Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe

Introduction

Sweet potato casserole is a comforting and classic side dish perfect for holiday tables or any cozy meal. This recipe features creamy mashed sweet potatoes with a buttery pecan topping and toasted marshmallows for a delightful combination of flavors and textures.

Ingredients

• 3 lbs. sweet 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
• 1 pinch nutmeg
• ¼ cup half and half
• 2 eggs (whisked)
• 1 cup pecans (roughly chopped)
• ¼ cup flour
• 4 tablespoons salted butter (melted)
• 2 tablespoons maple syrup
• ¼ teaspoon vanilla extract
• 1 ½ cups mini marshmallows (about ½ of a 10 oz. bag)

Instructions

1. Step 1: Preheat oven to 350° F.
2. Step 2: Peel the sweet potatoes and cut into ¾-inch slices. Submerge them in cool water with 1-2 inches covering the potatoes. Gradually bring to a gentle boil, then add the chicken bouillon cubes and salt. Cook for 20 minutes or until very fork tender. Drain and return to the warm pot.
3. Step 3: Add the 5 tablespoons of butter to the potatoes and allow it to melt while letting steam escape for 5 minutes. Mash the potatoes with a potato masher until mostly smooth.
4. Step 4: Stir in the brown sugar, vanilla extract, cinnamon, and nutmeg until combined.
5. Step 5: Mix the whisked eggs and half and half together, then add to the potatoes. Stir to combine and mash slightly if desired for texture. Transfer mixture to a lightly greased 9 x 13-inch baking dish.
6. Step 6: In a separate bowl, combine chopped pecans, flour, melted butter, maple syrup, and vanilla extract. Spread this topping evenly over the sweet potatoes, then top with mini marshmallows.
7. Step 7: Bake uncovered for about 20 minutes, then check every few minutes until the marshmallows are golden brown (approximately 24 minutes total).
8. Step 8: Let the casserole rest for 5-10 minutes before serving to allow the filling to firm up and the topping to crisp further.

Tips & Variations

• For a nuttier flavor, toast the pecans lightly before mixing them into the topping.
• Use coconut milk instead of half and half for a dairy-free alternative.
• Add a pinch of cayenne pepper to the potato mixture for a subtle spicy kick.
• Mix in some orange zest for a bright citrus note that complements the sweetness.

Storage

Store leftover sweet potato casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350° F until warmed through to maintain the crispy topping. Avoid microwaving as it may cause the marshmallows to become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point before baking, then cover and refrigerate for up to 24 hours. When ready, add the topping and marshmallows and bake as directed.

What can I substitute for chicken bouillon cubes?

If you prefer a vegetarian option or don’t have chicken bouillon, use vegetable broth powder or simply replace with 1-2 teaspoons of salt to season the potatoes.

Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe

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★★★★★

4.4 from 267 reviews

• Author: Ethan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This classic Sweet Potato Casserole is a comforting side dish perfect for holidays or family dinners. Creamy mashed sweet potatoes are flavored with warm spices and brown sugar, then topped with a crunchy pecan streusel and toasted marshmallows for a delightful sweet-savory balance. Baked to golden perfection, this casserole offers a creamy, nutty, and sweet experience that complements any festive meal.

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Ingredients

Scale 1x2x3x

Main Casserole

• 3 lbs. sweet 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
• 1 pinch nutmeg
• ¼ cup half and half
• 2 eggs (whisked)

Topping

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

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Instructions

1. Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
2. Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into ¾-inch slices. Place the slices in a pot and submerge them in cool water by 1 to 2 inches. Slowly bring the water to a gentle boil, then add the chicken bouillon cubes and salt. Continue cooking for about 20 minutes or until the potatoes are very fork-tender. Drain thoroughly and return the potatoes to the warm pot.
3. Mash Sweet Potatoes: Add the room temperature butter to the hot potatoes and allow it to melt as the steam escapes, about 5 minutes. Use a potato masher to mash the potatoes until smooth.
4. Add Flavorings: Stir in the brown sugar, vanilla extract, cinnamon, and nutmeg until well combined with the mashed potatoes.
5. Add Eggs and Half and Half: Mix the whisked eggs and half and half together, then add this mixture to the sweet potatoes. Stir to combine, mashing slightly more if preferred, but leaving some texture. Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
6. Prepare Topping: In a bowl, combine the chopped pecans, flour, melted butter, maple syrup, and vanilla extract. Spread this topping evenly over the sweet potato mixture. Then, sprinkle the mini marshmallows over the top.
7. Bake: Place the casserole uncovered in the preheated oven and bake for about 20 minutes. Keep a close eye after 20 minutes and remove the casserole when the marshmallows begin to brown and turn golden, usually just under 24 minutes.
8. Rest Before Serving: Allow the casserole to sit for 5 to 10 minutes after baking. This helps the filling firm up and the topping to crisp further, enhancing the texture and flavors before serving.

Notes

• Use chicken bouillon cubes to infuse extra savory depth into the sweet potatoes during boiling.
• Room temperature butter melts into the potatoes better, creating a creamier texture.
• Keep an eye on the marshmallows while baking to prevent burning—they should be golden brown.
• If you prefer a less sweet topping, reduce the amount of maple syrup or omit it entirely.
• This dish pairs wonderfully with roasted meats or as part of a festive holiday meal.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: sweet potato casserole, holiday side dish, baked sweet potatoes, pecan topping, marshmallow topping, comfort food, Thanksgiving side, Christmas casserole