There’s something magical about pulling a bubbling sweet potato casserole with marshmallows out of the oven – that golden-brown marshmallow topping just begging to be cracked open to reveal creamy spiced sweet potatoes underneath. This dish has been my family’s Thanksgiving showstopper for as long as I can remember. My grandma always made it special by letting me arrange the mini marshmallows in perfect little rows before baking (though I may have sneaked a few extra handfuls in when she wasn’t looking).
After fifteen years of tweaking – and yes, occasionally burning – marshmallow toppings, I’ve perfected this sweet potato casserole recipe. The secret? Getting that marshmallow layer just right – toasted enough for that irresistible caramelized flavor but not so much that it turns into a sticky black mess (we’ve all been there). When done right, the marshmallows melt slightly into the pecan streusel topping, creating this incredible sweet-salty-crunchy-gooey bite that disappears faster than you can say “seconds please!”
What makes this sweet potato casserole with marshmallows truly special is how it balances comfort and celebration in every bite. The velvety sweet potatoes spiced with cinnamon and nutmeg, the buttery pecan crunch, and those irresistible toasted marshmallows on top – it’s like all the best parts of Thanksgiving dessert wrapped up in one glorious side dish.
Table of Contents
Table of Contents
Why You’ll Love This Sweet Potato Casserole Marshmallows
- Creamy, velvety sweet potatoes spiced with cinnamon and nutmeg – it’s like a warm hug in every bite.
- That crunchy pecan topping adds the perfect buttery, nutty contrast to the smooth filling.
- Golden, toasted marshmallows on top – need I say more? They’re the star of the show!
- It’s the ultimate holiday comfort food that’s both nostalgic and crowd-pleasing.
- Easy to make ahead, so you can spend less time in the kitchen and more time enjoying the feast.
Sweet Potato Casserole Marshmallows Ingredients
Gathering the right ingredients makes all the difference between a good sweet potato casserole and one that’ll have everyone fighting for the last scoop. Here’s what you’ll need for that perfect balance of creamy, crunchy, and gooey:
For the Sweet Potato Filling:
- 4 large sweet potatoes, peeled and chopped into large chunks (about 9 cups) – look for ones that feel heavy for their size
- ½ cup unsalted butter, melted – I always use real butter here, no substitutes!
- 1 cup packed brown sugar – the dark kind gives the best caramel notes
- ½ teaspoon salt – balances all that sweetness
- ½ teaspoon cinnamon – our secret weapon spice
- 1 teaspoon vanilla extract – the good stuff, not imitation
- ¼ teaspoon nutmeg – just a pinch makes everything sing
For the Pecan Topping:
- 4 tablespoons unsalted butter, melted – yes, more butter!
- ⅓ cup packed brown sugar – creates that irresistible crunch
- 2 tablespoons all-purpose flour – helps bind everything
- ½ teaspoon salt – don’t skip this
- 1 ¼ cups finely chopped pecan pieces – measure after chopping
The Star of the Show:
- 10 oz mini marshmallows – regular size work too, but minis give better coverage
Ingredient Substitutions & Notes
No pecans? Walnuts work great too. For a vegan version, swap butter for coconut oil and use vegan marshmallows (yes, they exist!). Pure maple syrup can replace brown sugar in a pinch – use ¾ cup syrup per 1 cup sugar. And if you’re not a marshmallow fan (gasp!), a streusel topping with oats makes a delicious alternative – but let’s be real, the marshmallows are what make this casserole magical.
How to Make Sweet Potato Casserole Marshmallows
Okay, let’s get to the good stuff – transforming these simple ingredients into the most glorious sweet potato casserole with marshmallows you’ve ever tasted. I’ve burned enough marshmallows in my day to know exactly what works (and what ends up as charcoal briquettes). Follow these steps, and you’ll get that perfect golden-brown topping every time.
Preparing the Sweet Potato Filling
First, peel and chop those sweet potatoes into large chunks – no need to be perfect here, they’re going to get mashed anyway. Toss them in a big pot of cold water (just like potatoes for mashing) and bring to a boil. Here’s my trick: salt the water like you would for pasta – it seasons the sweet potatoes from the inside out.
Boil until they’re fork-tender – about 15-20 minutes. You want them soft enough that a fork slides through like butter, but not so mushy they turn to soup. Drain well, then mash right in the pot (less dishes!). Now the fun part – stir in all those gorgeous spices, butter, and brown sugar while the potatoes are still hot. The heat helps the flavors bloom. Whip it until smooth or leave it a bit chunky – I like some texture myself.
Making the Pecan Topping
While the sweet potatoes boil, make your pecan topping. Just melt that butter (microwave is fine, no judgment here), then stir in the brown sugar, flour, and salt until it looks like wet sand. Fold in the pecans last – you want every little piece coated in that sweet, buttery goodness. Resist eating it by the spoonful (or don’t – I won’t tell).
Assembling and Baking
Grease your baking dish well – sweet potatoes are sticky! Spread the filling evenly, then sprinkle that pecan mixture over top like you’re decorating a cake. Now for the main event: marshmallows! Scatter them in an even layer – no bald spots! Mini marshmallows work best because they toast evenly, but if you only have large ones, tear them in half.
Bake at 350°F for 25-35 minutes. Here’s the crucial part: watch closely after 20 minutes. You want golden perfection, not a blackened mess. When the marshmallows are puffed and lightly browned (about 5-10 more minutes), it’s done. If they’re browning unevenly, rotate the pan. Let it cool just until you can resist diving in – those molten marshmallows are no joke!
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Irresistible Sweet Potato Casserole Marshmallows Recipe
A comforting sweet potato casserole topped with pecans and golden marshmallows.
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
- 4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
- ½ cup unsalted butter, melted
- 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
Instructions
- Peel and cut the sweet potatoes into large chunks and place them into a large sauce pan. Cover them with water and bring it to a boil.
- Boil the sweet potatoes until they are fork tender and easily pierced with a fork. They should fall apart easily.
- Drain the sweet potatoes and add them back to the sauce pan. Mash them with a potato masher.
- Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined.
- In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all purpose flour, salt, and pecan pieces until combined.
- Grease a 9 by 13 baking dish with cooking spray.
- Add the sweet potato filling and spread out evenly.
- Spread the pecan topping evenly over the top of the sweet potatoes.
- Add the mini marshmallows over the top in an even layer.
- Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top.
Notes
- Watch closely towards the end to get the perfect golden brown without burning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
Tips for Perfect Sweet Potato Casserole Marshmallows
Want to nail that sweet potato casserole with marshmallows every time? Here are my tried-and-true tips: Use fresh sweet potatoes – they have the best texture and flavor. If your marshmallows aren’t browning evenly, give the pan a quick rotate halfway through baking. For extra toasting, pop it under the broiler for 1-2 minutes – but watch it like a hawk! And don’t skip the salt – it balances all that sweetness perfectly.
Sweet Potato Casserole Marshmallows Variations
Want to mix it up? Add a teaspoon of orange zest to the sweet potatoes for a bright, citrusy twist. Not a marshmallow fan? Swap them for a streusel topping with oats, brown sugar, and butter. Or try a mix of marshmallows and streusel – best of both worlds!
Serving & Storing Sweet Potato Casserole Marshmallows
This sweet potato casserole with marshmallows is absolute heaven served warm, right out of the oven when the marshmallows are still gooey and the filling is bubbling. If you have leftovers (a rare occurrence in my house!), let them cool completely, then cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave for a quick fix, or pop the whole dish back in the oven at 350°F for 15-20 minutes to get that toasted marshmallow magic back.
Sweet Potato Casserole Marshmallows Nutrition
Now, let’s be real – this sweet potato casserole with marshmallows isn’t exactly health food (but who wants that at Thanksgiving anyway?). Nutrition will vary based on your exact ingredients, but a typical serving has about 320 calories, 45g carbs, and 14g fat. Worth every delicious bite if you ask me!
Sweet Potato Casserole Marshmallows FAQs
Can I make this ahead? Absolutely! Prep the sweet potato filling and pecan topping a day in advance. Store them separately in the fridge, then assemble and add the marshmallows right before baking. It’s a lifesaver for busy holidays!
How do I prevent the marshmallows from burning? Keep a close eye after 20 minutes in the oven. If they’re browning too fast, rotate the pan or tent it loosely with foil. For extra control, broil for just 1-2 minutes at the end – but don’t walk away!
Can I use large marshmallows instead of mini? You can, but tear them in half for even toasting. Minis work better because they cover more surface area and melt more evenly.
What’s the best way to reheat leftovers? Microwave individual portions for quick gooeyness, or reheat the whole dish in the oven at 350°F for 15-20 minutes to bring back that toasted marshmallow magic.
Can I make this vegan? Yes! Use coconut oil instead of butter and vegan marshmallows. Just double-check all your ingredients to ensure they’re plant-based.
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