There is nothing quite as comforting and festive as a Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe to brighten your holiday table. This dish brings together creamy, sweet mashed sweet potatoes with a crunchy, buttery pecan topping and the nostalgic, gooey finish of toasted marshmallows. It’s a perfect balance of flavors and textures that feels like a warm hug on a plate. Whether you’re serving it for a special family gathering or just craving some cozy vibes, this casserole is an absolute showstopper that will quickly become a beloved favorite.
Ingredients You’ll Need
Getting this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe right is all about simple yet thoughtful ingredients that each bring their own magic to the dish. From the natural sweetness of the potatoes to the buttery crunch of pecans, every element works in harmony to create that perfect balance of flavor and texture.
- 4 large sweet potatoes, peeled and cubed: The star ingredient, providing natural sweetness and creamy texture.
- 1/2 cup unsalted butter, melted: Adds richness and a smooth mouthfeel.
- 1/2 cup milk: Keeps the sweet potato base moist and creamy.
- 1/4 cup brown sugar: Enhances the natural sweetness with a touch of caramel complexity.
- 2 large eggs: Helps bind the mixture together for a luscious consistency.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1/2 teaspoon ground cinnamon: Brings a subtle spicy note that complements the sweetness.
- 1/4 teaspoon ground nutmeg (optional): Adds a hint of earthiness and complexity.
- Pinch of salt: Balances the sweetness and enhances overall flavor.
- 1/2 cup brown sugar (for topping): Key for that perfectly sweet and crunchy topping.
- 1/3 cup all-purpose flour: Helps create a crumbly texture in the topping.
- 1/3 cup unsalted butter, melted (for topping): Binds the pecan topping together with a rich flavor.
- 1/2 cup chopped pecans: Adds delightful crunch and nuttiness.
- 1 1/2 cups mini marshmallows (optional): The iconic, melty finish that’s pure comfort food bliss.
How to Make Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures the perfect baking environment for your casserole to cook evenly and develop that golden, irresistible crust. Don’t forget to grease a 9×13-inch baking dish so nothing sticks and cleanup is easier.
Step 2: Boil the Sweet Potatoes
Next, place your peeled and cubed sweet potatoes into a large pot of boiling water. Cook for 15 to 20 minutes until tender and easily pierced by a fork. This step softens the potatoes enough to mash into a silky-smooth base that carries all the wonderful flavors of the season.
Step 3: Make the Sweet Potato Base
Once drained and slightly cooled, mash the sweet potatoes in a large bowl until smooth. Then stir in melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg if using, and a pinch of salt. Mix everything together until the texture is creamy and the flavors meld into a heavenly holiday blend.
Step 4: Assemble the Casserole
Spread this glorious sweet potato mixture evenly into your prepared baking dish. This acts as the flavorful canvas for the pecan topping and marshmallows that will soon take the dish to the next level.
Step 5: Prepare the Pecan Topping
In a small bowl, combine brown sugar, flour, and melted butter until the mixture becomes crumbly. Stir in the chopped pecans, which add a perfect crunch and nutty richness. Evenly sprinkle this topping over the sweet potato layer, creating a textured, buttery blanket.
Step 6: Optional Marshmallow Topping
If you love a sweet, melty finish, sprinkle mini marshmallows generously over the pecan topping. During baking, they toast up beautifully, creating a bubbly and slightly caramelized topping that contrasts perfectly with the crunchy pecans underneath.
Step 7: Bake the Casserole
Place your assembled casserole in the preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the topping turns golden brown and the marshmallows are toasted to a perfect melt. The aroma filling your kitchen at this point is absolutely irresistible.
Step 8: Cool and Serve
Remove the casserole from the oven and let it cool slightly before serving. This helps the layers set, making it easier to scoop out generous portions of the creamy sweet potatoes and crunchy topping combo.
How to Serve Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
Garnishes
For an extra touch of elegance and texture, consider sprinkling a few whole pecan halves on top just before serving. A light dusting of ground cinnamon can bring out a lovely aroma and warm up the presentation.
Side Dishes
This casserole pairs beautifully with a variety of holiday mains like roasted turkey, glazed ham, or even a hearty vegetarian loaf. For fresh contrast, a crisp green salad or steamed green beans with lemon gives a bright, refreshing balance to the rich sweetness of the casserole.
Creative Ways to Present
Serve portions in individual ramekins for a fancy touch, perfect for personal servings at a dinner party. You can also layer the casserole in a clear glass dish to showcase the beautiful color contrast between the orange sweet potato base and the toasty pecan and marshmallow topping.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors deepen even more after sitting, making it just as delicious reheated as on day one.
Freezing
This Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe freezes well. Prepare it up to the baking step, then cover tightly with foil and freeze for up to 2 months. When ready, bake directly from frozen, adding some extra baking time until heated through and bubbly on top.
Reheating
Reheat portions in the microwave for quick warmth or in a 350°F oven until heated thoroughly and the topping regains its crunch. If needed, you can toast the marshmallow topping briefly under a broiler for that fresh-from-the-oven effect.
FAQs
Can I make this casserole vegan?
Yes! To veganize this recipe, substitute the butter with a plant-based alternative, use a non-dairy milk, replace the eggs with flax eggs, and skip or use vegan marshmallows for the topping.
Is it okay to skip the marshmallows?
Absolutely. The casserole is delicious on its own with just the pecan topping, and skipping marshmallows makes it less sweet and slightly crunchier on top, which some prefer.
Can I prepare the sweet potatoes ahead of time?
You sure can. Boil and mash the sweet potatoes a day ahead, keep them refrigerated, and mix in the remaining ingredients just before assembling and baking.
What if I don’t have pecans?
Walnuts or almonds make great substitutes that still provide texture and nuttiness to the topping.
How do I prevent the marshmallows from burning?
If you’re concerned about marshmallows burning, cover the casserole loosely with foil for the first 20 minutes of baking and remove the foil for the last 5-10 minutes to allow the marshmallows to toast gently.
Final Thoughts
This Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe is truly a heartwarming dish that brings a little extra joy and sweetness to any meal. Its irresistible combination of textures and flavors makes it a must-try for both holiday feasts and cozy family dinners. I encourage you to give it a whirl—you’ll likely end up making it your signature dish for celebrations to come!
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Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sweet Potato Casserole is a perfect holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan crumble and optional toasted mini marshmallows. It combines warm spices and a buttery topping baked to golden perfection, making it a festive favorite for gatherings and holiday meals.
Ingredients
Sweet Potato Base
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
Crunchy Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans
Optional Topping
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Boil the Sweet Potatoes: Place peeled and cubed sweet potatoes in a large pot filled with water. Bring to a boil and cook for 15-20 minutes until they are fork-tender. Drain the water and let the sweet potatoes cool slightly.
- Make the Sweet Potato Base: Mash the cooked sweet potatoes in a large bowl until smooth. Add the melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt. Mix thoroughly until all ingredients are well combined and smooth.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish, creating a smooth surface.
- Prepare the Topping: In a small bowl, combine brown sugar, flour, and melted butter until crumbly. Stir in chopped pecans, then sprinkle this mixture evenly over the sweet potato layer in the baking dish.
- Optional Marshmallow Topping: If desired, sprinkle mini marshmallows evenly over the pecan topping for added sweetness and texture.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes. Bake until the topping is golden brown and the marshmallows (if used) are toasted and slightly browned.
- Serve: Remove the casserole from the oven and allow it to cool slightly before serving. This helps the casserole set and enhances the flavors.
Notes
- For a nut-free version, omit the pecans and topping or replace with crushed pretzels or oats.
- Make sure not to overcook the sweet potatoes; they should be tender but not falling apart.
- Marshmallows are optional but add a traditional festive touch and a sweet contrast to the pecan topping.
- This casserole can be prepared a day in advance and reheated before serving.
- Use full-fat milk for creamier texture or substitute with almond or oat milk for dairy-free variation.
