Sweet Potato Casserole With Marshmallows

This is the BEST Sweet Potato Casserole recipe! It has a sweet and savory filling with a crumbled pecan topping and perfectly toasted mini marshmallows. Bonus: It’s easy to make 1-2 days ahead of time!

Sweet Potato Casserole

This casserole has definitely earned a spot on my top five favorite Thanksgiving recipes of all time.

Since there are so many Sweet Potato Casserole recipes out there, all claiming to be the best, I’ll jump right into why this recipe really is the best one out there:

• The sweet potatoes are gently boiled with chicken bouillon cubes which really enhance the savory flavor in the filling.
• The casserole is just the right amount of savory balanced out with just the right amount of sweet.
• The crumbled pecan topping is heavenly, you won’t taste anything else like it and it adds a nice crunchy texture to the top.
• The mini marshmallows are perfectly toasted and add just the right touch of color and flavor.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Peel the potatoes and cut into 3/4-inch slices and submerge them in cool water. Gradually bring them to a gentle boil and add chicken bouillon and salt. Cook until very fork tender. Drain and return to the warm pot. Add butter and let the steam escape from the potatoes for 5 minutes.

Add the brown sugar, vanilla extract, and cinnamon. Combine the whisked eggs and half and half. Add to the potatoes once cooled (so that the eggs don’t cook). Use a fork to mash. Don’t over-mash, leave some texture.

Combine chopped pecans, melted butter, maple syrup, flour, and vanilla extract. 

Spread the mashed sweet potatoes onto the bottom of a 9 x 13-inch casserole dish. Add the crumbled pecan topping.

Add mini marshmallows. Bake for 20 minutes and check every few minutes from there, until the marshmallows are toasted on the top. Remove and let sit for 10-15 minutes prior to serving.

Yams vs. Sweet Potatoes

• Yams and Sweet Potatoes are often labeled interchangeably in the US, although real yams are actually brown or black.  
• I recommend using orange or red skinned sweet potatoes for this casserole. I love to use garnet sweet potatoes.

Using Canned Sweet Potatoes/Yams

• If you’re in a pinch, an equal amount of canned sweet potatoes/yams can be used for this recipe, but note that the consistency is wetter than if you’re using fresh potatoes. (And the flavor won’t be as good.)
• I recommend using less half and half to avoid a soupy filling, perhaps just 2 Tablespoons.
• You also won’t need to boil the potatoes, just be sure to drain them well. 

Why the Marshmallows?

• The marshmallows add a warm and toasty visual appeal to this casserole, and also enhance the sweet flavors.
• If preferred, you could make double the pecan crumble topping and leave out the marshmallows.
• If using marshmallows, be sure to use the mini variety. The large ones are more prone to burning and aren’t as easy to eat.

Pro Tips

• Add cool water to the potatoes and gradually bring them to a gentle boil. This ensures they cook evenly and don’t fall apart.
• Don’t over-mash the potatoes. I use a fork to do the mashing, you want to try to leave some texture so that the filling doesn’t resemble baby food. 😂
• Let the mashed potatoes cool before you add the whisked eggs to ensure that they don’t start to cook when added. Eggs are an important binding agent that helps the filling hold up in this casserole.
• Let it stand for 10-15 minutes prior to serving to allow the filling to firm up and the topping to crisp even more.

Make-Ahead Method

• Assemble the potato filling as outlined and let it cool completely. Cover and refrigerate for 1-2 days ahead of time.
• Prepare the pecan crumble topping and store in an airtight container. Don’t top the casserole with it or with the marshmallows until ready to bake.
• Cover and bake the casserole for 10 minutes, remove cover and add the topping, then bake uncovered for 20-25 minutes, until the marshmallows are toasted.

Storage

• Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.

Tools For This Recipe

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• 4.5 quart Dutch oven– the perfect size for boiling/mashing the potatoes
• 9 x 13-inch casserole dish
• Potato peeler

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Sweet Potato Casserole with Marshmallows

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

5 from 6 ratings

Servings: 8 people

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This Sweet Potato Casserole has a sweet and savory filling with a crumbled pecan topping and perfectly toasted mini marshmallows. Plus, it's easy to make 1-2 days before being baked!

Ingredients

Crumbled Pecan and Marshmallow Topping

• ▢ 1 cup pecans, roughly chopped
• ▢ 4 tablespoons salted butter, melted
• ▢ 2 tablespoons maple syrup
• ▢ ¼ cup flour
• ▢ ¼ teaspoon vanilla extract
• ▢ 1 ½ cups mini marshmallows, about ½ of a 10 oz. bag

Sweet Potato Filling

• ▢ 3 lbs. sweet potatoes, about 7 small potatoes
• ▢ 4 chicken bouillon cubes
• ▢ 3 teaspoons salt
• ▢ 5 tablespoons salted butter, at room temp
• ▢ 1/3 cup brown sugar, packed
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon
• ▢ ¼ cup half and half
• ▢ 2 eggs, whisked

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Instructions

• Preheat oven to 350° F.
• Peel the potatoes and cut into ¾-inch slices and submerge them in cool water so that they’re covered by 1-2 inches. Gradually bring them to a gentle boil. Add the chicken bouillon and salt once a gentle boil is reached. Cook for 15-20 minutes or until very fork tender. Drain and return them to the warm pot they boiled in.
• Add the butter and let it melt while the steam escapes from the potatoes for 5 full minutes.
• Add the brown sugar, vanilla extract, and cinnamon.
• Combine the whisked eggs with the half and half and add it to the potatoes. By now they should have sufficiently cooled, (this way the eggs don’t cook when added).
• Use a fork to mash and stir the potatoes, leave some texture and don’t over-mash, but ensure the eggs are fully incorporated.
• Transfer to 9 x 13-inch casserole dish.
• Combine the chopped pecans, melted butter, maple syrup, flour, and vanilla extract. Distribute them in an even layer over the sweet potatoes.
• Add the marshmallows in an even layer.
• Bake, uncovered, for 20 minutes. Check on them every few minutes after that until the marshmallows have begun to turn brown, pay close attention to ensure they don’t burn. (Mine took just under 24 minutes.)
• Remove from the oven and let them sit for 10-15 minutes, this allows the filling to firm up and the topping to crisp even further. Serve!

Notes

Make-Ahead Method

• Assemble the potato filling as outlined and let it cool completely. Cover and refrigerate for 1-2 days ahead of time.
• Prepare the pecan crumble topping and store in an airtight container. Don't top the casserole with it or with the marshmallows until ready to bake.
• Cover and bake the casserole for 10 minutes, remove cover and add the topping, then bake uncovered for 20-25 minutes, until the marshmallows are toasted.

Storage

• Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.

Nutrition

Calories: 462kcal, Carbohydrates: 60g, Protein: 6g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 1577mg, Potassium: 681mg, Fiber: 6g, Sugar: 25g, Vitamin A: 24589IU, Vitamin C: 4mg, Calcium: 94mg, Iron: 2mg

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Course: Side Dish

Cuisine: American

Author: Stephanie