Description
A creamy, comforting sweet potato casserole topped with toasted marshmallows. Perfect for holidays, potlucks, and cozy family dinners. Simple ingredients, classic flavors, and an optional pecan crunch topping make this the best homemade version.
Ingredients
4 large sweet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups mini marshmallows
Optional: 1/2 cup chopped pecans
Optional: 2 tablespoons maple syrup
Instructions
Preheat oven to 350°F (175°C).
Peel, cut, and boil the sweet potatoes until fork-tender, about 15–20 minutes.
Drain and mash the potatoes in a large bowl.
Add melted butter, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
Spread the mixture evenly into a greased baking dish.
Sprinkle mini marshmallows across the top.
Optional: Add chopped pecans over or under the marshmallows.
Bake for 20–25 minutes, or until the marshmallows are melted and lightly golden.
Remove from the oven and let rest 5 minutes before serving.
Notes
For a lighter version, use 1/3 less butter.
For added flavor, mix 1–2 tablespoons of maple syrup into the filling.
Prepare ahead: Make the potato base one day before and top with marshmallows when ready to bake.
To reheat, bake uncovered to keep the marshmallows toasty, not soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/8 of casserole)
- Calories: 285 kcal
- Sugar: 23 g
- Sodium: 165 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: sweet potato casserole with marshmallows, sweet potato bake, Thanksgiving casserole, holiday side dish, marshmallow sweet potato casserole, old fashioned sweet potatoes, pioneer woman sweet potato casserole, sweet potato casserole with pecans