Sweet Potato Maple Casserole with Marshmallows Recipe

If you’re looking for a comforting, crowd-pleasing side dish that feels like a warm hug on a plate, you’re going to adore this Sweet Potato Maple Casserole with Marshmallows Recipe. It’s seriously one of my go-to recipes for holidays and family dinners because it combines that natural sweetness of roasted sweet potatoes with sticky, gooey marshmallows and a crunchy pecan maple topping that everyone fights over. Trust me, once you try this, you’ll want to make it year-round—not just at Thanksgiving!

this Recipe

Ingredients You’ll Need

All the ingredients here work together to create a rich, comforting casserole. Using quality sweet potatoes and pure maple syrup really shines in this dish, and the pecans add such a lovely texture contrast. Here’s what you’ll want to have on hand.

• Sweet potatoes: Choose large, organic sweet potatoes for the best flavor and texture once roasted—it makes a big difference!
• Extra virgin olive oil: A little fat helps those sweet potatoes caramelize beautifully in the oven.
• Ground cinnamon and nutmeg: These spices add warmth and deepen the natural sweetness without overpowering.
• Almond milk (or alternative): Adds creaminess to the filling without heaviness – I like almond milk but any milk works.
• Vanilla extract: A touch of vanilla amps up the sweet flavors.
• Unsalted butter: Cubed and tucked into the casserole for rich pockets of flavor.
• Organic brown sugar: Balances the earthiness of the potatoes with some molasses depth.
• Pure maple syrup: The star sweetener that brings everything together with that signature maple flavor.
• Ground allspice: Just a pinch gives an extra cozy touch.
• Organic raisins: Soaking them first plumps them up and adds bursts of juicy sweetness—don’t skip this step!
• Marshmallows: The gooey, bubbly topping everyone loves.
• Raw pecans: Coated with maple syrup for a crunchy, sticky topping that’s irresistible.

Variations

I love customizing this casserole depending on the season or who’s coming over. It’s a flexible recipe that you can easily adjust for dietary preferences or just to experiment with new flavors. Here are some ideas I’ve tried and loved.

• Vegan Variation: I swapped the butter for coconut oil and used a vegan marshmallow brand. It was just as indulgent and everyone was none the wiser!
• Crunchy Crumble Topping: Instead of pecans tossed in maple syrup, I sometimes do a pecan crumble with oats and brown sugar for a more traditional feel.
• Boozy Raisins: Soaking raisins in a little bourbon or rum before adding to the dish adds a subtle adult twist that my guests loved.
• Spice it Up: Adding a dash of cayenne or ginger can give the casserole a nice little kick if you enjoy spicy-sweet combos.

How to Make Sweet Potato Maple Casserole with Marshmallows Recipe

Step 1: Roast Sweet Potatoes to Perfection

First things first—preheat your oven to 400°F and line a baking sheet with parchment paper. Toss those cubed sweet potatoes with olive oil, cinnamon, and nutmeg until every piece is coated. Spread them out in a single layer on your baking sheet. Here’s a little secret I learned: roasting low and slow for about 50-60 minutes makes them tender and gives you those beautiful golden edges with just a tiny char. Let them cool a bit before moving on—it makes the next step easier to handle!

Step 2: Mix Up the Sweet Potato Filling

Lower your oven to 375°F and grease a 9×13 baking dish. In a large bowl, combine the roasted sweet potatoes with almond milk, vanilla, brown sugar, maple syrup, cinnamon, nutmeg, allspice, soaked raisins, and marshmallows. Don’t worry if some of the sweet potatoes start breaking down—that’s actually perfect because you want a mix of creamy and chunky textures. Once everything’s evenly mixed, scoop it into your baking dish and spread it out.

Now, tuck those cubed butter pieces throughout the mixture—this is what makes it extra moist and flavorful. If you’re feeling indulgent, gently press a few more marshmallows right into the filling all over—it creates gooey pockets of sweetness that will surprise everyone.

Step 3: Prepare and Spread the Maple Pecan Topping

In a small bowl, stir together the raw pecans and pure maple syrup until every nut is glossy and coated. Spread this generously over your casserole, covering it fully. Cover the entire dish with foil to keep those marshmallows from browning too fast during the first half of baking.

Step 4: Bake, Uncover, and Brown

Bake the casserole covered for 15 minutes at 375°F to let all those flavors meld and the filling heat through. Then remove the foil and bake for another 15 minutes, which is when the topping crisps up perfectly and the marshmallows melt into that iconic golden finish you’re picturing right now. After pulling it from the oven, let it cool for a few minutes before serving—it helps everything settle so it’s easier to scoop.

How to Serve Sweet Potato Maple Casserole with Marshmallows Recipe

Garnishes

I love sprinkling a few extra chopped pecans or a light dusting of cinnamon right on top before serving—it gives a nice fresh pop and looks gorgeous. Sometimes, I add a tiny drizzle of maple syrup on each serving for a glossy finish that makes everyone’s eyes light up.

Side Dishes

This casserole pairs beautifully with classic roasted turkey or baked ham for holiday meals. I also serve it alongside green beans almondine or a fresh cranberry sauce to balance the sweet richness with a bit of tart and crunchy freshness.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with mini marshmallows and chopped pecans—everyone loves having their personal portion. Another fun idea is layering it in a clear glass casserole so you can see the pretty layers of sweet potato, marshmallow, and pecans all baked to perfection.

Make Ahead and Storage

Storing Leftovers

Leftover casserole stores great in an airtight container in the fridge for up to four days. When I do this, I make sure it’s fully cooled before covering and refrigerating, which helps keep the flavors fresh and the texture on point.

Freezing

I’ve frozen this casserole a few times with good results. Just assemble the dish up to before baking, cover tightly with foil and plastic wrap, and freeze. When you’re ready, thaw overnight and bake as usual, adding a bit more time if needed. Keep the marshmallow topping for fresh baking day to avoid getting too hardened.

Reheating

The best way I’ve found to reheat leftovers is in the oven at 350°F for about 15-20 minutes covered with foil to prevent the marshmallows from burning. This warms the casserole evenly while keeping that gooey texture intact better than microwaving.

FAQs

Final Thoughts

This Sweet Potato Maple Casserole with Marshmallows Recipe has become a staple in my kitchen for all the good reasons—comfort, ease, and that sweet nostalgic vibe. It’s the kind of dish that brings people together and makes you glad you cooked. I truly hope you give it a try and find it as heartwarming and delicious as my family and friends do. Go ahead, gather your ingredients, and let this recipe make your next meal extra special!

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