Description

This Sweet Potato Casserole with Marshmallows combines creamy, spiced sweet potatoes with a buttery pecan topping and golden-brown marshmallows. A foolproof recipe that guarantees holiday success with the perfect balance of textures and flavors.

Ingredients

Scale

Sweet Potato Filling:

4 large sweet potatoes (about 9 cups), peeled & chopped
1/2 cup unsalted butter, melted
1 cup brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg

Pecan Topping:

4 tbsp unsalted butter, melted
1/3 cup brown sugar
2 tbsp all-purpose flour
1/2 tsp salt
1 1/4 cups chopped pecans

Marshmallow Layer:

10 oz mini marshmallows

Instructions

Peel & chop sweet potatoes. Place in a saucepan, cover with cold water, and boil 15-20 minutes until fork-tender.
Drain well. Mash to desired texture (smooth or slightly chunky).
Mix in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until fully combined.
In a separate bowl, combine topping ingredients: melted butter, brown sugar, flour, salt, and pecans.
Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly.
Top with pecan mixture, then layer marshmallows evenly over the top.
Bake at 350°F for 25-35 minutes until bubbly and marshmallows are golden-brown. Watch closely to avoid burning.

Notes

For dairy-free option, use coconut oil and vegan marshmallows. Drain sweet potatoes thoroughly to avoid watery casserole. Toast pecans beforehand for extra flavor.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Side Dish, Holiday Recipes
Method: Baking, Boiling
Cuisine: American

Nutrition

Serving Size: 1 portion (1/12 of casserole)
Calories: 418
Sugar: 41g
Sodium: 263mg
Fat: 20g
Saturated Fat: 8g
Carbohydrates: 61g
Fiber: 3g
Protein: 3g

Keywords: sweet potato casserole, marshmallow casserole, thanksgiving side dish, holiday recipes