If you’re craving a warm, nostalgic treat that feels like a cozy hug in every bite, let me introduce you to the Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe. This beloved dish is the perfect balance of creamy mashed sweet potatoes, crunchy pecans, and irresistibly gooey marshmallows baked to golden perfection. It’s a holiday staple that’s as simple to prepare as it is satisfying, and once you try it, you’ll see why this recipe holds a special place at every family gathering. Whether as a side or the star of your table, this casserole brightens up any meal with its comforting flavors and festive flair.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the first step to creating a magic-filled Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe. Each one plays a crucial role in delivering the perfect texture, sweetness, and richness that this dish is loved for.
- Sweet potatoes (3 pounds): The heart of the casserole, providing natural sweetness and creamy texture.
- Brown sugar (1/4 cup, packed): Adds a deep, caramel-like sweetness that enhances the sweet potatoes.
- Butter (1/4 cup, softened): Gives richness and smoothness to the mashed potatoes.
- Heavy cream (1/4 cup): Makes the mixture silky and luscious.
- Eggs (2): Bind the casserole together for a perfect set.
- Pure vanilla extract (1 teaspoon): Adds warmth and depth to the flavor.
- Ground cinnamon (1/4 teaspoon): Infuses a subtle spice that complements the sweetness.
- Ground nutmeg (1/4 teaspoon): Enhances the cozy warmth of the dish.
- Salt (1 teaspoon): Balances the sweetness and brings out the other flavors.
- Chopped pecans (3/4 cup): Provide a delightful crunch and nutty contrast.
- Mini marshmallows (1-2 cups): The crowning glory that melts into a golden, fluffy topping.
How to Make Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe
Step 1: Prepare the Sweet Potatoes
Start by rinsing and scrubbing your sweet potatoes thoroughly. You can either boil them whole after piercing them a few times to let steam escape, or microwave and then roast them for a slightly caramelized edge. The goal here is to get them tender enough so they mash easily but still retain that luscious, dense texture.
Step 2: Preheat and Prep Your Baking Dish
Set your oven to 375 degrees Fahrenheit and position the rack in the middle. Don’t forget to grease a 9×13 baking dish—this will help your casserole slide out smoothly and prevent sticking, especially once those marshmallows get beautifully toasted.
Step 3: Mash and Mix the Sweet Potato Filling
Once the sweet potatoes have cooled just enough to handle, peel them and transfer to a large bowl. Mash them thoroughly with the brown sugar, softened butter, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Aim for a creamy mixture with no clumps—if you want it ultra-smooth, an immersion blender works wonders here. Every bite should be evenly flavorful and velvety.
Step 4: Spread into the Baking Dish
Pour your sweet potato mixture into the prepared dish and spread it evenly. This creates the perfect base layer that will bake uniformly, ensuring a consistent texture throughout.
Step 5: Add Your Crunch and Sweet Topping
Sprinkle the chopped pecans over the sweet potato layer, then generously cover the top with mini marshmallows. These toppings bring a beautiful textural contrast—nutty crunch meets fluffy, toasted sweetness.
Step 6: Bake to Dreamy Perfection
Bake for about 20 minutes or until the marshmallows puff up and turn a delightful golden brown. Keep a close eye near the end, as marshmallows can go from golden to burnt quickly depending on your oven’s heat.
How to Serve Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe
Garnishes
To add an extra special touch, try garnishing with a sprinkle of cinnamon or a few whole pecans on top after baking. A drizzle of maple syrup just before serving can also take this cozy classic to the next level.
Side Dishes
This casserole pairs beautifully with roasted turkey or glazed ham, especially during holiday feasts. It’s also wonderful alongside simple green beans or a crisp salad to balance the richness.
Creative Ways to Present
For a unique twist, serve individual portions in ramekins and broil the marshmallow topping right before guests arrive for that fresh-from-the-oven, irresistible gooeyness. Alternatively, try layering it with a sprinkle of extra pecans between two layers of sweet potato for added texture.
Make Ahead and Storage
Storing Leftovers
Leftover Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe keeps well covered in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent the marshmallows from becoming chewy or overly sticky.
Freezing
You can freeze this casserole before adding the marshmallows on top. Wrap tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight, add the marshmallows, and bake fresh for a perfect finish.
Reheating
Reheat leftovers in a 350-degree oven covered with foil to prevent drying out, then uncover in the last few minutes to refresh the marshmallow topping. This keeps everything moist, warm, and deliciously melty.
FAQs
Can I use canned sweet potatoes instead of fresh?
While canned sweet potatoes can save time, using fresh sweet potatoes gives a richer flavor and better texture for this Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe. Fresh is definitely worth the extra effort!
Is it possible to make this dish vegan?
Absolutely! Substitute butter with vegan margarine, use a non-dairy cream like coconut or almond milk, replace eggs with flax eggs or applesauce, and choose vegan marshmallows. The pecans remain a perfect plant-based crunch.
Can I prepare the casserole completely ahead of time?
You can prepare and assemble the casserole up to a day before baking. Keep it refrigerated and add the marshmallows right before baking to maintain their fluffiness and prevent sogginess.
What if I don’t like marshmallows?
No problem! The pecan topping alone is delicious. You can also substitute with a streusel topping made from brown sugar, flour, and butter for a completely different but equally delightful crunch.
How do I get the perfect marshmallow topping?
Use mini marshmallows evenly spread on top, bake until they are golden and puffy, and watch closely to avoid burning. A quick broil for a minute or two at the end can add an extra toasted finish.
Final Thoughts
I can’t recommend this Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe enough if you’re looking to add a heartwarming, crowd-pleasing dish to your table. Its creamy, crunchy, and sweet layers come together effortlessly and bring that perfect holiday spirit to every bite. Give it a try, and I promise it will become one of your favorite go-to recipes that you’ll return to year after year!
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Classic Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Classic Sweet Potato Casserole is a comforting and delicious dish perfect for holiday gatherings or family dinners. It features tender mashed sweet potatoes blended with butter, brown sugar, cream, and warm spices, topped with crunchy pecans and golden toasted mini marshmallows, baked to perfection for a sweet and nutty finish.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 1/4 cup (packed) brown sugar
- 1/4 cup butter (half stick), softened
- 1/4 cup heavy cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
Topping
- 3/4 cup pecans, chopped
- 1–2 cups mini marshmallows (or more, to taste)
Instructions
- Prepare the Sweet Potatoes: Rinse and scrub the sweet potatoes thoroughly. Pierce each potato several times with a fork or sharp knife. You can either boil them in a large pot of water until very tender or microwave for 6 minutes then roast at 425°F for 20 minutes until soft.
- Preheat the Oven and Prepare Dish: Preheat your oven to 375°F and position the rack in the middle. Grease a 9×13-inch baking dish to prevent sticking.
- Mash the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, peel off the skins. In a large bowl, mash the potatoes thoroughly with brown sugar, softened butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Make sure the mixture is smooth and evenly mixed. For an extra smooth texture, use an immersion blender after mashing.
- Assemble the Casserole: Pour the sweet potato mixture into the prepared baking dish and spread it evenly to form a smooth layer.
- Add Toppings: Sprinkle the chopped pecans evenly over the sweet potato layer, followed by the mini marshmallows.
- Bake the Casserole: Place the casserole in the oven and bake for about 20 minutes or until the marshmallows turn golden brown. Keep a close eye towards the end to prevent burning as ovens vary in heat.
Notes
- Sweet potatoes can be prepared ahead of time and mashed mixture refrigerated before baking.
- Adjust marshmallow quantity based on sweetness preference.
- For a nuttier flavor, toast pecans lightly before adding.
- Use an immersion blender for a smoother, more velvety texture.
- Watch baking closely to avoid burning marshmallows.
