Sweet Potato Casserole with Marshmallows

Introduction

Sweet potato casserole is a beloved classic, especially during the holiday season. Its rich, naturally sweet flavor, combined with a creamy filling, crunchy pecan topping, and gooey marshmallow layer, makes it a show-stopping side dish that everyone looks forward to. The balance of textures — smooth sweet potato, crunchy pecans, and soft marshmallows — creates a comforting yet indulgent dish perfect for Thanksgiving, Christmas, or any festive occasion. This Sweet Potato Casserole with Marshmallows is simple enough for a weeknight dinner but elegant enough to serve at holiday gatherings. In this article, we’ll guide you through everything you need to make this classic dish flawlessly, from selecting the right sweet potatoes to expert tips, variations, and common questions to ensure your casserole is perfect every time.

Why You’ll Love This Recipe

This casserole combines the natural sweetness of baked sweet potatoes with buttery richness, warm spices, and a crunchy pecan topping, all finished with a layer of toasted marshmallows. It’s comforting, nostalgic, and indulgent all at once. The recipe is versatile, allowing you to adjust sweetness or spices according to your preferences, and it’s a guaranteed crowd-pleaser. Whether you are a seasoned cook or a beginner, this recipe delivers consistent results that will impress family and friends.

Ingredients

For the sweet potato filling:

• 4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups)
• ½ cup unsalted butter, melted
• 1 cup brown sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

For the 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

For the marshmallow layer:

• 10 oz mini marshmallows

Method

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish.
2. Boil the sweet potato chunks in a large pot of water for 15–20 minutes until tender. Drain and transfer to a large mixing bowl. Mash the sweet potatoes until smooth, either using a potato masher or an electric mixer for a creamier texture.
3. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed sweet potatoes. Mix until fully combined and smooth. Taste and adjust sugar or spices as needed.
4. Spread the sweet potato mixture evenly in the prepared baking dish. Smooth the surface with a spatula.
5. Prepare the pecan topping by combining melted butter, brown sugar, flour, salt, and chopped pecans in a small bowl. Mix until crumbly and well combined. Sprinkle the pecan mixture evenly over the sweet potato layer.
6. Bake the casserole at 375°F for 25–30 minutes until the pecan topping is lightly golden. Remove from the oven.
7. Evenly distribute mini marshmallows over the top of the baked casserole. Return to the oven and bake for an additional 10–15 minutes until the marshmallows are golden brown and melted. Watch closely to prevent burning.
8. Remove from the oven and let cool for 5 minutes before serving. The casserole can be served warm, allowing the flavors and textures to meld beautifully.

Serving Suggestions

This sweet potato casserole pairs wonderfully with roasted turkey, glazed ham, or even grilled chicken. For a festive table, serve alongside green bean casserole, cranberry sauce, and a fresh garden salad. You can also serve it as a sweet side for brunch or casual family dinners. For an extra touch of presentation, drizzle a small amount of caramel sauce over the marshmallow topping just before serving.

Tips for the Perfect Casserole

1. Choose firm, sweet sweet potatoes for the best flavor and natural sweetness.
2. Don’t overcook the sweet potatoes; they should be tender but not watery.
3. Toast the pecans lightly before adding them to the topping for enhanced flavor.
4. Add marshmallows toward the end of baking to ensure they remain soft and golden rather than over-browned.
5. If you like extra sweetness, sprinkle a little brown sugar over the marshmallows before the final bake.

Variations

• Maple Pecan Sweet Potato Casserole: Substitute brown sugar with maple syrup for a deep, rich flavor.
• Spiced Sweet Potato Casserole: Add ginger, cloves, or allspice to the filling for a spiced twist.
• Coconut Marshmallow Topping: Mix shredded coconut with the marshmallows for a tropical flair.
• Gluten-Free Option: Use gluten-free flour for the pecan topping to make this dish suitable for gluten-sensitive guests.
• Vegan Version: Use coconut oil instead of butter, maple syrup instead of brown sugar, and vegan marshmallows to make a plant-based casserole.

Storage Tips

Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes until warmed through. The marshmallows may lose some texture, so for the best experience, reheat gently or toast fresh marshmallows on top before serving. This casserole can also be assembled a day in advance and baked just before serving for convenience.

Conclusion

Sweet Potato Casserole with Marshmallows is a comforting, indulgent dish that combines creamy, sweet, and crunchy textures in every bite. Its combination of sweet potato, buttery pecans, and toasted marshmallows makes it a highlight on any holiday table or family meal. By following this recipe, you can achieve a perfectly balanced casserole that’s rich in flavor and visually stunning. It’s a dish that delights guests of all ages and brings warmth and nostalgia to any gathering.

Frequently Asked Questions (FAQ)

Q: Can I make this casserole ahead of time?
A: Yes, you can prepare it up to a day in advance and store it in the refrigerator. Add the marshmallows just before baking.

Q: Can I use canned sweet potatoes?
A: Yes, but fresh sweet potatoes yield the best texture and flavor. If using canned, drain well and mash thoroughly.

Q: Can I make it gluten-free?
A: Substitute the all-purpose flour in the pecan topping with a gluten-free flour blend.

Q: Can I use large marshmallows instead of mini marshmallows?
A: Yes, but you may need fewer and should cut them into smaller pieces for even coverage.

Q: How long will the casserole last?
A: Stored in an airtight container in the refrigerator, it lasts up to 3 days. Reheat gently before serving.

Q: Can I freeze this casserole?
A: You can freeze it before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Q: Can I add more spices?
A: Absolutely! Cinnamon, nutmeg, ginger, or cloves can be adjusted to your taste preferences.

Print

This Sweet Potato Casserole with Marshmallows is a perfect combination of creamy, sweet, and crunchy layers, creating a dessert-like side dish that will impress your family and guests. It’s a holiday favorite that balances tradition, flavor, and presentation effortlessly.