Name: Sweet Potato Casserole with Marshmallows and Pecans Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6-8 sweet potatoes, peeled and cut into uniform 1/2″ cubes; Water, enough to cover the potatoes by 1 inch; 4 tablespoons butter, melted; 1/2 cup brown sugar; 1/2 cup pecans, divided; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/8 teaspoon nutmeg; 2 cups mini marshmallows

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Introduction

Sweet Potato Casserole with Marshmallows is a classic, comforting side dish perfect for holiday dinners or any time you want a touch of sweetness. Tender cubed sweet potatoes are coated in a buttery, spiced mixture and topped with gooey marshmallows and crunchy pecans for a delightful contrast.

A rectangular gray baking dish with curved edges holds a dessert with a top layer of toasted, golden-brown marshmallows scattered evenly across the surface, some puffed and slightly caramelized. Beneath the marshmallows, chunks of rich, dark brown pecans are mixed in, visible in gaps between the marshmallows. The bottom layer seen through the pecans is a glossy, deep amber-colored sweet potato or similar base. The dish rests on a wooden cutting board, placed on a white marbled surface, with soft natural lighting enhancing the warm tones of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 sweet potatoes, peeled and cut into uniform 1/2″ cubes
Water, enough to cover the potatoes by 1 inch
4 tablespoons butter, melted
1/2 cup brown sugar
1/2 cup pecans, divided
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 cups mini marshmallows

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
Step 2: Place the cubed sweet potatoes into a large stockpot and add enough water to cover them by 1 inch. Bring to a boil over medium-high heat, then reduce to medium and maintain a rolling boil. Cook for 8-10 minutes or until the potatoes are tender when pierced with a fork. Drain well.
Step 3: In a small bowl, combine the melted butter, brown sugar, 1/4 cup pecans, vanilla extract, ground cinnamon, and nutmeg. Stir until well mixed.
Step 4: Transfer the drained sweet potatoes to the prepared baking dish and spread evenly. Pour the butter and spice mixture over the sweet potatoes and gently toss to coat them well.
Step 5: Sprinkle the top with the mini marshmallows and the remaining 1/4 cup of pecans. Bake for 15 minutes or until the center is hot and the marshmallows are golden brown.

Tips & Variations

For a richer flavor, try roasting the sweet potatoes instead of boiling before assembling the casserole.
Substitute walnuts for pecans if preferred or for a different crunch.
Add a pinch of salt to the butter and sugar mixture to balance the sweetness.
Use mini marshmallows evenly spread to ensure a perfect golden topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave individual portions until hot. Add fresh marshmallows before reheating for a fluffy top.

How to Serve

The image shows a close-up of a baked sweet potato casserole in a silver baking dish placed on a white marbled surface. The dish has two visible layers: the bottom layer is chunky, bright orange sweet potatoes coated with a glossy, syrupy sauce, while the top layer is covered with golden brown toasted marshmallows mixed with a generous scattering of dark brown pecan halves, adding texture and contrast. The marshmallows have a slightly melted, fluffy texture with some brown spots showing they are toasted perfectly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of adding marshmallows and pecans. Cover and refrigerate, then add the toppings and bake before serving.

Can I use canned sweet potatoes instead of fresh?

While fresh cubed sweet potatoes provide the best texture, canned sweet potatoes can be used in a pinch. Drain and pat dry before mixing with the butter and spice mixture to avoid excess moisture.