Sweet Potato Casserole with Marshmallows (Classic Holiday Comfort)
This sweet potato casserole with marshmallows is pure holiday nostalgia in a dish. Creamy mashed sweet potatoes spiced just right, topped with golden, gooey marshmallows that melt into every bite. Whether you're cooking for Thanksgiving, Christmas, or just need something cozy and sweet, this casserole brings warmth to any table.
Ingredients
- 4 large sweet potatoes peeled and cut into chunks
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 10 ounces mini marshmallows
- Optional: 1/3 cup brown sugar
- Optional: 2 tablespoons flour
- Optional: 4 tablespoons butter melted
- Optional: 1 1/4 cups chopped pecans
Instructions
- Boil the sweet potatoes in water until fork-tender.
- Drain and mash the sweet potatoes until smooth and fluffy.
- Mix in brown sugar, cinnamon, vanilla, butter, and nutmeg until fully combined.
- For the pecan topping, mix chopped pecans, brown sugar, flour, and melted butter until crumbly.
- Spread the mashed sweet potatoes evenly in a baking dish.
- Sprinkle the pecan topping evenly across the top.
- Top with mini marshmallows to fully cover the surface.
- Bake until the marshmallows are golden brown and puffed.
Notes
Make the sweet potato base up to two days ahead and refrigerate. Add toppings before baking. For variety, swap brown sugar with maple syrup, skip pecans for a nut-free option, or swirl in cream cheese for richness. Leftovers keep well for 4 days; reheat in oven or microwave individual portions.