There is nothing quite like a warm, comforting Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe to bring that cozy, festive feeling straight to your table. This dish combines the natural sweetness and creamy texture of perfectly baked sweet potatoes with a delightfully crunchy, buttery pecan topping, all crowned with gooey, toasty marshmallows that make every bite pure magic. It’s the kind of recipe that instantly becomes a favorite at holiday dinners or any time you want to treat yourself to a deliciously nostalgic side that everyone will ask you to make again and again.
Ingredients You’ll Need
This recipe relies on a handful of simple, quality ingredients that each play a vital role in building layers of flavor and texture. From the tender sweet potatoes that form the base to the perfectly spiced, sweet, and nutty topping, every element comes together beautifully to create this show-stopping casserole.
- Sweet potatoes (3 pounds): The star ingredient offering creamy sweetness and vibrant color.
- Unsalted butter (3 tablespoons): Adds rich, creamy moisture and depth to the mash.
- Vanilla extract (1/2 teaspoon): A subtle warmth that enhances the natural sweetness.
- Half and half (1/4 cup): Provides smooth, luscious texture to the potato mash.
- Pumpkin pie spice (1/2 teaspoon): A fragrant blend that brings cozy autumn notes.
- Brown sugar (1/4 cup + 1/3 cup): Key to balancing savory with a deep caramel sweetness, used in both the potato mix and the topping.
- Salt (1 tsp + 1/8 tsp): Enhances flavors and balances sweetness.
- Melted butter (4 tablespoons): The essential binder for the crunchy pecan topping.
- All purpose flour (1/3 cup): Helps give structure and crispness to the topping.
- Ground cinnamon (1/2 teaspoon): Adds warmth and spices up the topping beautifully.
- Chopped pecans (1/2 cup): Provides a delicious, buttery crunch that contrasts with the soft potatoes.
- Mini marshmallows (2 cups): The irresistible finishing touch that melts into a golden, gooey blanket.
How to Make Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven to 350 degrees Fahrenheit. Give the sweet potatoes a few pricks with a fork so they bake evenly, then pop them right onto the oven rack or a baking sheet. Let them bake for about 50 to 60 minutes until they’re tender all the way through, just perfect for scooping out a smooth mash. This slow bake intensifies their natural sweetness and softens them up just right.
Step 2: Mash and Season
Once your sweet potatoes are done baking and cool enough to handle, scoop out the soft inside into a large mixing bowl. Add three tablespoons of butter, vanilla extract, half and half, pumpkin pie spice, the brown sugar, and salt. Then get mashing with a sturdy spoon or potato masher until the mixture is completely smooth and luxuriously creamy. This step is where all the flavors meld into a rich, spiced base that will make your casserole unforgettable.
Step 3: Prepare the Casserole Dish
Transfer your luscious sweet potato mash to a 2-quart casserole dish, spreading it out evenly. This dish will hold all the wonderful layers and help everything bake together perfectly. Set this aside for just a moment as you prepare the topping—soon the magic will come together.
Step 4: Make the Candied Pecan Topping
In a medium bowl, whisk together melted butter, brown sugar, all purpose flour, cinnamon, salt, and finely chopped pecans. Stir everything until it’s thoroughly combined, creating a crumbly yet sticky mixture that promises that signature crunchy, sweet, nutty topping that’s irresistible.
Step 5: Bake the Casserole with Topping
Sprinkle the pecan topping evenly over your sweet potato layer, spreading it gently but completely to cover. Pop the casserole into your oven and bake uncovered for 20 minutes. During this time, the topping will crisp up beautifully, browning just on the edges with the nuts toasting to perfection and the sugar caramelizing wonderfully.
Step 6: Add the Marshmallows and Finish Baking
Remove the casserole from the oven and quickly scatter the mini marshmallows across the top. Return it to the oven for an additional 3 to 5 minutes until the marshmallows melt and begin to turn a golden brown. This final touch adds a delightfully soft, sticky, and slightly toasted layer that contrasts perfectly with the crunchy pecan topping.
How to Serve Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe
Garnishes
For a picture-perfect presentation, consider sprinkling a few whole toasted pecans or a light dusting of cinnamon over the top just before serving. This adds a little extra crunch and a pop of warm color that makes the dish look as good as it tastes. You can also add a few fresh sage leaves on the side for a hint of herbal contrast.
Side Dishes
Sweet potato casserole fits wonderfully alongside classic holiday mains like roasted turkey, glazed ham, or even a rich beef roast. Its sweet and spiced flavor balances savory dishes beautifully. Pair it with crisp green beans, a fresh salad, or classic cranberry sauce for a well-rounded feast everyone will love.
Creative Ways to Present
If you want to impress guests or add some flair to your table, try serving this dish in individual ramekins for single portions or as part of a layered meal in a trifle dish. For a fun twist, spoon the casserole into hollowed-out small sweet potatoes or mini pumpkins to marry the presentation with the season.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), cover the casserole tightly with aluminum foil or transfer it to an airtight container and store it in the refrigerator for up to 3 days. The flavors will actually deepen over time, making it perfect for enjoying the next day.
Freezing
This Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe freezes beautifully. Freeze it unbaked for up to 2 months in a freezer-safe container, or freeze after baking and cooling completely, making sure to wrap tightly. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your casserole in a 350-degree oven until warmed through, usually about 20 to 25 minutes, covering with foil if the marshmallows brown too quickly. This brings back that fresh-baked warmth and gooey marshmallow goodness just as if it were straight from the oven.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes give the best texture and flavor, but if you’re in a pinch, canned can work. Just mash them well and adjust the moisture with half and half accordingly.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, a mixture of cinnamon, nutmeg, ginger, and cloves will do the trick perfectly to give the same warm, spicy notes.
Can I prepare the topping ahead of time?
Yes! You can mix the pecan topping in advance and store it in the refrigerator for a day or two. Just give it a quick stir before spreading it over the potatoes.
How do I prevent marshmallows from burning?
Keep a close eye when you add the marshmallows during the last step, and remove from the oven as soon as they start to turn golden brown. Covering loosely with foil after a few minutes can also help prevent burning.
Is this recipe suitable for Thanksgiving?
Absolutely! This Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe is a classic holiday side that elevates any Thanksgiving table, bringing comforting flavors and delightful textures everyone will adore.
Final Thoughts
If you’re looking for a dish that feels like a warm hug at the end of a chilly day, this Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe is your go-to. It’s effortless to make but complex in flavor and texture, offering that perfect mix of creamy, crunchy, sweet, and spiced that makes any meal special. Give it a try and watch it become a beloved tradition in your kitchen.
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Sweet Potato Casserole with Candied Pecan Marshmallow Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole features creamy mashed sweet potatoes seasoned with warm spices and vanilla, topped with a crunchy candied pecan streusel and gooey toasted mini marshmallows. Perfect as a comforting side dish for holiday dinners or family gatherings, it combines sweet, buttery, and nutty flavors with a delightful texture contrast.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup half and half
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup brown sugar
- 1 teaspoon salt
Candied Pecan Topping
- 4 tablespoons butter, melted
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup pecans, finely chopped
Additional Topping
- 2 cups mini marshmallows
Instructions
- Preheat and bake sweet potatoes: Preheat the oven to 350°F (175°C). Prick each sweet potato several times with a fork and place them on a baking sheet. Bake for 50-60 minutes or until the sweet potatoes are tender when pierced with a fork.
- Prepare sweet potato mixture: When the sweet potatoes are cool enough to handle, cut them open and scoop the insides into a large mixing bowl. Add 3 tablespoons unsalted butter, vanilla extract, half and half, pumpkin pie spice, brown sugar, and salt. Mash the mixture together until smooth and creamy.
- Transfer to casserole dish: Spread the mashed sweet potato mixture evenly into a 2-quart casserole dish. Set aside while preparing the topping.
- Make pecan topping: In a medium bowl, combine melted butter, brown sugar, all-purpose flour, cinnamon, salt, and chopped pecans. Stir together until the mixture is well combined and crumbly.
- Apply topping and bake: Sprinkle the pecan topping evenly over the sweet potato layer. Bake the casserole uncovered for 20 minutes to allow the topping to set and become golden.
- Add marshmallows and finish baking: Remove the casserole from the oven and evenly scatter mini marshmallows over the top. Return to the oven and bake for an additional 3-5 minutes until the marshmallows are melted and golden brown on top.
Notes
- You can prepare the sweet potatoes a day ahead and refrigerate to save time.
- For a vegan version, substitute butter and half and half with plant-based alternatives and use vegan marshmallows.
- Be careful not to overbake after adding marshmallows to avoid burning.
- Chop pecans finely for a more even topping texture.
