Sweet Potato Casserole with Pecans and Marshmallows Recipe

If you’re looking for a comforting, crowd-pleasing side dish that brings all the warm, cozy vibes to your table, you have to try this Sweet Potato Casserole with Pecans and Marshmallows Recipe. I absolutely love how this turns out every time — creamy mashed sweet potatoes with just the right touch of cinnamon and brown sugar, topped with crunchy pecans and gooey toasted marshmallows that your whole family will go crazy for. Keep reading and I’ll walk you through every step to make it a guaranteed success in your kitchen!

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Ingredients You’ll Need

This Sweet Potato Casserole with Pecans and Marshmallows Recipe uses simple, classic ingredients that come together to deliver rich flavor and an unbeatable texture. When you’re shopping, choose firm sweet potatoes without bruises and fresh pecans if possible for the best results.

• Sweet Potatoes: Fresh, peeled, and cubed for easy mashing and great texture.
• Brown Sugar: Use packed brown sugar—this adds moisture and that deep caramel flavor.
• Butter: Softened butter blends smoothly with the potatoes for that creamy, rich taste.
• Vanilla Extract: Just a splash brightens the whole dish and balances the sweetness.
• Chopped Pecans: Divided to mix half in and sprinkle the rest on top for crunch.
• Cinnamon: A little warming spice that complements the sweetness perfectly.
• Salt and Black Pepper: To season—you’ll be surprised how salt elevates the flavors.
• Miniature Marshmallows: The star topping that melts into a toasted, golden brown delight.

Variations

I love how versatile this Sweet Potato Casserole with Pecans and Marshmallows Recipe is—it’s easy to customize to suit your taste or dietary needs. Don’t hesitate to make it your own!

• Make it Vegan: Swap butter for coconut oil and use vegan marshmallows. I tried this and was amazed at how close it tastes to the original!
• For Less Sweetness: Cut back on brown sugar, or skip it altogether, especially if you prefer a savory side.
• Add Spices: I sometimes add nutmeg or a pinch of ginger for extra warm flavor in fall or winter.
• Crunchy Topping: Swap some of the pecans for chopped walnuts or even crispy fried onions for a unique twist.

How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe

Step 1: Prepare Your Sweet Potatoes

Start by peeling and cutting your sweet potatoes into cubes about 1-2 inches each. This helps them cook evenly and quickly. I like to boil them in a big pot of salted water until they’re fork-tender—about 15 minutes. Don’t overcook or they’ll get mushy, but you want them soft enough to mash easily.

Step 2: Mash and Flavor

Drain the potatoes well, then transfer them back to the pot or a large bowl. Add the brown sugar, softened butter, cinnamon, vanilla extract, and just a pinch of salt and pepper. Mash everything together until smooth but still a bit fluffy. This part is fun—you’ll get to taste and adjust, so don’t be shy with the cinnamon or vanilla; it really makes the flavor shine.

Step 3: Fold in Pecans and Transfer to Pan

Stir in half the chopped pecans gently, saving the rest for topping. Spread the mashed sweet potato mixture evenly into a greased 9×13 baking dish. I’ve found that using a buttered spatula helps smooth the surface nicely without sticking.

Step 4: Top and Bake

Evenly sprinkle the marshmallows all over the top, then finish with the remaining pecans. This layering is what gives the casserole that iconic look and flavor combination. Bake in a preheated 375°F oven for about 25 minutes, or until the marshmallows are golden brown and the casserole is heated through. Keep an eye on it during the last 5 minutes so they don’t burn!

How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe

Garnishes

I like to finish this casserole with a sprinkle of extra chopped pecans after baking for added texture. Sometimes, I also drizzle a tiny bit of maple syrup on top before serving—it adds a lovely fragrant sweetness that’s subtle but memorable.

Side Dishes

This casserole pairs beautifully with roasted turkey or chicken, making it a holiday staple for us. For a well-rounded meal, I serve it alongside green bean casserole or a crisp, simple salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this Sweet Potato Casserole with Pecans and Marshmallows Recipe in individual ramekins topped with miniature marshmallows and a pecan halve—it feels extra festive and makes each serving feel special.

Make Ahead and Storage

Storing Leftovers

After the casserole cools, I cover it tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. Reheating brings back that warm, cozy feeling—just make sure to cover loosely to keep the marshmallows from drying out.

Freezing

I’ve frozen this casserole both before and after baking. If freezing unbaked, cover it well and thaw overnight in the fridge before baking as usual. For baked leftovers, wrap tightly and freeze; thaw in the fridge and reheat gently to preserve texture and flavor.

Reheating

Reheat your leftovers in the oven at 350°F, covered with foil for about 15-20 minutes, then uncover for a few minutes to re-toast the marshmallows. I avoid microwaving because the marshmallows can get rubbery, and the texture isn’t as nice.

FAQs

Final Thoughts

This Sweet Potato Casserole with Pecans and Marshmallows Recipe is truly one of those dishes that captures the spirit of togetherness and comfort. I still remember the first time I took it to a family gathering and how people couldn’t stop raving about it. It’s easy enough for weeknight dinners but special enough for holiday feasts, making it a versatile must-have in your recipe box. Trust me, once you try it, it’ll become your go-to side dish that everyone asks for year after year. Go ahead and give it a whirl—you’ll be so glad you did!

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