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Sweet Potato Casserole with Marshmallows & Pecans

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  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 12 servings


This traditional Sweet Potato Casserole with Marshmallow is a must have Thanksgiving side dish. The sweetness of the brown sugar and the cinnamon whipped into the fluffy sweet potatoes is the best sweet potato casserole with marshmallows to enjoy on your table during the holidays.


  • 4 tablespoons unsalted butter
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/4 cup milk
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon vanilla extract
  • 2 cup pecans, chopped, divided
  • 4 cups miniature marshmallow


Preheat the oven to 375°F.

2.  Grease a 9×13 baking dish with the stick of butter. Set aside.

3.  Place the sweet potatoes in a pot. Cover with water. Boil under fork tender. Boil for 7-12  minutes. Drain the potatoes and return to the pot. Turn off the heat.

4.  Add the butter, milk, brown sugar, cinnamon, salt, pepper, and vanilla extract.

5.  Mix with a hand mixer for 2-3 minutes or until smooth and creamy.

7.  Taste to see if any additional sugar or salt is needed.

6.  Add 1 cup of the pecans to the potatoes. Mix with a spoon until combined.

8.  Transfer the potatoes to the prepared baking dish.

9.  Top with the marshmallows and the remainder of the pecans.

10. Bake for 12 minutes.

11. Turn the oven to broil at high or 375°F for 1 minute or until the marshmallows are golden brown.


How do I store leftover sweet potato casserole with pecans and marshmallow?

Store your leftover by covering the the casserole dish with aluminum foil or plastic wrap in the fridge for 3 days. We like to cover with foil when we know we are going to reheat it the next day.

You can also store the leftovers by scooping out the sweet potato and marshmallows into an airtight container in the fridge for 3 days. This is a good option if you cannot fit the baking dish in your fridge or you do not have a lot left.

Can you freeze sweet potato casserole marshmallow recipe?

Yes you can! Freeze the casserole without the marshmallow topping wrapped tightly in foil for 2 months. Or freeze in a freezer-safe container for 2 months. If you freeze with the marshmallow topping on top the casserole topping will come out mushy.

Thaw in the fridge overnight, add marshmallow topping and bake.

Reheating instructions: Preheat your oven to 375°F. Take the casserole dish from the fridge removing any plastic wrap. Then cover with foil and reheat for 10 to 15 minutes until hot all the way through.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Oven Baked
  • Cuisine: American