Classic Sweet Potato Casserole with Marshmallow Topping

Holidays are special because of the moments we share and the food we enjoy. A truly beloved side dish, this sweet potato casserole always brings smiles to the table. This easy, classic recipe perfectly balances sweet and savory flavors. Topped with fluffy marshmallows and crunchy pecans, it is an irresistible treat. You will master this dish with our detailed, fail-proof guide for a perfect sweet potato casserole every time.

Why You’ll Love This Sweet Potato Casserole

This sweet potato casserole recipe is a must-have for any gathering or holiday feast. It is incredibly quick and straightforward to prepare, making it ideal for busy home cooks. The dish offers a delightful sweet and savory flavor profile that pleases every palate. Both kids and adults adore the fluffy marshmallow topping and tender sweet potato base. You can also easily adapt this versatile recipe for various dietary needs, like going vegan or nut-free. This recipe helps you create an impressive dish with minimal effort, leaving you more time to enjoy with loved ones.

Ingredients

Gather your fresh ingredients to create the best sweet potato casserole. Start with 3 pounds sweet potatoes, peeled and cut into cubes; look for firm, bright orange ones. You will need ½ cup brown sugar (packed); light brown sugar works well for a milder sweetness, while dark brown sugar adds a deeper molasses flavor. Use ⅓ cup unsalted butter (softened); unsalted allows you to control the saltiness. Don’t forget ½ teaspoon pure vanilla extract for warmth and depth. ¾ cup chopped pecans (divided) adds a lovely crunch, with half folded into the mixture and half for topping. Just ¼ teaspoon ground cinnamon (or to taste) enhances the natural sweetness. Finally, salt and black pepper (to taste) are crucial for balancing the sweetness. For the iconic topping, get 2 cups miniature marshmallows; they melt beautifully and create a golden crust.

Notes & Substitutions

Sweet potatoes are the foundation of this amazing dish. To clarify, the Library of Congress details the botanical differences between sweet potatoes and yams. True sweet potatoes have orange flesh and thinner skin, while yams often have darker, rougher skin and starchier, white flesh. You can use either, but sweet potatoes provide that classic orange color and natural sweetness. For alternative sweeteners, swap brown sugar with an equal amount of maple syrup or honey for a different flavor profile. To make it dairy-free, use vegan butter or coconut oil instead of regular butter. Enhance your casserole with extra spices like a pinch of nutmeg, allspice, or ginger for a warm, complex taste. For the topping, consider a crunchy streusel made with oats, flour, and brown sugar, or simply add extra nuts. You can also skip the topping entirely for a simpler baked sweet potato dish.

Equipment

You won’t need much specialized gear for this sweet potato casserole. Grab a large pot for boiling the sweet potatoes until they are tender. A sturdy potato masher or a large fork will help you achieve a smooth, creamy texture. You will also need a large mixing bowl to combine all your ingredients. A standard 9×13 inch baking dish is perfect for baking the casserole to golden perfection. Finally, ensure you have measuring cups and spoons for precise ingredient amounts.

Instructions

Creating a delicious sweet potato casserole is easy with these simple steps.

1. Prep Oven & Pan: First, preheat your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup a breeze.
2. Boil Sweet Potatoes: Peel your sweet potatoes and cut them into uniform 1-inch cubes. Place these cubes in a large pot and cover them with cold water. Bring the water to a boil, then reduce heat and simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
3. Drain Potatoes Thoroughly: Carefully drain the cooked sweet potatoes in a colander. Let them sit for a few minutes to ensure all excess water evaporates. This step is crucial for preventing a watery sweet potato casserole.
4. Mash Potatoes: Transfer the drained sweet potatoes to a large mixing bowl. Use a potato masher or a sturdy fork to mash them until they are smooth and free of large lumps.
5. Mix Base Ingredients: Add the packed brown sugar, softened butter, pure vanilla extract, ground cinnamon, and a pinch of salt and black pepper to the mashed sweet potatoes. Adjust salt and pepper to taste, ensuring they balance the sweetness.
6. Combine Ingredients: Mix all the ingredients thoroughly until they are fully incorporated and the mixture is well combined and creamy.
7. Fold in Pecans: Gently fold in half of the chopped pecans (about ⅜ cup) into the sweet potato mixture. This adds texture and a nutty flavor throughout.
8. Spread into Dish: Evenly spread the sweet potato mixture into your prepared 9×13 inch baking dish. Use a spatula to create a smooth, flat surface.
9. Add Topping: Generously sprinkle the miniature marshmallows over the top of the sweet potato mixture. Then, scatter the remaining half of the chopped pecans over the marshmallows.
10. Bake Casserole: Place the dish in the preheated oven. Bake for 25 minutes, or until the marshmallows are golden brown and puffed, and the sweet potato mixture is heated through and bubbly around the edges. Keep a close eye on the marshmallows to prevent burning.
11. Cool Slightly: Remove the sweet potato casserole from the oven. Let it cool for 10-15 minutes before serving. This allows the topping to set slightly and prevents burns from the hot filling.

Pro Tips & Troubleshooting

Achieving the perfect sweet potato casserole is simple with a few helpful hints. Ensure your potatoes are perfectly tender after boiling; if they are undercooked, they will be lumpy and hard to mash. For a super creamy consistency, mash the potatoes thoroughly. You can even use an electric mixer for an extra-smooth result. To prevent a watery casserole, drain the cooked sweet potatoes exceptionally well. You might even return them to the empty pot over low heat for a minute or two to steam off residual moisture. When baking, watch the marshmallow topping closely to prevent burning. If they brown too quickly, you can loosely tent the dish with foil. For make-ahead convenience, prepare the sweet potato base up to two days in advance and store it covered in the refrigerator. Add the marshmallows and pecans just before baking. If your mixture seems runny, it likely had too much moisture; next time, drain more thoroughly or add a tablespoon of flour to the mix.

Serving, Storage, & Variations

This classic sweet potato casserole is a versatile side dish perfect for any meal. Serve it alongside roasted turkey, glazed ham, or baked chicken for a complete holiday spread. It also pairs wonderfully with roasted green beans, Brussels sprouts, or a fresh salad for a balanced meal.

For leftovers, allow the casserole to cool completely. Then, store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave until heated through. For larger amounts, cover the casserole dish with foil and reheat in a 300°F (150°C) oven until warm, removing the foil for the last few minutes if you want to re-crisp the marshmallows.

You can also freeze sweet potato casserole. For best results, freeze the unbaked casserole (without marshmallows) in a freezer-safe dish, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding marshmallows before baking. You can also freeze baked casserole, but the marshmallow topping might change texture upon thawing.

Variations

• Streusel Topping: Instead of marshmallows, create a delicious streusel topping. Combine ½ cup rolled oats, ¼ cup brown sugar, ¼ cup all-purpose flour, and 3 tablespoons cold butter (cut into pieces). Crumble over the sweet potatoes before baking.
• Spiced Version: For a deeper flavor, enhance the sweet potato mixture with an extra pinch of nutmeg, ground ginger, and a tiny dash of cloves.
• Nut-Free: Easily make this sweet potato casserole nut-free by simply omitting the pecans. You can use toasted shredded coconut for a tropical twist or skip additional toppings entirely.
• Vegan Option: This recipe adapts well to a vegan diet. Use plant-based butter, ensure your brown sugar is vegan (some are processed with bone char), and choose vegan marshmallows.
• Mini Casseroles: For individual servings, bake the sweet potato casserole in small ramekins. Adjust baking time, as they will cook faster. This makes for an elegant presentation!

Nutrition

Sweet potato casserole offers a blend of delicious flavors and energy. As highlighted by Harvard’s T.H. Chan School of Public Health, sweet potatoes are a nutrient-rich food, packed with vitamins A and C, and dietary fiber, supporting good vision and digestion. While butter and marshmallows contribute to the calorie count and saturated fats, pecans add healthy monounsaturated fats and protein. Enjoying this dish in moderation as part of a balanced meal is key. This recipe typically provides around 300-350 calories per serving, with moderate carbohydrates and fats, making it a comforting treat rather than an everyday staple.

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

FAQ

• Can I make this ahead of time?
  Yes, you can prepare the sweet potato base up to 2 days in advance. Store it in the refrigerator and add the marshmallows and pecans just before baking.
• What kind of sweet potatoes should I use?
  Use orange-fleshed sweet potatoes, often labeled as “Beauregard” or “Jewel,” for the best flavor and color in your sweet potato casserole. These varieties are naturally sweet and creamy.
• Can I skip the marshmallows?
  Absolutely! If you are not a fan of marshmallows, you can omit them entirely. Consider a streusel topping or extra pecans for a different crunch.
• How do I prevent the marshmallows from burning?
  Keep a close eye on the casserole during the last few minutes of baking. If the marshmallows brown too quickly, loosely tent the dish with aluminum foil.
• Can I freeze sweet potato casserole?
  Yes, you can freeze the cooked and cooled casserole. Wrap it tightly in plastic wrap and then foil; it keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Is this recipe gluten-free?
  Yes, this specific recipe is naturally gluten-free! All the ingredients listed are typically gluten-free.
• Can I use fresh sweet potatoes instead of canned?
  This recipe explicitly uses fresh sweet potatoes. Using fresh ones always yields the best texture and flavor compared to canned alternatives.

Conclusion

This sweet potato casserole is more than just a side dish; it is a warm, comforting hug on a plate. It is incredibly easy to make, even for beginners, and promises a delightful balance of sweet potato goodness with a golden, toasted marshmallow and pecan topping. Perfect for any holiday meal or family gathering, this recipe brings joy and delicious flavors to your table. Try this simple yet impressive dish and share the warmth and happiness with your loved ones.

Classic Sweet Potato Casserole with Marshmallow Topping

A classic holiday sweet potato casserole made with creamy mashed sweet potatoes, brown sugar, butter, and warm spices, topped with fluffy toasted marshmallows and crunchy pecans. An irresistible sweet and savory side dish.

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Course: Side Dish

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 3 lb sweet potatoes, peeled and cubed
• 1/2 cup brown sugar, packed
• 1/3 cup unsalted butter, softened
• 1/2 teaspoon pure vanilla extract
• 3/4 cup chopped pecans, divided
• 1/4 teaspoon ground cinnamon
• salt, to taste
• black pepper, to taste
• 2 cups miniature marshmallows

Equipment

• Large pot
• Potato masher or fork
• Large mixing bowl
• 9x13-inch baking dish
• Measuring Cups and Spoons

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Boil cubed sweet potatoes in a large pot of water for about 15 minutes, until fork-tender. Drain thoroughly.
3. Transfer drained sweet potatoes to a large bowl and mash until smooth.
4. Add brown sugar, butter, vanilla, cinnamon, salt, and black pepper. Mix until creamy and well combined.
5. Fold in half of the chopped pecans and spread the mixture evenly into the prepared baking dish.
6. Top with marshmallows and remaining pecans. Bake for 25 minutes until marshmallows are golden and casserole is bubbly.
7. Let casserole cool for 10–15 minutes before serving.

Notes

Use orange-fleshed sweet potatoes for best color and flavor. Drain potatoes very well to avoid a watery casserole. To make dairy-free, use vegan butter. Marshmallows can be replaced with a streusel topping if desired.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com