Sweet Potato Casserole Recipe with Marshmallows and Pecans
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 35 mins
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Servings
16 servings
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Course
Side Dish, Baked Goods
Sweet Potato Casserole Recipe with Marshmallows and Pecans
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The best ever Sweet Potato Casserole with Marshmallows AND buttery, brown sugar Pecan Topping! This Sweet Potato Casserole has been our favorite recipe ever since we tasted it almost a decade ago and you will love that you can assemble it the night before Thanksgiving or Christmas! No Thanksgiving table is complete without this comforting classic!
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Ingredients
SWEET POTATO FILLING
- 2 pounds yam peeled and chopped into 2” chunks, or sweet potatoes
- 3/4 cup granulated sugar
- 1/3 cup milk
- 1 butter melted, unsalted, stick
- 1 tablespoon pure maple syrup not imitation
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg
- 1/4 tsp EACH ground clove
- Pinch black pepper
Add later
- 2 egg
BROWN SUGAR PECAN TOPPING
- 1 1/4 cups pecans chopped
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup flour
- 1 cup light brown sugar packed
- 1/2 cup butter cubed (1 stick)
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg
- 1/4 tsp EACH ground clove
MARSHMALLOWS
- 1 10 mini marshmallows oz. bag
Instructions
SWEET POTATO FILLING
- Add potatoes to a Dutch oven and add just enough water to cover potatoes. Season with 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL.
- Preheat oven to 350 degrees F.
- Add potatoes to large bowl (to use with hand held mixer). Add all “Casserole” ingredients except eggs and beat until combined.
- Add eggs; beat well, but don’t beat out all the lumps. You don’t want it to be perfectly smooth.
- Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
BROWN SUGAR PECAN TOPPING**
- Add pecans, maple syrup and vanilla extract to food processor. Pulse 3 times to slightly chop up pecans. Add all remaining topping ingredients and pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
- Evenly spread Brown Sugar Pecan Topping over potatoes and bake at 350 degrees F for 30 minutes or until golden.
MARSHMALLOWS
- Remove casserole and line top with marshmallows (you won’t use the whole bag). Bake an additional 5-10 minutes (closer to 10 minutes for extra gooey marshmallows that spread together, my personal preference) then broil marshmallows until golden brown, watching carefully so they don't burn.
MAKE AHEAD
- Make casserole as directed through spreading sweet potatoes in baking pan. Let sweet potatoes cool completely, cover and refrigerate for up to 3 days.
- Meanwhile, prepare Brown Sugar Pecan Topping as directed and store in a sealed container or plastic bag in the refrigerator.
- When ready to bake, remove potatoes and topping from the refrigerator at the same time. Uncover potatoes and bake at 350 degrees for 20 minutes. Add topping and continue to bake an additional 30 minutes OR until potatoes are completely warmed through. Add marshmallows and bake as directed, 5-10 minutes.
Notes
- Don't miss the "how to make" recipe video at the top of the post!
- **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.
- Make casserole as directed through spreading sweet potatoes in the dish. Let sweet potatoes cool completely, cover and refrigerate for up to 3 days.
- Prepare Brown Sugar Pecan Topping as directed and store in a sealed container or plastic bag in the refrigerator.
- When ready to bake, remove potatoes and Topping from the refrigerator at the same time. Uncover potatoes and bake at 350 degrees for 20 minutes. Add topping and continue to bake an additional 30 minutes OR until potatoes are completely warmed through. Add marshmallows and bake as directed.
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