If you’re looking for that perfect comfort food side dish that makes everyone at the table smile, you’re going to love this Sweet Potato Casserole with Pecans and Marshmallows Recipe. It’s exactly what you want on a chilly day or during holiday gatherings—creamy, sweet, a little nutty, and topped with those golden, toasted marshmallows that bring everyone running back for seconds. Trust me, once you try this, it might become your go-to crowd-pleaser!
Why You’ll Love This Recipe
- Incredible Flavor Combination: The sweetness of the potatoes balanced with cinnamon and pecans creates a warm, cozy taste you won’t get from store-bought versions.
- Simple and Straightforward: I love how this recipe uses easy pantry staples and still delivers a stunning dish with minimal fuss.
- Crowd Favorite: At every family gathering, this casserole disappears fast—especially thanks to that irresistible marshmallow topping.
- Flexible and Customizable: You can easily tweak the sweetness, nuts, or marshmallow amount depending on your family’s preferences without missing a beat.
Ingredients You’ll Need
The magic really lies in the mix of creamy sweet potatoes, brown sugar, and butter, which form the base of this dish. Choosing fresh sweet potatoes and quality pecans will make a noticeable difference, so don’t rush this step!
- Sweet Potatoes: Pick firm, unblemished ones; they mash better and taste sweeter when cooked just right.
- Brown Sugar: Use packed light brown sugar for that perfect molasses-rich depth of flavor.
- Butter: Softened butter blends seamlessly into the mash—don’t skip softening it first for easier mixing.
- Vanilla Extract: Just a hint enhances the natural sweetness without overpowering the dish.
- Chopped Pecans: Fresh is best here; they add crunch and a toasty nuttiness that balances the softness.
- Cinnamon: A pinch adds warmth; you can adjust to taste depending on how cinnamon-forward you like it.
- Salt and Black Pepper: Don’t forget these—they bring out the flavors and keep the sweetness from going flat.
- Miniature Marshmallows: Use fresh mini marshmallows for that golden, melty topping everyone’ll love.
Variations
I love how versatile this Sweet Potato Casserole with Pecans and Marshmallows Recipe can be. Over the years, I’ve adjusted it here and there depending on what’s on hand or the occasion, and it always turns out delicious.
- Nut-Free Variation: I once made this for a friend who was allergic to nuts and swapped pecans for pumpkin seeds, which gave a lovely crunch without losing texture.
- Less Sweet Version: If you prefer less sweetness, try reducing the brown sugar slightly and use just half the marshmallows on top.
- Spicy Twist: Adding a dash of nutmeg or ground ginger alongside the cinnamon can create a cozy, warming flavor that’s perfect for fall dinners.
- Vegan Adaptation: Use coconut oil or a plant-based spread instead of butter, and opt for vegan marshmallows to keep things plant-friendly.
How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe
Step 1: Prep and Cook the Sweet Potatoes
Start by peeling your sweet potatoes and cutting them into evenly sized cubes—about 1 to 1.5 inches works well. This helps them cook evenly and mash smoothly. Boil them in salted water for about 15 minutes or until you can easily pierce them with a fork. Don’t overcook, though! You want them tender but not falling apart. Drain them and set aside to cool slightly.
Step 2: Mash with Flavorful Add-Ins
In a large bowl—or even back in the pot to save dishes—you’ll mash the sweet potatoes with brown sugar, softened butter, cinnamon, vanilla, plus salt and pepper. I like to mash with a hand masher so I get a creamy yet slightly textured feel, but a mixer works if you want ultimate smoothness. Then fold in half of the chopped pecans gently to retain some crunch.
Step 3: Assemble and Bake
Transfer the mashed sweet potato mixture into a greased 9 x 13 baking dish, spreading it out evenly. Sprinkle the miniature marshmallows over the top, then scatter the remaining pecans for that final crunchy touch. Bake at 375°F for about 25 minutes or until the marshmallows are beautifully golden brown and the casserole is warmed through.
Pro Tips for Making Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Even Cubes for Consistent Cooking: Cutting your sweet potatoes into uniform pieces ensures they cook evenly and mash perfectly.
- Don’t Rush the Butter Softening: Soft butter mixes easier, giving you a creamier mash without lumps—I’ve learned this the hard way once!
- Use Fresh Pecans: Old nuts can turn bitter, so toast fresh pecans lightly for extra flavor and crunch if you have the time.
- Avoid Overbaking Marshmallows: Keep a close eye during the last 5 minutes—they can go from perfectly golden to burnt fast.
How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe
Garnishes
I like to sprinkle a little extra chopped pecans and a pinch of cinnamon on top right before serving for that fresh, inviting look and more texture. A light drizzle of maple syrup can also add a touch of decadence if you’re feeling fancy.
Side Dishes
This casserole pairs wonderfully with roasted turkey or grilled chicken and a crisp green salad to balance the richness. For holiday meals, it’s a classic alongside stuffing and cranberry sauce—my family loves that combo.
Creative Ways to Present
For festive occasions, I sometimes serve this in individual ramekins topped with a single toasted marshmallow and a few pecans. It makes the presentation feel extra special and lets your guests enjoy their own personal sweet potato treat.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the refrigerator, and it keeps well for up to 4 days. The texture softens a little, but reheating brings back that creamy goodness.
Freezing
This casserole freezes nicely too! Just cover tightly with foil or plastic wrap before freezing. When ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, I recommend baking it covered at 350°F until warmed through, about 20 minutes, and then uncovering in the last 5 minutes to refresh that marshmallow topping if you have leftovers saved with marshmallows on top.
FAQs
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Can I use canned sweet potatoes for this casserole?
While canned sweet potatoes can be used in a pinch, fresh sweet potatoes give the best flavor and texture. Canned often have added liquid that can make the mash thinner, so you might need to adjust by draining well and possibly reducing other liquids in the recipe.
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Can I prepare the casserole ahead of time?
Absolutely! You can prepare everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When you’re ready, just bake as directed, adding a few extra minutes if it’s cold from the fridge.
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What can I substitute for marshmallows if I don’t have any?
If you’re not a fan or don’t have marshmallows, toasted streusel topping made from butter, brown sugar, and flour with pecans makes a delicious alternative that adds crunch and sweetness.
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Is this recipe gluten-free?
Yes! This Sweet Potato Casserole with Pecans and Marshmallows Recipe naturally contains no gluten, making it safe for anyone avoiding gluten in their diet.
Final Thoughts
I absolutely love how this Sweet Potato Casserole with Pecans and Marshmallows Recipe brings a nostalgic warmth to the table. It’s one of those dishes that feels like a big comforting hug—sweet yet savory with plenty of texture and that gooey marshmallow finish everyone adores. Whether you’re making it for a holiday feast or just because, I promise this will quickly become a favorite you’ll keep coming back to. So go ahead, grab those sweet potatoes and pecans, and make some magic happen in your kitchen today!
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Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sweet Potato Casserole is a beloved side dish featuring creamy mashed sweet potatoes mixed with brown sugar, butter, cinnamon, and vanilla, then topped with crunchy pecans and gooey miniature marshmallows. Perfectly baked until golden and warm, it’s a comforting addition to holiday meals or any time you crave a sweet and satisfying vegetable dish.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into cubes)
- ½ cup brown sugar (packed)
- ⅓ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (or to taste)
- Salt and black pepper (to taste)
Topping
- ¾ cup chopped pecans (divided)
- 2 cups miniature marshmallows
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking dish thoroughly to prevent sticking.
- Cook sweet potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer for about 15 minutes, or until the potatoes are fork-tender. Drain well to remove excess water.
- Mash sweet potatoes: In a large bowl or the same pot, mash the drained sweet potatoes. Add brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Mix until smooth and well combined.
- Add pecans: Fold half of the chopped pecans into the mashed sweet potato mixture, stirring evenly throughout.
- Assemble in baking dish: Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top.
- Add topping: Sprinkle the miniature marshmallows evenly over the sweet potato layer, followed by the remaining chopped pecans.
- Bake until golden: Bake the casserole in the preheated oven for about 25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Notes
- This Sweet Potato Casserole is a traditional side dish for Thanksgiving but works well for any comforting meal.
- Adjust the amount of cinnamon to your taste preference for a spicier or milder flavor.
- You can substitute walnuts for pecans if preferred or to suit dietary needs.
- To make preparation easier, cook sweet potatoes a day ahead and refrigerate until ready to mash and assemble.
- For a healthier twist, reduce the amount of brown sugar or replace marshmallows with a crumble topping.
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Sugar: 14 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
