Sweet potato casserole with pecans and marshmallows is a classic Thanksgiving side that everyone loves. It's fluffy and not too sweet with the right amount of crunch thanks to pecans.
If you've been following our Thanksgiving recipes, you know we have many tasty options such as homemade stuffing, spiced turkey and of course, a delicious turkey gravy with some homemade cranberry sauce. Today's recipe is another delicious addition to the table: sweet potato casserole with marshmallows and pecans!
Table Of Contents:
About this recipe
Sweet potato casserole is one of the most common dishes served at Thanksgiving. The combination of sweet potatoes, pecans and marshmallows is great for fall especially for gatherings and parties. Make this dish for your party and everyone will come back for seconds!
This recipe is a keeper because it has it all: sweet and savory creamy mashed sweet potatoes whipped with cinnamon and maple syrup, with a dreamy topping made of brown sugar, marshmallows and pecans. You're going to love it!
Ingredients
To make this recipe, you need a handful of ingredients:
- Sweet potatoes - They can vary in size, we need almost 1.5 pounds of sweet potatoes for this recipe. You can boil or roast them to make the casserole.
- Egg - We are going to use one large egg as a binding agent.
- Spices - Cinnamon and ginger add a lot of flavor to this dish. Make sure to use dried powdered ginger since it has a more sweet and subtle flavor.
- Maple syrup - To sweeten this casserole and add more flavor, I used maple syrup. You can also use honey, granulated sugar, brown sugar or even stevia.
- Topping: You need a combination of marshmallows, brown sugar and pecans. I used mini marshmallows and chopped pecans, but it's also possible to use regular marshmallows and whole pecans.
Instructions
Cook the sweet potatoes
You can use two different methods to cook your sweet potatoes:
- Stove top: Wash and peel the sweet potatoes. Cut them into cubes and place them in a large pot. Cover the sweet potatoes with water and bring it to boil over medium heat. Cook for about 15 to 20 minutes until fully cooked. Drain the water and let the sweet potatoes cool.
- Oven: Wash the sweet potatoes and pierce them several times with a fork. Rub some olive oil all over the sweet potatoes and wrap them in foil. Bake in the oven at 400 degrees F for about 30 to 40 minutes until fully cooked.
Prepare the casserole
- Once the sweet potatoes are cool enough to handle, peel them and place them in a bowl. Mash the sweet potatoes using an electric mixer, a potato masher or a fork.
- Add in the egg and the maple syrup or any other sweetener of your preference. Season with cinnamon and ginger then fold in the marshmallows. Save about ½ cup marshmallows for the topping.
- Transfer the mixture to a casserole dish and top it with the remaining marshmallows, pecans and brown sugar.
- Bake it for about 30 minutes. Serve sweet potato casserole warm or at room temperature.
Serving suggestions
Sweet potato casserole is usually served as part of a Thanksgiving spread alongside mashed potatoes, roasted sweet potatoes, roasted turkey, stuffing and cranberry sauce. It's a nice addition and the color gives the table nice fall vibes.
Frequently Asked Questions
Absolutely! You can make this sweet potato casserole with pecans up to three days in advance and simply reheat it in the oven at 325 degrees F until it's completely heated through, about 30 minutes.
While yams and sweet potatoes are not the same thing, it's possible to use canned yams to make this casserole. Keep in mind that they might have added sugar in which case you won't need additional sweetener.
If you're not a fan of marshmallows, simply leave them out. There will be no change in the process or the cooking time.
Storage and freezing instructions
Store the leftovers in an airtight container for up to 5 days. To serve, heat the casserole in the oven at 325 degrees F for 30 minutes.
To freeze, simply store the sweet potato casserole in an airtight container for up to 3 months. The night before serving, thaw the frozen casserole in the fridge overnight and, when ready to bake, heat it in the oven at 325 degrees F for about 30 minutes.
Notes and tips
- You can cook sweet potatoes on the stove or in the oven. Both methods work, but the stove top is quicker.
- I folded the mini marshmallows in the mashed sweet potatoes but you can also simply add the as a topping with brown sugar and pecans.
- You can toast the pecans ahead of time in the oven or in a pan for a crunchier texture.
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Step-by-Step Recipe
Sweet Potato Casserole with Marshmallows and Pecans
Ingredients
- 3 sweet potatoes about 1.5 lbs
- 1 large egg
- ⅓ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 ½ cup mini marshmallows
- ½ cup chopped pecans
- ½ cup brown sugar
Instructions
- Wash and dry the sweet potatoes. Peel the sweet potatoes and cut into cubes.
- Place the sweet potato cubes in a large pot and cover with water. Place on medium high heat and boil until fully cooked.
- Drain the excess water and let the sweet potatoes cool.
- Preheat the oven to 350°F.
- When the sweet potatoes are cool enough to handle, mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
- Gently fold in mini marshmallows.
- Fill a casserole dish with the batter and top it with pecans, more marshmallows and brown sugar.
- Bake in the oven for 25-30 minutes. Serve warm.
Notes
- You can also roast the sweet potatoes. To do so, wash the sweet potatoes and pierce them several times with a fork. Rub some olive oil all over the sweet potatoes and wrap them in foil. Bake in the oven at 400 degrees F for about 30 to 40 minutes until fully cooked.
- I folded the mini marshmallows in the mashed sweet potatoes but you can also simply add the as a topping with brown sugar and pecans.
- You can toast the pecans ahead of time in the oven or in a pan for a crunchier texture.
- Store the leftovers in an airtight container for up to 5 days. To serve, heat in the oven at 325 for 30 minutes.
- To freeze, simply store the sweet potato casserole in an airtight container for up to 3 months. To serve, thaw the frozen casserole in the fridge overnight and, when ready to bake, heat it in the oven at 325 degrees F for about 30 minutes.
Jessica Pinney
For some reason, I've never tried adding pecans to my sweet potato casserole. I will now! Thanks for the idea.
Shadi HasanzadeNemati
You'll love this! Pecans give a great texture!
Monica Le
The ULTIMATE Thanksgiving dish. Love it!
Shadi HasanzadeNemati
Thank you!
Amanda
Sweet potato casserole is one of my most favorite Thanksgiving sides, ever! And, I'm a huge Friends fan. I've lost count of how many times I've seen every episode, but I could probably recite the scripts! 🙂 This one with Brad Pitt was such a good episode!
Shadi HasanzadeNemati
We should watch Friends together! It's the best! I love sweet potato, too!
Carol Borchardt
I am all about sweet potato casserole at Thanksgiving. However, I've never seen it done with pecans AND marshmallows! Seems people like it one way or another but together the combination is genius!
Shadi HasanzadeNemati
Me too, love sweet potato! I guess being new to Thanksgiving helps with creativity, I love pecans and marshmallows together!
Lois. O
I'm very familiar with yams. Initially, they're native to West African and some Caribbean countries and are larger and a lot more starchy than sweet potatoes so they're used a lot with savory stews and soups. I recently discovered that in the US, yams and potatoes are used interchangeably so I was initially thinking about actual yams when I watched that episode and remember being seriously grossed out about him adding sweets to "yams" and everyone loving it! Lol! Well now I know and yes that combo is absolutely delicious as a dessert!
Shadi HasanzadeNemati
Hi Lois! Ok this is new to me! I didn't know sweet potatoes and yams are not the same. Well, it's been only 2 years since I had my first sweet potato but next time I'm in a super market, I'll make sure to get both and see the difference. Thank you so much!
Karyl | Karyl's Kulinary Krusade
I refused to eat sweet potato casserole as a kid...except for the marshmallow topping! But I've learned to love it, and yours looks really delicious. I'll have to give this recipe a try
Shadi HasanzadeNemati
Hope you like this recipe, I love sweet potatoes!
amy
Generally speaking I'm not a sweet potato fan, unless its loaded with yummy toppings like this! I love all the pecans!
Shadi HasanzadeNemati
Thank you Amy! Hope you like this recipe!
Shadi HasanzadeNemati
Hi Ann, yes, Step #1 is correct, just edited the recipe. Thank you!
Christine - Jar Of Lemons
Totally making this for Thanksgiving! It looks SO delicious and perfect. Your photography is gorgeous, too!
Shadi HasanzadeNemati
Thank you Christine!
Veena Azmanov
This is an interesting recipe. I love how light and fluffy this looks. I've never had sweet potato with marshmallows before. I bet it tasted awesome.
Shadi HasanzadeNemati
Thank you Veena, it does taste great and it's perfect for a crowd!
Mallory
This looks incredible! I'd love to make this recipe for my very own "Friendsgiving" this year! I love how creamy and decadent the recipe turns out. It's the perfect comfort food during the cold months and holiday season!
Shadi HasanzadeNemati
Thanks Mallory! I hope you love this recipe as much as we do!
michele
You're talking my language... from LOVing friends, to adding marshmallows and pecans to the sweet potatoes! Pinned this!
Shadi HasanzadeNemati
Thanks Michele! We love friends!
Julia
I have never tried a sweet potato casserole. It just always sounded strange to me to have a sweet something with marshmallows as a side dish... but your description makes it sounds really delicious. Maybe if I think of it as a dessert I could get on board with it? And yes, every episode of Friends is my favourite but now with the US Thanksgiving around the corner I've been remembering that particular episode also 🙂 So funny!
Shadi HasanzadeNemati
Thank you Julia! I wasn't a sweet potato fan either,but I truly have it as dessert and love it!
dixya @food, pleasure, and health
i have never been into casserole but your version looks so fluffy _ with all that pecans.
Shadi HasanzadeNemati
Thanks! We love this!