Sweet Potato Casserole with Marshmallows

This recipe for sweet potato casserole with marshmallows is mashed spiced sweet potatoes, topped with both a pecan streusel topping and plenty of mini marshmallows. A holiday classic that’s a family favorite!

Sweet potato casserole with marshmallows and pecans, how can you go wrong with that combination? This easy sweet potato casserole is THE BEST, it’s sure to become a tradition on your Thanksgiving table. Serve it alongside Southern cornbread dressing and bacon roasted brussels sprouts.

Sweet Potato Casserole With Marshmallows Ingredients

To make sweet potato casserole with marshmallows you will need sweet potatoes, butter, milk, brown sugar, maple syrup, cinnamon, an egg and vanilla extract. For the topping you will need brown sugar, flour, butter, chopped pecans and mini marshmallows.

How Do You Make Sweet Potato Casserole With Marshmallows?

To make this sweet potato casserole with marshmallows recipe first prick your sweet potatoes with a fork, then place them on a sheet pan or baking sheet. Bake them until the potatoes are fork tender. Let the yams cool, then peel them and cut the insides into chunks or scoop the insides out of the skins.

Place the sweet potato in a large bowl with butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla. Mash everything together until smooth. Place the mashed sweet potatoes mixture in a baking dish. Make a streusel topping in a separate small bowl by stirring together brown sugar, flour, melted butter and pecans. Sprinkle the topping over the potatoes and bake. Add miniature marshmallows the top and bake a few more minutes. Serve the casserole and enjoy!

Tips For The Perfect Sweet Potato Casserole

• I like to roast my sweet potatoes, however, you can boil or steam cubed sweet potatoes if you would like.
• The marshmallows go on at the very end, otherwise the marshmallow topping could burn.
• I prefer to mash my sweet potatoes with a hand masher for a more rustic texture, but you can puree the sweet potatoes in a food processor if you prefer them to be on the smoother side. You could also beat them with an electric mixer until they’re light and fluffy.
• You can use any sweet potato that you like with red flesh or orange flesh including garnet or jewel yams.
• This recipe can easily be doubled or tripled if you’re looking to serve a large crowd.
• The recipe will work with canned sweet potatoes, but freshly cooked potatoes have a better flavor and texture. If you’re using canned sweet potatoes, make sure they don’t contain any sugar.

Flavor Variations

This sweet potato casserole with marshmallows is fantastic; however, you can change the flavors to suit your own tastes.

• No Marshmallows: Not a fan of marshmallows? You can leave them off entirely and still have a fabulous dish.
• Nuts: If you don’t like pecans, try chopped walnuts or almonds instead.
• Dark Brown Sugar: For a more intense molasses and caramel flavor try dark brown sugar.
• Marshmallows: You can use flavored marshmallows like maple marshmallows. Feel free to arrange your marshmallows in a decorative pattern or simply sprinkle them over the top.
• Spice: For more flavor you can add two teaspoons of pumpkin pie spice.

This recipe has gotten countless rave reviews. It’s so delicious you could have it for dessert! Your family is sure to love it too!

More Thanksgiving Side Dishes

Loaded Mashed Potato Casserole

1 hr

Bacon Green Bean Bundles

25 mins

Cranberry Jello Salad

6 hrs 10 mins

Pomegranate Brussels Sprouts

30 mins

Winter Fruit Salad

10 mins

Sweet Potato Casserole With Marshmallows Video

5 from 78 votes

Sweet Potato Casserole with Marshmallows

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AuthorSara Welch

This recipe for a sweet potato casserole with marshmallows is mashed spiced sweet potatoes, topped with both a pecan streusel topping and plenty of mini marshmallows. A holiday classic that’s a family favorite!

Time

Prep Time20 minutes minutes

Cook Time1 hour hour 30 minutes minutes

Total Time1 hour hour 50 minutes minutes

Course Side Dish

Cuisine American

Serves 6 servings

Ingredients 

1x2x3x

For the casserole

• ▢ 2 pounds sweet potatoes cleaned
• ▢ 4 tablespoons melted butter
• ▢ 1/4 cup milk
• ▢ 1/4 cup packed brown sugar
• ▢ 2 tablespoons maple syrup
• ▢ 1 teaspoon cinnamon
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ cooking spray

For the topping

• ▢ 1/2 cup packed brown sugar
• ▢ 1/2 cup flour
• ▢ 4 tablespoons melted butter
• ▢ 1/4 cup chopped pecans
• ▢ 1 cup miniature marshmallows

Instructions 

• Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
• Bake the potatoes until tender, 45 minutes to an hour.
• When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
• Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
• Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
• Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
• Spread the sweet potato mixture evenly in the pan.
• In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
• Bake for 25-30 minutes or until topping has lightly browned.
• Remove from oven, sprinkle the marshmallows over the top then return to the oven.
• Bake for an additional 3-5 or until marshmallows are just melted.
• Serve immediately.

Notes

1. You can peel your roasted sweet potatoes and slice them into chunks or scoop the potatoes out of their skins. Either way works!
2. I like to roast my sweet potatoes, however, you can boil or steam cubed sweet potatoes if you would like.
3. The marshmallows go on at the very end, otherwise the marshmallow topping could burn.

Nutrition

Calories: 505kcal | Carbohydrates: 81g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 238mg | Fiber: 8g | Sugar: 47g

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