Golden Sweet Potato Casserole with Marshmallows Recipe

Introduction

This golden sweet potato casserole is a comforting holiday classic featuring creamy mashed sweet potatoes, warm spices, and a delightful topping of crunchy pecans and golden marshmallows. It’s always a crowd-pleaser and perfect for festive gatherings or year-round family meals.

Ingredients

• 4 large sweet potatoes (about 9 cups, peeled and cut into chunks)
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 4 tbsp unsalted butter, melted (for pecan topping)
• 1/3 cup brown sugar (for pecan topping)
• 2 tbsp all-purpose flour
• 1/2 tsp salt (for pecan topping)
• 1 1/4 cups finely chopped pecans
• 10 oz miniature marshmallows

Instructions

1. Step 1: Peel and cut the sweet potatoes into large chunks. Place them in a large saucepan, cover with water, and bring to a boil. Cook until the sweet potatoes are fork-tender and easily pierced.
2. Step 2: Drain the sweet potatoes and return them to the saucepan. Mash thoroughly with a potato masher. Add melted butter, brown sugar, salt, ground cinnamon, vanilla extract, and ground nutmeg. Mix until smooth and well combined.
3. Step 3: In a separate bowl, combine melted butter, brown sugar, all-purpose flour, salt, and chopped pecans. Stir until the mixture is crumbly and well mixed.
4. Step 4: Lightly grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan topping evenly over the sweet potatoes, then layer the miniature marshmallows on top.
5. Step 5: Bake in a preheated oven at 350°F (175°C) for 25-35 minutes until the filling is bubbly and the marshmallows are golden brown. Watch carefully near the end to avoid burning. Optionally, broil for an additional minute to toast the marshmallows, but do not leave unattended.

Tips & Variations

• Use orange-fleshed sweet potatoes for the best flavor and texture; avoid canned sweet potatoes for this recipe.
• If you don’t have pecans, walnuts or almonds make great substitutes. You can also omit nuts for nut-free versions and add extra marshmallows for sweetness.
• To prevent burnt marshmallows, add them only during the last 10-15 minutes of baking.
• Roasting sweet potatoes instead of boiling can enhance their natural sweetness and deepen flavor.
• Salted butter can be used instead of unsalted; just reduce added salt by half.

Storage

Store leftover casserole tightly covered in the refrigerator for up to 4 days. Reheat covered with foil in a 350°F oven for 15-20 minutes until warm. To refresh the toasted marshmallows, remove foil for the last 5 minutes. Individual servings can be reheated in the microwave, though marshmallows won’t crisp up as much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes! You can assemble the casserole up to 2 days ahead, cover, and refrigerate. Bake it as directed, adding 10-15 minutes to the baking time if it goes in cold.

What if I don’t have miniature marshmallows?

Regular-sized marshmallows can be cut into smaller pieces with kitchen shears and used instead. You can also omit marshmallows and simply use the pecan topping for a less sweet version.

Golden Sweet Potato Casserole with Marshmallows Recipe

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This Golden Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes blended with warm spices and a rich brown sugar base, topped with a crunchy pecan mixture and gooey toasted marshmallows. Perfect for Thanksgiving or Christmas, this casserole brings a comforting sweet and creamy flavor that pairs wonderfully with savory main courses like turkey or ham.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Yield: 8 servings 1x
• Category: Side Dishes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 4 large sweet potatoes (about 9 cups, peeled and cut into chunks)
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Pecan Topping

• 4 tablespoons unsalted butter, melted
• 1/3 cup brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 cups finely chopped pecans

Topping

• 10 ounces miniature marshmallows

Instructions

1. Boil the Sweet Potatoes: Peel and cut the sweet potatoes into large chunks and place them in a large saucepan. Cover with water and bring to a boil. Cook until the sweet potatoes are fork-tender and fall apart easily when pierced with a fork.
2. Mash the Sweet Potatoes and Mix Filling: Drain the cooked sweet potatoes and return them to the saucepan. Mash thoroughly with a potato masher. Add melted butter, brown sugar, salt, ground cinnamon, vanilla extract, and ground nutmeg. Mix until well combined into a smooth filling, adjusting cinnamon to taste for warmth.
3. Prepare the Pecan Topping: In a separate bowl, combine melted butter, brown sugar, all-purpose flour, salt, and finely chopped pecans. Stir together until thoroughly mixed and crumbly.
4. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Spread the sweet potato filling evenly into the prepared dish. Sprinkle the pecan topping evenly over the sweet potato layer. Finally, top with an even layer of miniature marshmallows.
5. Bake the Casserole: Bake in a preheated oven at 350°F (175°C) for 25-35 minutes, or until the filling is bubbly and the marshmallows are golden brown on top. Watch closely toward the end to avoid burning the marshmallows. Optionally, toast the marshmallows under the broiler for an extra minute for richer flavor, ensuring you do not leave it unattended.

Notes

• Ensure sweet potatoes are fully cooked and fork-tender before mashing to avoid lumps.
• Add marshmallows only during the last 10-15 minutes of baking to prevent burning.
• Drain excess liquid from the sweet potatoes to prevent a watery casserole.
• For substitutions: walnuts or almonds can replace pecans; use white sugar with extra cinnamon if brown sugar is unavailable.
• Make ahead by assembling the casserole up to 2 days before baking; add extra baking time if baking from cold.
• Store leftovers in the refrigerator covered for up to 4 days; reheat in a 350°F oven for 15-20 minutes with foil.
• Toast marshmallows under the broiler briefly for extra color but watch carefully to prevent burning.

Keywords: sweet potato casserole, Thanksgiving side dish, holiday casserole, sweet potato recipes, marshmallow topping, pecan topping, comfort food