Sweet Potato Casserole with Marshmallows
Introduction
Sweet potato casserole with marshmallows is a must for any holiday table. This rich, comforting side pairs creamy mashed sweet potatoes with a crunchy pecan topping and golden marshmallows baked to perfection. A true family favorite that always impresses.
Recipe Information
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Ingredients
For the Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped into large chunks (about 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 pecans
For the Marshmallow Layer
- 10 oz mini marshmallows
Step-by-Step Instructions
Step 1. Prepare sweet potatoes:
Peel and cut into large chunks. Place in a saucepan, cover with water, bring to a boil, and cook until fork tender and falling apart easily.
Step 2. Mash filling:
Drain and return sweet potatoes to the pan. Mash with a potato masher, then add butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Mix well until smooth.
Step 3. Make pecan topping:
In a separate bowl, stir together melted butter, brown sugar, flour, salt, and chopped pecans until crumbly.
Step 4. Assemble casserole:
Grease a 9×13 baking dish with cooking spray. Spread the sweet potato mixture evenly. Sprinkle the pecan topping evenly over the sweet potatoes.
Step 5. Add marshmallows:
Top with mini marshmallows in an even layer to cover the surface completely.
Step 6. Bake:
Bake at 350°F (175°C) for 25–35 minutes, until bubbly and the marshmallows are golden brown. Watch closely at the end to avoid burning.
Pro Tips
- Make Ahead: You can boil and mash the sweet potatoes a day before, then assemble with toppings before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the oven at 350°F or microwave until warmed through.
- Variations: Swap pecans with walnuts or leave them out for a nut-free version.
Nutrition Information (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 418 | 3g | 61g | 20g | 3g | 41g |
Disclaimer: Nutrition facts are estimates and will vary based on exact ingredients and preparation. For precise dietary guidance, consult a nutritionist.
