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.
I can’t believe that October is almost over, it feels like we were just saying goodbye to summer! I’m already thinking about Thanksgiving, it’s one of my favorite holidays. Let me tell you: this sweet potato casserole with marshmallows? Is the best sweet potato casserole I’ve ever had. It’s a MUST for the holidays, to be honest, my kids ask for it year round.
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This easy sweet potato casserole has the best of both worlds with a crunchy pecan streusel topping AND a generous amount of mini marshmallows. The mashed sweet potato mixture underneath all that topping is just lightly sweetened to create the perfect balance between savory and sweet.
How to make sweet potato casserole
This recipe starts with the sweet potatoes. I prefer to roast the sweet potatoes, scoop the cooked flesh from the skins, and mash with a hand masher for a more rustic texture, but you can definitely puree the sweet potatoes in a food processor if you prefer them to be on the smooth side.
The sweet potatoes are mixed with brown sugar, maple syrup, cinnamon and butter. Aren’t you hungry just thinking about it? The casserole is topped with an easy pecan streusel and then goes into the oven. The marshmallows don’t go on until the very end, otherwise they could burn. All you do from there is serve and enjoy!
Make Ahead Instructions
The number one question I’m asked about this recipe is, can it be made in advance? Yes, you can assemble this casserole the day before you plan to bake it. Simply cook and mash the potatoes, then add the streusel topping, cover and refrigerate.
You may need to add 7-10 minutes to the bake time if you’re starting with a cold casserole. I almost always assemble it early on so that my time is freed up to work on other holiday dishes on the day of the big event.
More thanksgiving side dishes
- Loaded Mashed Potato Casserole
- Green Bean Bundles
- Cranberry Jello Salad
- Pomegranate Pecan Brussels Sprouts
- Winter Fruit Salad
Sweet Potato Casserole with Marshmallows
Ingredients
- For the casserole:
- 2 pounds of 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.
Tricia @ Saving room for dessert says
I think my family would disown me if I didn’t make sweet potato casserole for the holidays! Love the presentation Sara! What a treat!
Summer says
Looks lovely! Nice recipe ♥
Jennifer @ Seasons and Suppers says
I have never had sweet potatoes with marshmallows. It’s not really a “thing” here in Canada. But I am so dying to try it. Will need to bake this up so I can cross that one off my list 🙂
Kathy says
Raised in Toronto and always had sweet potatoes with marshmallows. Love it.
Drema says
You will love it.
Bam's Kitchen says
Thanksgiving would just not be Thanksgiving without the sweet potato casserole. Yours looks absolutely gorgeous. Just pinned!
Greg says
That sweet potato casserole would be a big hit at my house. The pecan topping is a great idea!
Kim says
How do think this would do prepped the day before? Any tips?
Sara says
I actually prepped it the day before I made it for this post, and it was fine! Prep it through adding the streusel topping then cover and store in the fridge. Add the marshmallows during the last 5 minutes of the bake time, you may need to add a few minutes to the bake time since you’re starting with a cold dish. Hope that helps!
Brit says
Sorry, will you explain the prepping again? Not much of a cook but my husband really wants to make this for our Friendsgiving! What prep can you do the day before? and what needs to be done the day of?
Sara says
The day before, you can bake the potatoes and mash them with the sugar/egg/spices. Spread them in the greased baking dish. Then make the streusel and sprinkle it over the top. Cover with foil and refrigerate until you’re ready to bake. Right before baking, uncover and add the marshmallows during the last 5 minutes of baking. You’ll probably need to add an extra 5-10 minutes to the bake time if you’re starting with a cold casserole. Hope that helps!
Jennifer says
Could I make this with the canned yams???
Sara says
You could, but if your canned yams are sweetened, you’ll want to cut back on the sugar that’s added to the sweet potatoes!
Ita says
If I needed to double the recipe, would I double ALL of the Ingredients?
Sara says
Yes, you would double all the ingredients!
Nichole says
I’m just curious. Your picture looks like a 9×13 pan but the recipe calls for a 9 inch square, did you double the recipe? If I plan on using a 9x 13, should I double it or 1 1/2 it?
Sara says
I would double it for a 9×13 pan, my pan in the picture is actually much smaller, just looks big because the photos are zoomed in!
Becky says
I tried this recipe out for an early Thanksgiving dinner and it was a total hit with my family! It has all the right ingredients in it to make it awesome. The only difference I made was I prepped the sweet potatoes the night before. I microwaved the sweet potatoes in a glass covered dish for 2 minutes, turned them over and microwaved it another 2 minutes and then left it in the microwave another five minutes (or longer) to finish cooking. After they cooled off I put them in the fridge and the next day I just peeled off the skin, mashed them up and prepared the recipe. If you like cinnamon, pecans and marshmallows, this recipe is for you.
Sara says
I’m so glad to hear you liked it, thanks for reporting back!
Traci says
I’m going to try this for Thanksgiving. I’ve never made a sweet potato casserole before. Wish me luck.
Kassie says
Hey, there! Thank you for the thorough, easy to follow recipe! Making tomorrow! Do you think omitting the egg would be an issue? Thank you dearly for sharing your culinary skills!
Sara says
I think it would be fine to omit the egg, the potato mixture will be a little thinner but it will still taste great!
Norma Giglio says
Looks delicious, actually starting to prep it today. Do you think instead of milk I can use nonfat Greek yogurt? Also, do I bake for the 25-30 minutes tonight then refridgerate and bake tomorrow with the marshmallows? Or just do all the baking tomorrow? Thank you
Sara says
I think you could use yogurt instead of milk. When I make this advance, I do all the baking the next day. I make the sweet potato mixture and add the streusel on top, then cover and refrigerate. I add the marshmallows during the last 5 minutes of the baking process. Hope that helps!
Venice says
So if I am prepping the day before I don’t add the marshmallows after it has already been in the oven? And do you bake covered or uncovered?
Sara says
I just prepped mine for tomorrow! I made the mashed sweet potatoes and topped them with the streusel, now it’s covered in the fridge. Right before I bake it tomorrow I’ll add the marshmallows, and I bake uncovered!
Venice says
Thanks for answering back so quickly! I’m working on mine for tomorrow right now. Just wasn’t sure if the marshmallows would burn being in oven from beginning to end like that.
Sara says
You know what, I answered you without re-reading my recipe!! The recipe says to add the marshmallows during the last 5 minutes! Thanks for reminding me
Peggy says
Can you make the stressel without the pecans? We have a nut allergy
Sara says
Yes, you can omit the nuts!
Jade says
I made this for a pitch in at my husband’s work, I now have to make it again at Christmas for them. It was a huge hit!
Megan says
Do you think if i boiled the sweet potatoes instead of baking them it would make much difference?
Sara says
That will work!!
Jen says
Hello! Do you think it would be ok to omit the maple syrup? I completely forgot to pick up some! Can I replace it with something else?
Thank you!
Sara says
Yep, it’s fine to omit, you might want to add an additional tablespoon or two of brown sugar to make up the difference!
Rob says
Well this recipe was an absolute hit! This is the best sweet potato casserole I’ve ever made or tasted. Definitely saving this one and busting it out again for the holidays!
Sara says
So glad you enjoyed it, hope you had a great Thanksgiving!
Traci says
I made this for Thanksgiving dinner yesterday (first time I have ever made a sweet potato casserole) and it was a huge hit. The only thing I changed was omitting the pecans. Even my super picky daughter had 2 helpings. This is a keeper.
SpinninJenny says
My nephew’s fiancée brought this to our Thanksgiving dinner. I LOVED this recipe and asked her for it. We live in Georgia and have access to lots of pecans (if it’s a good year for them). I’m going to be making this often since my son will eat sweet potatoes, but not squash. I might even try sneaking in some squash, just to get him to eat it!! He’ll probably never know the difference! Sometimes as a mom, I have to be sneaky to get him to eat any veggies! This was a huge hit with our family! Thanks for posting this.
Sara says
So glad you enjoyed it!!
Sara says
I made this over Thanksgiving and it was delicious!! Didn’t have pecans on hand so I used walnuts instead. I am making it for an office pot luck this Friday and will double the marshmallows for fun 🙂 Thank you!!
Debbie says
This ahas become a family favorite and will be having it for Thanksgiving again this year!
Bea says
Sweet potatoes are my favorite part of the Thanksgiving menu!
Viki Grosshans says
If I had to use canned sweet potatoes for this, how many cups would be required to match up with the other ingredients?
Sara says
4 cups!
Lee says
Can I use another nut besides pecans?
Sara says
Walnuts would work too!