Marshmallow Pecan Sweet Potato Casserole
This Sweet Potato Casserole is creamy, gooey, and downright irresistible—topped with marshmallows AND a buttery brown sugar pecan crumble, it’s been our family’s favorite holiday side since we first tasted it over a decade ago. A simple technique keeps the filling light and fluffy, while my make-ahead method and expert tips guarantee it’s the first dish to disappear at every celebration!
Servings 16 servings
Ingredients
SWEET POTATO FILLING
- 2 pounds yams/sweet potatoes, (about 3–4 medium), peeled and chopped into 1” chunks
- 2/3 cup granulated sugar
- 1/3 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon pure maple syrup (not imitation)
- 1 teaspoon vanilla extract
- 1½ teaspoons salt, divided
- 1 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground cloves
- Pinch of pepper
- 2 eggs, added after mixing
BROWN SUGAR PECAN TOPPING
- 1¼ cups pecan halves
- 1 tablespoon pure maple syrup (not imitation)
- 1 teaspoon vanilla extract
- 1/3 cup flour
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground cloves
MARSHMALLOWS
- 1 (10 oz.) bag mini marshmallows
Instructions
SWEET POTATO FILLING
- Add potatoes to a Dutch oven with just enough water to cover. Season with 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer 10–15 minutes, until very tender when pierced with a fork. Drain VERY well.
- Preheat oven to 350 degrees F.
- Add potatoes to a large bowl. Add all remaining filling ingredients except the eggs, and beat with a hand mixer until combined.
- Add the eggs and beat just until combined. Don’t beat out all the lumps; you don’t want it perfectly smooth.
- Spread potato mixture into a 9x13-inch baking pan coated with cooking spray.
BROWN SUGAR PECAN TOPPING**
- Add pecans, maple syrup, and vanilla to a food processor and pulse 3 times to slightly chop the pecans. Add remaining topping ingredients and pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
- Spread topping evenly over potatoes and bake at 350°F for 30 minutes, until golden.
MARSHMALLOWS
- Remove the casserole and cover the top with marshmallows. Bake for 5–10 more minutes, then broil for 30–60 seconds until lightly golden, watching carefully so they don’t burn. Let rest for 10 minutes before serving.
MAKE AHEAD
- Make the filling as directed through spreading it in the baking pan. Let cool completely, cover, and refrigerate up to 3 days.
- Prepare the topping as directed and store in a sealed container or bag in the refrigerator.
- When ready to bake, uncover the potatoes and bake at 350°F for 20 minutes. Add the topping and bake for 30 minutes more, until the potatoes are heated through. Add marshmallows and finish as directed.
Video
Notes
**Brown Sugar Pecan Topping without a food processor: Add chopped pecans to a medium bowl and toss with maple syrup and vanilla. Add remaining ingredients and cut butter into brown sugar with pastry cutter, 2 forks, etc.