Perfect Sweet Potato Casserole with Marshmallows & Pecans

Oh friend, let me tell you about my absolute favorite holiday dish – this sweet potato casserole! Picture this: golden marshmallows bubbling over a creamy sweet potato base, with toasted pecans adding that perfect crunch. I’ve been making this exact recipe for every Thanksgiving since I was old enough to reach the stove – that’s over 20 years of perfecting this beauty!

My grandma first taught me how to make it when I was twelve, and I’ll never forget her scolding me for stirring the marshmallows too soon (“Patience, child!”). Now it’s the first dish to disappear at our family gatherings. The secret? Using fresh sweet potatoes (none of that canned stuff!), and knowing exactly when to pull it from the oven so the marshmallows get that perfect caramelized top without burning.

What makes this sweet potato casserole special is how it balances rich, comforting flavors with that irresistible gooey-crunchy texture. It’s become my signature dish that even my picky nephew devours. Trust me – once you try this version, you’ll understand why it’s been my holiday tradition for decades!

Ingredients for Sweet Potato Casserole

Gather these simple ingredients for the most delicious sweet potato casserole you’ll ever make. I promise every single one plays a special role in creating that perfect holiday flavor:

• 3 cups mashed sweet potatoes (about 4 medium potatoes, boiled and peeled)
• ½ cup granulated sugar (pack it lightly!)
• 2 large eggs (room temperature blends better)
• ½ cup chopped pecans (trust me – toast them first!)
• 1 cup mini marshmallows (regular works too, but minis melt more evenly)

Ingredient Notes & Substitutions

Over the years, I’ve learned a few tricks about these ingredients:

For the sweet potatoes, use orange-fleshed varieties like Beauregard or Jewel – they’re naturally sweeter and creamier. White sweet potatoes work but give a different flavor. Canned works in a pinch, but drain them well!

If you’re watching sugar, brown sugar or maple syrup (use ⅓ cup) make delicious alternatives. For nut allergies, sunflower seeds or pepitas add great crunch. And if marshmallows aren’t your thing, a streusel topping (butter, brown sugar, flour) makes a fabulous swap!

How to Make Sweet Potato Casserole

Alright, let’s get to the fun part – making this dreamy sweet potato casserole come to life! I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.

Step 1: Prepare the Sweet Potato Base

First, grab your mashed sweet potatoes – they should be nice and smooth with no stringy bits. I like to use a potato masher or fork for texture, but a quick blend with a hand mixer works too if you prefer ultra-creamy. Mix in the sugar gradually (this prevents graininess), then beat in the eggs one at a time until everything’s combined. The mixture should be thick but spreadable – like pumpkin pie filling. Too stiff? A splash of milk or orange juice loosens it right up!

Step 2: Assemble and Bake

Spread your sweet potato mixture evenly in a buttered 2-quart baking dish. Now the fun part – sprinkle those toasted pecans in an even layer (they’ll sink slightly, and that’s good!). Pop it in a 350°F oven for 25 minutes – you’re looking for the edges to bubble slightly. Here’s my pro tip: Open the oven, quickly scatter marshmallows over the top (they’ll melt into place), then bake just 5 more minutes until they turn golden. Watch closely – they go from perfect to burnt in seconds!

Step 3: Finishing Touches

Resist the urge to dig in immediately! Let the casserole rest 10 minutes – this lets the marshmallows set so they don’t slide right off when serving. The sweet spot temperature? Warm but not piping hot. That first bite should give you creamy sweet potatoes, crunchy pecans, and that heavenly stretchy marshmallow pull we all love. Oh, and a little warning – you might need to hide a portion for yourself before the crowd descends!

Why You’ll Love This Sweet Potato Casserole

Listen, if there’s one dish that gets everyone at my Thanksgiving table excited, it’s this sweet potato casserole. Here’s why it’s become my most-requested recipe year after year:

• Crowd-pleasing magic: Kids go nuts for the marshmallows, adults love the sophisticated pecan crunch – it bridges generations beautifully
• Easiest holiday side ever: Just mix, bake, and top – no fancy techniques needed
• Customizable to your taste: Swap in different nuts, try maple syrup instead of sugar, or add a pinch of cinnamon
• Makes fantastic leftovers (if you’re lucky enough to have any!) – tastes amazing reheated for breakfast
• That nostalgic holiday flavor – one bite transports you right back to grandma’s kitchen

Trust me, once this sweet potato casserole becomes your tradition too, you’ll wonder how you ever celebrated without it!

Tips for Perfect Sweet Potato Casserole

After years of perfecting this recipe (and a few “learning experiences” along the way), here are my can’t-live-without tips for sweet potato casserole success:

• Toast those pecans first! – Just 5 minutes in a dry skillet brings out their flavor and gives that perfect crunch. Burnt nuts ruin everything, so watch them like a hawk.
• Don’t overmix the base – Gentle stirring keeps the texture fluffy. Overworked sweet potatoes turn gluey – I learned this the hard way in 2007!
• Taste as you go – Sweet potatoes vary in natural sweetness. I usually start with ⅓ cup sugar and add more if needed.
• Mini marshmallow secret – They distribute better than large ones, but if you only have big marshmallows, tear them in half for even melting.
• Bake in glass or ceramic – Metal pans can make the edges too dark before the center sets perfectly.

Serving Suggestions

This sweet potato casserole shines as the star of any holiday spread! I love serving it alongside my juicy roasted turkey – the sweetness balances the savory perfectly. For Christmas, it pairs beautifully with glazed ham and green bean almondine. At our house, it’s always part of the “holy trinity” with stuffing and cranberry sauce. Pro tip: Scoop leftovers onto your breakfast plate next to scrambled eggs – sweet and savory heaven!

Storage & Reheating

Here’s how to keep your sweet potato casserole tasting fresh after the big meal. If you’ve got leftovers (a rare but glorious thing!), cover the dish tightly and refrigerate for up to 3 days. For longer storage, freeze individual portions – they’ll keep for 2 months. To reheat, I always use the oven – 15 minutes at 325°F brings back that perfect marshmallow gooiness. Microwaving melts marshmallows into a sad puddle, so avoid it unless you’re desperate!

Sweet Potato Casserole FAQs

Over the years, I’ve gotten all sorts of questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I make sweet potato casserole ahead?
Absolutely! I often prep mine the night before – just mix everything (minus marshmallows), cover, and refrigerate. Next day, let it sit at room temp while the oven preheats, then bake as usual (adding 5 extra minutes). Add marshmallows at the end like normal. The sweet potatoes actually develop more flavor overnight!

What’s the best marshmallow type to use?
Hands down, mini marshmallows! They melt evenly across the whole casserole without clumping. In a pinch, regular marshmallows cut in half work too. Pro tip: Avoid pastel-colored ones – they look pretty but can stain your potatoes.

Any nut-free alternatives?
Of course! Toasted sunflower seeds or pepitas give that same satisfying crunch. For a completely smooth top, try a buttery streusel or extra marshmallows. My niece loves when I sprinkle crushed graham crackers for a s’mores twist!

Why did my marshmallows disappear into the casserole?
Happened to me too! The trick is baking the base first until set (those 25 minutes are crucial), then adding marshmallows just at the end. Also, don’t stir them in – just scatter on top and let the oven do its magic.

Nutritional Information

Here’s the nutritional breakdown per serving of my sweet potato casserole (based on 6 servings):

• Calories: 320
• Sugar: 25g
• Fat: 12g
• Protein: 5g
• Fiber: 4g

Remember, these are estimates – actual numbers can vary based on your specific ingredients. Nutrition values calculated using standard measurements, but things like potato size and marshmallow brands can shift the numbers slightly. If you’re watching certain nutrients, you can always tweak the sugar or nut amounts to fit your needs!

You can find more inspiration on our Pinterest page!

Print