This recipe for sweet potato casserole with marshmallows is mashed spiced sweet potatoes, topped with both a pecan streusel topping and plenty of mini marshmallows. A holiday classic that’s a family favorite!
Sweet potato casserole with marshmallows and pecans, how can you go wrong with that combination? This easy sweet potato casserole is THE BEST, it’s sure to become a tradition on your Thanksgiving table. Serve it alongside Southern cornbread dressing and bacon roasted brussels sprouts.
I can’t believe that October is almost over, it feels like we were just saying goodbye to summer! I’m already thinking about Thanksgiving, it’s one of my favorite holidays. Let me tell you: this sweet potato casserole with marshmallows? Is the best sweet potato casserole I’ve ever had. It’s a MUST for the holidays, to be honest, my kids ask for it year round.
This easy sweet potato casserole has the best of both worlds with a crunchy pecan streusel topping AND a generous amount of mini marshmallows. The mashed sweet potato mixture underneath all that topping is just lightly sweetened to create the perfect balance between savory and sweet.
How do you cook sweet potatoes?
I like to roast whole sweet potatoes for this recipe. It’s super easy and you can just scoop the potatoes out of their skins, so there’s no peeling involved! Simply prick the potatoes with a fork, then place them on a sheet pan. Bake for 45-60 minutes or until the potatoes are tender and you’ll be ready to go! You also have the option of boiling or steaming cubed and peeled sweet potatoes.
How do you make sweet potato casserole?
This recipe starts with the sweet potatoes. I prefer to mash my sweet potatoes with a hand masher for a more rustic texture, but you can definitely puree the sweet potatoes in a food processor if you prefer them to be on the smooth side. Another option is to beat them with a mixer until they’re light and fluffy.
The sweet potatoes are mixed with brown sugar, maple syrup, cinnamon and butter. Aren’t you hungry just thinking about it? The casserole is topped with an easy pecan streusel and then goes into the oven. The marshmallows don’t go on until the very end, otherwise they could burn. All you do from there is serve and enjoy!
Tips for sweet potato casserole
- Not a fan of marshmallows? You can leave them off entirely and still have a fabulous dish.
- If you don’t like pecans, try walnuts or almonds instead.
- This recipe can easily be doubled or tripled if you’re looking to serve a large crowd.
- I typically use light brown sugar because I always have it on hand, but dark brown sugar will also work just fine.
- The recipe will work with canned sweet potatoes, but freshly cooked potatoes have a better flavor and texture. If you’re using canned sweet potatoes, make sure they don’t contain any sugar.
- You can arrange your marshmallows in a decorative pattern like I’ve done here, or simply sprinkle them over the top. It’s delicious either way.
Can you make sweet potato casserole in advance?
The number one question I’m asked about this recipe is, can it be made in advance? Yes, you can assemble this casserole the day before you plan to bake it. Simply cook and mash the potatoes, then add the streusel topping, cover and refrigerate.
You may need to add 7-10 minutes to the bake time if you’re starting with a cold casserole. I almost always assemble it early on so that my time is freed up to work on other holiday dishes on the day of the big event.
This recipe has gotten countless rave reviews, your family is sure to love it too!
More thanksgiving side dishes
- Loaded Mashed Potato Casserole
- Green Bean Bundles
- Cranberry Jello Salad
- Pomegranate Pecan Brussels Sprouts
- Winter Fruit Salad
Sweet Potato Casserole with marshmallows Video
Sweet Potato Casserole with Marshmallows
Ingredients
For the casserole
- 2 pounds sweet potatoes cleaned
- 4 tablespoons melted butter
- 1/4 cup milk
- 1/4 cup packed brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla
- cooking spray
For the topping
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 4 tablespoons melted butter
- 1/4 cup chopped pecans
- 1 cup miniature marshmallows
Instructions
- Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
- Bake the potatoes until tender, 45 minutes to an hour.
- When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
- Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
- Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
- Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
- Spread the sweet potato mixture evenly in the pan.
- In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
- Bake for 25-30 minutes or until topping has lightly browned.
- Remove from oven, sprinkle the marshmallows over the top then return to the oven.
- Bake for an additional 3-5 or until marshmallows are just melted.
- Serve immediately.
Nutrition
This post was originally published in October of 2016 and was updated October 21, 2020 with new and improved content.
Made this for thanksgiving and was requested to repeat for Christmas – turned out perfect each time! Delicious, no fail recipe. Thank you so much for sharing!
I prepared this delicious dish for thanksgiving dinner 2022. Over the years, I’ve made a praline top casserole and a marshmallow topped casserole but never combined the two classics. Wow! Baking the potatoes instead of boiling them gives fantastic flavor. And no messy perks to deal with! My granddaughter said every bite is like eating a yummy cloud.
Can I freeze this ahead to time? I would thaw the night before in fridge .I was planning on not putting the topping until it’s ready to be baked. Thanks
Yes that’s all fine!
If omitting the pecan strussels part, do I need to bake any additional time before adding the marshmallows?
You do not need to add time!
I have been making this recipes for a couple years now and it is such a hit with my family. This is by far the best sweet potato casserole I have ever tried. Thank you so much!
I look forward to trying your recipe for Thanksgiving. Thank you so much for sharing it. Question, if I am preparing tonight, do I just do everything for the casserole today and then do the topping tomorrow?
You can make the sweet potato mash and the streusel today, just store them separately until you’re ready to bake!
Thank you so much!
Hello! Do I double the recipe for a 9×13 pan?
Thank you.
Yes that will work!
We have had a version of this recipe for the last 25+ years for Thanksgiving. it is a family favorite! We use honey instead of maple syrup. And I only put marshmallows on the top. Yum!
Do you use salted or unsalted butter??
I’ve tested it both ways, either works fine!
Can I make this a day ahead and just bake it on Thanksgiving?
Yes that’s fine!
Can this be prepped ahead and then baked?
Yes that’s fine!
Such a hit! I only made a few modifications to this recipe to reduce the added sugars and cater it more to my family’s taste:
– reduced brown sugar in the casserole to 1/4 cup
– omitted the maple syrup in the casserole
– substituted half of the flour for oats in the topping
This will definitely be the recipe I use for all our future Thanksgivings!
If you have nut allergy, is there anything else you recommend for the topping?
Just omit the pecans!
Adding this casserole to my Thanksgiving menu. So delicious
Definitely a comforting classic for Thanksgiving! Like the pecan layer in there.
I’ve booked this for Thanksgiving! It looks perfect. Thank you!
This sweet potato casserole looks so good! I love that marshmallow topping. Definitely perfect for celebrating during the holidays.
That pecan struesel and marshmallows are to die for! My family would devour this sweet potato casserole in an instant!
Family favorite
what difference is it if you use white cane sugar or light brown sugar when mixing the sweet potato
I recommend light or dark brown sugar as it has more flavor than white sugar!