Sweet Potato Casserole with Marshmallows recipe – creamy Southern comfort with pecans. Perfect for Thanksgiving gatherings!
Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Let me tell you, one spoonful of this sweet potato casserole with marshmallows took me straight back to my grandmother’s kitchen in Georgia. The smell of cinnamon and nutmeg filled the air like autumn perfume.
Well, I’ve tested this recipe fifteen times over three Thanksgivings. Furthermore, I burned more marshmallows than I care to admit before nailing the perfect golden balance. However, those kitchen disasters taught me everything you need to know about timing and temperature.
This Southern sweet potato casserole transforms ordinary holiday sides into extraordinary memories. Moreover, the combination of creamy sweet potatoes, crunchy pecans, and pillowy marshmallows creates texture heaven in every bite. Whether you’re hosting your first Thanksgiving or you’re a seasoned holiday veteran, this recipe delivers restaurant-quality results in your home kitchen.
Table of Contents
What Makes This Sweet Potato Casserole Special
This isn’t your average sweet potato casserole recipe. Instead, this version layers flavors like a symphony. First, we create an incredibly smooth sweet potato base using a specific boiling technique that Julia Child championed for achieving perfect texture. Next, we add a pecan crumble layer that provides contrasting crunch. Finally, the marshmallow topping creates that Instagram-worthy golden crown.
The secret lies in the three-layer approach. Additionally, using fresh sweet potatoes instead of canned creates a deeper, more complex flavor profile. Most importantly, the timing of adding marshmallows prevents them from completely melting into the filling.
Essential Ingredients for Sweet Potato Casserole Success
| Sweet Potato Filling | US Measure | Metric |
|---|---|---|
| Large sweet potatoes, peeled and chunked | 4 (9 cups) | 2.1 kg |
| Unsalted butter, melted | ½ cup | 115g |
| Brown sugar | 1 cup | 213g |
| Salt | ½ teaspoon | 3g |
| Cinnamon | ½ teaspoon | 1.2g |
| Vanilla extract | 1 teaspoon | 5ml |
| Nutmeg | ¼ teaspoon | 0.6g |
| Pecan Topping | US Measure | Metric |
|---|---|---|
| Unsalted butter, melted | 4 tablespoons | 57g |
| Brown sugar | ⅓ cup | 71g |
| All-purpose flour | 2 tablespoons | 16g |
| Salt | ½ teaspoon | 3g |
| Finely chopped pecans | 1¼ cups | 125g |
| Marshmallow Layer | US Measure | Metric |
|---|---|---|
| Mini marshmallows | 10 oz | 283g |
Shopping Tips for the Best Sweet Potato Casserole with Marshmallows Results
When shopping for this sweet potato casserole, select firm sweet potatoes without soft spots. Look for potatoes that feel heavy for their size. Additionally, choose pecans from the refrigerated section for maximum freshness. Fresh pecans should smell sweet and nutty, never rancid or bitter.
For marshmallows, mini varieties work best because they distribute more evenly. However, you can substitute regular marshmallows cut into quarters if needed. Fresh vanilla extract makes a noticeable difference over imitation varieties.
Equipment and Preparation Steps
You’ll need basic kitchen equipment for this sweet potato casserole recipe. A large saucepan, potato masher, mixing bowls, and a 9×13-inch baking dish cover the essentials. If you don’t have a potato masher, a large fork works in a pinch, though the texture won’t be quite as smooth.
Step 1: Preparing the Sweet Potatoes
First, peel and cut sweet potatoes into large, uniform chunks. Place them in a large saucepan and cover completely with cold water. This cold-start method ensures even cooking throughout.
Bring the water to a rolling boil over high heat. Then, reduce to medium-high and cook until fork-tender, approximately 15-20 minutes. The sweet potatoes should practically fall apart when pierced.
Pro Tip: Thomas Keller’s technique of starting vegetables in cold water prevents the outside from overcooking while the inside remains firm. This creates perfectly uniform texture.
Step 2: Creating the Sweet Potato Base
Drain the sweet potatoes thoroughly and return them to the hot saucepan. The residual heat helps evaporate excess moisture, preventing watery casserole. Mash immediately while hot for the smoothest consistency.
Add melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Mix until completely combined and creamy. Taste and adjust seasonings as needed. The mixture should taste slightly sweeter than you prefer since baking mellows the flavors.
Step 3: Preparing the Pecan Topping
In a separate bowl, combine melted butter, brown sugar, flour, salt, and chopped pecans. Mix until the mixture resembles coarse crumbs. The flour helps bind the topping and prevents excessive spreading during baking.
Common Mistake Alert: Last Thanksgiving, I added the pecans before the other ingredients were fully combined. Consequently, the topping clumped unevenly. Always mix wet ingredients first, then fold in nuts.
Step 4: Assembly and Baking
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with cooking spray or butter.
Spread the sweet potato mixture evenly in the prepared dish. Next, distribute the pecan topping uniformly over the surface. Finally, arrange mini marshmallows in an even layer on top.
Bake for 25-35 minutes until bubbly around the edges and marshmallows turn golden brown. Watch closely during the last 5 minutes to prevent burning. The marshmallows can go from perfect to charred quickly.
Expert Tips and Variations
Make-Ahead Magic
This sweet potato casserole actually improves when made ahead. Prepare through the assembly stage, then cover and refrigerate up to 2 days. Add 10 extra minutes to the baking time if starting from cold.
For freezing, assemble without marshmallows and freeze up to 3 months. Thaw completely before adding marshmallows and baking.
Creative Variations
Bourbon Sweet Potato Casserole: Add 2 tablespoons bourbon to the sweet potato mixture for sophisticated adult flavor. The alcohol cooks off, leaving complex caramel notes.
Tropical Twist: Substitute crushed pineapple (drained) for half the brown sugar. Add toasted coconut flakes to the pecan topping for island vibes.
Maple Pecan Version: Replace brown sugar with pure maple syrup in both layers. This creates deeper, more complex sweetness that pairs beautifully with homemade Texas Roadhouse rolls.
Health-Conscious Option: Use Greek yogurt instead of butter and reduce sugar by half. The tanginess balances the natural sweetness perfectly.
Storage and Reheating Guide
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 4-5 days | Cover tightly with foil |
| Freezer (assembled) | 2-3 months | Wrap in plastic, then foil |
| Room temperature | 2 hours max | Keep covered at serving temperature |
Reheat individual portions in the microwave for 1-2 minutes. For whole casseroles, cover with foil and warm at 325°F for 20-25 minutes until heated through.
Perfect Pairings and Serving Suggestions
This sweet potato casserole pairs beautifully with traditional Thanksgiving dishes. Serve alongside creamy scalloped potatoes for potato lovers or complement with easy broccoli bacon salad for color contrast.
For beverages, sparkling cider or Pinot Noir highlight the dish’s natural sweetness. Additionally, this casserole works wonderfully with roasted turkey, glazed ham, or even grilled chicken for non-holiday meals.
Consider serving with Grandma’s Thanksgiving stuffing and delicious creamed corn for the ultimate comfort food feast.
Sweet Potato Casserole with Marshmallows FAQs
When to add marshmallows to sweet potato casserole?
Add marshmallows during the final 10-15 minutes of baking. This prevents them from completely melting while achieving perfect golden browning. Start checking at 20 minutes total baking time.
How to keep marshmallows from melting on sweet potatoes?
Use mini marshmallows instead of large ones for better distribution and slower melting. Additionally, ensure the sweet potato layer isn’t too hot when adding marshmallows. A slightly cooled base prevents immediate melting.
Is it better to boil or bake sweet potatoes for casserole?
Boiling creates smoother, more uniform texture for casseroles. Baking concentrates flavors but can create drier spots. For this recipe, boiling ensures the creamiest consistency without added moisture concerns.
How to keep sweet potato casserole from being watery?
Drain sweet potatoes thoroughly after boiling and return to hot pan briefly to evaporate excess moisture. Avoid over-mashing, which breaks down cell walls and releases water. Use room temperature ingredients to prevent condensation.
The Sweet Finish
You know, there’s something magical about watching faces light up when this sweet potato casserole hits the table. The golden marshmallows glisten like edible jewels, while the aroma fills the room with pure comfort. This recipe transforms any gathering into a memorable feast.
Man, oh man, the combination of creamy sweet potatoes, crunchy pecans, and pillowy marshmallows creates an experience that’s like biting into autumn itself. Each spoonful delivers layers of flavor and texture that dance together in perfect harmony.
Try serving this alongside your favorite holiday wine or craft beer. Moreover, don’t forget to snap a photo before everyone digs in—this casserole is almost too beautiful to eat. Almost.
Share your sweet potato casserole success stories in the comments below. Tag us on social media with your golden masterpiece, and let’s celebrate the joy of home cooking together. After all, the best recipes are the ones that bring people together around the table, creating memories one bite at a time.
Sweet Potato Casserole with Marshmallows
Equipment
- Large saucepan
- Potato masher
- mixing bowls
- 9×13 inch baking dish
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chunked about 9 cups / 2.1 kg
- ½ cup unsalted butter, melted 115g
- 1 cup brown sugar 213g
- ½ teaspoon salt 3g
- ½ teaspoon cinnamon 1.2g
- 1 teaspoon vanilla extract 5ml
- ¼ teaspoon nutmeg 0.6g
Pecan Topping
- 4 tablespoons unsalted butter, melted 57g
- ⅓ cup brown sugar 71g
- 2 tablespoons all-purpose flour 16g
- ½ teaspoon salt 3g
- 1 ¼ cups finely chopped pecans 125g
Marshmallow Layer
- 10 oz mini marshmallows 283g
Instructions
- Peel and cut sweet potatoes into chunks. Place in a saucepan, cover with cold water, bring to boil, and cook until fork-tender (15–20 minutes).
- Drain and mash sweet potatoes in the hot pan. Add melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Mix until smooth and creamy.
- In a bowl, mix melted butter, brown sugar, flour, and salt. Stir in chopped pecans to form a crumbly topping.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish. Spread sweet potato mixture evenly, top with pecan crumble, then layer marshmallows.
- Bake for 25–35 minutes until bubbly and marshmallows are golden brown. Watch closely to prevent burning.