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