Name: Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large sweet potatoes, peeled and chopped into large chunks; ½ cup unsalted butter; 1 cup brown sugar; ½ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon nutmeg; 4 tablespoons unsalted butter, melted; ⅓ cup brown sugar; 2 tablespoons all purpose flour; ½ teaspoon salt; 1 ¼ cups finely chopped pecan pieces; 10 oz mini marshmallows

I absolutely adore this Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe because it feels like a warm hug in a dish. The creamy sweet potatoes layered under a crunchy, buttery pecan topping and crowned with gooey, golden marshmallows create the perfect combination of textures and flavors. Whenever I make it, I know it’s going to be the star side dish at any family gathering or holiday feast.

Why You'll Love This Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe

From the very first bite, this sweet potato casserole offers such a satisfying contrast of sweet, nutty, and creamy flavors that I find irresistibly comforting. The soft mashed sweet potatoes blend hints of cinnamon, nutmeg, and vanilla, creating this naturally sweet base that’s perfectly complemented by the rich, buttery pecan topping. Then, the marshmallows bake to a golden-brown perfection, adding that nostalgic sweetness with a slightly toasted finish. This flavor profile always makes me crave this dish every holiday season.

Another thing that really draws me to this recipe is how approachable it is. I appreciate that the ingredients are straightforward and pantry staples for many home cooks. Preparing the filling and topping separately, then layering everything in one dish saves me so much effort in the kitchen. It feels like a luxurious, indulgent side but truly comes together with ease, even on busy days.

I love serving this casserole during Thanksgiving, Christmas, or any special family dinner because it instantly elevates the table. It’s also perfect for potlucks—it’s a crowd-pleaser that feels homey and festive at once. This recipe has become my go-to when I want to impress loved ones without spending hours in the kitchen. To me, what makes this dish really standout is how it balances decadence and simplicity so well.

Ingredients You'll Need

The image shows ingredients laid out on a white marbled surface for a sweet potato dish. In the center, four large orange sweet potatoes sit on a black wire rack. Surrounding them are several small clear glass bowls filled with light brown sugar, chopped pecans, white flour, white salt, cinnamon, and a brown spice mix in a white square bowl. There are two sticks of pale yellow butter with blue labels placed next to a small glass bowl of dark amber vanilla extract. Nearby, a large clear glass bowl is filled with many small white marshmallows. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe are simple and essential—each one playing a vital role in its rich taste and appealing texture. Sweet potatoes give it that creamy, naturally sweet base, while butter and brown sugar add depth and indulgence. Pecans provide a delightful crunch, and the marshmallows give you that iconic, golden finish.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Sweet potatoes: The star ingredient, providing creamy sweetness and vibrant color.
Unsalted butter: Adds richness and helps carry the flavors through the dish.
Brown sugar: Deep caramel notes that blend perfectly with the sweet potatoes and pecans.
Salt: Balances the sweetness and enhances all the other flavors.
Cinnamon and nutmeg: These warm spices give the casserole a cozy, inviting aroma and flavor.
Vanilla extract: A subtle layer of sweetness that brightens the filling.
All-purpose flour: Helps create the crisp pecan topping.
Pecans: Chopped finely to provide a satisfying crunch and buttery flavor.
Mini marshmallows: The crowning touch, toasting to a golden, gooey finish.

Directions

Step 1: Peel and chop the sweet potatoes into large chunks. Place them in a large saucepan and cover with water. Bring to a boil and cook until the potatoes are fork-tender and easily pierced—this usually takes about 15-20 minutes.

Step 2: Once cooked, drain the sweet potatoes well and return them to the empty saucepan. Add the unsalted butter while the potatoes are still hot so it melts as you mash them with a potato masher until smooth and creamy.

Step 3: Stir in the brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Mix everything thoroughly to combine all the flavors evenly.

Step 4: In a separate bowl, prepare the pecan topping by mixing melted butter, brown sugar, all-purpose flour, salt, and finely chopped pecans. Stir until the mixture is well combined and crumbly.

Step 5: Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with cooking spray to ensure the casserole won't stick and spreads easily.

Step 6: Spread the sweet potato mixture evenly in the prepared baking dish. Then sprinkle the pecan topping over the sweet potatoes in an even layer.

Step 7: Finally, spread the mini marshmallows evenly across the pecan topping, covering the entire surface.

Step 8: Bake the casserole for 25 to 35 minutes until it’s bubbly and the marshmallows on top turn a lovely golden brown. Keep an eye near the end of baking to get that perfect toasted texture without burning.

Servings and Timing

This Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe yields about 12 generous servings, making it perfect for a large family meal or holiday dinner. Prep time is about 35 minutes, mostly for peeling, chopping, and mashing the potatoes. The baking takes another 25 to 35 minutes, bringing the total time to roughly 1 hour and 5 minutes. There's no required resting or cooling time, so I usually serve it warm, straight from the oven—that’s when it’s at its best.

How to Serve This Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe

This dish shows two layers on a white plate with a white marbled surface in the background. The bottom layer is mashed sweet potatoes that are bright orange with a soft, slightly chunky texture. The top layer is a thick covering of toasted marshmallows that are light golden brown, fluffy, and some parts are melting and sticky. There are small bits of nuts mixed into the marshmallow layer, adding a darker brown color and crunchy texture. The marshmallows form an uneven, bumpy surface that looks soft and melted in spots. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this casserole, I love pairing it with savory dishes to balance its sweetness. It’s incredible alongside roasted turkey, honey-glazed ham, or even a simple roast chicken. The contrast between the creamy, sweet potatoes and robust, savory mains makes every bite memorable. I often serve it with fresh green beans or a crisp salad for a refreshing crunch and a touch of color on the plate.

For presentation, sprinkling a few extra toasted pecans on top just before serving adds a lovely decorative touch and extra crunch. If you want to get fancy, a sprig of fresh rosemary or thyme on the side brings a pop of freshness and looks festive. I always serve this casserole hot or warm because it’s when those marshmallows are perfectly gooey and the pecan topping still has crispness.

When it comes to beverages, I’ve found that a lightly sweet white wine like Riesling or a sparkling apple cider pairs beautifully, complementing the sweetness without overpowering the dish. For a non-alcoholic option, a spiced herbal tea or a cold glass of milk also works well. This casserole shines during holiday dinners, potlucks, or any cozy weeknight where you want to serve something special and indulgent without hassle.

Variations

If you’re looking to mix things up, I love swapping out the pecans for walnuts or even almonds to change the nutty flavor profile. For those who prefer less sweetness, you can reduce the amount of brown sugar in both the filling and the topping, or omit the marshmallows entirely—though I have to admit, they’re my favorite part!

For my vegan friends, replacing the butter with a plant-based margarine and using maple syrup instead of brown sugar works like a charm. You can also find vegan mini marshmallows now if you still want that iconic marshmallow topping. Gluten-free eaters can easily make this recipe by substituting the all-purpose flour in the topping with a gluten-free flour blend—totally doable without sacrificing flavor or texture.

Another fun variation is to mix some orange zest or a splash of orange juice into the sweet potato filling for a citrusy brightness that pairs wonderfully with the warm spices. Or, for a bit of a twist, try roasting the sweet potatoes instead of boiling them to deepen their natural sweetness and add a hint of smokiness.

Storage and Reheating

Storing Leftovers

Once you've enjoyed your first helping, I recommend transferring any leftovers to an airtight container and storing them in the refrigerator. This casserole keeps wonderfully for about 4 to 5 days. When you store it properly, all those delightful flavors stay fresh and ready for reheating the next day.

Freezing

I’ve also frozen this sweet potato casserole with great success. To freeze, place the fully assembled but unbaked casserole in a freezer-safe dish, cover it tightly with foil and plastic wrap to prevent freezer burn, and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge before baking as usual. This makes it a lifesaver for preparing in advance during busy holiday seasons.

Reheating

Reheating is best done in the oven to preserve that gorgeous pecan crunch and marshmallow top. Preheat your oven to 325 degrees Fahrenheit and warm the casserole covered with foil for about 20 minutes, then uncover for the last 5 minutes to refresh the marshmallow’s golden-brown finish. Avoid microwaving if you can because it tends to make the topping soggy, which is such a shame with this dish!

FAQs

Can I make this Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe ahead of time?

Absolutely! You can prepare the casserole assembly up to a day in advance, then cover and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if it’s chilled when going into the oven.

What if I don’t like marshmallows?

If marshmallows aren't your thing, you can skip them altogether and just bake with the pecan topping. Sometimes I sprinkle extra brown sugar or even coconut flakes on top for a different kind of sweet crunch.

Are there any tips for making the pecan topping extra crunchy?

Yes! Make sure your butter is fully melted and mixed well with the flour and brown sugar. You can toast the pecans lightly before mixing them in to boost their flavor and crunch. Also, avoid covering the casserole with foil during baking so the topping can crisp up nicely.

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes give the best flavor and texture, you can use canned sweet potatoes if you’re in a pinch. Just be sure to drain them well and mash thoroughly to avoid excess moisture, which can make the casserole soggy.

How do I know when the casserole is done?

You’ll want to see bubbling around the edges of the dish, and the marshmallows should be golden brown on top. The pecan topping should be crisp. Typically, baking at 350 degrees Fahrenheit for 25-35 minutes does the trick. Keep an eye near the end to prevent burning the marshmallows.

Conclusion

I truly hope you give this Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe a try—it’s one of those dishes that fills my heart and table with warmth every time. Whether you’re celebrating a holiday, sharing a meal with loved ones, or simply craving a comforting side, this casserole brings a bit of joy and indulgence to every forkful. Trust me, once you make it, it’ll become a treasured favorite in your household, just like it is in mine.