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A close-up of homemade sweet potato casserole topped with toasted marshmallows and pecans in a white baking dish — a classic Thanksgiving dessert or side dish.

Classic Sweet Potato Casserole with Marshmallows and Pecans

Creamy mashed sweet potatoes baked with brown sugar, butter, and warm spices — topped with a buttery pecan crumble and golden marshmallows. The ultimate holiday comfort dish!
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Prep Time 20 minutes
Cook Time 35 minutes
Cuisine American
Servings 8
Calories 290 kcal

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 9x13-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
Paleo
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