Sweet Potato Casserole with Pecan and Marshmallow Topping

Sweet potato casserole with pecan and marshmallow topping is baked until the filling is set and the marshmallows are puffed and golden. A smooth, cinnamon-scented sweet potato base gets a crunchy pecan finish.

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Prep Time 15

Cook Time 55

resting 10

Total Time 1 20

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

For the casserole

1 nonstick cooking spray for the baking dish
3 lb sweet potatoes peeled and cut into 1-inch cubes
0.5 cup unsalted butter cut into tablespoon pieces
0.33 cup light brown sugar packed
0.5 cup whole milk
2 eggs large
1 tsp vanilla extract
0.5 tsp kosher salt
1 tsp ground cinnamon

For the topping

1 cup pecans chopped
2 cup marshmallows mini

Equipment

1 9x13-inch baking dish

Method

Prepare the baking dish

Heat the oven to 350°F.
Coat a 9x13-inch baking dish with nonstick cooking spray.

Cook the sweet potatoes

Put the sweet potatoes in a 5-quart pot and cover with cold water by 1 inch.
Bring to a boil, then simmer for 15–20 minutes until easily pierced with a fork.

Make the filling

Drain the sweet potatoes well and return them to the pot.
Mash the sweet potatoes with the butter until smooth.
Let cool for 5 minutes.
Stir in the brown sugar, milk, eggs, vanilla, salt, and cinnamon until evenly combined.
Spread the mixture in the prepared baking dish.

Assemble and bake

Bake for 25–30 minutes, until the center reaches 160°F.
Scatter the pecans and marshmallows evenly over the casserole.
Bake for 8–10 minutes, until the marshmallows are puffed and golden.
Let the casserole rest for 10 minutes before serving.

Notes

For a smooth filling, mash the potatoes thoroughly while they are warm. Refrigerate leftovers for 3–4 days; freeze yes. For a dairy-free version, use plant-based butter and unsweetened non-dairy milk.