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! Simply prick the potatoes with a fork, then place them on a sheet pan. Bake for 45-60 minutes or until the potatoes are tender and you’ll be ready to go! 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.
- This recipe can easily be doubled or tripled if you’re looking to serve a large crowd.
- I typically use light brown sugar because I always have it on hand, but dark brown sugar will also work just fine.
- 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.
- 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 CasseroleÂ
- Green Bean Bundles
- Cranberry Jello Salad
- Pomegranate Pecan Brussels Sprouts
- Winter Fruit Salad
Sweet Potato Casserole with marshmallows 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 October 21, 2020 with new and improved content.
Brittany says
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!!
Michelle says
Would topping still be crunchy if I used almond flour for my gluten free friends? If not any recommendations?
Sara says
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.
Jt says
How terrible would it be to use canned sweet potatoes…?
Sara says
It would be fine just make sure they don’t contain any added sugar!
Lauren says
Would this recipe still be good without the use of an egg?
Sara says
Yes it would just have a softer consistency to the filling!
Ashlyn A. says
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.
Sara says
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!
Elisa says
If I used Oatmeal instead of flour, would the streusel still be crunchy?
Sara says
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.
Elisa says
Oh, we want the nuts! 😄 I just wasn’t sure if adding Oatmeal would ruin the crumble
Peg says
Question- 4 of our 5 grands don’t like nuts. Can I substitute oatmeal in the crumble on top?
Sara says
Yes you can use oatmeal or just omit the nuts entirely without an extra addition!
Bonnie says
Can you make the night before and then cook on Thanksgiving ?
Hali says
Yes I did last year, just wait to put the toppings on until right before baking!
Sara says
Yes absolutely!
texasgirl says
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!
Christy says
Excited to try this recipe! Question, do you use SALTED or UNSALTED butter? Thanks 😊
Sara says
I typically use salted but either will work just fine!
Karen says
Love, love, love this recipe and I make it all year long!
Meghan says
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.
Kevin says
This is a great addition to everyone’s holiday menu! Looks so good!
Catalina says
My family will love this sweet potato casserole. Perfect side dish!
Haley Williams says
The topping is the perfect balance of crunchy and sweet! Yum!
Beth says
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!
Erin | Dinners,Dishes and Dessert says
This sweet potato casserole couldn’t look any more perfect!
Amanda says
I have always loved this casserole and so will everyone you make it for. It’s a huge hit!
Dorothy Reinhold says
This makes me think of Thanksgiving dinner at my mom’s house! LOVE those marshmallows.
Zyxwvut Srqponm says
Made for Thanksgiving 2019! Everyone L-O-V-E-D it. Making again for Easter 2020! Will double the struesel topping!
Thank you!