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.
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.
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 do you cook sweet potatoes?
I like to roast whole sweet potatoes for this recipe. It’s super easy and you can just scoop the potatoes out of their skins, so there’s no peeling involved! You also have the option of boiling or steaming cubed and peeled sweet potatoes.
How do you make sweet potato casserole?
This recipe starts with the sweet potatoes. I prefer to mash my sweet potatoes 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. Another option is to beat them with a mixer until they’re light and fluffy.
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!
Tips for sweet potato casserole
- Not a fan of marshmallows? You can leave them off entirely and still have a fabulous dish.
- If you don’t like pecans, try walnuts or almonds instead.
- You can arrange your marshmallows in a decorative pattern like I’ve done here, or simply sprinkle them over the top. It’s delicious either way.
Can you make sweet potato casserole in advance?
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.
This recipe has gotten countless rave reviews, your family is sure to love it too!
More thanksgiving side dishes
- Loaded Mashed Potato Casserole
- Green Bean Bundles
- Cranberry Jello Salad
- Pomegranate Pecan Brussels Sprouts
- Winter Fruit Salad
Sweet Potato Casserole Video
Sweet Potato Casserole with Marshmallows
Ingredients
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.
Nutrition
This post was originally published in October of 2016 and was updated November 2018 with new and improved content.
Jennifer says
April 22, 2019 at 2:35 pmWow… Everyone loved it and ill be sure to make it again except triple the recipe. Thank you
Constanza Castellanos says
December 23, 2018 at 1:13 pmWe are from Guatemala, Central America so we don’t celebrate Thanksgiving but this is my third Christmas doing this casserole and my family LOVES IT!! Also, this year I’m trying the turkey brine recipe, thanks a lot!! 🙂
Sara says
December 23, 2018 at 9:27 pmSo glad to hear everyone loves it, hope you have a great Christmas!
NJoy says
December 6, 2018 at 4:59 pmI made this for a work potluck and for my family as well for thanksgiving. It was a HUGE hit!! everyone loved it and they were practically licking the pan clean LOL. I’ve been dreaming about this casserole that today I decided to make it again! Im only making half the recipe with the canned version. Hopefully it turns out just as delicious! currently impatiently waiting for it to be done!
Sara says
December 6, 2018 at 10:49 pmSo glad to hear it was a big hit! Thanks for reporting back!
Angie says
November 23, 2018 at 2:14 pmThis was delicious!! And a big hit with the family. The only substitution I had to do was honey for maple syrup. I didn’t realize I needed it until the day of. It came out great. Thank you for this recipe. Hope your thanksgiving was great. Happy holidays
Sara says
November 23, 2018 at 5:26 pmSo glad you enjoyed it, thanks for reporting back!
Kelli Plemmons says
November 23, 2018 at 6:57 amI used canned yams for sake of time and ease and then omitted the 1/4 c. brown sugar. It was soooo good! Love the combo with crumble topping and marshmallows, thank you!
Sara says
November 23, 2018 at 7:41 amSo happy to hear you enjoyed it, hope you had a great Thanksgiving!
alisha porter says
December 17, 2018 at 1:06 pmDid you remove the sugar because of to substitution of canned yams or just preference?
Sara says
December 17, 2018 at 1:32 pmCanned yams often contain added sugar. Just check the ingredients list on your can, if there’s sugar added you can cut back the amount of sugar in this recipe. If there’s no sugar added, just follow the recipe as written!
Roseanne Hutchison says
November 22, 2018 at 11:53 pmI made it! I did, I did and it turned out fantastic! I must admit that I made some changes
I used coconut milk instead of reg milk (the refrigerated version, not canned)
Rice Flour instead of regular flour (a lot of my family is gluten free)
I did use walnuts instead of pecans.
I was told that the topping was good by my family members however, I think I want to try almond meal or maybe gluten free oatmeal.
It was sooooo easy and delicious. Next time I make it I will cont to use the coconut milk but will use reg flour. I will need help arranging my marshmallows better!
Thank you thank you thank you!
Jennifer says
November 21, 2018 at 8:37 pmI’m going to make this for Thanksgiving dinner =) when I was looking at the recipe it says 1/4 cup milk, and packed brown sugar. And 1 teaspoon cinnamon and vanilla. And 4 tablespoons melted butter. But when I kept reading it says add 4 teaspoons of the milk,brown sugar, melted butter, maple syrup, and cinnamon and egg and vanilla. Do I go by the ingredients in the beginning?? Just dont want to make any mistakes.
Sara says
November 21, 2018 at 8:57 pmThe recipe says to add 4 tablespoons of melted butter which matches the ingredient list :). Hope you enjoy!
Lisa says
November 21, 2018 at 3:49 pmI just went to the store to get the ingredients and one sweet potato weighed 2 lbs. The recipe only calls for 2 lbs. How many potatoes do I really need. This is my first attempt to make a casserole and trying to learn. Help!!
Sara says
November 21, 2018 at 4:21 pmYou do want about 2 lbs, that must be one big sweet potato! That being said, the measurements on the filling for this casserole don’t have to be exact. If you want to do 2 1/4 lbs if you feel like 2 lbs isn’t enough, that’s fine. But the recipe is designed to be made with 2 lbs. Hope that helps!
Genevieve Newberry says
November 20, 2018 at 2:31 pmWhat if I don’t have brown sugar, what should I do?
Sara says
November 20, 2018 at 9:10 pmYou could substitute white sugar for brown sugar in the sweet potato filling, but I don’t know if white sugar would be a suitable substitute for brown sugar in the streusel. I’ve never tried it that way and typically streusel toppings contain brown sugar.
Roseanne Hutchison says
November 19, 2018 at 10:41 pmWhat do you think of using walnuts instead of pecans?
Sara says
November 19, 2018 at 10:55 pmThat would absolutely work!
Kristine says
November 19, 2018 at 10:51 amThis is so yummy. I love the make ahead tips. This year I thought I’d try using pumpkin pie spice instead of cinnamon, do you think I’d just use the same amount as I do for the cinnamon? Thanks!
Sara says
November 19, 2018 at 2:04 pmYes you can use the same amount!
Kaley says
November 14, 2018 at 9:38 amI’m hoping to try this recipe for Thanksgiving. If I double it and use a 9×13 pan, how long would the baking time be? Thanks!
Sara says
November 14, 2018 at 1:21 pmYou can add about 15-20 minutes to the bake time, you’re basically just trying to warm everything through. Hope you enjoy!
Kita Bryant says
November 6, 2018 at 1:12 pmIt seems like the holidays come faster and faster every year. What is Thanksgiving without sweet potato casserole. This looks like a delicious recipe!
Chubskulit Rose says
November 6, 2018 at 11:50 amI love sweet potatoes and I love it when I can find different ways to make it. I would like to try the recipe you have here.
Ricci says
November 5, 2018 at 11:41 pmI”m not normally a sweet potato fan but this casserole looks so good! I may need to try this soon!
Louisa says
November 5, 2018 at 9:34 pmYum! This sweet potato casserole looks like the perfect guilty pleasure especially with how cold the weather is right now.