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