Sweet Potato Casserole with Marshmallows
This classic Sweet Potato Casserole with Marshmallows is the perfect balance of creamy, nutty, and sweet. 🧡 Smooth mashed sweet potatoes are topped with a buttery pecan crumble and golden, gooey marshmallows — a comforting side dish that steals the show at every holiday table!
Equipment
- Large Saucepan
- Potato Masher
- Mixing Bowls
- 9x13-inch Baking Dish
- Oven
- Spatula
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes peeled and chopped into large chunks (about 9 cups)
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
Pecan Topping
- 4 tbsp unsalted butter melted
- 1/3 cup brown sugar for topping
- 2 tbsp all-purpose flour
- 1/2 tsp salt for topping
- 1 1/4 cups pecan pieces finely chopped
Marshmallow Topping
- 10 oz mini marshmallows
Instructions
- Peel and cut sweet potatoes into large chunks. Place in a large saucepan, cover with water, and bring to a boil.
- Boil until fork tender, about 15–20 minutes. Drain and return to saucepan.
- Mash sweet potatoes until smooth. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix until well combined.
- In a separate bowl, prepare the pecan topping by mixing melted butter, brown sugar, flour, salt, and pecan pieces until crumbly and combined.
- Grease a 9x13-inch baking dish and spread sweet potato filling evenly in the pan.
- Sprinkle pecan topping evenly over the sweet potatoes.
- Top with mini marshmallows in an even layer.
- Bake at 350°F (175°C) for 25–35 minutes, until bubbly and marshmallows are golden brown. Watch closely near the end to prevent burning.
Notes
For an extra flavor kick, add a pinch of cayenne pepper to the filling. You can prepare the sweet potato layer a day in advance — just refrigerate overnight and bake when ready. Toast the pecans before using for a deeper, nutty flavor. Perfect for Thanksgiving, Christmas, or any cozy family dinner.