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Serving sweet potato casserole with marshmallows and pecans

Sweet Potato Casserole with Marshmallows and Pecans

This sweet potato casserole blends creamy mashed sweet potatoes with a gooey marshmallow topping and crunchy pecans, making it a must-have for every holiday table.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Mixture
  • 4 cups mashed sweet potatoes about 4–5 medium fresh or 2 cans, drained
  • 0.5 cup unsalted butter melted
  • 0.5 cup brown sugar
  • 2 eggs large
  • 0.5 cup milk or cream
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon optional
Topping
  • 1 cup chopped pecans
  • 2 cups mini marshmallows

Equipment

  • Baking Dish (9x13-inch)
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, mash sweet potatoes until smooth. Stir in melted butter, brown sugar, eggs, milk or cream, vanilla, and cinnamon. Mix well.
  3. Spread the sweet potato mixture evenly into the prepared baking dish.
  4. Sprinkle chopped pecans over the filling.
  5. Bake uncovered for 25–30 minutes.
  6. Remove from oven, top with marshmallows, and bake an additional 10–15 minutes until golden and bubbly.
  7. Let rest for 5 minutes before serving.

Notes

To make ahead, prepare the sweet potato mixture and refrigerate up to 2 days in advance. Add toppings just before baking. For nut-free, substitute pecans with oats, seeds, or a streusel topping.