How can you have a Thanksgiving or Christmas dinner without a sweet potato casserole with marshmallows? Not only are there marshmallows, but it’s also topped with a pecan streusel. Salty and sweet mixed with the earthy flavor of sweet potatoes, this decadent side dish is practically a meal all on its own.
Sweet Potato Casserole with Marshmallows
Nothing is more quintessentially Western that a sweet potato casserole. While some people might scoff at the idea of eating a root vegetable side dish that is topped with marshmallows, true food lovers know that it is the highlight of the holiday season.
For some more tasty ways to cook with marshmallows, fluffy cranberry salad or a Watergate salad are also holiday traditions! We sure love our marshmallow dishes during the holidays! And why not make these Peanut Butter Marshmallow Squares?
This version of sweet potato casserole has all of the classic ingredients, with a crunchy addition in the form of some chopped pecans. Expect this to be earthy, sweet, crunchy, and just a little bit salty; the perfect holiday treat.
Ingredients for Sweet Potato Casserole
There is NO sugar in the sweet potato part of the casserole, as you might notice, as the topping is SO sweet by itself! The earthy, buttery vanilla potatoes are the perfect match to the very sweet topping, but if you are a sugar hound you can add some in. I prefer the two layers to contrast.
This is just a list of ingredients for you to skim over and see if you have them or need to shop, the exact amounts of ingredients are listed in the printable recipe card below!
- Sweet potatoes
- Salted butter
- Half & half cream
Pecan Brown Sugar Streusel Marshmallow Topping
- Brown sugar
- All-purpose flour
- Salted butter
- Pecans – chopped or whole, it’s your choice
- Mini marshmallows
How to Make Sweet Potato Casserole
- Clean your sweet potatoes and pierce a few times with a fork
- Bake on a baking sheet at 425 Fahrenheit until fork tender
- Cool the sweet potatoes until just warm, and then cut in half and scoop out the flesh into a bowl
- Add the butter, milk, and vanilla to the sweet potato and then mash until smooth, then place in a 9×13 dish
- Mix together the brown sugar, flour, pecans, and 2 tablespoons of the butter until crumbly, then sprinkle on the sweet potato mixture
- Add the marshmallows to taste, then bake at 350 Fahrenheit for 25 minutes until browned, crisp and bubbly
Roast or Boil Your Sweet Potatoes?
With every classic recipe, there are always going to be some controversial opinions, even with straightforward dishes like this one. The great debate when making sweet potato casserole is whether you boil or roast the potatoes – so, which is best?
Boiling the sweet potatoes is definitely a lot faster than roasting them, making it a great option for those that want to get their cooking done quickly. However boiling adds a lot more moisture to the sweet potatoes themselves, meaning you must thicken up the casserole, usually with eggs.
However, roasting is a lot easier, and it develops a ton more flavor. With roasting, you can just put the sweet potatoes in the oven and ignore them until they’re done; way easier than having to constantly watch a boiling pot of water and checking it with a knife every 3 minutes.
Plus, roasting the sweet potatoes gives them a really toasty, sweet flavor that goes really well with the naturally roasted flavors of the marshmallow, and you don’t have to thicken them up with eggs since you didn’t add moisture.
Can You Store & Reheat This?
Sweet potato casserole is a classic for a reason; it is tasty, tangy, and deeply satisfying, but a common problem is trying to finish it all in one setting. It is so filling and sweet that most people cannot stomach more than a little bit at a time.
So how do you store it so that you can enjoy it later?
- Storing sweet potato casserole is really easy; you just need to keep it tightly covered in plastic wrap in the fridge. As long as you make sure that air can’t get into it, it should keep for up to 4-5 days or so.
Reheating it, however, is a bit of a challenge.
- If you go with your first instinct, the microwave, then you will end up with a bubbly, soupy mess littered with the sticky remnants of marshmallows. Marshmallows do NOT nuke well!
- The best thing to do is to re-bake it in the oven at 350 Fahrenheit, covered with some foil, or in a tightly lidded Dutch oven. You want to heat it through, but you also don’t want to burn the sugars in the marshmallow, so keep an eye on it to ensure you don’t ruin it.
Make it Ahead of Time
You can make this the day before then pop it into the oven. Prepare everything, but don’t put the topping ON the casserole. Put the topping in a lidded container, cover the pan of sweet potatoes with plastic wrap or foil, and refrigerate both. Right before you go to bake it the next day, sprinkle the topping on and bake as directed!
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Easy Sweet Potato Casserole with Marshmallows
This easy sweet potato casserole with marshmallows uses freshly roasted sweet potatoes and can be made the day before then popped into the oven the next day for your holiday dinner!
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 5 minutes
- Side Dish
- Karlynn Johnston
- 2 pounds fresh sweet potatoes
- 1/4 cup salted butter
- 1/4 cup half and half cream
- 1-2 teaspoons vanilla to taste
Pecan Marshmallow Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon or to taste
- 2 tablespoons salted butter
- 1 cup pecans rough chopped, leave some whole
- 1/2-1 cup mini marshmallows to taste
Preheat your oven to 425 °F. Clean the sweet potatoes and pierce in a few places with the tines of a fork.
Place on baking sheet and roast until fork tender, around 40-45 minutes.
Once roasted, remove from the oven and let cool until you are able to touch them safely, but they are still warm.
Turn the oven down to 350 °F while you prepare the casserole.
Cut the sweet potatoes in half then scoop the sweet potato flesh out from the skin and place in a bowl.
Add the butter, milk, and vanilla, then mash until smooth
Place the mashed sweet potatoes in a 9x13 dish.
To make the topping, in a bowl, mix together the brown sugar, flour, pecans and 2 tablespoons of butter until crumbly and then top the sweet potatoes with it in one even layer.
Add marshmallows to taste. Place in the 350 °F oven and bake for 25-30 minute, until the topping is browned and crispy and the potatoes are heated through.
- Roasting the sweet potatoes takes longer than boiling however the potatoes won't be mushy with extra water, and roasting them adds a nice depth of flavor.
- There is NO sugar in the sweet potato part of the casserole, as you might notice, as the topping is SO sweet by itself! The earthy, buttery vanilla potatoes are the perfect match to the very sweet topping, but if you are a sugar hound you can add some in. I prefer the two layers to contrast.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.