Sweet Potato Casserole With Marshmallows

Traditional sweet potato casserole with marshmallows and pecans is a delicious side dish that will feed a family of four and provide leftovers. The recipe is ready to put in the oven in about ten minutes and turns out amazing every time. Holidays will never be the same with this easy sweet potato casserole recipe.

What I Love About Creamy Sweet Potatoes

• The recipe is perfect for the holidays and can be made a day in advance.
• It is a balance of sweet and savory and provides a great textural contrast with the creamy sweet potatoes and crunchy candied pecans.
• It is versatile. You can add the marshmallows or leave them off and enjoy the brown sugar topping.

What Ingredients Do I Need To Make Sweet Potato Casserole With Marshmallows?

Sweet Potato Base

• 40-ounce can of yams (drained)
• 1/2 cup of white sugar
• 2 eggs
• 1/2 cup of milk
• 1/2 teaspoon of salt
• 1/3 stick of melted butter
• 1 teaspoon of vanilla extract

Topping

• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/3 stick melted butter
• 1 cup chopped pecans
• 6 ounces of mini marshmallows

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Make Ahead Tips

If you want to make the recipe ahead of time, mix the sweet potato base ingredients together and add them to the casserole dish. Cover with plastic wrap and refrigerate. When you are ready to cook the dish, mix up the toppings, sprinkle them on top, and bake.

Step-By-Step Instructions

Drain the juice off the canned yams and add them to a large mixing bowl. Pour the sugar on top of the yams. Next, add the eggs, milk, salt, vanilla extract, and melted butter to the bowl and mix well.

Once you have the first part mixed up, grease a 9-inch by 9-inch casserole dish. Pour the mix into the prepared baking dish. Stop here if you’d like to refrigerate it and save it until the next day. If not, continue with the sweet potato casserole. For the topping, add some brown sugar to the bowl. Next, add the flour, pecans, and melted butter. Mix until the pecans are covered.

Sprinkle the pecan topping all over the sweet potato mixture and bake for 40-45 minutes. Once you bake the sweet potato casserole, sprinkle the marshmallows on top.

Tips

• Be sure not to pour the hot melted butter over the eggs, or it might cook them a little – speaking from experience. I’ve done it several times.
• I buy the mini marshmallows, but any size will do. I use about half a bag of marshmallows and spread them over the top.
• The marshmallows may deflate a bit after they sit for a few minutes, but they won’t taste any less AMAZING!
• When you cook the marshmallows, start off with five minutes because they cook fast. Keep an eye on them and stay near the oven because they can burn fast, too.

This is the best sweet potato casserole recipe. The topping creates a crunchy pecan layer that is out of this world.

My brother-in-law didn’t like marshmallows (whaaat?), so I left them off of his little section, and he still loved the recipe. 

Leftovers and Storage

If you have any leftovers you can save them in an airtight container in the refrigerator. They are good up to a week.

• Oven – turn it on 300 degrees, cover with aluminum foil and cook for about 15 minutes or until the casserole is heated through.
• Microwave – Scoop some on a microwave-safe plate and cover with a paper towel. Microwave on medium power for about 1-1/2 to 2 minutes or until hot.

More Family Favorites (Christmas and Thanksgiving Recipes)

• Mashed potato cakes (this is a great recipe and a delicious way to finish off your leftover mashed potatoes).
• Homemade creamed corn recipe – always the perfect side dish.
• Green bean casserole – this is the traditional recipe that everyone loves. And it’s easy.
• Dinner rolls – this is a simple recipe for the perfect side and you don’t need a special occasion to make them.
• If you don’t have enough space in your oven, try the recipe for slow cooker sweet potato casserole.

Holiday Desserts You’ll Love

• Everyone loves these Hello Dolly Bars
• This pumpkin pecan pie is a hit around here
• Or give these candied yams a try
• Old Fashioned Sweet potato pie from Julia’s Simply Southern – this is one of those sweet potatoes recipes that is a must for the holidays.
• Easy pecan pie cobbler will feed a crowd and is incredibly delicious.

The Best Sweet Potato Casserole Recipe With Marshmallows

Sweet potato casserole is a wonderful holiday dish that is sweet and savory. It’s easy to make and will feed six adults. Let me know if you like marshmallows in the comments below!

Savory Quick and Easy Holiday Sweet Potato Casserole

4.58 from 7 votes

Julie Pollitt

Savory Quick and Easy Holiday Sweet Potato Casserole with marshmallows and pecans is a delicious side dish. The recipe makes up in about 10 minutes and turns out amazing every time. Holidays will never be the same with this sweet potato casserole recipe. 

Print Recipe Save Recipe Saved! Add to Shopping List Go to Shopping List Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Additional Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Holidays

Cuisine American

Servings 12 servings

Calories 467 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1-40 ounce can yams drained
• 1/2 cup sugar
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/3 stick melted butter
• 1 teaspoon vanilla

Topping

• 1 cup brown sugar
• 1/2 cup all-purpose flour
• 1/3 stick melted butter
• 1 cup chopped pecans
• 6 ounces mini marshmallows

Instructions

 

• Preheat oven to 350-degrees. Grease 9" x 9" pan
• Drain liquid off of yams.
• In a large bowl, add yams, sugar, eggs, milk, salt, melted butter, and vanilla.
• Mix until well blended.
• Pour into casserole dish.
• Topping
• In a small bowl, add brown sugar, flour, pecans, and melted butter. Mix with a fork and top sweet potatoes.
• Cook for 40-45 minutes.
• Add marshmallows on top and cook for 5 minutes. If not done, cook in 1 minute increments until marshmallows are a light golden brown.

Video

Notes

I answer a lot of questions about storage, tips, and make-ahead tips in the post.

Nutrition

Serving: 1/4 cupCalories: 467kcalCarbohydrates: 80gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 54mgSodium: 212mgFiber: 6gSugar: 39g

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