1. Can I make Sweet Potato Casserole with Marshmallows ahead of time?

Yes, you can prepare the sweet potato filling and the pecan topping ahead of time. Simply store the filling in an airtight container in the refrigerator for up to 24 hours. When you're ready to bake, add the pecan topping and marshmallows before placing it in the oven. This is a great way to save time on busy holiday mornings!

2. Can I use a different type of nut instead of pecans?

Absolutely! While pecans give this casserole a rich and buttery flavor, you can easily swap them for other nuts like walnuts or almonds. If you have nut allergies or prefer a nut-free option, consider using crushed graham crackers, oats, or seeds like pumpkin or sunflower for a crunchy topping.

3. How should I store leftovers of Sweet Potato Casserole with Marshmallows?

Leftover Sweet Potato Casserole with Marshmallows can be stored in an airtight container in the refrigerator for 4-5 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 15-20 minutes, or microwave individual portions until warmed through. You may need to refresh the marshmallow topping by adding a few more mini marshmallows and giving them a quick broil for a golden finish.

Sweet Potato Casserole with Marshmallows – Easy & Delicious Recipe

Name: Sweet Potato Casserole with Marshmallows
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large sweet potatoes (peeled and chopped into large chunks); 1/2 cup unsalted butter (melted); 1 cup brown sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 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 pecan pieces; 10 oz mini marshmallows

Description

Sweet Potato Casserole with Marshmallows is a delicious and comforting holiday side dish. This easy-to-make casserole features creamy mashed sweet potatoes topped with a crunchy brown sugar pecan layer and gooey, golden-brown marshmallows. It’s a perfect combination of savory and sweet, making it a family favorite during the holidays.

Ingredients

Scale

4 large sweet potatoes (peeled and chopped into large chunks)
1/2 cup unsalted butter (melted)
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
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 pecan pieces
10 oz mini marshmallows

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Instructions

Peel and cut the sweet potatoes into large chunks. Place them in a large pot, cover with water, and bring it to a boil. Cook until fork-tender, about 15-20 minutes. Drain and return the sweet potatoes to the pot.
Mash the sweet potatoes with a potato masher. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix until smooth and well-combined.
In a separate bowl, combine melted butter, brown sugar, flour, salt, and chopped pecans to make the topping. Stir until well-mixed.
Grease a 9×13 baking dish with cooking spray. Spread the mashed sweet potatoes evenly in the dish. Sprinkle the pecan topping over the sweet potatoes in an even layer.
Top the casserole with an even layer of mini marshmallows, covering the entire surface.
Preheat the oven to 350°F (175°C). Bake for 25-35 minutes, or until the marshmallows are golden brown and the casserole is bubbly.
Remove from the oven and let cool slightly before serving. Enjoy warm!

Notes

Keep a close eye on the marshmallows as they bake to avoid burning. You want them golden brown but not too dark.
If you’re preparing ahead, you can make the sweet potato filling and topping the night before and bake just before serving. Add the marshmallows right before baking.
Feel free to substitute the pecans with another nut, like walnuts or almonds, or omit them entirely for a nut-free version.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 418 kcal
Sugar: 41g
Sodium: 263mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 61g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg