Sweet Potato Casserole with Marshmallows Recipe

If you’re searching for that perfect holiday side or just a cozy comfort food to warm your soul, you’re in the right place. This Sweet Potato Casserole with Marshmallows Recipe is one that I’ve come to adore over the years – it’s ridiculously easy to make, incredibly tasty, and always gets everyone asking for seconds. I absolutely love how the lightly mashed sweet potatoes blend with buttery sweetness and a sprinkling of crunchy pecans, all topped off with gooey golden marshmallows that melt into pure magic. Trust me, once you try this, it’ll find a permanent spot in your recipe rotation!

this Recipe

Ingredients You’ll Need

Every ingredient in this Sweet Potato Casserole with Marshmallows Recipe plays its part to perfection. I love finding fresh sweet potatoes, firm and brightly colored, that mash up nice and smooth. The handful of pecans adds a lovely texture contrast, and the marshmallows? Well, they’re the star making everything feel indulgent!

• Sweet potatoes: Choose firm, unblemished potatoes for the best mash.
• Brown sugar: Packed brown sugar adds a rich caramel note.
• Butter: Use softened unsalted butter for creamy texture.
• Vanilla extract: Just a splash brightens the entire dish.
• Pecans: Freshly chopped pecans bring crunch and nuttiness.
• Cinnamon: Adds cozy warmth; adjust to your taste.
• Salt and black pepper: Essential to balance the sweetness.
• Miniature marshmallows: The gooey golden topping that everyone loves.

Variations

I feel like this Sweet Potato Casserole with Marshmallows Recipe is a perfect base to play around with, so I’ve tried a few tweaks over time. Whether you want something a bit healthier or extra decadent, this casserole really adapts well.

• Make it vegan: Swap butter for coconut oil and use vegan marshmallows – I’ve done this, and it turns out beautifully while keeping it plant-based.
• Add a streusel topping: Sometimes I sprinkle a crumbly oat or pecan streusel under the marshmallows for an extra layer of crunch and flavor.
• Spice it up: Stir in a pinch of nutmeg or ginger along with the cinnamon for a little festive kick.
• Use different nuts: If pecans aren’t your thing, walnuts or even sliced almonds make a tasty swap.

How to Make Sweet Potato Casserole with Marshmallows Recipe

Step 1: Boil Sweet Potatoes Until Tender

Start by peeling and cutting your sweet potatoes into evenly sized cubes so they cook uniformly. Drop them into a pot of boiling water and let simmer for about 15 minutes, or until a fork slides in easily without resistance. This step is crucial because overcooked potatoes can get waterlogged, while undercooked ones will make your mash lumpy. I learned to keep a close eye here — test a few pieces early on to nail the perfect tenderness.

Step 2: Mash and Flavor Your Potatoes

Once drained, toss the tender sweet potatoes back into your pot or a large bowl. Here’s where the magic happens — add the softened butter, brown sugar, a pinch of cinnamon, and vanilla extract. I like to mash everything using a sturdy potato masher to keep a bit of texture; it’s more rustic and comforting that way. Don’t forget to season with salt and pepper — it really brings out the natural sweetness. Taste as you go to get it just right.

Step 3: Assemble the Casserole

Fold half the chopped pecans into your mash, then spread the mixture evenly into a greased 9 x 13 baking dish. Sprinkle the remaining pecans on top, then lavish two cups of miniature marshmallows evenly over everything. This layering gives you that wonderful contrast — a cozy soft base with a nutty crunch and a melty, toasty marshmallow cap.

Step 4: Bake to Golden Perfection

Pop the casserole into a preheated 375°F oven and bake for about 25 minutes. Keep a close eye in the last five minutes — you want those marshmallows to puff up and turn a beautiful golden brown without burning. When it’s ready, the sweet potato base will be warm and inviting, and the marshmallows will be irresistibly gooey on top. I usually let it rest for 5 minutes before serving; it helps everything to set nicely.

How to Serve Sweet Potato Casserole with Marshmallows Recipe

Garnishes

I often add a little extra chopped pecans on top just before serving to boost that fresh crunch. Sometimes, I sprinkle a tiny dusting of cinnamon or even a pinch of nutmeg to enhance the warm flavors. If I’m feeling fancy, a small drizzle of maple syrup can add a lovely natural sweetness that complements the marshmallows beautifully.

Side Dishes

This casserole pairs wonderfully with grilled or roast turkey, baked ham, or a simple green bean almondine. I love serving it alongside sautéed greens or a fresh cranberry relish to balance out the sweetness. It also works as a hearty side for everyday dinners with roasted chicken or pork chops.

Creative Ways to Present

For holiday gatherings, I like to bake this casserole in decorative ceramic dishes that go straight from oven to table — it looks inviting and festive without extra effort. Another trick is to serve individual portions in ramekins topped with a single toasted marshmallow and pecan halves for a cute, elegant touch. It’s always a hit when you make things feel a little special!

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Sweet Potato Casserole with Marshmallows Recipe store beautifully in an airtight container in the fridge. In my experience, it stays delicious for up to 3-4 days. When you reheat, the marshmallows soften, but the flavor remains wonderful.

Freezing

I’ve frozen this casserole a few times for convenience. Just cover tightly with foil and plastic wrap, then freeze for up to 2 months. Thaw it overnight in the fridge before reheating, and it still tastes near fresh—though the marshmallows may lose a bit of that toasty top, they still bring great texture.

Reheating

The best way to reheat is in the oven at 350°F for 15-20 minutes, covered loosely with foil so it warms through without drying out. If you want to revive the marshmallow topping’s toastiness, remove the foil in the last few minutes. Microwaving works too in a pinch, but you lose some of the marshmallow’s crispness.

FAQs

Final Thoughts

This Sweet Potato Casserole with Marshmallows Recipe holds a special place in my heart because it manages to be both nostalgic and foolproof at the same time. It’s the kind of dish that brings your family to the table early and finishing seconds just isn’t an option. I hope you give it a try soon — whether it’s for your next holiday or just because you deserve a sweet, buttery treat. I’m confident it’ll become one of your favorite go-to casseroles too, just like it did for me!

Print