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 42 reviews

If you’re looking for a holiday side dish that hits all the cozy, comforting notes, you’re going to love this Sweet Potato Casserole with Marshmallows Recipe. It’s that perfect combo of creamy sweet potatoes, a crunchy pecan topping, and a cloud of toasted marshmallows that everyone always asks for seconds on. Trust me, once you make this, it’ll be your go-to dish for Thanksgiving, Christmas, or any cozy dinner gathering.

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Why This Recipe Works

Balanced Sweetness: The brown sugar and marshmallows add just enough sweetness without overpowering the natural flavor of the sweet potatoes.
Textural Contrast: The crunchy pecan topping contrasts beautifully with the creamy mashed sweet potatoes and gooey marshmallows.
Easy Yet Impressive: This casserole feels fancy but comes together pretty easily, making it perfect for both weeknight dinners and special occasions.
Family Favorite: It’s a tried-and-true recipe that my family has loved for years, and I’m confident yours will too.

Sweet Potato Casserole with Marshmallows, holiday sweet potato casserole, festive sweet potato side dish, marshmallow-topped sweet potato bake, Thanksgiving sweet potato gratin - 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

Each ingredient in this Sweet Potato Casserole with Marshmallows Recipe plays a starring role — from the buttery mashed sweet potatoes to the toasted marshmallows on top. Here’s why these ingredients come together so well and some tips on choosing the best ones:

Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without any bruises or spots for the best texture and flavor.
Unsalted Butter: Using unsalted butter lets you control the saltiness for a perfectly balanced taste.
Brown Sugar: Adds a deep, caramel-like sweetness that complements the earthiness of the sweet potatoes.
Salt: Enhances all the sweet and savory elements of the dish.
Cinnamon and Nutmeg: Classic warm spices that bring out the cozy fall vibe in every bite.
Vanilla Extract: A subtle layer of flavor that makes the sweet potato mash extra special.
All-Purpose Flour: Helps bind the pecan topping so it crisps up beautifully.
Pecans: I love chopping them finely so they distribute evenly and add crunch and a nutty depth.
Mini Marshmallows: The magic touch—their gooey, lightly toasted finish takes this casserole to the next level.

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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.

Make It Your Way

I like to play around a bit with this Sweet Potato Casserole with Marshmallows Recipe depending on the occasion. Sometimes I swap pecans for walnuts or add a pinch of cayenne to the pecan topping for a subtle kick. Personalizing it is part of the fun, and you can totally make this recipe fit your taste.

Nut-Free Variation: I’ve made this without nuts by simply skipping the pecan topping and doubling the brown sugar and flour for extra crispiness.
Vegan Version: Use vegan butter and marshmallows, and it’s just as delightful.
Spicy Twist: Add a teaspoon of chipotle powder for a smoky edge that pairs surprisingly well.
Extra Creamy: Stir in a splash of heavy cream or coconut milk when mashing to get the creamiest texture.

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

Step 1: Prepare and Boil the Sweet Potatoes

Start by peeling your sweet potatoes and chopping them into large, even chunks. This helps them cook evenly and quickly. Pop them into a large saucepan, cover with water, and bring to a boil. I like to check them after about 15 minutes—the potatoes are done when you can pierce them easily with a fork, and they practically fall apart. Overcooking a bit is better than undercooking here because you want them super tender for mashing.

Step 2: Mash with Butter and Spices

Drain the sweet potatoes well and return them to your saucepan. Add the butter right away—the heat melts it perfectly into the potatoes. Then fold in the brown sugar, cinnamon, salt, vanilla extract, and nutmeg. Don’t rush this step; take time to really mix everything until it’s smooth and creamy. This is where the sweet potato filling shines.

Step 3: Mix the Pecan Topping

While the potatoes are cooling slightly, stir together your melted butter, brown sugar, flour, salt, and chopped pecans in a separate bowl. This mixture creates that irresistible crunchy topping we all look forward to.

Step 4: Layer and Bake

Grease a 9×13-inch baking dish with cooking spray, spread the sweet potato mash evenly across the bottom, then sprinkle the pecan topping in an even layer over that. Finally, scatter the mini marshmallows on top – this is the best part! Bake at 350°F for 25-35 minutes, but watch closely near the end to catch those marshmallows just as they turn golden brown without burning.

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Tips from My Kitchen

Don’t Skip Peeling: I know it’s extra work, but peeling the sweet potatoes ensures a smooth casserole texture without any unwanted strings.
Even Chunk Sizes: Chopping sweet potatoes into similar-sized pieces helps them cook evenly, preventing hard chunks in your mash.
Watch Marshmallows Closely: They can go from perfectly golden to burnt in seconds, so keep an eye near the end of baking.
Use Fresh Spices: Fresh cinnamon and nutmeg make a huge difference. The flavors pop more and add that cozy warmth we crave.

How to Serve Sweet Potato Casserole with Marshmallows Recipe

Garnishes

I like to add a sprinkle of chopped fresh parsley or a few whole pecans on top after baking—it adds a tiny fresh note and some extra texture contrast. If you want to get fancy, a light drizzle of maple syrup right before serving can elevate the flavors even more.

Side Dishes

This sweet potato casserole pairs wonderfully with roasted turkey or baked ham, plus easy green beans or a crisp autumn salad. It balances the rich mains with its cozy sweetness, making it a holiday dinner MVP.

Creative Ways to Present

For special occasions, I sometimes bake this casserole in individual ramekins for guests—it looks charming and feels extra personalized. Another fun touch is layering in some cranberries beneath the pecan topping for a pop of color and tart contrast.

Make Ahead and Storage

Storing Leftovers

Once the casserole cools, I transfer leftovers into an airtight container and store them in the fridge. It keeps wonderfully for 4-5 days, and the flavors actually deepen after a day or two.

Freezing

I’ve frozen this casserole a couple of times with good results—just be sure to cool it completely before wrapping tightly in foil or plastic wrap. When you’re ready to enjoy it, thaw overnight in the fridge and then bake until warmed through and marshmallows get their golden glow.

Reheating

Reheat leftovers in the oven at 325°F, covered with foil to prevent drying out, for about 15-20 minutes. Then uncover and broil on low briefly if you want to re-toast the marshmallows to get that fresh-from-the-oven charm back.

FAQs

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

Absolutely! You can prepare the sweet potato filling and pecan topping a day or two in advance and store separately in the fridge. Assemble and bake right before serving to keep the marshmallows perfectly toasted.
What’s the best type of sweet potato for this casserole?

Look for firm, orange-fleshed sweet potatoes (sometimes labeled as yams in stores). They’re naturally sweet and creamy when cooked, which gives the casserole that classic rich texture.
Can I skip the marshmallows in the recipe?

Yes! If marshmallows aren’t your thing, the casserole is still delicious with just the pecan topping. For a fun alternative, try a crunchy oat streusel on top instead.
How do I avoid burnt marshmallows?

Keep a close watch during the last 5-10 minutes of baking, and if you want, you can bake the casserole covered with foil for most of the time, removing it at the end to toast the marshmallows to golden perfection.

Final Thoughts

This Sweet Potato Casserole with Marshmallows Recipe feels like a warm hug on a plate, the kind of dish that sparks joy and conversation at the dinner table. I still remember the first time I made it for a family holiday—the ooey-gooey marshmallows were an instant hit, and the crunch from the pecans kept everyone coming back for more. Give this recipe a try—you’ll be adding a new classic to your holiday traditions before you know it!