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 in a white baking dish with a serving spoon in it.

Thanksgiving, is 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. This Thanksgiving recipe goes perfectly with some of my favorite dishes like no bake pumpkin cheesecake, smoked turkey breast and instant pot cranberry sauce.

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.

Sweet Potato Casserole in a baking dish.

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!

Steps showing how to make this baked yams dish.

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.

Quick Tip

You can peel your roasted sweet potatoes and slice them into chunks or scoop the potatoes out of their skins. Either way works!

A yams dish with pecan streusel, with a spoonful removed.

Recipe FAQs

Can you make sweet potato casserole 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.

Why is my sweet potato casserole wet?

In order to avoid excess water in a sweet potato casserole, roast the sweet potatoes in an oven before using them in casserole. Roasting them evaporates some of the moisture.

How do you thicken a sweet potato casserole?

Sweet potato casserole thickens with sweet potatoes and an egg. If you want a thicker casserole you can add an additional egg.

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A serving spoon holding up a portion of sweet potato casserole with marshmallows.

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

Sweet Potato Casserole With Marshmallows Video

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 78 votes

Sweet Potato Casserole with Marshmallows

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!
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
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course Side Dish
Cuisine American
Serves 6 servings

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.

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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Comments

  1. This recipe was fantastic! The best sweet potato casserole I’ve ever eaten! Growing up I’ve only ever had sweet potato casserole with marshmallows on top. The pecan /brown sugar topping took it to another level and now I can never eat it with out both! I will be making this every thanksgiving from here on out! Thank you for sharing!!

    1. I have not tested this with almond flour but my initial reaction is the topping could be grainy. I think you’d be better off using a gluten free all purpose flour.

  2. I’m not a super big nut person… if I were to substitute oatmeal for the pecans, do you suggest using a plain oatmeal or maybe a flavored one like brown sugar cinnamon? Should I use instant? I just don’t want the texture to be thrown off.

    1. I would definitely use plain not flavored,and it could be rolled oats or instant. But you also can just omit the nuts without adding oats and it would be fine!

    1. The brown sugar, flour and butter bind together and make a streusel that’s almost cookie like and plenty crunchy so oats shouldn’t affect the texture! Or you can also just omit the nuts and not add anything else to it.

  3. 5 stars
    Made this tonight for our trial thanksgiving dinner and it was fantastic! I’m not usually a fan of sweet potato casserole but this is a recipe I will definitely made again! 5 stars!

  4. 5 stars
    I’m not a huge sweet potato person, but this is the bomb. Everyone loved this at my Friendsgiving gathering and asked for the recipe. I followed exactly.

  5. 5 stars
    This is my daughter and husband’s favorite side dish during the holidays! I can’t wait to make this! Looks so yummy and delicious!

  6. Made for Thanksgiving 2019! Everyone L-O-V-E-D it. Making again for Easter 2020! Will double the struesel topping!

    Thank you!