Sweet Potato Casserole with Marshmallows and pecans is a tasty staple at our house, and one we couldn’t live without!
Sweet Potato Casserole with Marshmallows will be making an appearance this year on our Thanksgiving table, right next to the Green Bean Casserole and Mashed Potatoes. It’s the perfect side dish to compliment all the other holiday staples!
Perfect Balance of sweetness
Can Sweet Potato Casserole be made WITHOUT marshmallows or pecans? Only if it’s this version, with a sweet crunch topping. Otherwise, I think that’s illegal.
If you’ve never tried, made, or tasted Sweet Potato Casserole with Marshmallows, definitely put it on your Thanksgiving menu this year. It’s the perfect side dish to any holiday meal—especially around the Thanksgiving or Christmas table.
Both kids and adults love this casserole. It has something for everyone in it!
A simple side
Did I mention how simple it is to whip up? You can make this dish in about an hour, and while it’s cooking you can be prepping other Thanksgiving dishes.
PREP. Preheat your oven to 325°F. Use cooking spray to grease the 9×13″ baking dish.
COOK & MASH. In a medium pot, cover the cubed sweet potatoes in water. Boil and cook over medium high heat until tender. Once they are cooked, drain and mash with a potato masher.
MIX. In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk and vanilla extract, until smooth. Use a hand held electric mixer or a stand mixer. Pour into a greased baking dish.
PECAN STREUSEL TOPPING. Mix the light brown sugar and flour in a medium bowl. Cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle pecan topping over your sweet potato mixture.
BAKE. Bake in the oven for about 20 minutes. After 20 minutes, take it out of the oven and sprinkle on the marshmallows. Bake the casserole an additional 10-15 minutes (or until lightly brown).
Note: You can always leave off the streusel and just do the marshmallows – still just as tasty!
Watery. Overcooking the sweet potatoes can cause them to absorb too much moisture, which then leaks out into the casserole, leaving it wet and soupy. To avoid this:
- Cut the sweet potatoes into equal sized cubes so they cook at the same rate.
- Once you have microwaved them, a fork or knife should be able to slide though without any resistance.
- Drain and pat dry.
- After mashing, allow them to sit for a couple of minutes.
- Drain any excess liquid before combining them with the other ingredients.
Variations. If you wish to add extra flavor to the dish:
- Consider using nutmeg, cinnamon, and ginger.
- Instead of marshmallows, try covering the dish with dollops of meringue and baking until browned.
- Use whole milk or heavy cream for a richer texture.
Make sweet potato casserole ahead of time. Start making this Sweet Potato Casserole with Marshmallows a couple days in advance.
- Make the sweet potato filling, and smooth it into your casserole dish.
- Place a piece of plastic wrap directly on top of the potato mixture, then cover the dish with foil.
- Prepare the streusel topping and marshmallows, and put them in separate bags or containers.
- Keep the casserole covered in the fridge for 1-2 days.
- When you’re ready to serve it, take it out of the fridge and sprinkle on the topping.
- Continue baking as directed.
STORE any leftover casserole in the fridge in airtight containers. Reheat in the oven or microwave.
FREEZE. To freeze sweet potato casserole, complete steps 1-4. Do not add the marshmallows. Place a piece of plastic wrap directly onto the sweet potato mixture. Wrap the entire pan with plastic wrap, and again with aluminum foil. Label and keep in the freezer for 3-4 months.
Thaw in the fridge overnight. Remove all the foil and plastic. Bake as directed in step 5.
For more great holiday casseroles:
- Chicken and Green Bean Casserole
- Green Bean Casserole
- Thanksgiving Leftover Casserole
- Cheesy Mashed Potato Casserole
- Twice Baked Potato Casserole
- Sweet Potato Casserole
Sweet Potato Casserole Recipe with Marshmallows
- Preheat oven to 325.
- In a medium pot, cover sweet potatoes in water and cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk and vanilla extract, until smooth. Poor in a greased 9×13″ baking dish.
- Mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle mixture over your sweet potato mixture.
- Bake at 325 for 20 minutes. Sprinkle on marshmallows and bake an additional 10-15 minutes (or until lightly brown).ENJOY!