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.
Creamy Sweet Potatoes
I tend to be on the picky side when it comes to food. I wish I weren’t, but it’s true.
And, for years, I didn’t eat sweet potatoes. But, after I tried this creamy dish–reluctantly–I fell in love and it became a new favorite.
I got this recipe from my sister-in-law and boy was I thankful for it, and I promise you will be, too.
Classic Sweet Potato Casserole – An Easy Side Dish For Your Holiday Meal
Now, the holidays just don’t seem complete if this casserole recipe isn’t on the table. It’s definitely a Thanksgiving staple.
The traditional sweet potato casserole is quick and easy.
I also like it because you can make part of it the day before Thanksgiving or Christmas (or both) so you’re not in the kitchen all day.
What Ingredients Do I Need To Make Sweet Potato Casserole With Marshmallows?
Sweet Potato Base
- Yams (drained)
- White sugar
- Melted butter
- Vanilla extract
- Brown sugar
- All purpose flour
- Melted butter
- Chopped pecans
- Mini marshmallows
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Sweet Potato Base
Drain the juice off of the canned yams and add them to a large mixing bowl.
Canned yams and sweet potatoes are the same thing, but a variety of the sweet potato.
You can bake your fresh sweet potatoes first, if you’d like, or used the canned ones.
I like using canned because it’s quicker and easier, especially around the holidays.
I get the biggest can available. The 40-ounce can is enough to feed quite a few people.
I used my Kitchenaid mixer for this recipe. I love being able to throw everything in and mix it up easily.
You can also use a hand mixer for the recipe, as either one will work.
Give this green beans and bacon side dish a try along with your sweet potatoes this year.
Pour the sugar on top of the yams.
Next, add the eggs to the bowl.
Milk is the next ingredient in the list. Pour it right in.
Finally, add the melted butter, salt, and vanilla to the bowl.
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.
Mix everything together well. I try to get all the lumps out, but a few are fine.
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.
One of my favorite things about this dish is that you can prepare it up to this point and put it in the fridge to finish the next day.
Cover it with plastic wrap and put it in the fridge. You can pull it out the next day, add the crunchy topping, bake it, and you’re ready to go
It makes for less time in the kitchen on Thanksgiving or Christmas day.
When you’re ready, you can go on to the next step.
Brown Sugar Topping
Add some brown sugar to a bowl for the topping.
Pour in some flour.
Finally, add the pecans and melted butter.
Mix everything together until the pecans are covered.
You can almost smell it can’t you? Soooo good. It’s the perfect topping.
Sprinkle the pecan topping all over the sweet potato mixture and bake for 40-45 minutes.
This is the best sweet potato casserole recipe. The topping creates a crunchy pecan layer that is out of this world.
It only takes a few minutes to make and leaves such a great impression on all your guests. They will be begging for more.
Now for the best part… (drumroll)
Once you bake the sweet potato casserole, sprinkle the marshmallows on top.
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 hard part is keeping them away from the kids so they don’t eat all of them before I can even top the sweet potatoes).
When you cook them, start off with five minutes. There’s nothing worse than burnt marshmallows, except on s’mores, and then it’s doable.
But, on your sweet potato casserole, you don’t want them burnt (but, lets be real, I would eat burnt ones, too).
Keep checking often and don’t get sidetracked. Believe me, they can burn super fast–speaking from experience.
The marshmallows may deflate a bit after they sit for a few minutes, but they won’t taste any less AMAZING!
This size will feed about six adults. It’s sweet, and filling. If you have more than six people, you can easily double the recipe.
My brother-in-law didn’t like marshmallows (whaaat?), so I left them off of his little section, and he still loved the recipe.
How Do You Store The Traditional Sweet Potato Casserole?
If you have leftovers you can save them in an airtight container in the refrigerator.
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.
- Zucchini casserole – a great way to get the kids to eat their veggies at Thanksgiving dinner.
- 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.
Holiday Desserts You’ll Love
- Peanut brittle
- 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.
- Classic pumpkin pie
- Easy pecan pie cobbler will feed a crowd and is incredibly delicious.
The Best Sweet Potato Casserole Recipe With Marshmallows
Check out the sweet potato casserole recipe card below, grab those ingredients, and start cooking! This is a fantastic recipe for the holiday season.
Then, share your comments below and share a picture of your side dish on the Pinterest Pin! If you made any changes or added something different, be sure to share with us.
- 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
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 stick melted butter
- 1 cup chopped pecans
- 6 ounces mini marshmallows
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.
- 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.
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Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 467Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 212mgCarbohydrates: 80gFiber: 6gSugar: 39gProtein: 5g
Nutrition is approximate.