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Sweet Potato Casserole with melted marshmallows topping is a must-have holiday favorite. It tastes like a warm family gathering! Smooth homemade sweet potato puree topped with crunchy pecans and hot, melted marshmallows is what everyone goes for first at the dinner table!
Ingredients for Sweet Potato Casserole With Marshmallows
- Sweet potatoes
- Butter
- Milk
- Brown sugar
- Cinnamon
- Nutmeg
- Eggs
- Vanilla extract
- Salt
- All-purpose flour
- Chopped pecans
- Miniature marshmallows
How to Make Sweet Potato Casserole with Marshmallows Pecan Topping
1. Bring a large pot of water to a boil and cook the sweet potato cubes until fork soft, about 8-10 minutes. Drain well and let them stand until as dry as possible.
2. Place the cooked sweet potato cubes in a large bowl and mash using a fork or a potato masher until smooth.
3. Add the butter, milk, brown sugar, cinnamon, nutmeg, eggs, vanilla extract, and salt. Using the potato masher, mash all ingredients together until well combined and smooth.
4. Preheat the oven to 375 F and spoon the mixture into a greased 9×13-inch baking dish. Spread the mixture evenly using a spatula.
5. To make the pecan topping, combine the flour, brown sugar, cinnamon, nutmeg, salt, melted butter, and chopped pecans until well combined and crumbly. Sprinkle evenly over the sweet potato mixture, and bake for 30 minutes.
6. Remove the baking from the oven and sprinkle the miniature marshmallows evenly over the top. Set the oven to broil, and cook until the marshmallows are toasted, about 3-6 minutes. Watch it carefully because they can easily burn.
SAVE THIS SWEET POTATO CASSEROLE WITH MARSHMALLOW RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Can I Make Sweet Potato Casserole Ahead of Time?
Yes, you can make the sweet potato puree mixture ahead of time, place it in an airtight container and store it in the refrigerator up to 3 days in advance. When ready to bake, make the pecan topping, sprinkle it on top, and bake as directed. You can also freeze the sweet potato filling with the topping for up to 3 months wrapped tightly with two layers of plastic wrap.
You can also bake the casserole, let it come to room temperature, wrap with plastic wrap, and refrigerate for up to 3 days. To reheat, let it come to room temperature and microwave until warmed through.
Can I Freeze Sweet Potato Casserole with Marshmallows?
It is recommended to freeze this casserole prior to baking it. Make the sweet potato filling, place it in a casserole dish, add the crunchy pecan topping, and wrap twice with plastic wrap and once with foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, and bake as directed.
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Sweet Potato Casserole with Marshmallow Pecan Topping
Sweet Potato Casserole with melted marshmallow topping is a must-have holiday favorite. It tastes like a warm family gathering!
Ingredients
For the filling:
- 3 lb (about 3-4 large) sweet potatoes, peeled and cubed
- ¼ cup (4 tbsp) unsalted butter, melted
- ⅓ cup whole milk
- ⅓ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1 tsp salt
For the topping:
- ⅓ cup packed brown sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon
- Pinch of salt
- ⅓ cup (6 tbsp) unsalted butter, melted
- 1 ½ cups chopped pecans
- 2 cups miniature marshmallows
Instructions
- Bring a large pot of water to a boil and cook the sweet potato cubes until fork soft, about 8-10 minutes. Drain well and let them stand until as dry as possible.
- Place the cooked sweet potato cubes in a large bowl.
- Add the butter, milk, brown sugar, cinnamon, nutmeg, eggs, vanilla extract, and salt. Using the potato masher, mash all ingredients together until well combined and smooth.
- Preheat the oven to 375 F and spoon the mixture into a greased 9x13-inch baking dish. Spread the mixture evenly using a spatula.
- To make the pecan topping, combine the flour, brown sugar, cinnamon, nutmeg, salt, melted butter, and chopped pecans until well combined and crumbly. Sprinkle evenly over the sweet potato mixture, and bake for 30 minutes.
- Remove the baking from the oven and sprinkle the miniature marshmallows evenly over the top. Set the oven to broil, and cook until the marshmallows are toasted, about 3-6 minutes. Watch it carefully because they can easily burn.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 40mgCarbohydrates: 39gFiber: 3gSugar: 19gProtein: 5g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.