5 from 3 votes
Win over the most averse sweet potato eaters this Thanksgiving with this Sweet Potato Casserole with Marshmallows and Pecans.  It's a family favorite holiday classic that is made even more delightful with both a crunchy pecan streusel topping and roasted marshmallows on top!
Sweet Potato Casserole with Marshmallows
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Win over the most averse sweet potato eaters this Thanksgiving with this Sweet Potato Casserole with Marshmallows and Pecans.  It's a family favorite holiday classic that is made even more delightful with both a crunchy pecan streusel topping and roasted marshmallows on top!

Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole, sweet potato casserole with marshmallows
Servings: 10
Calories: 469 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
For the mashed sweet potatoes
  • 3 pounds sweet potatoes, cleaned (about 3-4 sweet potatoes)
  • 4 tablespoons butter, melted
  • 1/3 cup milk
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
For the topping
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 6 tablespoons butter, melted
  • 1 1/4 cups chopped pecans
  • 2 cups miniature marshmallows
Instructions
  1. Preheat the oven to 350 degrees F.  Prick the sweet potatoes all over with the tines of a fork, then place them on a baking sheet lined with foil and sprayed with cooking spray. Roast in a 350 degree oven for 45 minutes to 1 hour, until soft. Larger sweet potatoes may take longer to cook.

  2. Let the sweet potatoes cool enough to easily handle them, then scoop out the insides into a large bowl (if using roasted sweet potatoes).  Add the butter, milk, brown sugar, cinnamon, eggs, vanilla, and salt, and mash with a potato masher or beat using a hand mixer until smooth.

  3. Spray a 9x13-inch baking dish with cooking spray, then transfer the mashed sweet potatoes to it and smooth them out evenly using a rubber spatula.  

  4. In a separate bowl, combine the brown sugar, flour, cinnamon, salt, melted butter, and chopped pecans.  Mix them together with a fork, then sprinkle over the top of the mashed sweet potatoes.  

  5. Increase the oven temperature to 375 degrees F.  Bake the sweet potato casserole for 25-30 minutes, until heated all the way through and the topping begins to brown.

  6. Remove the sweet potato casserole from the oven and sprinkle with the marshmallows.  Set the oven to broil, then return the casserole to the oven and cook just long enough for the marshmallows to toast on top.  Watch carefully as this can happen very quickly.

  7. Serve immediately.  Leftovers can be stored in an airtight container.

Recipe Notes

If you prefer, you could peel the sweet potatoes and cut them into chunks, then boil in a large pot with enough water to cover them for 10 minutes until fork tender rather than roasting them in the oven.  Drain well then proceed as directed in the recipe.

Nutrition Facts
Sweet Potato Casserole with Marshmallows
Amount Per Serving
Calories 469 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 63mg 21%
Sodium 321mg 13%
Potassium 573mg 16%
Total Carbohydrates 64g 21%
Dietary Fiber 5g 20%
Sugars 33g
Protein 5g 10%
Vitamin A 394.5%
Vitamin C 4.1%
Calcium 8.8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.