Sweet Potato Casserole with Pecans & Marshmallows
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Sweet Potato Casserole is a wonderful combination of sweet potatoes, brown sugar, and an ooey-gooey topping of marshmallows and pecan streusel!
A popular side dish for the holidays, adults and children will devour this!
For a savory spin on sweet potatoes, try my baked sweet potato wedges – they’re crispy outside, fluffy inside, and go with anything. For another decadent side, try Mississippi Mud Potatoes!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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I am relatively new to the United States, having moved here in 2007. Getting used to driving on a different side of the road, different names for everyday things, understanding subtle nuances of accents…was a challenge.
One thing I cheerfully and wholeheartedly embrace is Thanksgiving Dinner. It’s a holiday I can get behind because aside from the historical meaning and gratitude, it’s about family around a dinner table eating too much and being together. Sounds blissful to me!
About this Sweet Potato Casserole Recipe:
We peel and dice sweet potatoes, and cook til they are soft. Then mash them with butter, half and half and mix in a little brown sugar, salt and pumpkin pie spice.
Then, we make a pecan streusel topping (streusel) with chopped pecans, butter, flour, salt and cinnamon. Add the sweet potatoes to a baking dish, add the streusel and marshmallows and bake until the top is brown and crispy! Easy!
I’ve included simple, step by step instructions (with pictures) below, and there are plenty of tips to be found in the Notes & FAQs box, too!
I hope you love this recipe as much as we do!
Want more thanksgiving recipes? Check out this Easy Stuffing Recipe, or this Green Bean Casserole from Scratch.
Why you’ll love this recipe
- Easy. Make the topping while the sweet potatoes cook. SO EASY. Done in under 30 minutes!
- Delicious. Anytime you can include candy with vegetables, my kids will sign themselves right up.
- Make ahead. See the notes for making this classic recipe ahead of a holiday.
Equipment Needed:
- Potato masher or potato ricer
- 8×8 casserole dish
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
How do you make sweet potato marshmallow casserole from scratch?
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpPrep & Cook
Peel and chop the sweet potatoes into small pieces.
Add sweet potatoes to a large pot, and cover with about an inch of cold water. Bring to a boil, and simmer for 15 to 20 minutes until very soft.
Drain the and return sweet potatoes to the pot. Mash lightly.
Add the butter, milk, cinnamon, brown sugar and salt to the potatoes.
Continue mashing until smooth (you may wish to use a hand mixer, but I just use a spatula)
Transfer the sweet potato mixture to an 8×8 casserole dish and keep warm if serving right away.
Make the topping
While you make the topping, preheat the oven to 375°F.
If you bought whole pecans, chop them into small pieces. You’ll need about a 1/2 cup.
In a small bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans until thoroughly combined. See pic for texture.
Assemble & Bake
Top with half the marshmallows, then distribute the streusel over the marshmallows. Top with the other half of the marshmallows. You should be able to see both marshmallows and streusel.
Bake at 375 for 7-10 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don’t burn).
Kylee’s Notes & FAQs
Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!
Boiling sweet potatoes will take less time if you cut them into smaller chunks.
How to tell if my sweet potatoes are cooked properly?
You’ll know they are cooked if you can mash one against the side of the pot. You can use a knife or fork, too. They need to be soft all the way through (or you’ll have lumps!)
What do do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!
Substitutions/Additions
- You can use milk, sour cream or greek yogurt instead of half and half. Heavy cream can also be used.
- You can sub cinnamon for pumpkin pie spice if you don’t have. But if you want to make your own pumpkin pie spice, I got you!
Making ahead
If you are making these for a holiday – you can make them ahead. Simply pour the mashed sweet potatoes into an 8×8 baking dish, and cover. Refrigerate. Heat the casserole in the oven until the sweet potatoes are warm, then add the topping and bake for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don’t burn).
A crock pot/slow cooker will also keep these warm if you make them earlier in the day, but the topping won’t brown (just melt).
More delicious sides:
- Easy Scalloped Potatoes – there’s a video on this one, showing how EASY this is to make!
- Pan Roasted Brussels Sprouts – Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- ALL SIDES
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Sweet Potato Casserole with Marshmallow and Pecans
Equipment
Ingredients
Sweet Potatoes
- 2.5 pound sweet potatoes
- 2 tablespoons butter
- ½ cup half & half
- ½ teaspoons pumpkin pie spice
- ¼ cup brown sugar packed
- salt
Topping
- 4 tablespoons butter
- 1/2 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- Pinch salt
- ½ cup chopped pecans
- 3 cups mini marshmallows
Instructions
For the sweet potatoes
- Peel and chop 2.5 pound sweet potatoes into small pieces.
- Add to a large pot, and cover with about an inch of cold water. Bring to a boil, and simmer for 15-20 minutes until very soft.
- Drain the and return sweet potatoes to the pot. Mash lightly.
- Add 2 tablespoons butter, ½ cup half & half,½ teaspoons pumpkin pie spice, ¼ cup brown sugar and salt to the potatoes.
- Continue mashing until smooth.
- Transfer the sweet potatoes to an 8×8 casserole dish and keep warm if serving right away.
Topping
- If you bought whole pecans, chop them into small pieces.
- In a small bowl, combine 4 tablespoons butter, 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 teaspoon cinnamon, Pinch salt and ½ cup chopped pecans until thoroughly combined. See pic for texture.
Assemble/Bake
- Top with half the 3 cups mini marshmallows, then sprinkle the streusel over the marshmallows. Top with the other half of the marshmallows. You should be able to see both marshmallow and streusel.
- Bake at 375°F for 7-10 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn).
- Devour.
Video
Notes
- You can use milk, sour cream or greek yogurt instead of half and half. Heavy cream can also be used.
- You can sub cinnamon for pumpkin pie spice if you don’t have it. But if you want to make your own pumpkin pie spice, I got you!
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Made this last year and it was the hit of the dinner. Got requested to make it again this year. Thank you!
dear KYLEE so far every recipe I have made is a winner sending a HUG
Wonder if this dish would work frozen (made ahead that is)?? Mainly the sweet potato part at least. Then do the rest after it is defrosted.
Great easy delicious