Description
This Sweet Potato Casserole with Marshmallows layers silky, buttery sweet potatoes with a crunchy brown sugar–pecan topping and a blanket of golden, toasty mini marshmallows. It’s a classic Thanksgiving side dish that’s easy to make ahead and guaranteed to be a family favorite.
Ingredients
- For the sweet potato filling
- 4 large sweet potatoes, peeled and cut into large chunks (about 9 cups)
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- For the pecan topping
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon fine salt
- 1 1/4 cups finely chopped pecan pieces
- For the marshmallow layer
- 10 ounces mini marshmallows
Instructions
Boil the sweet potatoes
Place peeled chunks in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender and starting to fall apart, 15–20 minutes.
Mash until silky
Drain well and return to the warm pot. Mash smooth. Stir in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Taste and adjust seasoning.
Mix the pecan crumble
In a bowl, combine melted butter, brown sugar, flour, salt, and pecan pieces until evenly moistened.
Assemble the casserole
Grease a 9×13-inch baking dish. Spread the sweet potato mixture in an even layer and sprinkle the pecan topping evenly over the surface.
Top with marshmallows
Cover with mini marshmallows in a thick, even layer.
Bake to golden perfection
Bake at 350°F for 25–35 minutes, until hot and bubbly with deeply golden marshmallows. Watch closely near the end.
Serve warm
Let rest 5–10 minutes, then scoop and enjoy while the topping is toasty and gooey.
Notes
Make-ahead: Prepare the filling up to 2 days in advance and refrigerate. Add the pecan topping and marshmallows just before baking. For perfect color, watch the marshmallows closely in the last 5 minutes. Reheat leftovers in a 300–325°F oven to re-crisp the top.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked Casserole
- Cuisine: American
Nutrition
- Serving Size: 1/12 pan
- Calories: 420
- Sugar: 41g
- Sodium: 260mg
- Fat: 20g
- Carbohydrates: 61g
- Protein: 3g
Keywords: sweet potato casserole with marshmallows, Thanksgiving side dish, pecan topping, holiday casserole, make ahead