Mashed Sweet Potato Casserole
When it comes to must-have Thanksgiving side dishes, this Southern Sweet Potato Casserole with Marshmallows tops the list. Creamy mashed sweet potatoes get whipped with warm spices and brown sugar, then layered with crunchy pecan topping and gooey golden marshmallows. It smells like a warm bakery and tastes like comfort in every bite. Whether you call it Mashed Yams with Marshmallows or Sweet Potato Casserole with Graham Crackers, it’s a dish your guests will ask for year after year.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 35 mins | 35 mins | 1 hr 5 mins | 12 | Easy | Southern | Fall/Winter |
Why You’ll Love This Recipe
- Holiday classic with a twist: This Southern Sweet Potato Casserole with Marshmallows delivers the beloved Thanksgiving flavor but elevated with a crunchy, buttery pecan topping.
- Sweet and savory layers: The combination of velvety mashed yams and crispy topping balances sweetness and texture for a dish that feels both indulgent and comforting.
- Kid and adult approved: The golden marshmallow top is irresistible to little ones, while the warm cinnamon and nutmeg flavors make it nostalgic for adults.
- Easy to prep ahead: Make the mashed sweet potato filling a day in advance and top just before baking to save time on the big day.
- Customizable toppings: Add crushed graham crackers, more pecans, or swap marshmallows for a crunchy streusel—whatever suits your holiday table best!
Sweet Potato Casserole with Marshmallows: A Southern Holiday Favorite
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Southern Sweet Potato Casserole with Marshmallows features creamy mashed yams, warm spices, a crunchy pecan topping, and gooey golden marshmallows—perfect for the holidays.
Ingredients
- 4 large sweet potatoes, peeled and chopped (around 9 cups)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecans
- 10 oz mini marshmallows
Instructions
1. Peel and chop sweet potatoes into large chunks. Boil until fork-tender.
2. Drain and mash the sweet potatoes in the pot.
3. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix until combined.
4. In a separate bowl, mix pecan topping ingredients: melted butter, brown sugar, flour, salt, and pecans.
5. Grease a 9×13 baking dish and spread in the sweet potato mixture evenly.
6. Sprinkle the pecan topping evenly over the sweet potatoes.
7. Top with mini marshmallows in an even layer.
8. Bake at 350°F for 25–35 minutes until bubbly and marshmallows are golden brown.
Notes
Keep an eye on the marshmallows to avoid burning.
Make the sweet potato filling a day in advance for easier prep.
Use mini marshmallows for even toasting.
Leftovers keep in the fridge for 4–5 days.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 418
- Sugar: 41g
- Sodium: 263mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Ingredients
For the sweet potato filling
- 4 large sweet potatoes, peeled and chopped (around 9 cups)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
For the pecan topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecans
For the marshmallow layer
- 10 oz mini marshmallows
Ingredient Tips
| Ingredient | Tip |
| Sweet potatoes | Use fresh, not canned, for best flavor and texture |
| Brown sugar | Light or dark brown sugar both work, dark adds deeper molasses flavor |
| Butter | Unsalted lets you control the seasoning |
| Cinnamon & nutmeg | Freshly ground spices add depth and warmth |
| Vanilla extract | Pure vanilla gives the best flavor boost |
| Pecans | Chop finely so the topping spreads evenly and toasts well |
| Marshmallows | Mini ones melt more evenly and toast quicker |
Step-by-Step Instructions
- Boil the sweet potatoes: Peel and chop sweet potatoes into large chunks. Place in a large pot, cover with water, and bring to a boil.
- Cook until tender: Boil until fork-tender and easily pierced, about 15-20 minutes. They should fall apart when poked.
- Mash the potatoes: Drain and return to the pot. Mash with a masher until smooth and fluffy.
- Mix in the flavor: Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed potatoes. Stir until completely combined.
- Make the topping: In a separate bowl, stir together melted butter, brown sugar, flour, salt, and chopped pecans until a sticky crumble forms.
- Assemble the casserole: Grease a 9×13 baking dish. Spread sweet potato mixture evenly into the dish.
- Top with pecans and marshmallows: Sprinkle the pecan topping evenly, then layer the mini marshmallows on top.
- Bake: Bake at 350°F for 25-35 minutes, until the marshmallows are golden and the dish is bubbly. Watch closely near the end to avoid burning.
Helpful Tips
- Watch the marshmallows: Keep an eye the last few minutes to ensure they brown without burning.
- Use real sweet potatoes: Avoid canned yams to keep the texture smooth and natural.
- Mash while hot: Hot sweet potatoes mash more smoothly and absorb flavor better.
- Room temp ingredients: Using room temp butter helps it mix evenly into the mash.
Expert Tips for the Best Results
- Toast the pecans: For even more flavor, toast the chopped pecans briefly before mixing them into the topping.
- Don’t over-mix the mash: Overworking can lead to a gummy texture—just mash until creamy.
- Use a wide dish: A 9×13 pan ensures even topping distribution and quick baking.
- Double for a crowd: This recipe scales beautifully—double and use two pans for large gatherings.
Recipe Variations
- Sweet Potato Casserole with Graham Crackers: Replace the pecan topping with crushed graham crackers mixed with melted butter for a sweet crunch.
- Mashed Yams with Marshmallows Only: Skip the pecans entirely and double the marshmallow layer for a gooier top.
- Vegan Version: Use vegan butter and plant-based marshmallows for a dairy-free, egg-free option.
- Spiced Up: Add a pinch of ground ginger or clove for a warmer spiced flavor.
Make Ahead & Freezer Tips
You can make the mashed sweet potato base up to 2 days ahead and store it in the fridge. Assemble the casserole just before baking for best marshmallow texture. To freeze, assemble the casserole (without marshmallows), wrap tightly, and freeze up to 2 months. Thaw overnight and top with marshmallows before baking.
Serving Suggestions
Serve warm straight from the oven with a large serving spoon. It pairs beautifully with turkey, ham, or roast chicken. Garnish with a light sprinkle of extra cinnamon or whole toasted pecans for presentation.
Pairing Ideas
Pair with roasted turkey, glazed ham, or green bean casserole. Drinks like apple cider, spiced tea, or even a buttery Chardonnay complement the dish well. As a sweet-savory side, it also balances well with tart cranberry sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave in 30-second bursts until warmed through, or reheat in the oven at 325°F covered with foil until hot. Avoid over-baking to preserve the texture.
Frequently Asked Questions (FAQs)
Can I make this ahead of time? Yes! Make the mashed sweet potatoes and topping in advance, refrigerate separately, and assemble just before baking.
Can I use canned yams instead of fresh sweet potatoes? You can, but the flavor and texture won’t be as rich. Fresh sweet potatoes give a more authentic, less watery mash.
How do I keep marshmallows from burning? Keep a close eye during the last 5-10 minutes of baking. You can also cover loosely with foil if they brown too quickly.
Can I make this without nuts? Absolutely. Just omit the pecans and use graham cracker crumbs or extra marshmallows for crunch.
Can I use jumbo marshmallows? Mini marshmallows melt and brown more evenly. If using jumbo, cut them into smaller pieces for better coverage.
How do I freeze this casserole? Assemble the base and pecan layer, freeze before adding marshmallows. Thaw overnight, top with marshmallows, and bake as directed.
What if I don’t have brown sugar? You can substitute white sugar plus 1 tablespoon of molasses for every cup of brown sugar.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 serving | 418 kcal | 3g | 61g | 20g | 3g | 41g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Sweet Potato Casserole with Marshmallows is the perfect blend of nostalgia, warmth, and indulgence. Whether you’re serving it for Thanksgiving, Christmas, or a cozy winter dinner, it always steals the spotlight. Make it once, and it’ll become your family’s new favorite holiday tradition!
