Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe
This classic Sweet Potato Casserole with Marshmallows is a comforting and festive side dish perfect for holiday meals. Creamy mashed sweet potatoes are flavored with warm spices and vanilla, then topped with a crunchy pecan streusel and a layer of golden, toasted mini marshmallows baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped into large chunks
- ½ cup unsalted butter (1 stick)
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Pecan Topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Topping
- 10 oz mini marshmallows
Instructions
- Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into large chunks, then place them into a large saucepan. Cover with water and bring to a boil over medium-high heat.
- Boil Until Tender: Cook the sweet potatoes until they are fork-tender and easily pierced, about 20-25 minutes. They should be very soft and starting to fall apart.
- Mash and Season: Drain the potatoes well and return them to the saucepan. Add the unsalted butter and mash using a potato masher while the potatoes are still hot to allow the butter to melt. Stir in brown sugar, salt, cinnamon, vanilla extract, and nutmeg until the mixture is smooth and evenly combined.
- Make the Pecan Topping: In a separate bowl, combine the melted butter, brown sugar, all-purpose flour, salt, and chopped pecans. Stir until all ingredients are thoroughly mixed to form a crumbly topping.
- Prepare the Baking Dish: Grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Assemble the Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Then, evenly layer the pecan topping on top of the sweet potatoes.
- Add Marshmallows: Distribute the mini marshmallows evenly over the pecan topping to create a bright white layer for toasting.
- Bake to Finish: Place the casserole in a preheated oven at 350°F (175°C) and bake for 25-35 minutes, until the casserole is bubbly and the marshmallows are melted and golden brown. Keep a close eye towards the end to avoid burning the marshmallows.
Notes
- Use fresh sweet potatoes for the best flavor and texture. Avoid frozen or pre-cooked varieties.
- Peeling and cutting the potatoes into large chunks helps them cook evenly and faster.
- Watch the marshmallows closely during baking to get a perfect golden color without burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- If pecan allergies are a concern, you can substitute with chopped walnuts or omit the nuts altogether.
