If you’re craving a heartwarming dish that’s as comforting as it is festive, look no further than this Sweet Potato Casserole with Marshmallows Recipe. Every scoop brings together tender, naturally sweet potatoes with a buttery, cinnamon-kissed base, all crowned with fluffy, golden marshmallows and a satisfying crunch of pecans. Whether it’s a cozy family dinner or a holiday celebration, this casserole hits every note of sweet, savory, and nostalgic, making it an absolute must-have on your table.
Ingredients You’ll Need
The beauty of this Sweet Potato Casserole with Marshmallows Recipe lies in its simple, wholesome ingredients. Each one plays a starring role: from the natural sweetness of the potatoes to the rich, gooey marshmallows on top, the pecans add both texture and flavor, and the spices bring everything together into a perfectly balanced dish.
- 3 pounds sweet potatoes (peeled and cut into cubes): The sweet base that gives the casserole its creamy texture and natural sweetness.
- ½ cup brown sugar (packed): Adds a rich, caramel-like sweetness that deepens the flavor profile.
- â…“ cup butter (softened): Brings a luscious creaminess and richness to the mash.
- ½ teaspoon vanilla extract: A subtle hint of warmth that elevates the sweetness without overpowering.
- ¼ teaspoon cinnamon (or to taste): Infuses the dish with cozy spice, perfectly complementing the sweet potatoes.
- Salt and black pepper (to taste): Essential for balancing the sweetness and enhancing all the flavors.
- ¾ cup chopped pecans (divided): Provides delightful crunch and a toasty, nutty contrast.
- 2 cups miniature marshmallows: The signature sweet, fluffy topping that melts to golden perfection.
How to Make Sweet Potato Casserole with Marshmallows Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish well; this will keep the casserole from sticking and make serving a breeze. It’s the small prep steps that set you up for an effortless cooking experience.
Step 2: Cook the Sweet Potatoes
Bring a pot of water to a boil and gently simmer the peeled, cubed sweet potatoes for about 15 minutes, until they’re fork-tender. This perfect softness ensures the mash will be silky smooth without any lumps messing up the texture. Drain the potatoes well to avoid watery mash later on.
Step 3: Mash and Mix
Transfer the drained sweet potatoes to a large bowl or back into the pot. Mash them thoroughly while adding the brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Gently fold everything together until smooth and evenly combined. This carefully balanced mixture is the heart of your Sweet Potato Casserole with Marshmallows Recipe.
Step 4: Add Pecans into the Mix
Fold half of the chopped pecans—about ⅓ cup—into the sweet potato mash for delightful nutty surprise in every bite. Spread the mixture evenly into your greased baking dish, creating a luscious base for the toppings.
Step 5: Top with Marshmallows and Pecans
Now the fun part! Sprinkle the entire surface with miniature marshmallows. Then, add the remaining chopped pecans on top, giving an irresistible crispy texture once baked. This combination is what makes the Sweet Potato Casserole with Marshmallows Recipe so iconic.
Step 6: Bake to Perfection
Pop the dish into your preheated oven and bake for 25 minutes, or until the marshmallows turn golden brown and the casserole is thoroughly heated. The marshmallows create a beautiful bubbly, toasted topping that’s as visually stunning as it is delicious.
How to Serve Sweet Potato Casserole with Marshmallows Recipe
Garnishes
For an added touch, sprinkle a few fresh chopped pecans or a pinch of cinnamon on top just before serving. A light drizzle of maple syrup can also make the flavors pop beautifully if you prefer a bit more sweetness layered in.
Side Dishes
This casserole pairs wonderfully with classic roast turkey or ham, making it perfect for holiday spreads. You can also serve it alongside vibrant green beans, cranberry sauce, or a fresh salad to bring a pop of color and balance to the plate.
Creative Ways to Present
Set the casserole in a rustic cast-iron skillet for a cozy vibe or divide it into individual ramekins for charming, personalized servings. For festive occasions, try decorating the marshmallow topping in patterns or shapes using additional nuts or edible glitter for wow-factor presentation.
Make Ahead and Storage
Storing Leftovers
Sweet potato casserole warms up beautifully the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, so you might find it tastes even better after a day.
Freezing
You can freeze the casserole either before or after baking. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen casseroles keep well for up to 2 months—thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F (175°C) oven for about 15–20 minutes until warmed through and the marshmallows regain their melt and golden color. Avoid microwave reheating if you want to preserve that crispy top texture.
FAQs
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes give the best texture and flavor, you can substitute canned sweet potatoes in a pinch. Just mash them and adjust the seasoning and sweetness to taste since canned varieties can be softer and sometimes less sweet.
Is it possible to make this vegan friendly?
Absolutely! Swap the butter for a vegan margarine or coconut oil, and use vegan marshmallows, which many brands offer nowadays. The rest of the ingredients are plant-based, so it’s an easy and delicious vegan option.
Can I use other nuts instead of pecans?
Yes! Walnuts or almonds work wonderfully as alternatives if pecans aren’t on hand. They offer a slightly different crunch and flavor but still provide that essential contrast to the soft sweet potatoes.
What’s the best way to keep marshmallows from burning?
If your marshmallows brown too quickly, loosely cover the casserole with foil halfway through baking to prevent over-browning while allowing the center to heat through nicely.
How long can I prepare the casserole in advance before baking?
You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just let it come to room temperature briefly before popping it in the oven for even cooking.
Final Thoughts
This Sweet Potato Casserole with Marshmallows Recipe truly brings warmth and joy to any meal. It’s one of those dishes that feels like a comforting hug, perfect for sharing with loved ones. I can’t wait for you to try it and see just how easy it is to elevate your dinner table with this timeless classic.
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Sweet Potato Casserole with Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole with Marshmallows is a classic, comforting side dish perfect for holiday dinners or any cozy meal. Tender mashed sweet potatoes are combined with brown sugar, butter, and warm spices, then topped with crunchy pecans and gooey golden marshmallows for a delightful blend of flavors and textures.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes, peeled and cut into cubes
- ½ cup brown sugar, packed
- â…“ cup butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon, or to taste
- Salt and black pepper, to taste
- â…“ cup chopped pecans
Topping
- 2 cups miniature marshmallows
- â…“ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish to prevent sticking and set it aside.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer gently for about 15 minutes, or until the potatoes are fork-tender and easily mashed. Drain well once cooked.
- Mash and Mix: Transfer the cooked sweet potatoes to a large bowl or back into the pot. Mash thoroughly while adding brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Mix until smooth and evenly combined.
- Add Pecans: Fold half (about â…“ cup) of the chopped pecans evenly into the mashed sweet potato mixture. Spread this mixture evenly into the prepared baking dish.
- Add Toppings: Sprinkle the top of the sweet potato mixture with miniature marshmallows followed by the remaining chopped pecans to add a crunchy, sweet finish.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes until the marshmallows are golden brown and the casserole is heated through.
Notes
- For a smoother texture, you can use a potato ricer or food processor to mash the sweet potatoes.
- Adjust cinnamon and vanilla to taste depending on your preference for spice and sweetness.
- To make ahead, prepare the casserole up to Step 5, cover, and refrigerate; bake just before serving, adding a few extra minutes if baked cold.
- Substitute pecans with walnuts if preferred.
- For a lighter version, reduce brown sugar slightly or use a sugar substitute suitable for baking.
