Dessert

Sweet Potato Casserole with Pecan Topping and Mini Marshmallows Recipe

ByCleo Brixton February 18, 2026February 18, 2026

Introduction

Sweet Potato Casserole is a comforting and classic side dish perfect for holiday meals or any cozy dinner. It combines creamy mashed sweet potatoes with a crunchy pecan topping and gooey marshmallows for the perfect balance of flavors and textures.

A close-up of a single square piece of orange sweet potato casserole on a white plate, showing three layers: the bottom layer is soft, bright orange sweet potato mash with a slightly rough texture; the middle layer is a crumbly, brown nut topping mixed with melted bits creating a sticky texture; the top layer is scattered toasted mini marshmallows, white with light golden brown spots, and whole pecan nuts placed on and around the marshmallows. A gold fork holds a pecan and some marshmallows poised above the casserole. The scene is set on a white marbled texture, adding a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ pounds sweet potatoes, peeled and cut into large chunks
½ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt
1 cup pecans, chopped
¼ cup unsalted butter, melted
¼ cup brown sugar, packed
3 tablespoons all-purpose flour
5 ounces mini marshmallows

Instructions

Step 1: Boil the sweet potatoes in a large pot until they are tender, about 20 minutes. Drain well, then mash them until smooth.
Step 2: Stir the brown sugar, melted butter, pumpkin pie spice, vanilla extract, and salt into the mashed sweet potatoes until well combined.
Step 3: Spread the sweet potato mixture evenly in a baking dish.
Step 4: In a separate bowl, mix the chopped pecans, melted butter, brown sugar, and flour to make the topping. Sprinkle this mixture evenly over the sweet potatoes.
Step 5: Scatter the mini marshmallows on top of the pecan layer.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the marshmallows are golden brown and the topping is bubbly.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.
Add a pinch of cinnamon or nutmeg to the sweet potato mixture for extra warmth.
Use chopped walnuts instead of pecans if preferred or for a different texture.
For a less sweet topping, reduce the amount of brown sugar in the pecan mixture.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the crisp topping and soft interior. Avoid microwaving to prevent the topping from becoming soggy.

How to Serve

The image shows a close-up of a thick slice of orange sweet potato casserole on a white plate with a white marbled texture surface beneath. The casserole has two visible layers: a soft, bright orange base with a mashed texture, and a crunchy brown pecan topping mixed with chopped nuts. On top of this topping, there are many small, slightly toasted white marshmallows with light brown spots. A gold fork is holding a piece of the casserole with a whole pecan and marshmallows on it. In the blurred background, more of the casserole is visible, showing the same layers and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to a day before baking. Keep it covered in the refrigerator and add the marshmallows just before baking to prevent them from melting too much.

What can I use if I don’t have pumpkin pie spice?

You can substitute with a blend of cinnamon, nutmeg, ginger, and cloves. Use about ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and a pinch each of ginger and cloves to match the flavor.