Name: Sweet Potato Casserole with Marshmallows
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 large sweet potatoes, peeled and chopped (approx. 9 cups); ½ cup unsalted butter, melted; 1 cup brown sugar; ½ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon nutmeg; 4 tablespoons unsalted butter, melted; ⅓ cup brown sugar; 2 tablespoons all-purpose flour; ½ teaspoon salt; 1 ¼ cups finely chopped pecans; 10 oz mini marshmallows

Why I Love This Recipe

I love how comforting and nostalgic this casserole feels. The sweet potatoes are soft and buttery with just the right hint of cinnamon and vanilla, while the topping adds a delightful crunch. And those gooey, golden marshmallows on top? Irresistible. It’s the kind of dish that brings everyone back for seconds and turns a simple side into a standout favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sweet potato filling:
4 large sweet potatoes (around 9 cups), peeled and chopped
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
1¼ cups finely chopped pecan pieces

For the marshmallow layer:
10 oz mini marshmallows

Directions

I start by peeling and cutting the sweet potatoes into large chunks, then placing them in a large saucepan. I cover them with water and bring it to a boil.
Once the sweet potatoes are fork-tender and falling apart, I drain them and return them to the pot. I mash them until smooth, then stir in the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg until well mixed.
In a separate bowl, I prepare the pecan topping by stirring together the melted butter, brown sugar, flour, salt, and chopped pecans.
I grease a 9×13 baking dish and spread the sweet potato mixture evenly across the bottom.
I layer the pecan topping over the mashed sweet potatoes, followed by an even layer of mini marshmallows.
I bake the casserole at 350°F for 25 to 35 minutes, keeping a close eye toward the end so the marshmallows turn golden brown without burning.
Once it’s bubbly and perfectly toasted, I remove it from the oven and let it cool slightly before serving.

Servings and Timing

This recipe makes 12 servings.
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I mix things up by using maple syrup in place of some of the brown sugar, or I add a touch of orange zest to brighten the flavor. If I want a less sweet version, I skip the marshmallows and double the pecan topping instead. For a nut-free version, I just leave out the pecans and add a light brown sugar streusel topping.

Storage/Reheating

Leftover sweet potato casserole stores well in an airtight container in the fridge for 4 to 5 days. I reheat individual portions in the microwave or warm the whole dish in the oven at 325°F until heated through. If the marshmallows start to melt during storage, I sometimes add a few fresh ones before reheating to revive the topping.

FAQs

Can I make this casserole ahead of time?

Yes, I often make it a day in advance. I assemble the sweet potato filling and pecan topping, then refrigerate it. Just before baking, I add the marshmallows.

Can I use canned sweet potatoes?

I prefer fresh for the best texture and flavor, but canned sweet potatoes work in a pinch. I make sure to drain them well and reduce the added sugar slightly.

What kind of marshmallows should I use?

I always use mini marshmallows because they melt and toast evenly. If all I have are large marshmallows, I cut them into smaller pieces.

Can I freeze sweet potato casserole?

Yes, I freeze the filling and topping without the marshmallows. When ready to bake, I thaw it in the fridge, add the marshmallows, and bake as directed.

How do I prevent the marshmallows from burning?

I keep a close eye during the last few minutes of baking and pull it out once the marshmallows are golden brown. If needed, I lightly tent it with foil to stop over-browning.

Conclusion

This sweet potato casserole with marshmallows is everything I love about holiday cooking—comforting, sweet, and always a crowd-pleaser. It brings warmth and joy to any table, and every bite reminds me why it’s a must-have tradition year after year.