If you’re on the hunt for that perfect holiday side dish that hits all the right notes—sweet, nutty, and a little toasty—then you’re going to love this Sweet Potato Casserole with Pecans and Marshmallows Recipe. I absolutely love how this turns out every time: creamy mashed sweet potatoes sweetened just right, topped with crunchy pecans and those perfectly golden, gooey marshmallows that everyone goes crazy for. When I first tried this recipe, it quickly became a family favorite, especially around Thanksgiving. Stick with me, and I’ll walk you through everything you need to make this showstopper a breeze in your kitchen.
Why You’ll Love This Recipe
- Perfect Holiday Comfort: This casserole combines classic flavors that remind me of cozy family gatherings.
- Simple Prep: You don’t need fancy ingredients or complicated steps, just good old-fashioned love and patience.
- Crowd-Pleaser: Every time I make this, it disappears fast—especially the toasted marshmallow top!
- Make Ahead Friendly: You can prep it ahead of time and bake it when guests arrive for stress-free hosting.
Ingredients You’ll Need
The ingredients in this Sweet Potato Casserole with Pecans and Marshmallows Recipe come together beautifully—each one adds a layer of flavor or texture that makes this dish so memorable. Be sure to pick fresh sweet potatoes and get good quality pecans; it really makes a difference!
- Sweet potatoes: Use fresh, firm sweet potatoes and peel them well for the smoothest mash.
- Brown sugar: I recommend packed light brown sugar for natural sweetness and slight molasses flavor.
- Butter: Unsalted and softened butter blends best, bringing richness without overpowering.
- Vanilla extract: Adds a warm, subtle sweetness that balances the cinnamon.
- Pecans: Toast them lightly before using to bring out their nuttiness if you can—it’s worth the extra step!
- Cinnamon: Freshly ground if possible, to add cozy spice without being too bold.
- Salt and black pepper: Just a pinch to enhance all the flavors.
- Miniature marshmallows: The star of the show for that gooey, golden topping everyone loves.
Variations
I love to experiment with this Sweet Potato Casserole with Pecans and Marshmallows Recipe by tweaking it here and there—sometimes a little extra cinnamon or swapping out pecans for walnuts. Feel free to customize to your taste; that’s part of the fun!
- Use maple syrup instead of brown sugar: This gives the dish a lovely, deep sweetness—I’ve tried it and it’s divine, especially if you want a more natural sweetener.
- Make it vegan: Swap butter for coconut oil and use vegan marshmallows to keep things plant-based without sacrificing flavor.
- Add a crumbly oat topping: Mix oats, brown sugar, butter, and nuts for a crunchy topping instead of marshmallows—perfect if you want something less sweet.
- Spice it up: Toss in a pinch of nutmeg or ginger for a warmer spice profile that complements the cinnamon beautifully.
How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe
Step 1: Prep and Boil Your Sweet Potatoes
Start by peeling and cubing your sweet potatoes into evenly sized chunks—this helps them cook at the same rate. Place them in a pot of boiling water and simmer for about 15 minutes, or until they’re fork-tender. Don’t overcook here to keep the mash from becoming waterlogged. Drain them well and set aside to dry for a minute or two before mashing.
Step 2: Mash and Mix the Sweet Potatoes
I usually mash the potatoes right in the pot I boiled them in—less cleanup that way. Add in the brown sugar, softened butter, cinnamon, vanilla extract, and a pinch of salt and black pepper. Mash everything together until it’s smooth and creamy, but still has a little texture. Then fold in half of the chopped pecans, saving the rest for the topping. If you want an extra nutty kick, give those pecans a quick toast in a dry skillet first.
Step 3: Assemble and Bake
Spread the sweet potato mixture evenly in a greased 9×13 baking dish. Sprinkle the reserved pecans over the top, then pile on the miniature marshmallows. Pop it into a preheated 375°F oven and bake for about 25 minutes. Keep an eye on it near the end—the marshmallows should be golden brown and irresistibly gooey but not burnt. That’s your cue to pull it out!
Pro Tips for Making Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Don’t skip draining the sweet potatoes: Excess water can make your mash runny, so let them dry well after boiling for fluffy texture.
- Toast pecans for extra flavor: It’s a simple trick I discovered recently that makes the nuts pop with nuttiness.
- Watch the marshmallows carefully while baking: They can go from golden to burned in seconds, so it pays to stay nearby towards the end.
- Use softened butter, not melted: This helps the butter incorporate smoothly without ending up oily in the mash.
How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe
Garnishes
Honestly, I usually keep the toppings simple—the toasted marshmallows and pecans do the heavy lifting. But if I want to get fancy, a light sprinkle of chopped fresh rosemary or a drizzle of maple syrup right before serving can add a surprising pop of flavor that really elevates the dish.
Side Dishes
This casserole pairs wonderfully with roasted turkey or ham for a classic holiday spread. I also love serving it alongside green beans almondine or a crisp spinach salad to balance out the richness. It stands up great next to hearty mains and brings a cozy sweetness everyone appreciates.
Creative Ways to Present
For festive occasions, I sometimes make this casserole in individual ramekins topped with a single pecan and marshmallow cluster—everyone gets their own perfectly toasted portion. Another idea I’ve tried is layering it in a trifle dish for a fun visual twist that also makes serving easy at a crowd-pleasing buffet.
Make Ahead and Storage
Storing Leftovers
When you have leftovers (if you’re lucky enough!), store them in an airtight container in the fridge for up to 3-4 days. I always find that covering it tightly ensures the marshmallow topping stays soft and the sweet potatoes don’t dry out.
Freezing
I’ve frozen this casserole a couple of times by covering it tightly with foil and plastic wrap, then thawing overnight in the fridge before reheating. The texture holds up nicely, though the marshmallow topping is best added fresh before baking if you’re prepping well ahead.
Reheating
To reheat, I recommend placing the leftover casserole in a baking dish, covering loosely with foil, and warming at 350°F for about 15-20 minutes until heated through. If you want to refresh the marshmallow topping, add a handful on top and broil for a couple of minutes to get them golden again.
FAQs
-
Can I make this Sweet Potato Casserole with Pecans and Marshmallows Recipe ahead of time?
Yes! You can prepare the casserole up to the point of baking and refrigerate it, covered, for up to 24 hours before popping it into the oven. If freezing, add the marshmallows just before baking for best results.
-
What can I use instead of marshmallows?
If you prefer to skip marshmallows, a crunchy pecan and brown sugar crumble topping makes a delicious alternative. You can make this by mixing chopped pecans, brown sugar, softened butter, and oats for a crisp finish.
-
How do I prevent the marshmallows from melting too much?
Keep a close watch during the last few minutes of baking and remove the casserole as soon as the marshmallows turn golden brown. Using miniature marshmallows helps them toast quickly without melting completely.
-
Can I use canned sweet potatoes?
While fresh sweet potatoes work best for texture and flavor, you can use canned sweet potatoes in a pinch—just be sure to drain them well and mash gently to avoid a watery casserole.
Final Thoughts
This Sweet Potato Casserole with Pecans and Marshmallows Recipe holds a special place on my holiday table because it’s both nostalgic and foolproof. It’s the kind of recipe that’s comfort food at its finest—easy to make, crowd-pleasing, and full of loving detail like toasted pecans and golden marshmallow tops that make every bite memorable. I can’t recommend it enough if you’re looking to impress family and friends without fuss. Trust me, once you try it, it’ll become a favorite in your kitchen too.
Print
Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sweet Potato Casserole is a comforting and flavorful side dish featuring mashed sweet potatoes blended with brown sugar, butter, vanilla, and cinnamon, topped with crunchy pecans and gooey miniature marshmallows, perfect for holiday meals or family dinners.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into cubes)
- ½ cup brown sugar (packed)
- ⅓ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (or to taste)
- Salt and black pepper (to taste)
Topping
- ¾ cup chopped pecans (divided)
- 2 cups miniature marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking pan to prevent sticking.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer for about 15 minutes, or until they become fork-tender. Drain well.
- Mash Potatoes and Mix Ingredients: In a large bowl or the original pot, mash the cooked sweet potatoes thoroughly. Add the brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Mix everything until smooth and well combined.
- Add Pecans: Fold in half of the chopped pecans gently into the sweet potato mixture. Spread this evenly into the prepared baking pan.
- Add Toppings: Evenly sprinkle the miniature marshmallows over the sweet potato layer. Then sprinkle the remaining chopped pecans on top of the marshmallows.
- Bake: Bake in the preheated oven for 25 minutes or until the marshmallows are golden brown and the sweet potato mixture is heated through.
Notes
- This recipe is a traditional Thanksgiving side dish that combines sweet mashed sweet potatoes with the richness of brown sugar and butter, accented by cinnamon.
- The combination of pecans and marshmallows provides a delightful contrast of crunchy and gooey textures.
- For a nuttier flavor, you can toast the pecans lightly before adding them.
- You can adjust the sweetness or cinnamon level to your taste.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 14 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
