Sweet Potato Casserole with Marshmallows and Pecans

Add this sweet potato casserole with marshmallows to your holiday table for a sweet favorite. Brown sugar, cinnamon, and chopped pecans will have folks scraping their plates and begging for seconds (who could blame them?).

Sweet potato casserole with marshmallow pecan topping

When it comes to holiday classics, everyone’s got an opinion. From green bean casserole to mashed potatoes, every family has that secret recipe that they SWEAR is the best to ever exist. 

The same goes for sweet potato casserole. But while tradition is grand, I’m always up to try a new take on a classic dish.

Now, I’ve made many a sweet potato casserole in my day – healthier sweet potato casserole, buffalo chicken sweet potato casserole, and sweet potato egg breakfast casserole, to name a few. 

And today, I’m adding a new recipe to my holiday collection – sweet potato casserole with marshmallows!

This recipe is sweet and soulful, made with brown sugar and autumnal spices. I top it off with chewy mini marshmallows and crunchy chopped pecans for the best of both worlds.

Ingredients needed

When the ingredients for this sweet potato casserole recipe come together, your home will fill with the sweet scent of cinnamon, butter, brown sugar, and nutmeg. Sounds pretty good, right?

Here’s a little bit on what you’ll need to bring it to life.

• Sweet potatoes: The base of this casserole is 3.5 lbs of peeled sweet potatoes, which equates to about 4-5 large potatoes. Their subtly sweet, earthy flavor is so versatile – great for both sweet and savory dishes. 
• Butter: I use butter in both my mashed sweet potatoes and crumbly topping for a rich and yummy flavor. This recipe calls for 6 tbsp in the mash and another 6 tbsp in the topping.  
• Brown sugar: ½ cup of brown sugar brings out the natural sweetness in the sweet potato mash. I also use another cup of brown sugar in the sweet marshmallow topping.  
• Salt: A bit of salt makes everything more flavorful and delicious! This recipe calls for 1 tsp in the mash and 1/4 tsp in the topping. 
• Cinnamon: This dish is full of classic fall flavors. Case-in-point: ½ tsp cinnamon in the mash and 1 tsp cinnamon in the topping. 
• Nutmeg: I add a little extra spice to my marshmallow topping with 1/4 tsp nutmeg. It’s not a lot but it actually makes a huge difference!
• Pecans: Chopped pecans offer this casserole a mouthwatering, nutty crunch. It’s the ideal pairing to fluffy marshmallows, keeping the casserole from getting too mushy. This recipe calls for 1 cup. If you prefer, you can also swap pecans with walnuts!
• Flour: ½ cup of flour brings our crumbly topping together, ensuring the casserole gets nice and browned on top. If you’re gluten-free, you can easily swap this ingredient with gluten-free all-purpose flour. 
• Mini marshmallows: Without question, the star of this casserole is the mini marshmallows. I don’t know who the first person was to add them to a casserole, but they deserve a reward! 2 cups of mini marshmallows brown when baked, developing a slightly crunchy coating and warm gooey center. Don’t skip this step!

Kitchen tools required

Before we get cooking, you’ll need to gather just a few more kitchen essentials…

• 9×11 casserole dish
• Peeler
• Kitchen knife
• Large pot 
• Colander
• 2 mixing bowls
• Potato masher
• Whisk
• Aluminum foil
• Non-stick spray

You’ll also need a few measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, and ¼ tsp. 

How to make sweet potato casserole with marshmallows

The first step in making this easy sweet potato casserole with marshmallow is to preheat your oven to 350 F. Also, take this time to grease your casserole dish. 

Then, peel and chop the sweet potatoes into large chunks and add them to a large pot of boiling water. Cook your potatoes until they are fork-tender (about 22-25 minutes). Drain and cool for an additional 15 minutes. 

Next up, prepare your topping by mixing brown sugar, flour, pecans, cinnamon, and salt together in a mixing bowl. Then, add melted butter and stir until well combined.

Finally, finish your topping with miniature marshmallows and a gentle mix. 

In a separate mixing bowl, mash the sweet potatoes until mostly smooth. Then, add butter and continue to mash. Next, add brown sugar, salt, cinnamon, nutmeg, and whisked eggs, stirring again to combine. 

Add the mashed potatoes to the casserole dish and top with the marshmallow crumble. Bake for 35-40 minutes until the marshmallows are a lovely golden brown. If they’re browning too quickly, add a loose cover of aluminum foil and cooking spray to the top.

Let cool for 10 minutes before you dig in!

Recipe tips

Below are some common sweet potato casserole recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Do I have to use marshmallows in this recipe?

While I strongly argue for marshmallows on sweet potato casserole, I can understand personal preference! 

Feel free to leave the marshmallows out of this dish. You’ll still get a delicious crunchy coating from the pecans and the remainder of the topping. 

Is this recipe vegetarian?

Surprisingly, no! Marshmallows contain gelatin and aren’t suitable for a vegetarian diet. There’s a quick fix, though. Simply swap them for gelatin-free marshmallows.

Storing leftovers

Store leftover sweet potato casserole in an airtight container. It will keep in the refrigerator for 3-5 days. Remember to let it cool completely before storing it to maintain its freshness!

How do you reheat sweet potato casserole?

The best way to reheat this easy sweet potato casserole with marshmallow is to pop it right back into the oven.

Preheat your oven to 350 F and heat for 20-30 minutes, or until your casserole is warm through. 

I also recommend adding a few more mini marshmallows to the top for that crispy golden coating; it tends to get lost after refrigeration. 

If you liked this recipe, you’ll want to try these!

Try some of my classic fall recipes. I think you’ll really like them!

• Easy Twice-Baked Potatoes With BBQ Turkey
• Cider Braised Chicken
• Pumpkin Streusel Bread
• Classic Ground Beef Chili Recipe
• Pecan Crusted Pork with Apple Chutney

Recipe by Erin Antoniak and Photos by Bake and Bacon

Recipe by Erin Antoniak and Photos by Bake and Bacon