Can I make Sweet Potato Casserole with Marshmallows ahead of time?

Yes. Prepare the sweet potato base a day ahead, refrigerate, and add marshmallows just before baking.

Can I freeze Sweet Potato Casserole?

Absolutely. Freeze without marshmallows, thaw overnight, and top before baking.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free if you use gluten-free marshmallows and avoid cross-contaminated ingredients.

Can I reduce the sugar in this recipe?

Yes. Cut brown sugar in half and use unsweetened sweet potatoes to make it lighter without losing flavor.

Sweet Potato Casserole with Marshmallows | 5 Irresistible Reasons to Make This Holiday Favorite

Name: Sweet Potato Casserole with Marshmallows – The Ultimate Holiday Classic
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth); ½ cup unsalted butter, melted; 1 cup brown sugar; ½ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon nutmeg; 4 tablespoons unsalted butter, melted; ⅓ cup brown sugar; 2 tablespoons all purpose flour; ½ teaspoon salt; 1 ¼ cups finely chopped pecan pieces; 10 oz mini marshmallows

Ingredients

Scale

For the sweet potato filling:

4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)

½ cup unsalted butter, melted

1 cup brown sugar

½ teaspoon salt

½ teaspoon cinnamon

1 teaspoon vanilla extract

¼ teaspoon nutmeg

For the pecan topping:

4 tablespoons unsalted butter, melted

⅓ cup brown sugar

2 tablespoons all purpose flour

½ teaspoon salt

1 ¼ cups finely chopped pecan pieces

For the marshmallow layer:

10 oz mini marshmallows

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Instructions

1. Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover them with water and bring it to a boil.

2. Boil the sweet potatoes until they are fork-tender and easily pierced with a fork. They should fall apart easily.

3. Drain the sweet potatoes and add them back to the saucepan. Mash them with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined.

4. In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all-purpose flour, salt, and pecan pieces until combined.

5. Grease a 9 by 13 baking dish with cooking spray.

6. Add the sweet potato filling and spread out evenly.

7. Spread the pecan topping evenly over the top of the sweet potatoes.

8. Add the mini marshmallows over the top in an even layer.

9. Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to get the perfect golden brown without burning.

Notes

You can prepare the sweet potato filling and pecan topping a day ahead and store separately in the fridge until ready to assemble.

For a less sweet version, reduce the brown sugar in the filling or skip the marshmallow topping.

Add a dash of orange zest or a splash of orange juice for a citrusy twist.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Author: barbara
Prep Time: 35 minutes
Cook Time: 35 minutes
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 portion
Calories: 310
Sugar: 26
Sodium: 190
Fat: 13
Saturated Fat: 6
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 48
Fiber: 4
Protein: 3
Cholesterol: 25