Sweet Potato Casserole with Marshmallows

Nothing says Thanksgiving comfort like a Sweet Potato Casserole with Marshmallows. Creamy, spiced potatoes meet a crunchy pecan topping and gooey golden marshmallows, making every bite irresistible and festive.

Why You’ll Love This Recipe

This Sweet Potato Casserole with Marshmallows is the perfect mix of cozy holiday flavors and playful sweetness. It’s a Thanksgiving favorite that balances rich sweet potatoes with toasted marshmallows and nutty pecans. The creamy sweet potato base blends warm cinnamon, nutmeg, and vanilla for depth, while the pecan topping adds just the right amount of salty crunch. On top, fluffy marshmallows turn golden and gooey in the oven, giving kids and adults a reason to sneak second helpings.

Another reason you’ll love it is the flexibility. You can prepare the sweet potato base ahead of time, refrigerate, and then add toppings right before baking. This makes hosting Thanksgiving or any holiday dinner less stressful. The recipe also reheats beautifully, so leftovers become a treat the next day.

Whether you’re looking for a nostalgic side dish that takes you back to childhood or you want a show-stopping casserole that always gets recipe requests, this dish delivers. It’s crowd-friendly, festive, and guaranteed to brighten your table.

Ingredients You’ll Need

For the Sweet Potato Filling

You’ll need about four large sweet potatoes, peeled and chopped into chunks. Once boiled and mashed, they become smooth and naturally sweet. Melted butter adds richness, while brown sugar deepens the flavor. A touch of cinnamon and nutmeg brings warmth, and vanilla extract adds an inviting aroma. Salt balances everything, making the filling savory-sweet.

For the Pecan Topping

This topping combines melted butter, brown sugar, flour, and salt with finely chopped pecans. The result is a nutty, caramel-like crunch that pairs beautifully with the soft potato base. It creates contrast in every bite, which keeps the dish from tasting too sweet.

For the Marshmallow Layer

Mini marshmallows are the finishing touch. As the casserole bakes, they puff up, turn golden, and melt into a gooey blanket. This layer makes the casserole fun, indulgent, and kid-approved.

Step-by-Step Instructions

Cook and Mash the Sweet Potatoes

Peel and chop four large sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until the potatoes are very soft, about 20 minutes. Drain well and return to the pot. Mash until smooth, removing any lumps for the best texture.

Mix the Sweet Potato Base

Add melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, and salt to the mashed potatoes. Stir until everything blends into a creamy, fragrant mixture. Taste and adjust seasoning if needed.

Prepare the Pecan Topping

In a small bowl, combine melted butter, brown sugar, flour, salt, and chopped pecans. Stir until crumbly. This topping should hold together slightly when pressed but still scatter easily across the casserole.

Assemble the Casserole

Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the bottom. Sprinkle the pecan topping across the surface. Finally, cover the entire dish with mini marshmallows, arranging them in a single layer for even browning.

Bake Until Golden

Place the Sweet Potato Casserole with Marshmallows in a preheated oven at 350°F. Bake for 25–35 minutes, until the casserole is bubbly and the marshmallows are golden brown. Keep a close eye toward the end, since marshmallows can go from golden to burnt quickly. Serve warm.

Recipe Tips for Success

For the smoothest Sweet Potato Casserole with Marshmallows, mash the sweet potatoes while they’re still hot. If you like an ultra-creamy texture, use a hand mixer. Don’t skip the spices, as they make the casserole taste festive and balanced. Fresh mini marshmallows puff and toast more evenly than older ones, so check the date on your bag. Finally, keep the casserole uncovered while baking to let the marshmallows brown beautifully. If they start to brown too quickly, tent the dish lightly with foil until ready.

Make-Ahead and Storage Instructions

This casserole is a lifesaver for busy holiday prep. You can make the sweet potato base up to two days in advance, store it in the fridge, and simply add toppings before baking. If you want to freeze the base, let it cool completely and store in a freezer-safe dish for up to one month. Add toppings after thawing.

Leftovers store well in an airtight container in the fridge for 4–5 days. Reheat in the oven at 350°F until warmed through, or use the microwave for a faster option. The marshmallows soften when reheated, but the flavors stay just as good.

Variations and Substitutions

You can swap pecans for walnuts if you prefer a different nutty flavor. To cut back on sweetness, reduce the brown sugar in the filling or use fewer marshmallows on top. For extra depth, drizzle maple syrup into the sweet potato mixture instead of some of the sugar. Dairy-free versions are easy too: use plant-based butter and marshmallows that fit your dietary needs.

Other recipes you may enjoy

• Buttery Herb Stuffing for Thanksgiving
• Classic Apple Pie Recipe for Thanksgiving Dessert
• Apple Cheesecake Bars – A Perfect Thanksgiving Treat
• How to Grill Your Turkey on Thanksgiving

Conclusion

This Sweet Potato Casserole with Marshmallows is a holiday side dish that never fails to impress. Serve this casserole at Thanksgiving or Christmas, and it will be the first dish everyone reaches for. The creamy, spiced sweet potatoes, the crunchy pecan topping, and the gooey marshmallow layer create the perfect balance of flavors and textures. It’s easy to make ahead, simple to reheat, and always a favorite with kids and adults.

Add this casserole to your Thanksgiving or holiday table, and watch it disappear faster than the turkey. For even more festive recipe ideas, check out my Pinterest collection filled with seasonal inspiration.