil, and cook until fork-tender.
Step 3: Drain and return the sweet potatoes to the saucepan. Mash with a potato masher, then stir in butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg until smooth and well combined.
Step 4: Make the pecan topping in a separate bowl by stirring melted butter, brown sugar, flour, salt, and chopped pecans until evenly coated.
Step 5: Grease a 9×13-inch baking dish with cooking spray. Spread the sweet potato filling evenly in the dish and sprinkle the pecan topping over it.
Step 6: Evenly cover the pecan layer with mini marshmallows so the entire surface is covered.
Step 7: Bake at 350°F for 25–35 minutes, until the casserole is bubbly and the marshmallows are a beautiful golden brown. Watch closely near the end so the marshmallows toast without burning.
Joy’s Tip
Keep an eye on the casserole as it finishes baking. A few minutes under the broiler (if needed) will help achieve the perfect toasted marshmallow top, but watch carefully.
The contrast of the salty, crunchy pecan layer and the sweet, toasted marshmallows is a winning combination. Kids especially love the fun of eating a marshmallow-topped side dish.
Storing Instructions
Storing: Store leftovers in an airtight container in the refrigerator for 4–5 days.
How to Reheat: Reheat in a 350°F oven until warmed through, or microwave individual portions until hot.
If you’re bringing a side to Thanksgiving dinner, this sweet potato casserole will likely be the hit of the table—rich, comforting, and memorable.
Can I make this in advance?
Yes. Prepare the sweet potato filling and store it in an airtight container in the fridge. When you’re ready to bake, spread the filling in your greased dish, add the pecan topping and marshmallows, then bake as directed.
How can I save time on Thanksgiving?
Boil and mash the sweet potatoes the day before, or prepare the entire filling ahead. Store chilled and assemble the pecan topping and marshmallows just before baking for best texture.
More Thanksgiving Recipes
- Cheesy Cornflake Potatoes
- Broccoli Casserole with Ritz Crackers
- Honey Butter Skillet Corn
- Pecan Pie
- Pumpkin Cheese Ball
- Pumpkin Cream Pie
- Oreo Pie
- Baked Macaroni and Cheese
- Pumpkin Cheesecake Bars
- Pecan Cream Pie
You can’t go wrong with this classic holiday side. It’s comforting, crowd-pleasing, and sure to impress family and friends.
Sweet Potato Casserole with Marshmallows
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Ingredients
For the sweet potato filling
- 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
For the 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
For the marshmallow layer
- 10 oz mini marshmallows
Instructions
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Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring to a boil.
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Boil the sweet potatoes until they are fork tender and easily pierced.
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Drain and return to the saucepan. Add the butter and mash. Stir in brown sugar, salt, cinnamon, vanilla, and nutmeg until combined.
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In a separate bowl, combine melted butter, brown sugar, flour, salt, and pecans for the topping.
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Grease a 9×13-inch baking dish with cooking spray.
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Add the sweet potato filling and spread evenly in the dish.
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Spread the pecan topping evenly over the sweet potatoes.
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Top with mini marshmallows in an even layer.
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Bake at 350°F for 25–35 minutes, until bubbly and the marshmallows are golden. Watch closely near the end to prevent burning.
Notes
Storing leftovers
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in a 350°F oven or microwave until warmed through.
Prepping in advance
Make the sweet potato filling ahead and refrigerate. When ready to bake, place the filling in a greased 9×13 dish, add the pecan topping and marshmallows, then bake.
Nutrition
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