Sweet Potato Casserole with Pecans and Marshmallows Recipe

If you’re looking for that ultimate comfort side dish to wow your guests this holiday season, I’ve got you covered with my Sweet Potato Casserole with Pecans and Marshmallows Recipe. This dish is a beautiful balance of warm spices, the natural sweetness of sweet potatoes, crunchy pecans, and that melty, toasty marshmallow topping that makes everyone swoon. Trust me, once you try this recipe, you’ll want it on your table all year long!

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Casserole with Pecans and Marshmallows Recipe plays a delicious role. From sweet potatoes that soak up all the buttery goodness to the spices that create warmth and depth, every element comes together perfectly. Here’s what you’ll want to have on hand before you start.

• Sweet Potatoes: Fresh, medium-sized ones work best—try to pick similar sizes for even cooking.
• Unsalted Butter: Helps control the saltiness and enriches the sauce’s flavor; salted works if you adjust salt in the recipe.
• Brown Sugar: I like using light brown sugar for a milder sweetness, but dark brown can add a deeper molasses flavor.
• Water: Balances the consistency of your sauce and helps melt everything smoothly.
• Spices (Cinnamon, Cloves, Nutmeg): These warm spices make all the difference—they make the casserole smell like fall in your kitchen.
• Salt: Just a pinch to bring out all those lovely flavors.
• Chopped Pecans: Toasted or raw pecans add crunch and nutty depth.
• Mini Marshmallows: The star topping that melts and browns beautifully under the broiler—don’t be shy with them!

Variations

I like to switch things up depending on the crowd and season. Don’t be afraid to personalize this Sweet Potato Casserole with Pecans and Marshmallows Recipe—it’s pretty forgiving and welcoming to tweaks!

• Use Walnuts Instead of Pecans: I’ve tried walnuts when pecans weren’t available, and they lend a slightly earthier flavor that I actually enjoy.
• Spice It Up: A dash of cayenne or ginger can add an exciting twist if you prefer a little heat with your sweet.
• Marshmallow-Free: If you’re not a fan of marshmallows, you can top with a crunchy streusel made of brown sugar, nuts, and butter.
• Dairy-Free Option: Substitute coconut oil or your favorite vegan butter instead of regular butter to keep it dairy-free.

How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe

Step 1: Prep Those Sweet Potatoes Perfectly

Start by preheating your oven to 400°F. I can’t stress enough how much I love using a mandoline slicer here—it makes slicing the sweet potatoes into thin, even medallions a breeze and ensures they cook evenly throughout. Don’t have one? No worries! A sharp knife and some patience work, too—just try to keep your slices consistent in thickness.

Step 2: Make That Luscious Sauce

Pop a small saucepan on medium heat and add your unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir gently and patiently as everything melts and combines into a silky sauce. Keep the heat moderate to avoid burning the sugar—once melted, the fragrance will make you wanna dive right in!

Step 3: Layer and Bake

Place your sliced sweet potatoes in a baking dish in an even layer, then brush about three-quarters of your sauce mixture all over. Cover tightly with foil and bake for about 45-50 minutes until the potatoes are tender when pierced with a fork.

Step 4: Add the Magic Toppings and Broil

Carefully remove the foil, spread the rest of your sauce evenly, then sprinkle chopped pecans followed by mini marshmallows on top. Switch your oven to broil, pop the dish back in, and broil for 1-2 minutes. Keep a very close eye because the marshmallows can go from toasted golden to burnt in seconds. When perfectly browned and puffed, pull it out and let it rest for about 10-15 minutes.

How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe

Garnishes

I usually keep garnishes simple—extra chopped pecans sprinkled on top before serving add a nice crunch boost. Sometimes I drizzle a tiny bit of maple syrup for extra sweetness and depth. Fresh rosemary sprigs can also add a pretty aroma if you want a little herbal contrast.

Side Dishes

This casserole pairs wonderfully with roasted turkey or glazed ham. I also love serving it alongside green beans almondine or a crisp autumn salad to balance the richness. It’s a classic holiday combo that never disappoints.

Creative Ways to Present

For festive meals, try making individual portions in ramekins for a charming presentation—each guest gets their own sweet potato heaven! Or layer the casserole in a clear glass dish to show off those beautiful slices and toasted marshmallows top.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or plastic wrap and store them in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day.

Freezing

This casserole freezes well! I recommend assembling the casserole without marshmallows, covering tightly, and freezing. When ready to eat, thaw overnight in the fridge, then add marshmallows and broil as usual. This way, the marshmallows stay fresh and toasty.

Reheating

Reheat leftovers in a 350°F oven, covered with foil, until warm throughout—about 20-25 minutes. If you want to revive the marshmallows, you can add a few fresh mini marshmallows on top and broil for 1-2 minutes at the very end.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Casserole with Pecans and Marshmallows Recipe brings warmth and joy to any meal. It’s one of those dishes that feels like a hug from the inside—it’s cozy, sweet, and just the right amount of indulgent. Whether it’s holiday dinner or a special weekend meal, I really hope you give it a try and make some happy memories around the table, just like I have with my family!

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