Description
This Sweet Potato Casserole with marshmallows is a beloved holiday classic that combines creamy, spiced sweet potatoes with a crunchy pecan topping and golden, toasted marshmallows. A must-have side dish for Thanksgiving or Christmas gatherings.
Ingredients
Scale
- 4 large sweet potatoes, peeled and chopped (about 9 cups)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 4 tbsp unsalted butter, melted (for topping)
- ⅓ cup brown sugar (for topping)
- 2 tbsp all-purpose flour (for topping)
- ½ teaspoon salt (for topping)
- 1¼ cups chopped pecans (or walnuts)
- 10 oz mini marshmallows
Instructions
- Peel and cut sweet potatoes into chunks. Boil in a large pot until fork-tender, 15-20 minutes. Drain thoroughly.
- Mash sweet potatoes until smooth. Mix in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until creamy.
- In a bowl, mix topping ingredients: melted butter, brown sugar, flour, salt, and pecans.
- Preheat oven to 350°F. Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly, sprinkle with pecan topping, then top with marshmallows.
- Bake 25-35 minutes until bubbly and marshmallows are golden brown. Watch closely to prevent burning.
Notes
Yields 12 servings. For make-ahead prep, assemble without marshmallows and refrigerate. Add marshmallows just before baking. Use canned sweet potatoes (3 x 29 oz) as a shortcut, drained well.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/12 of casserole)
- Calories: 418
- Sugar: 41g
- Sodium: 263mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sweet potato casserole, marshmallow casserole, holiday side dish, thanksgiving casserole