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Sweet Potato Casserole with Marshmallows

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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 418
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Peel and cut sweet potatoes into chunks. Boil in a large pot until fork-tender, 15-20 minutes. Drain thoroughly.
  2. Mash sweet potatoes until smooth. Mix in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until creamy.
  3. In a bowl, mix topping ingredients: melted butter, brown sugar, flour, salt, and pecans.
  4. Preheat oven to 350°F. Grease a 9x13-inch baking dish. Spread sweet potato mixture evenly, sprinkle with pecan topping, then top with marshmallows.
  5. 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.