Sweet Potato Casserole with Pecans and Marshmallows Recipe
This Sweet Potato Casserole is a classic, comforting side dish perfect for holidays or any special meal. It features tender baked sweet potatoes mashed into a creamy mixture with butter, cream, brown sugar, and warm spices, topped with crunchy pecans and gooey golden-browned mini marshmallows. The casserole balances natural sweetness with a perfectly toasted topping, making it a favorite for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Mixture
- 3 lbs (1.4 kg) sweet potatoes
- ¼ cup (60 ml) heavy cream
- ⅓ cup (76 g) salted butter, melted
- ½ cup (100 g) dark brown sugar, firmly packed
- 2 large eggs, room temperature preferred, lightly beaten
- 3 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Toppings
- 1 cup (120 g) chopped pecans (optional)
- 2 ½ cups (141 g) mini marshmallows
Instructions
- Bake the potatoes: Preheat the oven to 375°F (190°C). Pierce each sweet potato all over with a fork and place them on a baking sheet. Bake for 45-60 minutes or until tender when pierced with a fork.
- Cool and peel: Once baked, allow the sweet potatoes to cool until they are easy to handle. Then, carefully remove the skins.
- Optional smooth texture step: For a smooth consistency, pulse the peeled sweet potatoes in batches in a food processor until smooth. If you prefer a more natural texture, you can skip this step.
- Mash sweet potatoes: Transfer the sweet potatoes to a large mixing bowl and mash thoroughly with a potato masher until no large chunks remain. For a chunkier texture, leave some pieces intact.
- Mix ingredients: Add the heavy cream, melted butter, brown sugar, beaten eggs, maple syrup, cinnamon, vanilla extract, and salt to the mashed sweet potatoes. Stir well until fully combined. Using an electric mixer is optional but helps achieve a smoother mixture.
- Assemble the casserole: Evenly spread the sweet potato mixture into a 9”x13” baking dish. Scatter the chopped pecans evenly over the top if using, then sprinkle the mini marshmallows evenly over the pecans.
- Bake the casserole: Place the dish on the center oven rack and bake at 375°F (190°C) for 25-30 minutes, or until the marshmallows are deeply golden brown and toasted.
- Serve: Allow the casserole to cool for several minutes before serving to let it set slightly for easier serving.
Notes
- Making in advance: Prepare the casserole through the step of mixing the sweet potato mixture. Spread evenly into the baking dish but do not add toppings. Cover tightly and refrigerate for up to 3 days. When ready to bake, bring to room temperature for about 30 minutes, then add pecans and marshmallows and bake as directed.
- Storing: Store leftovers covered tightly or in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
