Sweet Potato Casserole with Pecans and Marshmallows Recipe

If you’ve been hunting for the ultimate comfort food side dish for your holiday table, you’ve got to try this Sweet Potato Casserole with Pecans and Marshmallows Recipe. I absolutely love how the sweetness of the potatoes mingles with warm spices, crunchy pecans, and those heavenly golden marshmallows on top. It’s honestly one of my go-to dishes when I want to impress family and friends without a ton of fuss—and trust me, people go crazy for it every time!

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Ingredients You’ll Need

I love how straightforward the ingredients are for this Sweet Potato Casserole with Pecans and Marshmallows Recipe. Each one plays a starring role—from sweet potatoes bringing hearty substance to pecans adding that addictive crunch. Pro tip: grabbing good-quality fresh pecans will really elevate the dish!

• Sweet potatoes: I find that medium-sized ones work best — easier to slice evenly and cook through perfectly.
• Unsalted butter: This controls salt levels better, but if you only have salted, just skip the extra salt in the recipe.
• Brown sugar: I’ve used both light and dark – darker adds a richer molasses flavor if you want to mix things up.
• Water: Helps meld the sugars and spices into a luscious glaze.
• Ground cinnamon, cloves, and nutmeg: These spices bring that cozy, nostalgic warmth—don’t skip them!
• Salt: Just a pinch to balance sweetness and enhance flavor.
• Chopped pecans: Swap for walnuts if you prefer, but pecans have that buttery richness that’s unbeatable here.
• Mini marshmallows: I always add a handful extra than called for because who can resist more of those toasty gooey bites?

Variations

One thing I love about this Sweet Potato Casserole with Pecans and Marshmallows Recipe is how easy it is to customize. You can lean into different textures, adjust sweetness, or tweak the spices to make it totally your own.

• Make it vegan: I swapped butter for coconut oil once and used a dairy-free marshmallow alternative—still amazing, with a slight tropical twist.
• Add a savory edge: Some friends love a dash of smoked paprika or chipotle powder with those warm spices for a surprising smoky kick.
• Extra nutty crunch: If pecans aren’t your thing, try toasting walnuts or even sliced almonds before sprinkling them on top for a different texture and flavor.
• Spice it up: I once added a bit of ginger and cardamom for a fragrant spin, which was a total winner at our holiday dinner.

How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe

Step 1: Prep the Sweet Potatoes Like a Pro

Start by peeling your sweet potatoes and slicing them into thin, even medallions. I discovered this trick when I first struggled with uneven cooking—the thinner slices soak up the buttery sauce beautifully and cook perfectly all the way through. If you have a mandoline slicer, please use it! It saves time and guarantees uniform slices. If not, a sharp knife and some patience will do the trick.

Step 2: Make the Magical Glaze

In a small saucepan over medium heat, melt together the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and a pinch of salt. Stir gently as the mixture melds into a silky, fragrant glaze. This step really brings the layers of warm flavors that make this casserole so unforgettable. When it’s fully melted, remove it from the heat.

Step 3: Layer and Bake

Arrange your sweet potato slices in a baking dish in neat rows or overlapping circles. Then, using a pastry brush, coat about ¾ of your butter-spice glaze over the top evenly. Cover the dish tightly with foil to trap steam and bake in a preheated 400°F oven for about 45 to 50 minutes. This slow baking softens the potatoes while letting those flavors seep right in.

Step 4: Add Toppings and Broil

Once baked, carefully remove the foil—your kitchen is gonna smell amazing right about now! Brush the remaining glaze over the potatoes, then sprinkle the chopped pecans and mini marshmallows over the top. Pop the dish back into the oven on the broil setting for just 1 to 2 minutes. Keep a very close eye on it here—those marshmallows go from perfectly toasted to burnt in seconds, and nobody wants charred fluff.

Step 5: Cool and Serve

After broiling, let the casserole cool for 10 to 15 minutes so it can set up a little before you dig in. I like this resting step because the flavors mellow and the topping firms slightly for easier serving. Then get ready to enjoy that perfect mixture of creamy, crunchy, and sweet!

How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe

Garnishes

I usually keep garnishes simple: a few extra toasted pecans on top add a fresh crunch, and I sometimes sprinkle a light dusting of cinnamon after baking for that extra cozy aroma. If you’re feeling fancy, a small drizzle of maple syrup right before serving ties it all together beautifully.

Side Dishes

This casserole pairs perfectly with savory mains like roasted turkey, glazed ham, or baked chicken. I also love serving it alongside green beans almondine or roasted Brussels sprouts to balance those sweet, warm flavors with a fresh, crisp bite.

Creative Ways to Present

For holiday dinners, I sometimes make individual servings in small ramekins topped with a single toasted pecan and a mini marshmallow. It’s such a cute presentation and makes guests feel extra special. You can also sprinkle edible gold dust or use festive toothpicks for an elegant touch.

Make Ahead and Storage

Storing Leftovers

After serving, I cover any leftovers tightly with foil or plastic wrap and store them in the fridge for up to 3 days. The flavors actually deepen after a day, so some people prefer it reheated—plus, it’s a super easy side to heat up for lunch the next day!

Freezing

I’ve frozen this casserole successfully by baking it first, letting it cool, then wrapping tightly in foil and placing it in an airtight container. When thawed in the fridge overnight and reheated, it tastes almost as fresh as the first day—just be sure to add marshmallows fresh on top before broiling upon reheating.

Reheating

To reheat, I cover the casserole with foil and warm it at 350°F for about 20-25 minutes until heated through. If you want that toasty marshmallow top, add fresh marshmallows and broil for 1-2 minutes right before serving.

FAQs

Final Thoughts

Honestly, this Sweet Potato Casserole with Pecans and Marshmallows Recipe holds a special place in my heart—and on my holiday table. It’s that perfect blend of cozy flavors and textures that feels like a warm hug in a dish. Give it a shot, whether it’s Thanksgiving, Christmas, or just a chilly weeknight, and I promise you’ll keep coming back for more. Enjoy every bite—you deserve it!

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