Pin
This classic Sweet Potato Casserole with marshmallows and pecan streusel is always the sweet, cozy side dish that disappears fast at every Thanksgiving and Christmas gathering. Packed with creamy mashed sweet potatoes, a golden marshmallow layer, and crunchy pecans, this easy casserole comes together in just 30 minutes plus 20 minutes baking time. Whether you are preparing for a holiday or craving comfort food, this simple sweet potato casserole recipe with marshmallows delivers perfect results every time.
I first made this southern sweet potato casserole on a whim one festive holiday when we needed another side. The creamy filling, buttery crumble, and gooey marshmallow topping quickly became the star at dinner. Each year, someone requests this marshmallow sweet potato casserole, and now it is a must make family tradition that adds comforting, nostalgic flavor with every spoonful.
Gather Your Ingredients
- Sweet potatoes: Choose orange-fleshed varieties like Jewel or Garnet for vibrant color and creamy texture; fresh is best, but canned yams can be swapped in a pinch
- Brown sugar: Adds deep caramel notes; use packed light brown sugar for easy measuring and rich flavor
- Pecans: Provides classic crunch and toastiness; always chop and toast first for maximum nutty aroma
- Large eggs: Bind the filling to set beautifully; bring to room temperature for smoother mixing and better puff in the oven
- Milk: Offers creaminess to the casserole; whole milk gives richest taste, but non dairy milks like almond work for dairy free
- Unsalted butter: Adds richness and tender body to both filling and streusel; use melted or softened as directed
- Vanilla extract: Rounds out sweet notes and adds aroma; choose pure vanilla for best results
- Cinnamon and nutmeg: Deliver classic warm spice; use fresh ground cinnamon and nutmeg for stronger flavor
- Salt: Highlights sweetness and balances ingredients; fine kosher salt or table salt works well
- All purpose flour: Forms the crumbly, tender streusel top; gluten free flour blends adapt it for special diets
- Mini marshmallows: The signature topping; swap with cut large marshmallows or coconut for nut free or creative touches
How to Make Sweet Potato Casserole
- Boil and Mash the Sweet Potatoes for a Creamy Base:
- Peel, cube, and rinse 3 pounds of sweet potatoes. Place in a large Dutch oven and cover fully with water. Bring to a boil over high heat, then simmer over medium for about 15 minutes. When fork tender and bright orange, drain right away to prevent sogginess. Mash until smooth using a masher or hand mixer. Let cool slightly so eggs do not scramble in the next step.
- Prepare the Streusel and Toast the Pecans:
- On a baking sheet, spread 2 cups pecans and toast in a 350 degree F oven for 5 to 8 minutes, tossing once for even color. Watch carefully for golden edges but not bitter. Coarsely chop when cool. In a bowl, use a fork to combine softened unsalted butter, all purpose flour, packed brown sugar, and a spoonful cinnamon until moist crumbs form.
- Mix the Sweet Potato Filling:
- Into the cooled mashed potatoes, whisk in half cup brown sugar, two lightly beaten large eggs, half cup room temperature milk, one quarter cup melted butter, a teaspoon vanilla, one teaspoon cinnamon, one teaspoon nutmeg, and half teaspoon salt. Gently stir until creamy and aromatic. Taste for seasoning and adjust as needed.
- Assemble and Layer for Ultimate Texture:
- Lightly butter or spray a nine by thirteen inch casserole dish. Spread sweet potato filling evenly and smooth the top. Sprinkle half the toasted pecans over the surface for added crunch. Distribute the prepared streusel crumb mixture on top and then scatter mini marshmallows in an even layer. Reserve extra marshmallows to add late if you love gooey topping.
- Bake Until Bubbling and Golden:
- Bake uncovered at 350 degrees F for 18 to 22 minutes. The filling should puff a little and marshmallows toast to light golden brown. Watch closely after 15 minutes to prevent over browning. If they brown too fast, tent loosely with foil until the filling is hot and topping is perfectly melted and oozy.
- Cool, Garnish, and Serve Warm:
- Allow casserole to rest 10 minutes before serving so it sets up and flavors come together. Top with reserved pecans before serving for extra crunch. Enjoy as a show stopping holiday side, or reheat leftovers for sweet breakfast casserole the next day.
Last Thanksgiving, my youngest nephew insisted on being the marshmallow helper and now claims the job every year. Toasting the pecans is my trusted trick for an extra layer of nutty aroma, making this sweet potato casserole with marshmallows even more irresistible. Truly, each holiday this recipe creates memories as much as it creates a delicious dish.
Smart Swaps and Variations
For a speedy sweet potato casserole with canned yams, simply substitute equal weights of drained canned yams for fresh potatoes. You can easily make it dairy free by using almond or coconut milk, and a gluten free flour blend in the topping for guests with dietary needs. Nut free families can skip pecans or try sunflower seeds for crunch, while a drizzle of maple syrup or coconut flakes adds warmth and creative new flavor notes for classic marshmallow sweet potato casserole fans.
How to Store and Reheat Sweet Potato Casserole
Store leftover sweet potato casserole covered tightly in the refrigerator for up to four days. For longer storage, transfer to an airtight freezer safe dish and freeze for up to three months. Thaw overnight in the fridge, then reheat at 350 degrees F for 15 to 20 minutes, covering loosely with foil to keep marshmallows from overbrowning. Adding extra marshmallows before reheating brings back that gooey top, while individual portions can be kept in ramekins for easy meal prep and serving.
What to Serve with Sweet Potato Casserole
Pair this sweet potato casserole with roast turkey, green bean casserole, stuffing, or glazed ham for the ultimate holiday meal. For a brunch twist, serve alongside Greek yogurt, oatmeal, or a holiday fruit salad for a comforting breakfast casserole vibe. Present in individual ramekins for potlucks or dress it up with candied nuts and maple drizzle for elegant dining occasions, ensuring everyone gets a taste of tradition.
Nutritional Benefits
This sweet potato casserole is packed with vitamin A and beta carotene for eye health, plus fiber for fullness throughout holiday meals. Pecans and eggs contribute heart healthy fats and extra richness, making this comfort food version nourishing as well as indulgent. Naturally vegetarian, it can also be adapted to gluten free or dairy free diets by using the right swaps so all your guests can enjoy it.
Recipe Success Tips
If your casserole filling seems too runny, make sure potatoes are well drained and cooled before adding eggs and milk. To avoid burning marshmallows, tent loosely with foil or use the broiler only for 30 to 45 seconds for a toasty top. For those who prefer a chunkier texture, mash potatoes just halfway and fold in diced cooked sweet potato before baking, ensuring every bite feels homemade and special.
This sweet potato casserole with marshmallows brings festive comfort and crowd pleasing tradition to any meal. Give it a try this season and see why it will become your own family's favorite holiday side.
Common Questions About This Recipe
- → Can I use canned yams instead of fresh sweet potatoes?
Yes, canned yams can be substituted for fresh sweet potatoes. Just be sure to drain them well before mashing for the best texture.
- → How can I prepare this dish ahead of time?
Prepare the filling and topping separately and store both in the fridge. Assemble and bake just before serving for a fresh texture.
- → What toppings work besides marshmallows?
Marshmallows are classic, but streusel, pecans, coconut, graham crackers, or even crushed Ritz crackers offer a unique twist and crunch.
- → How do I avoid a runny casserole?
Drain sweet potatoes well and avoid overmixing the filling. Prepare toppings just before baking for best results.
- → What's the best way to toast the marshmallows?
Add marshmallows in the last minutes of baking and watch closely. Cover lightly with foil if they're browning too fast to keep them perfectly golden.