I always know it’s Thanksgiving when the smell of cinnamon and toasted marshmallows hits the air. As kids, my cousins and I would hover near the oven, waiting for the marshmallows to puff and brown. It didn’t matter that dinner wasn’t ready yet—this casserole was the real star of the table.
Table of Contents
Why You’ll Love This Recipe
This Sweet Potato Casserole with Marshmallows is sweet, cozy, and a little nostalgic. It’s creamy underneath, crunchy on top, and the marshmallows? Lightly browned and gooey, just the way they should be.
It’s one of those Thanksgiving recipes that brings everyone back for seconds. The combination of soft mashed sweet potatoes, buttery pecans, and sticky-sweet marshmallows feels like a hug on a plate.
Plus, you can prep most of it ahead—perfect for a busy holiday kitchen.
Ingredients You’ll Need
Sweet Potato Filling
- 4 large sweet potatoes (about 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
Note: You can use canned sweet potatoes if you’re short on time, just drain well and reduce added sugar slightly.
Pecan Topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecans
Optional: Swap pecans for walnuts or leave out the nuts entirely for a softer topping.
Marshmallow Layer
- 10 oz mini marshmallows
How to Make Sweet Potato Casserole with Marshmallows
This dish comes together in just a few steps. Here’s how I do it every year.
Prepare the Sweet Potatoes
First, peel and cut your sweet potatoes into chunks. Add them to a large pot and cover with cold water.
Bring to a boil, then simmer until fork-tender—about 15 to 20 minutes. Drain well.
Next, mash the sweet potatoes in a large bowl until smooth. Add melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Stir until creamy and well-blended.
Make the Pecan Topping
In a separate bowl, mix melted butter, brown sugar, flour, salt, and chopped pecans.
It should resemble a chunky crumble. This adds that buttery crunch we all look forward to.
Assemble the Layers
Grease a 9×13 baking dish.
Spread the sweet potato mixture evenly in the bottom.
Sprinkle the pecan topping across the surface. Then, scatter the mini marshmallows all over the top.
Make sure they’re evenly spread so every bite gets a little golden goo.
Bake Until Golden
Bake at 350°F for 25 to 35 minutes. The edges should be bubbling and the marshmallows golden brown.
Important tip: Check after 20 minutes. Marshmallows can go from toasty to burnt quickly. If needed, loosely tent with foil near the end.
Make-Ahead and Storage Tips
Preparing in Advance
This dish is a lifesaver when made ahead.
You can prep the sweet potato filling up to two days early. Store it in the fridge, covered tightly.
Add the toppings just before baking to keep the pecans crisp and the marshmallows fluffy.
Storing Leftovers
Have leftovers? Lucky you.
Let the casserole cool completely. Store in an airtight container in the fridge for 4 to 5 days.
Reheating Instructions
Warm leftovers in a 350°F oven until heated through. You can also microwave individual portions, but the marshmallows will soften more.
FAQs
When to add marshmallows to sweet potato casserole?
Add them just before baking. They’ll toast perfectly while the casserole heats.
How to keep marshmallows from melting on sweet potatoes?
Watch closely near the end of baking. If they brown too quickly, cover loosely with foil.
Is it better to boil or bake sweet potatoes for casserole?
Boiling is faster and softens the potatoes well. Baking can add depth, but takes longer.
What all goes in sweet potato casserole?
Sweet potatoes, butter, brown sugar, cinnamon, vanilla, a pecan crumble, and of course—marshmallows.
Sweet Potato Casserole with Marshmallows Recipe
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Sweet Potato Casserole with Marshmallows – A Special Treat
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
Sweet Potato Casserole with Marshmallows is a cozy holiday side dish packed with creamy mashed sweet potatoes, buttery pecan topping, and golden toasted marshmallows.
Ingredients
**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
**Pecan Topping**
4 tablespoons unsalted butter, melted
⅓ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon salt
1 ¼ cups finely chopped pecans
**Marshmallow Layer**
10 oz mini marshmallows
Instructions
1. Peel and cut sweet potatoes into chunks, boil until fork tender.
2. Drain, mash, and mix with butter, brown sugar, salt, cinnamon, vanilla, and nutmeg.
3. In a separate bowl, mix pecan topping: butter, brown sugar, flour, salt, pecans.
4. Grease 9×13 baking dish and spread sweet potato mixture evenly.
5. Top with pecan mixture, then cover with mini marshmallows.
6. Bake at 350°F for 25–35 minutes until bubbly and marshmallows are golden brown.
7. Watch closely near the end to prevent marshmallows from burning.
Notes
Storage: Refrigerate leftovers in an airtight container for 4–5 days.
Reheating: Warm in the oven at 350°F or microwave individual servings.
Make-ahead: Prepare the sweet potato filling up to 2 days ahead, then top and bake fresh.
Time-saving tip: Boil and mash the sweet potatoes the day before.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Thanksgiving Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 418
- Sugar: 41
- Sodium: 263
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 61
- Fiber: 3
- Protein: 3
- Cholesterol: 30
More Such Recipes
If you love sweet potatoes, you’ll want to try my Air Fryer Baked Sweet Potato for a crispy, quick side dish.
Or, cozy up to a Sweet Potato Breakfast Hash that turns leftovers into morning magic.
For something savory and snackable, check out my Oven Baked Sweet Potato Fries or these Roasted Sweet Potatoes with herbs.
Final Thoughts
Sweet Potato Casserole with Marshmallows belongs at the center of your Thanksgiving table.
It’s rich, sweet, and comforting in all the right ways. Whether you’re serving a crowd or bringing a dish to share, this casserole brings warmth and nostalgia with every bite.
Give it a try this season, and tag me in your kitchen creations on Pinterest or Facebook. I’d love to see your take.