Sweet Potato Casserole with Marshmallows

5 from 4 votes

Sweet Potato Casserole with Marshmallows

This Southern sweet potato casserole with marshmallows and pecans is a classic side dish that makes an appearance on just about every holiday table!

Course Side Dish

Cuisine American, Southern

Keyword easy sweet potato casserole, southern sweet potato casserole with marshmallows, sweet potato casserole recipe with marshmallows, sweet potato casserole with marshmallows, sweet potato casserole with marshmallows recipe

Prep Time 45

Cook Time 15

Total Time 1

Servings people

Calories 235.8kcal

Author Blair Lonergan

Ingredients

2 lbs. sweet potatoes, peeled, quartered and sliced ¼-inch thick
4 tablespoons salted butter, cut into 4 pieces
¼ cup room temperature heavy cream, divided
1 tablespoon brown sugar (light brown sugar and dark brown sugar are both fine)
½ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped pecans
2 cups miniature marshmallows

Instructions

Combine sweet potatoes, butter, 2 tablespoons cream, sugar, and salt in a large pot. Cook, covered, over low heat until potatoes are fall-apart tender (about 35-40 minutes).
Remove from the heat, add remaining 2 tablespoons cream and vanilla extract; mash the potatoes with a potato masher or, for a fluffier, smoother texture, transfer the potatoes to a large bowl and beat on high speed with an electric mixer. Taste and season with extra sugar for added sweetness, extra salt, or warm spices like cinnamon, ginger, or nutmeg, if desired.
Transfer the mashed potatoes to a 2-quart baking dish that has been sprayed with cooking spray. Sprinkle pecans over the potatoes and add marshmallows on top.
Bake, uncovered, in a 375°F oven for 15-20 minutes, or until marshmallows are golden brown.

Video

Notes

Make Ahead: Prepare the casserole 1-2 days in advance. First make the filling, and then smooth it into the baking dish. Do not add the topping. Cover and refrigerate. When you’re ready to bake the casserole, take it out of the fridge and allow the dish to come to room temperature for about 30-60 minutes. Cover and bake at 375°F for about 10-15 minutes (or until the potatoes are nice and warm). Remove the cover, add the pecans and marshmallows on top, and return the casserole to the oven for about 15 more minutes (or until the marshmallows are golden brown).

Nutrition