Sweet Potato Casserole Marshmallow + Pecans
Classic sweet potato casserole topped with toasted melted marshmallows. A Thanksgiving staple in our house, we can’t live without it!
This casserole will be on our Thanksgiving table this year, right next to the green bean casserole and mashed potatoes. It’s the perfect side dish to compliment all other holiday staples!
Sweet Potato Casserole with Marshmallows and Pecans
Can sweet potato casserole be made without marshmallows or pecans? Only if it’s this version with a sweet and crunchy filling. Otherwise, I think it’s illegal.
Marshmallows and sweet potatoes go hand in hand. We love this sweet and savory classic holiday side dish. This recipe is just a slight twist on the traditional sweet potato casserole.
If you’ve never tried, made, or tasted sweet potato casserole with marshmallows, be sure to put it on your Thanksgiving menu this year. It’s the perfect side dish for any holiday meal — especially around the Thanksgiving table. Kids and adults love this casserole. It has something for everyone!
How to Make Sweet Potato Casserole with Marshmallows
Did I mention how easy whipping is? You can make this dish in about an hour, and you can prepare other Thanksgiving dishes while it cooks.
Make sure to preheat the oven to 325 degrees before starting.
Cook and mash. In a medium pot, cover the cut sweet potatoes with water and cook over medium heat until tender. When cooked, drain and mash.
mix. In a large bowl, combine mashed potatoes, sugar, eggs, salt, butter, milk and vanilla extract until smooth. Put this all into a greased 9×13-inch baking pan.
Strussell. Make the powdered sugar topping: Combine the brown sugar and flour in a medium bowl and add the butter until the mixture is thick. Stir in the pecans and sprinkle the mixture over the sweet potato mixture.
bake. Bake in the oven for about 20 minutes. After 20 minutes, take it out of the oven and sprinkle on marshmallows. Bake the casserole for another 10-15 minutes (or until lightly browned).
notes: You can always skip the powdered sugar and just make marshmallows – still just as good!
Need to be in advance?
If you need to make this dish ahead of time, you can start it a few days in advance. Make the sweet potato filling and smooth it into your casserole. Prepare powdered sugar and marshmallows and place them in separate bags or containers. Cover the casserole in the refrigerator for 1-2 days.
When you’re ready to serve, take it out of the refrigerator and sprinkle it on top. Continue to bake as directed.
Store the rest of the casserole in the refrigerator and cover with plastic wrap. Reheat in oven or microwave if necessary.
For more delicious holiday casseroles, check out:
Series: Side Dishes, Thanksgiving Side Dishes
Course Side Dishes
Prep time 5 minutes
1 hour cooking time
Total time 1 hour 5 minutes
Serving Size 12
Calories 259 kcal
by Lil’ Luna
- 4 cups sweet potato wedges
- 1/2 cup white sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 3 tablespoons butter softened
- 1/2 cup chopped pecans
- 2-3 cups mini marshmallows
Preheat oven to 325.
In a medium pot, cover sweet potatoes with water and cook over medium heat until tender; drain and mash.
In a large bowl, combine mashed potatoes, sugar, eggs, salt, butter, milk and vanilla extract until smooth. Does not perform well in a greased 9×13″ pan.
Combine brown sugar and flour in a medium bowl and add butter until mixture is thick. Stir in the pecans and sprinkle the mixture over the sweet potato mixture.
Bake at 325 degrees for 20 minutes. Sprinkle with marshmallows and bake for another 10-15 minutes (or until light brown). Enjoy!