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.

Easy Sweet Potato Casserole

Before I met Forrest, I don’t think I ate sweet potato.

I mean – I didn’t even think most people ate sweet potatoes. They just were one of those random vegetables I would see at the store and think, “Huh, I wonder if anyone ever buys those?”

Well, it turns out I spent the first 21 years of my life really missing out – because I LOVE sweet potatoes now.

I just never had them because my mom didn’t like them!

Forrest is from the South, so sweet potatoes are definitely a staple down there. As you might suspect, sweet potato fries, loaded baked sweet potatoes, and sweet potato casseroles are something he often requests – and our Thanksgiving dinners are now never complete without a delicious sweet potato casserole.

Though it’s taken some trial and error to get to that point. I remember when I first made a sweet potato casserole, I decided to make it savory…you know, sour cream, bacon, stuff like that.

Well, he enjoyed it – but it was clear it wasn’t what he was expecting 🙂

When Forrest thinks of sweet potato casserole, he thinks of a sweeter dish that you could honestly use for dinner or dessert!

Pecans, marshmallows, sugar, and lots of butter…yep, that’s what we make now.

The other day, my sister-in-law asked if I would make a sweet potato casserole. She was having some friends visit from Mexico, and they LOVED sweet potato casserole.

How could I say no?!

This sweet potato casserole is very easy to throw together, and it tastes delicious. It is topped with a delicious pecan crumble and marshmallows – Forrest says it’s not sweet potato casserole without marshmallows.

I hope that this will become a family favorite in your home as well!

How to Make Sweet Potatoes Casserole

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

Instructions

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.

Best Sweet Potato Casserole