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Best Sweet Potato Casserole Recipe - Holiday Side Dish Winner!

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.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Holiday Recipes, Side Dish
Cuisine: American
Calories: 418
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Peel & chop sweet potatoes. Place in a saucepan, cover with cold water, and boil 15-20 minutes until fork-tender.
  2. Drain well. Mash to desired texture (smooth or slightly chunky).
  3. Mix in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until fully combined.
  4. In a separate bowl, combine topping ingredients: melted butter, brown sugar, flour, salt, and pecans.
  5. Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly.
  6. Top with pecan mixture, then layer marshmallows evenly over the top.
  7. 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.