Classic Sweet Potato Casserole with Marshmallows

No holiday gathering is complete without a sweet potato casserole recipe. This sweet potato casserole with marshmallows is so easy and also has a delicious pecan crumble.

Sweet Potato Casserole with Marshmallows is a classic holiday favorite that combines the natural sweetness of baked sweet potatoes with a deliciously toasted marshmallow topping. This dish is perfect for Thanksgiving or any family gathering, adding a warm and comforting touch to the table. The creamy mashed sweet potatoes, lightly spiced with cinnamon and nutmeg, pair beautifully with the soft, gooey marshmallows that brown to perfection in the oven.

What makes this casserole truly special is the balance of flavors and textures. The sweet potatoes are mashed with butter and brown sugar, creating a rich and smooth base, while the marshmallows add a layer of sweetness and a bit of crunch when toasted. It’s an irresistible side dish that’s quick to assemble, making it a go-to for busy holiday preparations!

Ingredients

• 3 lbs sweet potatoes
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 1 teaspoon Cinnamon
• 1/4 cup chopped pecans
• Vanilla
• Salt

Topping

1/2 cup pecans, 1/4 cup butter, 1/4 cup Brown sugar, cinnamon, and 1/4 cup flour 

8 ounces mini marshmallows

Directions

Cook sweet potatoes using the desired method until soft. I prefer to boil them for about 20-30 minutes. You can remove the peels before or after – I do after I’ve boiled them.

Preheat oven to 350 degrees.

Place cooked sweet potatoes in a bowl and mash until you reach the desired consistency.

Add in heavy cream, eggs, brown sugar, butter, cinnamon, and pecans. Mix together until everything is combined.

Place in a baking dish and smooth out with rubber spatula.

Make the pecan topping by mixing together the pecans, butter, flour, sugar, and cinnamon.

Place on top of sweet potato mixture.

Top with mini marshmallows.

Bake for about 25 minutes, or until the marshmallows are nice and browned.

Recipe Tips

Use roasted sweet potatoes for extra flavor: Roasting the sweet potatoes instead of boiling them enhances their natural sweetness and adds a deeper, caramelized flavor to the casserole. Simply pierce the potatoes with a fork, roast them at 400°F for about 45 minutes to an hour, and then mash them once they’re soft.

Add a crunchy topping for extra texture: For a more dynamic bite, sprinkle chopped pecans or a streusel topping made from brown sugar, flour, and butter on top of the casserole before adding the marshmallows. This adds a delightful crunch that complements the soft sweet potatoes and gooey marshmallows.

Substitutions

You can add any spices you’d like. Try adding nutmeg or pumpkin pie spice for a nuttier, richer flavor

Evaporated milk can be used as a substitute for whipping cream in cooking

Storing Instructions

Refrigerating: After allowing the casserole to cool to room temperature, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for up to 3-5 days. If the marshmallow topping becomes soft, you can refresh it by reheating the casserole in the oven until the marshmallows are slightly toasted again.

Freezing: If you want to freeze the casserole, it’s best to do so without the marshmallows, as they don’t freeze well. Prepare the sweet potato base and freeze it in a freezer-safe dish for up to 2-3 months. When you’re ready to serve, thaw it in the refrigerator, reheat, and add fresh marshmallows before baking.

More recipes you may enjoy:

• Easy Oven Roasted Broccoli
• Ritz Cracker Stuffing
• Sauteed Green Beans