Golden Sweet Potato Casserole with Marshmallows Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
