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Delectable sweet potato casserole topped with golden toasted marshmallows and chopped pecans.

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.