Name: Sweet Potato Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 8 cups peeled and cubed sweet potatoes (about 6‑7 medium fresh sweet potatoes); 2 cups water; ¾ cup dark brown sugar, packed; 5 tablespoons salted sweet cream butter, softened; 1½ teaspoons vanilla extract; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1½ cups chopped pecans, divided (1 cup + ½ cup); 3 cups mini marshmallows

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I make this sweet potato casserole for holidays—creamy sweet potatoes mashed with butter, brown sugar, vanilla, cinnamon, and nutmeg, topped with crunchy pecans and sweet mini marshmallows, all baked until golden and gooey.

Why You’ll Love This Recipe

I get that perfect balance of creamy and crunchy in every bite.
The marshmallow topping adds warmth and nostalgia—just what I want for a festive table.
It’s flexible: I can make it ahead, double it, or adjust the toppings.
It makes enough to feed a crowd—great for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 cups peeled and cubed sweet potatoes (about 6‑7 medium fresh sweet potatoes)
2 cups water
¾ cup dark brown sugar, packed
5 tablespoons salted sweet cream butter, softened
1½ teaspoons vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1½ cups chopped pecans, divided (1 cup + ½ cup)
3 cups mini marshmallows

Directions

In a heavy‑bottomed saucepan (5‑6 quart) over medium‑high heat, add the cubed sweet potatoes and the water to just cover them. Cover and cook until potatoes are fork‑tender.
Drain sweet potatoes and return them to the saucepan.
Preheat the oven to 350°F (about 175°C). Grease or spray a 9×13‑inch baking dish and set aside.
Add brown sugar, butter, vanilla, cinnamon, and nutmeg to the potatoes. Mash until smooth.
Fold in ½ cup chopped pecans into the mashed sweet potatoes.
Spread the sweet potato mixture evenly into the prepared baking dish.
Sprinkle the remaining 1 cup chopped pecans over the top, then add the mini marshmallows.
Bake uncovered for 25 minutes (or until marshmallows are slightly golden brown). Serve hot.

Servings and timing

Servings: 8
Prep time: 25 minutes
Cook time (in oven): 25 minutes
Total time: ~50 minutes

Variations

I sometimes leave out the nuts if someone has allergies (the marshmallow layer still makes it feel indulgent).
I can swap fresh sweet potatoes with canned yams (two 29‑ounce cans) if needed.
I might use light brown sugar instead of dark for a milder flavor.
Candied pecans can be used instead of regular pecans for a sweeter, crunchier topping.
For less sweetness, I reduce marshmallows or use half the topping.

Storage/reheating

In the fridge: I store leftovers in a covered dish for up to 4 days.
In the freezer: I freeze the casserole (without topping) for up to 3 months, tightly wrapped. Only add the pecans/marshmallows when thawed and ready to bake.
To reheat: I cover with foil and bake in a preheated 350°F oven until heated through. If topping isn’t toasted, I may finish under the broiler very briefly, watching carefully so it doesn’t burn.

FAQs

Can I make this recipe ahead of time?

Yes. I can prepare the mashed sweet potatoes ahead and refrigerate. If freezing, I wait to add the pecans and marshmallows until I thaw and bake.

How do I store this sweet potato casserole?

I store leftovers in the fridge for up to 4 days. For longer storage, I freeze without toppings for up to 3 months; then I add toppings when reheating.

Can I leave the nuts out of this recipe?

Absolutely. I sometimes omit the pecans if someone has a nut allergy. The dish still tastes wonderful with just marshmallows on top.

What if I don’t have fresh sweet potatoes?

I use canned yams (two 29‑ounce cans) as a substitute. They work well and save time.

How do I avoid burning the marshmallows?

I keep a close eye during the last few minutes of baking. If they begin to over‑brown, I may tent the dish with foil or reduce heat slightly.

Conclusion

I find that this sweet potato casserole is a comforting, crowd‑pleasing side that brings warmth and sweetness to any meal. Between the creamy base, the crunchy pecans, and the toasty marshmallow topping, it hits all the right notes. If I want to simplify it or adapt for allergies, those tweaks are easy and still delicious. I think it’s worth making as part of my holiday traditions—or any time I crave a sweet and cozy side dish.