Sweet Potato Casserole with Pecans and Marshmallows Recipe

If you’re anything like me, nothing says comfort and celebration quite like a cozy, sweet side dish that steals the show. This Sweet Potato Casserole with Pecans and Marshmallows Recipe is exactly that — a delightful blend of creamy, spiced sweet potatoes topped with crunchy pecans and perfectly toasted marshmallows. It’s one of those dishes that’s always a hit at gatherings, especially during the holidays, and once you try it, I promise you’ll want to keep this recipe in your rotation forever.

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Ingredients You’ll Need

The ingredients in this Sweet Potato Casserole with Pecans and Marshmallows Recipe come together for a comforting, layered flavor experience. I always recommend using fresh, quality spices and medium-sized sweet potatoes so everything cooks evenly.

• Sweet Potatoes: Peeled and cut into thin medallions, these are the star—choose firm ones with vibrant skin for the best flavor and texture.
• Unsalted Butter: It melts into a rich sauce—if you only have salted, just skip the extra salt called for in the recipe.
• Brown Sugar: Either light or dark works; dark will give a deeper molasses flavor that I adore.
• Water: Helps create a syrupy sauce that seeps into every slice of potato.
• Ground Cinnamon, Cloves, and Nutmeg: These warm spices bring that iconic cozy vibe—don’t skimp on them!
• Salt: Just a touch to balance all the sweetness.
• Chopped Pecans: Adds a toasty crunch and a slightly buttery flavor that pairs perfectly.
• Mini Marshmallows: The crowning glory—gooey and golden toasted marshmallows make this casserole feel like a festive dessert.

Variations

I love playing around with this Sweet Potato Casserole with Pecans and Marshmallows Recipe depending on the season or my mood—feel free to customize it to suit your taste or dietary needs.

• Nut Alternatives: If you’re allergic or prefer a different crunch, walnuts or even chopped almonds make a great swap—I’ve done both and they’re equally delicious.
• Spice Mix: Sometimes I add a pinch of ginger or allspice for a little extra warmth and complexity.
• Marshmallow-Free: For a less sweet or vegan version, omit marshmallows and top with a crumbly pecan streusel instead.

How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe

Step 1: Prep Your Sweet Potatoes

Start by peeling your sweet potatoes and slicing them into thin medallions. I highly recommend using a mandoline slicer here—it makes the process so much faster and ensures even slices, which means your casserole cooks beautifully without any chewy or undercooked spots. If you don’t have one, a very sharp knife and steady hand will do, just take your time!

Step 2: Make Your Spiced Butter Sauce

Place unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt in a small to medium saucepan over medium heat. Stir gently as the butter melts and the sugar dissolves, creating a fragrant, glossy sauce. This mixture is what transforms the sweet potatoes from everyday to extraordinary.

Step 3: Layer and Bake

Arrange your sliced sweet potatoes evenly in a baking dish. Using a pastry brush, generously coat about ¾ of your spiced butter sauce over the potato layers. Cover the dish tightly with foil and bake at 400°F for about 45-50 minutes. This slow bake lets the potatoes become tender and soak up all those delicious flavors without drying out.

Step 4: Top and Broil for Perfection

When your sweet potatoes are tender, pull the casserole out of the oven and remove the foil. Brush on the remaining ¼ of the sauce, sprinkle with chopped pecans, and scatter mini marshmallows on top. Now onto the broil setting it goes — just 1-2 minutes to toast the marshmallows until perfectly golden and melty. Keep a close eye here; broiling can go from perfect to burnt in no time!

Step 5: Cool and Serve

Let the casserole cool for about 10-15 minutes after broiling. This resting time helps the sauce thicken slightly and makes it easier to serve while letting those marshmallows set up a bit so you get that heavenly gooey texture with every bite.

How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe

Garnishes

I usually keep garnishes simple here because the marshmallow topping steals the show, but a light sprinkle of extra chopped pecans or a small dusting of cinnamon on top right before serving adds a nice finishing touch. For a fancy holiday table, a few fresh thyme sprigs can add an unexpectedly beautiful pop of color and aroma that pairs well with the sweetness.

Side Dishes

This casserole pairs amazingly with savory mains—think roast turkey, glazed ham, or even seared pork chops. I love serving it with simple green beans or roasted Brussels sprouts to balance out the sweetness. A crisp salad with a tangy vinaigrette also cuts through the richness and rounds out the meal perfectly.

Creative Ways to Present

For holiday dinners, I like to serve this casserole in a pretty ceramic baking dish or an ovenproof glass dish that lets guests admire those layered slices. You can also make individual servings in small ramekins—these look adorable and let everyone get their own perfectly toasted marshmallow topping, which always feels special.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 4 days. When I’ve stored it overnight, the flavors actually deepen, and it reheats beautifully as long as you’re careful not to overdo it in the microwave or oven.

Freezing

I’ve frozen this casserole a couple of times by wrapping it tightly in foil and then placing it in a freezer-safe container. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat in the oven to bring back that fresh-baked magic. The marshmallows don’t toast as nicely after freezing, so you might want to add fresh mini marshmallows and broil for a quick 1-2 minutes after reheating.

Reheating

To reheat, I cover the casserole loosely with foil and warm it in a 350°F oven for about 20 minutes or until heated through. This method keeps the potatoes moist and helps prevent the marshmallows from burning or drying out. If you want to refresh the toasty marshmallow topping, just pop it under the broiler for a minute or two afterwards.

FAQs

Final Thoughts

This Sweet Potato Casserole with Pecans and Marshmallows Recipe holds a special place on my holiday table and beyond. It’s that perfect mix of sweet, spicy, creamy, and crunchy that turns simple ingredients into a crowd-pleaser every single time. I remember the first time I made it for Thanksgiving years ago—it practically disappeared before dinner was even served! I’m confident you’ll find the same joy in making and sharing this dish with your loved ones. Give it a try—it’s like a warm hug in every bite.

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