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Sweet Potato Casserole

Sweet Potato Casserole with Marshmallows & Candied Pecans

This sweet potato casserole recipe combines 2 1/2 pounds of steamed sweet potatoes with brown sugar, butter, vanilla, cinnamon, nutmeg, candied pecans, and mini marshmallows. You mash the base, cover it with marshmallows, and bake it at 375°F for 15 minutes. Make this thanksgiving sweet potato casserole recipe for a holiday table, then refrigerate the leftovers for up to four days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Calories: 217
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs sweet potatoes (peeled and cut into 1-inch cubes (6-8 medium sweet potatoes or ~8 cups chopped))
  • 1/2 cup cold water ((just enough to create steam; no need to fill the entire pot))
  • 3/4 cup light brown sugar (packed)
  • 4 tablespoons unsalted butter (softened (sub for vegan butter to make dairy-free))
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (or more to taste)
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1/2 cup candied pecans (divided optional or add more to taste (omit if you have a nut allergy or only using marshmallows))
  • 2 cups mini marshmallows (optional (or sub for vegan marshmallows))

Equipment

  • 9x13 baking dish
  • Potato masher
  • Large pot
  • Wooden spoon

Method
 

  1. Steam the Sweet Potatoes
    Place the peeled sweet potatoes in a pot with ½ cup of cold water. Bring the water to a boil over medium-high heat, using just enough water to generate steam. Too much water can make the potatoes watery and affect the texture of the casserole.
  2. Cook Until Tender
    Cover the pot with a lid and reduce the heat to maintain a gentle simmer. Cook for about 20 minutes, or until the sweet potatoes are fork-tender and easy to pierce. If needed, check occasionally to make sure the pot has not run dry.
  3. Prepare the Baking Dish
    While the sweet potatoes cook, preheat the oven to 375°F (190°C). Lightly coat a baking dish with cooking spray and set it aside.
  4. Mash the Sweet Potatoes
    Drain any remaining water from the cooked sweet potatoes and transfer them to a large mixing bowl. Mash with a potato masher or two forks until mostly smooth. A few small lumps are fine and give the casserole a homemade texture.
  5. Add the Sweet Potato Mixture Ingredients
    Add the brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and ¼ cup of the chopped pecans to the mashed sweet potatoes. Stir until everything is evenly combined and the butter has melted into the warm mixture. Taste a small spoonful and add a little more cinnamon if desired.
  6. Transfer to the Baking Dish
    Spoon the sweet potato mixture into the prepared baking dish. Use a wooden spoon or spatula to spread it into an even layer, making sure the mixture reaches the edges.
  7. Add the Pecan and Marshmallow Topping
    Sprinkle the remaining chopped pecans evenly over the sweet potato mixture. Cover the entire surface with a generous, even layer of mini marshmallows, making sure to reach all the way into the corners for a consistent topping.
  8. Bake Until Golden
    Bake for 15 minutes, or until the marshmallows are puffed and golden brown. Keep a close eye on the casserole during the final 2 minutes, as marshmallows can brown quickly. Remove the dish from the oven once the topping reaches your preferred level of golden color.

Recipe Notes

Topping Options

  • Nut-free option: Omit the candied pecans for a nut-free version, and check the labels of your other ingredients for potential allergens.
  • Vegan option: Use vegan marshmallows.
  • No marshmallows: Skip the marshmallows and use pecans or walnuts as the topping instead.

Storage Tips

Sweet potato casserole should be stored in the refrigerator or freezer rather than at room temperature because of its dairy ingredients and marshmallow topping.
Refrigerator: Let the casserole cool completely, then transfer leftovers to an airtight container. Refrigerate for 3–4 days.
Freezer: Wrap the casserole tightly with plastic wrap or aluminum foil, or store it in a freezer-safe airtight container. Freeze for 2–3 months. For best results, thaw overnight in the refrigerator before reheating in the oven or microwave.

Make-Ahead Instructions

Prepare the sweet potato mixture up to 1 day in advance. Spread it in the baking dish, cover tightly with foil, and refrigerate. Before baking, let the dish sit out briefly while the oven preheats. Add the pecans and marshmallows, then bake at 375°F (190°C) for 15–20 minutes, or until heated through and the topping is golden. If the casserole is still cold in the center, it may need additional baking time.