Sweet Potato Casserole with Marshmallows

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Created on October 26th, 2025 at 01:17 pm

Creamy, cozy, and topped with golden gooey magic

A Classic Fall Favorite with a Buttery Twist

Looking for a side dish that brings smiles, second helpings, and that golden-toasty marshmallow topping? This Sweet Potato Casserole with Marshmallows is a warm, nostalgic favorite that fits perfectly at any Gratitude Gathering or cozy fall dinner. Velvety mashed sweet potatoes, spiced just right, are layered with a crunchy pecan streusel and finished with a bubbly marshmallow crown. Whether you’re cooking for family or friends, this is the comforting crowd-pleaser your table needs this season.

Bubbly baked casserole with marshmallows and pecan topping

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Why You’ll Love This Recipe

This casserole hits every note—smooth, sweet, nutty, and just the right amount of crispy. The brown sugar and cinnamon bring cozy fall vibes, while the marshmallows toast up into a picture-perfect golden topping. It’s easy to prep ahead, perfect for sharing, and even better as leftovers. Whether you’re a holiday host or just craving comfort food, this dish brings classic flavors and feel-good warmth to every plate.

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⏱️ Time Breakdown

Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12

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📝 Ingredients List

For the sweet potato filling:

4 large sweet potatoes, peeled and chopped (about 9 cups)
½ cup unsalted butter, melted
1 cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg

For the pecan topping:

4 tablespoons unsalted butter, melted
⅓ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon salt
1¼ cups finely chopped pecans

For the marshmallow layer:

10 oz mini marshmallows

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large sauce pan
Potato masher
Mixing bowls
Measuring cups & spoons
9×13 baking dish
Wooden spoon or spatula

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👩‍🍳 Step-by-Step Instructions

🥔 Peel and chop sweet potatoes, then boil in a large pot until fork-tender and falling apart.
Drain and return to pot. Mash well.
Mix in butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until smooth.
In a bowl, combine all pecan topping ingredients and stir until crumbly.
Preheat oven to 350°F.
Grease a 9×13 baking dish. Spread sweet potato mixture evenly.
Sprinkle pecan topping across the surface.
Layer mini marshmallows over the top.
Bake for 25–35 minutes, until bubbly and marshmallows are golden brown. 🔥
Let cool slightly before serving. (Marshmallows will set up as it cools.)

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💡 Pro Tips

Make Ahead: Prep and assemble the night before—just add marshmallows right before baking.
Nut-Free? Swap pecans for crushed graham crackers mixed with butter and brown sugar.
Creative Serve: Spoon into ramekins for individual servings or serve as a dip with graham crackers!
Storage: Refrigerate leftovers for up to 4 days; reheat in the oven to refresh the marshmallow top.

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🎯 Let’s Get Cooking

This casserole is more than just a side—it’s the one dish everyone will talk about. Creamy, spiced sweet potatoes with that toasted, gooey marshmallow finish make this a must-bake during cozy season. Whether you’re hosting a Gratitude Gathering, sharing at a community potluck, or enjoying a comfort-filled Sunday dinner, this is the ultimate seasonal treat.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	4g	51g	20g	4g	28g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.