If you’re looking for a comforting and crowd-pleasing dish that perfectly balances sweet and crunchy textures, the Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe is an absolute must-try. This classic casserole brings together velvety mashed sweet potatoes with warm spices, a crunchy pecan topping, and a gooey marshmallow layer that browns beautifully in the oven. It’s a nostalgic favorite that feels like a warm hug on a plate and makes any holiday or family meal extra special.
Ingredients You’ll Need
The magic of this Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe comes from a handful of simple, wholesome ingredients that transform into a dish full of flavor and heart. Each element plays a vital role—from the natural sweetness and creaminess of the sweet potatoes to the buttery pecan crunch and the irresistible toasted marshmallows on top.
- 4 large sweet potatoes: The creamy, naturally sweet base that forms the heart of the casserole.
- ½ cup unsalted butter, melted: Adds richness and helps bind the ingredients together.
- 1 cup brown sugar: Imparts deep caramel sweetness that complements the earthy potatoes.
- ½ teaspoon salt: Balances the sweetness and enhances overall flavor.
- ½ teaspoon cinnamon: Introduces a warm, cozy spice note that pairs perfectly.
- 1 teaspoon vanilla extract: Brings a subtle, sweet aroma that lifts the casserole.
- ¼ teaspoon nutmeg: A touch of fragrant spice for extra depth.
- 4 tablespoons unsalted butter, melted (for topping): Makes the pecan topping wonderfully rich.
- ⅓ cup brown sugar (for topping): Sweetens the pecan layer for a perfect balance of flavors.
- 2 tablespoons all-purpose flour: Helps create the crisp pecan topping texture.
- ½ teaspoon salt (for topping): Highlights the nutty flavor of the pecans.
- 1 ¼ cups finely chopped pecan pieces: Adds crunch and nuttiness that’s essential for contrast.
- 10 oz mini marshmallows: The gooey, toasty finish that makes this casserole irresistible.
How to Make Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe
Step 1: Prepare and Boil the Sweet Potatoes
Start by peeling and chopping the sweet potatoes into large chunks—this ensures they cook evenly and mash smoothly. Place them in a large saucepan, cover with water, and bring to a boil. Boil until the potatoes are fork-tender and easily pierced, about 15-20 minutes. This softness is the foundation for a creamy, dreamy filling.
Step 2: Mash and Flavor the Sweet Potato Filling
Drain the potatoes thoroughly, then return them to the saucepan. Using a potato masher, mash the potatoes until smooth but still fluffy. Stir in melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg until everything is beautifully combined into a luscious sweet potato filling that bursts with cozy flavor.
Step 3: Make the Pecan Topping
In a separate bowl, whisk together melted butter, brown sugar, flour, salt, and chopped pecans. This mixture will add that all-important crisp, nutty layer on top, perfectly contrasting the soft sweet potatoes and marshmallows.
Step 4: Assemble the Casserole
Grease a 9 by 13-inch baking dish generously with cooking spray or butter to prevent sticking. Spread the sweet potato filling evenly over the bottom. Next, sprinkle the pecan topping over the potatoes in an even layer, ensuring every bite will have that satisfying crunch. Finally, blanket the top with mini marshmallows in a single, even layer.
Step 5: Bake to Perfection
Bake the casserole in a preheated 350°F oven for 25 to 35 minutes, until the filling is bubbly and the marshmallows have turned a gorgeous golden brown. Keep a close eye on the marshmallows toward the end so they achieve that perfect toasted look without burning. When done, your kitchen will smell absolutely heavenly.
How to Serve Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe
Garnishes
For an extra touch of flair, consider sprinkling a few whole pecan halves on top after baking or add a light dusting of cinnamon to enhance the aroma. Fresh rosemary sprigs can also add a subtle herbaceous note and a beautiful contrast in color.
Side Dishes
This Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe pairs wonderfully with roasted meats like turkey or ham, making it a standout at holiday feasts. Simple green vegetables like steamed broccoli or sautéed green beans provide the perfect fresh counterbalance to the rich sweetness of the casserole.
Creative Ways to Present
For a festive twist, serve the casserole in individual ramekins and garnish each portion with a pecan half and a mini toasted marshmallow for an adorable, personalized touch. You can also layer the casserole in a trifle dish for a conversation-starting presentation that shows off every delicious element.
Make Ahead and Storage
Storing Leftovers
Any leftover Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe can be stored in an airtight container in the refrigerator for up to 4-5 days. This makes it easy to enjoy again without losing any of its delightful texture and flavor.
Freezing
If you want to prepare this casserole ahead of time, assemble it completely but hold off on baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 325°F, covered with foil to prevent drying out, until warmed through, about 20-25 minutes. For a little extra marshmallow toastiness, remove the foil in the last 5 minutes of reheating under the broiler, watching carefully to avoid burning.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes give the best flavor and texture, canned sweet potatoes can be a convenient substitute if you’re in a pinch. Drain them well and mash thoroughly before adding the seasonings.
Is this recipe gluten-free?
Not as written, since the pecan topping contains all-purpose flour. You can easily swap in a gluten-free flour blend to make it safe for gluten-sensitive eaters without affecting the taste.
Can I make this casserole vegan?
Yes! Replace butter with plant-based margarine or coconut oil, and use marshmallows that are certified vegan. The flavor remains wonderful, just with a plant-based twist.
How do I prevent the marshmallows from burning?
Keep a close watch during the last 5 minutes of baking. If they start browning too fast, tent the casserole loosely with foil to protect the marshmallows while allowing the casserole to finish baking.
Can I add other nuts to the topping?
Absolutely! Walnuts or almonds work well as alternatives or additions to pecans, offering their own unique crunch and flavor profile.
Final Thoughts
There is something truly heartwarming about the Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe that makes it a beloved classic year-round. From the creamy, spiced filling to the crunchy pecan topping and the sweet, toasted marshmallows, every bite is pure joy. I encourage you to bring this recipe to your table and watch it quickly become a treasured favorite for your family and friends.
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Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan topping and a layer of golden, toasted mini marshmallows. The combination of warm spices, buttery pecan crumble, and sweet marshmallows creates a comforting and festive dish perfect for family gatherings or holiday dinners.
Ingredients
Sweet Potato Filling
- 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
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
Marshmallow Layer
- 10 oz mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring to a boil.
- Boil Sweet Potatoes: Boil the sweet potatoes until fork tender and easily pierced with a fork, about 15-20 minutes. They should fall apart easily.
- Mash Sweet Potatoes and Mix: Drain the sweet potatoes and return them to the saucepan. Mash with a potato masher. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg, mixing until well combined.
- Make Pecan Topping: In a separate bowl, stir together melted butter, brown sugar, all-purpose flour, salt, and finely chopped pecans until combined to form the topping mixture.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with cooking spray to prevent sticking.
- Assemble Casserole: Spread the sweet potato filling evenly in the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potatoes, then layer the mini marshmallows evenly on top.
- Bake: Bake the casserole at 350°F (175°C) for 25-35 minutes or until the casserole is bubbly and the marshmallows are golden brown. Watch closely near the end to achieve perfect golden topping without burning.
Notes
- Leftover casserole can be stored in an airtight container in the refrigerator for 4-5 days.
- To reheat, cover with foil and warm in the oven at 350°F until heated through.
- For a nuttier flavor, toast the pecans lightly before mixing into the topping.
- Use fresh marshmallows instead of mini marshmallows for a different texture if desired.
