If you’re searching for that show-stopping holiday side, you’ve got to try this Sweet Potato Casserole with Pecans and Marshmallows Recipe. It’s one of my absolute favorites because it perfectly balances sweet, spicy, and crunchy all in one cozy dish. Whether you’re making Thanksgiving dinner or just craving something warm and comforting, this casserole will quickly become a family staple—trust me on this!
Why You’ll Love This Recipe
- Perfect Sweet and Spicy Combo: The cinnamon, cloves, and nutmeg add warmth that complements the natural sweetness of the potatoes.
- Crunchy Pecan Topping: Adds texture contrast that keeps every bite interesting.
- Marshmallow Finish: That bubbly, toasted marshmallow layer on top is pure nostalgia and crowd-pleasing magic.
- Simple to Prepare: Requires just a handful of ingredients and straightforward steps, so you can relax and impress your guests.
Ingredients You’ll Need
The ingredients in this Sweet Potato Casserole with Pecans and Marshmallows Recipe come together so harmoniously—I love how the spices bring out the sweetness of the potatoes, and the butter and brown sugar create a luscious glaze that ties it all together. When shopping, choose firm sweet potatoes and fresh pecans for best results.
- Sweet potatoes: Look for medium-sized ones that are firm and free of blemishes; they slice nicely and cook evenly.
- Unsalted butter: Using unsalted butter helps you control the saltiness of the dish; salted butter will work, just skip the added salt.
- Brown sugar: Either light or dark brown sugar works, but dark brings a deeper molasses flavor.
- Water: Just enough to create a syrupy sauce with the butter and sugar.
- Ground cinnamon, cloves, nutmeg: These warm spices elevate the casserole from ordinary to extraordinary.
- Salt: Balances the sweetness and enhances the overall flavor.
- Chopped pecans: Toasted or raw, pecans add a delightful crunch and a nutty note.
- Mini marshmallows: The real star of the topping—don’t skimp here!
Variations
I love playing around with this Sweet Potato Casserole with Pecans and Marshmallows Recipe to suit the occasion or my family’s preferences. Feel free to customize the toppings or spice levels. You might find some tweaks become your personal favorite too!
- Use walnuts instead of pecans: I switched once when pecans were out at the store, and the earthy flavor worked beautifully.
- Add a pinch of cayenne pepper: For a subtle spicy kick that contrasts nicely with the sweetness.
- Skip marshmallows for a less sweet version: Consider using a crunchy oat crumble topping instead if you prefer less sugar.
- Make it vegan: Swap butter for coconut oil and use vegan marshmallows—I’ve tried it, and it still tastes amazing.
How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe
Step 1: Prep and Slice Those Sweet Potatoes
First things first, peel your sweet potatoes and slice them into nice, thin medallions. I swear by my mandoline slicer here—it makes this step so much faster and guarantees even slices, which means they’ll cook evenly. If you don’t have one, take your time with a sharp knife and try to keep the thickness consistent. Then, spread the slices out evenly in your baking dish so each one gets coated beautifully later on.
Step 2: Make the Spiced Butter Sauce
Place a small saucepan on medium heat and add your unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir everything gently as it melts together into a glossy, fragrant sauce. This step is where the magic starts to build—the spices bloom, and the sugar melts just enough to create a silky glaze for the potatoes. Once it’s fully melted and smooth, grab a pastry brush and paint about three-quarters of this sauce all over your sweet potato slices in the dish.
Step 3: Bake Covered
Cover your casserole with foil and pop it in a 400°F oven for 45 to 50 minutes. This gentle, covered bake cooks the potatoes through while letting the flavors meld. The foil traps heat and moisture, so the slices get tender but don’t dry out. You’ll know it’s ready when you can easily pierce a slice with a fork.
Step 4: Add More Sauce, Pecans, and Marshmallows
Carefully take the foil off, and brush the remaining sauce over the top of the potatoes. Then sprinkle those chopped pecans evenly across the casserole. Finally, pile on a generous layer of mini marshmallows. I always add a handful extra because, well, who can resist that sugary toastiness?
Step 5: Broil to Golden Perfection
Switch your oven to broil and place the dish back inside for just 1-2 minutes. Keep an eagle eye on it because marshmallows can go from perfectly toasted to burnt in seconds! That golden, bubbly top is the signature finish of this casserole—it gives you the classic gooey crunch that’s so nostalgic.
Step 6: Cool and Serve
Let the casserole rest for 10-15 minutes before serving. This waiting time helps it set just a bit so you can scoop out perfect portions without everything sliding around. Plus, it gives those flavors another moment to settle. Now, you’re ready to wow your guests or just savor it yourself!
Pro Tips for Making Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Mandoline Magic: Using a mandoline slicer is a game-changer for evenly thin sweet potato slices—makes baking consistent every time.
- Watch That Broil! Marshmallows toast super fast; keep the oven door slightly ajar and watch closely to avoid burning.
- Butter & Sugar Sauce: Stir gently over medium heat to get a smooth sauce—if it boils too hard, it can caramelize too much and taste burnt.
- Pecan Prep: Toast your pecans lightly before chopping to bring out their flavor—this adds a lovely depth and crunch.
How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe
Garnishes
I like to sprinkle just a little extra chopped pecans and a dash of ground cinnamon over the top right before serving—it adds a beautiful visual and an extra burst of flavor. Sometimes, a small drizzle of maple syrup can elevate the sweetness just a touch.
Side Dishes
My go-to sides with this casserole are roasted turkey or glazed ham for the main dish, and a crisp green salad to cut through the richness. I also love pairing it with some simple steamed green beans or sautéed Brussels sprouts to balance the sweet flavors.
Creative Ways to Present
For holiday gatherings, I’ve served this Sweet Potato Casserole with Pecans and Marshmallows Recipe in individual ramekins—guests love getting their own personal dish, and it looks fancy without the fuss. You can also top each serving with a single pecan half or a mini marshmallow for an extra touch of charm.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 4 days. When reheating, it’s best to cover the dish with foil and warm it in the oven at 350°F so the potatoes stay tender but don’t dry out.
Freezing
This casserole freezes surprisingly well! I recommend freezing before adding the marshmallow topping. When you’re ready to enjoy, thaw in the fridge overnight, add marshmallows and pecans fresh, then bake and broil as usual for the best texture.
Reheating
Reheat gently covered in the oven at 350°F until warmed through, about 20 minutes depending on portion size. If you want to refresh the marshmallow topping, sprinkle a few fresh mini marshmallows on top and broil for a minute or two before serving.
FAQs
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Can I make the Sweet Potato Casserole with Pecans and Marshmallows Recipe ahead of time?
Absolutely! You can assemble the casserole up to the point before adding the marshmallows and pecans, then cover and refrigerate for up to 24 hours. When ready, bake as directed, then add toppings and broil last.
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What if I don’t like marshmallows?
No worries! You can skip the marshmallow topping and instead sprinkle a crumble made of brown sugar, oats, butter, and nuts for a different but equally delicious crunch.
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Can I use frozen sweet potatoes for this recipe?
Fresh sweet potatoes are ideal for the best texture and flavor, but if you use frozen, make sure to thaw and drain excess moisture before slicing and baking to avoid a watery casserole.
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Why is my casserole watery?
This can happen if the sweet potatoes release too much moisture or if the sauce has too much liquid. Using thin slices and draining extra water before baking helps. Also, don’t skip the initial covered baking step to let it cook evenly.
Final Thoughts
This Sweet Potato Casserole with Pecans and Marshmallows Recipe holds a special place on my holiday table because it brings together comfort and celebration in a way nothing else does. Every time I make it, I remember my family gathered around laughing and sharing stories—and you’ll love the way it brings people together too. So go ahead, try it for your next feast or cozy dinner, and enjoy all the sweet, nutty, toasty goodness in every bite. I promise you’ll become just as obsessed as I am!
Print
Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Best Thanksgiving Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a rich, buttery brown sugar and spice sauce, topped with toasted pecans and mini marshmallows for a festive holiday side dish that’s both sweet and comforting.
Ingredients
Sweet Potatoes
- 5-6 medium sweet potatoes, peeled and cut into thin medallions
Sauce and Toppings
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup chopped pecans (or walnuts)
- ½ cup mini marshmallows
Instructions
- Preheat oven: Set your oven to 400°F (204°C) and allow it to fully preheat while you prepare the sweet potatoes.
- Prepare sweet potatoes: Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer for even thickness, or carefully with a knife. Arrange the slices evenly in a baking dish.
- Make sauce: In a small or medium saucepan over medium heat, combine the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously until the butter melts and the mixture is smooth and well combined.
- Apply sauce and bake covered: Use a pastry brush to evenly coat about three-quarters of the sauce over the sweet potato slices. Cover the baking dish tightly with foil and bake in the preheated oven for 45-50 minutes, until the sweet potatoes are tender.
- Add toppings and broil: Remove the foil from the baking dish and brush the remaining sauce over the potatoes. Sprinkle the chopped pecans and mini marshmallows evenly on top.
- Toast marshmallows: Place the baking dish under the oven’s broiler for 1-2 minutes, watching carefully to toast the marshmallows lightly without burning.
- Cool and serve: Take the dish out of the oven and let it cool for 10-15 minutes before serving to allow flavors to meld and the dish to set slightly.
Notes
- For even slices, use a mandoline slicer to cut the sweet potatoes into thin medallions; a knife can be used but uneven slices may affect cooking time.
- If using salted butter instead of unsalted, omit the additional ¼ teaspoon salt to prevent oversalting.
- Feel free to add extra mini marshmallows on top for a sweeter, more indulgent dish.
- Keep a close eye on the marshmallows during broiling as they can burn quickly.
- This dish pairs perfectly with roasted turkey or ham for a traditional Thanksgiving meal.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 290
- Sugar: 20g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg
