If you’ve ever craved a side dish that feels like a warm hug from the inside out, this Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe is exactly what you need. It’s a delightful blend of creamy sweet potatoes, crunchy pecans, and those irresistible little pockets of toasted marshmallow magic all baked together into one cozy, crowd-pleasing casserole. Whether it’s for a holiday feast or a comforting family dinner, this dish balances sweetness, texture, and rich flavor beautifully, making every bite memorable and heartwarming.
Ingredients You’ll Need
This Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays a key role in building layers of flavors and textures—from smooth and spiced sweet potatoes to the buttery pecan topping and the soft, toasted marshmallows on top.
- Sweet potatoes: The star ingredient providing natural sweetness and creamy texture once mashed.
- Brown sugar: Adds rich, molasses-like sweetness that complements the earthiness of the potatoes.
- Unsalted butter (melted): Brings a luscious richness and helps the topping bind perfectly.
- Pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves to add cozy autumnal flavor.
- Vanilla extract: Enhances sweetness and deepens the overall flavor profile.
- Salt: Balances the sweetness and rounds out the flavors.
- Pecans (chopped): Provide a satisfying crunch and nutty contrast to the smooth potatoes.
- All-purpose flour: Helps the pecan topping hold together with a slight crispness.
- Mini marshmallows: The fun and fluffy finale that toast up golden and melty on top of this casserole.
How to Make Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe
Step 1: Prepare the Sweet Potato Layer
Start by boiling peeled and cut sweet potatoes until they’re tender enough to mash easily. This takes about 20 minutes, depending on the size of your chunks. Drain them well, then mash until smooth and creamy. Stir in brown sugar for sweetness, melted butter for richness, pumpkin pie spice for warmth, vanilla extract for depth, and a pinch of salt to balance everything out beautifully. This creamy, flavorful mixture will be the comforting base of your casserole.
Step 2: Assemble the Pecan Topping
In a small bowl, combine chopped pecans with melted butter, brown sugar, and all-purpose flour. The butter and flour work together to create a slightly crisp, buttery crust that keeps the nuts perfectly in place and offers a delightful crunch after baking. This topping is what sets the casserole apart, providing texture that contrasts wonderfully with the smooth sweet potatoes underneath.
Step 3: Layer and Bake
Pour your luscious sweet potato mixture evenly into a buttered baking dish, smoothing the top gently with a spatula. Spread your pecan topping evenly over the sweet potatoes, ensuring you cover the whole surface for that perfect crunch in every bite. Finally, scatter mini marshmallows on top, creating a snow-like blanket of sweetness. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the marshmallows are golden brown and melty. The aroma filling your kitchen at this stage will have everyone eagerly waiting!
How to Serve Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe
Garnishes
While this casserole is stunning on its own straight from the oven, you can add an extra touch of elegance with a light sprinkle of chopped fresh parsley or a few whole pecans for visual appeal. A dash of cinnamon over the top just before serving can enhance its warm flavor notes even more.
Side Dishes
This dish pairs remarkably well with roasted turkey, glazed ham, or even a simple grilled chicken breast. For a vegetarian option, serve alongside sautéed green beans or a crisp mixed greens salad to balance all the sweetness with some freshness. The texture contrast is delightful and keeps your meal well-rounded.
Creative Ways to Present
Looking to impress your guests? Serve this casserole in individual ramekins or small cast-iron skillets for personalized portions that stay piping hot. Another idea is to turn leftovers into sweet potato casserole muffins by placing spoonfuls into a lined muffin tin, baking until golden, and topping with mini marshmallows broiled to a perfect toast right before serving.
Make Ahead and Storage
Storing Leftovers
Leftover sweet potato casserole can be covered tightly with foil or plastic wrap and refrigerated for up to 4 days. Make sure to store it in an airtight container to maintain moisture and prevent the marshmallow topping from becoming too sticky or soggy.
Freezing
This casserole freezes beautifully! Assemble the entire dish but hold off on adding marshmallows. Wrap tightly in foil and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge. Add fresh mini marshmallows on top before baking as directed to keep that signature toasted finish.
Reheating
Reheat leftovers in the oven at 325°F (163°C) until warmed through, about 15–20 minutes. For an extra gooey top, broil the marshmallows briefly for 1–2 minutes at the end. Avoid microwaving as it can make the topping rubbery and the texture less enjoyable.
FAQs
Can I use canned sweet potatoes for this recipe?
While fresh sweet potatoes give the best flavor and texture, canned sweet potatoes can be a convenient shortcut. Just be sure to drain them well and mash to a smooth consistency before mixing with the other ingredients.
What can I substitute for mini marshmallows if I don’t have them?
If mini marshmallows aren’t available, regular marshmallows can be chopped into smaller pieces. Alternatively, a brown sugar and butter glaze topping works as a delicious, marshmallow-free option to still get that sweet, crispy finish.
Is this recipe gluten-free?
To make this Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend in the pecan topping. Everything else is naturally gluten-free.
Can I make this casserole vegan?
Yes! Swap the butter for plant-based margarine or coconut oil, use maple syrup instead of brown sugar for sweetness if desired, and choose vegan marshmallows. This way, you’ll enjoy all the delicious flavors without any animal products.
How far in advance can I prepare this dish?
You can prepare the sweet potato mash and pecan topping separately up to two days before your meal. Assemble everything right before baking, adding marshmallows last, to ensure the best texture and freshness.
Final Thoughts
This Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe is pure comfort in a dish—celebratory yet simple enough to make anytime you want to impress family or friends with something truly special. Its perfect harmony of creamy, crunchy, sweet, and toasty flavors will undoubtedly become a beloved tradition. Dive in, enjoy every bite, and watch this recipe become your go-to holiday side or cozy dinner companion.
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Sweet Potato Casserole with Pecans and Mini Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole is a comforting and classic side dish perfect for holiday gatherings or cozy dinners. It features tender mashed sweet potatoes blended with warm spices and brown sugar, topped with a crunchy pecan streusel and a layer of gooey mini marshmallows baked to a golden brown.
Ingredients
Sweet Potato Layer
- 3 ½ pounds sweet potatoes (peeled and cut into large chunks)
- ½ cup brown sugar
- ½ cup unsalted butter (melted)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping
- 1 cup pecans (chopped)
- ¼ cup unsalted butter (melted)
- ¼ cup brown sugar (packed)
- 3 tablespoons all-purpose flour
Marshmallow Topping
- 5 ounces mini marshmallows
Instructions
- Boil and Mash Sweet Potatoes: Place the peeled and cut sweet potatoes in a large pot of boiling water. Cook until tender, about 15-20 minutes. Drain well and transfer to a large bowl. Mash thoroughly until smooth.
- Mix Sweet Potato Layer: To the mashed sweet potatoes, add brown sugar, melted butter, pumpkin pie spice, vanilla extract, and salt. Mix until all ingredients are fully incorporated and the mixture is creamy.
- Prepare Baking Dish: Pour the sweet potato mixture evenly into a baking dish, spreading it out smoothly to form the base layer of the casserole.
- Make Pecan Topping: In a separate bowl, combine chopped pecans, melted butter, brown sugar, and all-purpose flour. Stir together until the mixture becomes crumbly and evenly mixed.
- Add Pecan Topping: Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish, ensuring every spot is covered for a crunchy texture.
- Top with Marshmallows: Scatter the mini marshmallows evenly over the pecan topping to create a sweet, gooey finish after baking.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Place the casserole in the oven and bake for 20 minutes, or until the marshmallows are golden brown and slightly toasted.
- Serve Warm: Remove from the oven carefully and allow to cool for a few minutes before serving. Enjoy this deliciously sweet and crunchy side dish warm.
Notes
- Boiling the sweet potatoes ensures a smooth, creamy texture for the mashed base.
- The pecan topping adds a perfect crunchy contrast to the soft sweet potatoes and gooey marshmallows.
- You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- For a less sweet version, reduce the amount of brown sugar in the sweet potato mixture or topping.
- This casserole can be prepared ahead of time and baked just before serving.
- To make peeling easier, boil the sweet potatoes with skin on and peel afterward when cool enough to handle.
- Make sure to watch the marshmallows during baking to avoid burning.
