Sweet Potato Casserole with Marshmallows and Pecans Recipe
This Sweet Potato Casserole features tender cubed sweet potatoes enhanced with a buttery, spiced brown sugar mixture, topped with crunchy pecans and golden toasted mini marshmallows. Perfect as a comforting side dish for holiday meals or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sweet Potatoes
- 6–8 sweet potatoes, peeled and cut into uniform 1/2″ cubes
- Water, enough to cover the potatoes by 1 inch
Flavor Mixture
- 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
Topping
- 2 cups mini marshmallows
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking dish with nonstick cooking spray and set it aside to be used later.
- Boil Sweet Potatoes: Place the cubed sweet potatoes into a large stockpot and add enough water to cover them by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to medium. Boil the potatoes for 8-10 minutes, or until they become soft when pierced with a fork. Drain the potatoes thoroughly to remove excess water.
- Mix Flavorings: In a small bowl, combine the melted butter, brown sugar, half the pecans (1/4 cup), vanilla extract, ground cinnamon, and nutmeg. Stir well until all ingredients are evenly mixed to create a flavorful syrup.
- Assemble the Casserole: Transfer the drained sweet potatoes into the prepared baking dish, spreading them evenly. Pour the butter and spice mixture over the potatoes, tossing gently to coat them thoroughly. Sprinkle the mini marshmallows evenly over the top, followed by the remaining 1/4 cup pecans.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 15 minutes, or until the center is hot and the marshmallows have melted and turned a beautiful golden brown, creating a deliciously sweet and crunchy topping.
Notes
- Ensure the sweet potatoes are cut into uniform cubes to guarantee even cooking.
- Do not overcook the potatoes; they should be tender but not falling apart.
- Use fresh pecans for the best crunch and flavor.
- Watch the marshmallows closely during baking to avoid burning.
- For a nuttier flavor, you can lightly toast the pecans before adding.
- This casserole can be prepared a day ahead and reheated before serving.
Keywords: sweet potato casserole, sweet potatoes with marshmallows, holiday side dish, baked sweet potatoes, pecan topping
