Sweet Potato Casserole with Pecans and Marshmallows Recipe

If you’re looking for that cozy, classic side dish that brings everyone to the table with smiles, you’ve got to try this Sweet Potato Casserole with Pecans and Marshmallows Recipe. It’s one of those recipes I return to every holiday season because it perfectly balances the natural sweetness of tender sweet potatoes with crunchy pecans and gooey marshmallows on top—pure comfort in a casserole dish. Whether you’re a seasoned cook or trying this style of dish for the first time, stick with me and I’ll walk you through making the perfect batch that your family and friends will adore.

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Ingredients You’ll Need

The ingredients here work beautifully together—rich sweet potatoes can handle the buttery, sweet mix with a hint of cinnamon, while pecans add texture and marshmallows bring that nostalgic charm. When shopping, pick fresh, firm sweet potatoes and choose good-quality butter and vanilla—you’ll notice the difference.

• Sweet Potatoes: Fresh and firm ones are best; peeling and cubing them evenly helps them cook uniformly.
• Brown Sugar: I use packed brown sugar for that deep molasses flavor.
• Butter: Softened butter blends easily, and I prefer unsalted so I can control seasoning.
• Vanilla Extract: Just a splash adds a lovely depth to the sweetness.
• Chopped Pecans: Fresh pecans deliver crunch; toast them lightly for extra flavor if you want.
• Cinnamon: A pinch or two gives warmth without overpowering.
• Salt & Black Pepper: Balancing the sweetness with a little salt and pepper makes everything pop.
• Miniature Marshmallows: The crowning glory that melts and toasts beautifully on top.

Variations

I love to make this recipe my own sometimes by experimenting with nuts or spices — it’s super flexible and makes it fun for every occasion. Feel free to customize it to your taste!

• Add a Crunchy Streusel Topping: Instead of just pecans and marshmallows, mix chopped pecans with brown sugar and a bit of flour or oats, then sprinkle over the top before baking for a crumbly finish I swear by.
• Use Maple Syrup Instead of Brown Sugar: You get a milder sweetness with a hint of maple — my kids loved this twist last year.
• Make It Vegan: Swap butter for coconut oil and use vegan marshmallows; it still tastes amazing and perfect for any dietary needs.
• Spice It Up: Adding a little nutmeg or ground ginger adds a warm spice dimension I discovered after trying different spice combos.

How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe

Step 1: Prep and Boil the Sweet Potatoes

Start by preheating your oven to 375°F and greasing your 9 x 13 baking dish. Then, peel and cut your sweet potatoes into even cubes, about 1 inch or so helps them cook evenly. Boil them in plenty of water for roughly 15 minutes — test with a fork until tender but not falling apart. Draining well is key here, so no watery mash later on!

Step 2: Mash and Mix the Ingredients

Once drained, toss those potatoes back into your pot or a large bowl. Add the brown sugar, softened butter, vanilla extract, cinnamon, and a pinch of salt and pepper. I like using a potato masher here to keep it slightly chunky for texture. Fold in half the pecans gently — this adds a delightful nuttiness throughout.

Step 3: Assemble and Bake

Spread your luscious potato mixture evenly into the prepared dish. Now comes the fun part: sprinkle a generous layer of miniature marshmallows, then scatter the remaining pecans on top. Pop it into the oven for about 25 minutes. You’ll know it’s ready when the marshmallows turn golden brown and the casserole is heated through. Keep an eye on it toward the end—mine sometimes goes from perfect to toasted too fast!

How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe

Garnishes

I like to sprinkle a few extra toasted pecans on top just before serving to keep that satisfying crunch. Sometimes I add a few fresh sage leaves on the side for a pop of color and subtle herbal note—it contrasts surprisingly well with the sweetness!

Side Dishes

This casserole pairs beautifully with roast turkey, glazed ham, or even a simple green salad to cut through the richness. I often serve it alongside roasted Brussels sprouts or a fresh cranberry sauce for a well-rounded, festive meal.

Creative Ways to Present

For special occasions, I’ve tried serving individual portions in small ramekins topped with mini marshmallows and pecans — it looks adorable and keeps things neat at the table. Another fun idea is to layer it in clear glass dishes to showcase the colorful layers of potatoes and nuts.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 4 days. Just cover it tightly so the marshmallows don’t dry out. I usually reheat it gently in the oven or microwave until warmed through.

Freezing

I’ve frozen this casserole a few times by assembling it but skipping the marshmallow topping first; then I add marshmallows right before baking after thawing overnight in the fridge. This trick keeps the marshmallows from becoming rubbery after freezing.

Reheating

Reheat leftovers in a 350°F oven, loosely covered with foil, for about 15-20 minutes until warmed through. Adding a few extra marshmallows on top before reheating brings back that fresh, toasted texture I love.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Casserole with Pecans and Marshmallows Recipe turns out—it’s one of those dishes that feels like a warm hug on a plate. When I first tried it years ago, I was surprised at how easy it was to make something so comforting that still feels special enough for holiday dinners. The mix of creamy, sweet, crunchy, and toasty textures has made this a beloved staple in my kitchen and on my family’s table. If you’re looking for a side dish that’s both simple and unforgettable, give this recipe a go—you’ll be glad you did!

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