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Sweet Potato Casserole Thanksgiving Dinner | Complete Holiday Meal

Sweet Potato Casserole with Marshmallows

Recipe by Mya Williams

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  • Total Time1 hour 10 minutes
  • Yield12 servings 1x

This classic sweet potato casserole with marshmallows features creamy mashed sweet potatoes, a crunchy brown sugar pecan topping, and golden toasted marshmallows. The perfect Thanksgiving side dish that serves 12.

Ingredients

Scale

For the sweet potato filling

  • 4 large sweet potatoes, peeled and chopped into large chunks
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg

For the pecan topping

  • 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

For the marshmallow layer

  • 10 oz mini marshmallows

Instructions

  1. Peel and cut sweet potatoes into large chunks. Place in large sauce pan and cover with water. Bring to a boil and cook for 15 to 20 minutes until fork tender and falling apart easily.
  2. Drain sweet potatoes and return to sauce pan. Add the stick of butter and mash with potato masher. The butter will melt from the heat.
  3. Add brown sugar, salt, cinnamon, vanilla extract, and nutmeg to mashed sweet potatoes. Mix until well combined and smooth.
  4. In separate bowl, make pecan topping by stirring together melted butter, brown sugar, all purpose flour, salt, and finely chopped pecan pieces until combined and crumbly.
  5. Preheat oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
  6. Spread sweet potato filling evenly in baking dish. Top with pecan mixture in even layer, covering entire surface.
  7. Add mini marshmallows over pecan topping in even layer, covering completely.
  8. Bake for 25 to 35 minutes until bubbly and marshmallows are golden brown on top. Watch closely towards the end to prevent burning. Let rest 5 to 10 minutes before serving.

Notes

Make Ahead: Prepare sweet potato filling up to 2 days ahead. Store in airtight container in refrigerator. Assemble with toppings before baking.

Pecan Substitute: Walnuts, hazelnuts, or sliced almonds can replace pecans for different flavor.

Without Marshmallows: Double the pecan topping and skip marshmallows for more sophisticated version.

Storage: Store leftovers in airtight container for 4 to 5 days. Reheat in oven at 350°F or microwave until heated through.

  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 418
  • Sugar: 41g
  • Sodium: 263mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 61g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://www.alldietmeals.com/sweet-potato-casserole-with-marshmallows/