There’s nothing more comforting than a creamy, spiced sweet potato casserole crowned with toasted marshmallows and a buttery pecan crumble. This Classic Sweet Potato Casserole with Marshmallows and Pecans brings cozy sweetness and crunch to every table — a dish your family will request year after year!
Why You’ll Love This Classic Sweet Potato Casserole with Marshmallows and Pecans
- Perfect balance of creamy, crunchy, and gooey textures
- A crowd-pleaser for Thanksgiving or Christmas feasts
- Simple ingredients and easy to make ahead
- Easily customizable for nut-free or dairy-free diets
- Brings that classic holiday flavor everyone loves
Classic Sweet Potato Casserole with Marshmallows and Pecans
Ingredients
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes about 4–5 medium potatoes
- ½ cup brown sugar
- 2 large eggs beaten
- ½ cup milk or heavy cream for richer flavor
- 4 tbsp butter melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of salt
For the Pecan Topping:
- ½ cup chopped pecans
- ⅓ cup brown sugar
- 3 tbsp butter melted
- 2 tbsp all-purpose flour
For the Marshmallow Topping:
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare sweet potatoes: Peel and boil until tender (about 20 minutes). Drain and mash until smooth.
- Mix the base: In a large bowl, combine mashed sweet potatoes, brown sugar, eggs, milk, butter, vanilla, cinnamon, nutmeg, and salt. Mix until creamy.
- Make the topping: In a small bowl, mix pecans, brown sugar, flour, and melted butter until crumbly.
- Assemble: Spread sweet potato mixture into the baking dish, then sprinkle with the pecan topping.
- Bake: Bake uncovered for 25 minutes.
- Add marshmallows: Remove from oven, top with marshmallows, and bake for 10 more minutes until golden and bubbly.
- Cool & serve: Let rest for 10 minutes before serving warm.
Notes
Tips & Variations
Nut-Free: Skip pecans and use crushed cornflakes or oats instead. Dairy-Free: Swap milk for almond or coconut milk and use vegan butter. Less Sweet: Reduce brown sugar or skip marshmallows. Flavor Boost: Add a splash of bourbon, maple syrup, or orange zest. Make-Ahead: Prepare a day early and bake with marshmallows right before serving.Storage
Refrigerate: Store in an airtight container for up to 4 days. Freeze: Freeze (without marshmallows) for up to 2 months. Thaw overnight, then bake and add marshmallows. Reheat: Warm in the oven at 350°F for 10–15 minutes.✅ Suitable For
Vegetarian Gluten-Free (with GF flour or no topping flour)🚫 Not Suitable For:
Vegan (contains eggs, dairy, marshmallows with gelatin) Keto or Low-Carb PaleoFAQ
Can I make this ahead of time?
Yes! Assemble the base and topping up to 2 days ahead. Add marshmallows only when baking.
Can I make it gluten-free?
Absolutely. Use gluten-free flour or almond flour in the topping.
Can I freeze it?
Yes. Freeze without marshmallows for up to 2 months, thaw overnight, then bake and top with fresh marshmallows.
Can I reduce sugar?
Use less brown sugar or skip marshmallows — or replace some sugar with maple syrup for natural sweetness.
This Classic Sweet Potato Casserole with Marshmallows and Pecans is the ultimate holiday comfort dish — creamy, cozy, and perfectly sweet with that irresistible pecan crunch and golden marshmallow topping. It’s a show-stopping side that brings warmth and joy to every festive table.
If you love classic sweet potato dishes, you’ll also enjoy my Candied Sweet Potatoes with Pecans – A Holiday Classic — another deliciously nostalgic recipe that’s sure to become a family favorite during the holidays.