Sweet Potato Casserole with Marshmallows & Candied Pecans
This Sweet Potato Casserole brings together creamy mashed sweet potatoes, brown sugar, cinnamon, and buttery goodness in every bite. A topping of candied pecans and toasted marshmallows turns it into the ultimate classic mix of cozy and nostalgic. It comes together in about 40 minutes and somehow outshines the turkey every time. Even my Cuban family, who usually save their excitement for Christmas, asks for it every single year!
Equipment
Ingredients
- 2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes (6-8 medium sweet potatoes or ~8 cups chopped)
- 1/2 cup cold water, (just enough to create steam; no need to fill the entire pot)
- 3/4 cup light brown sugar, packed
- 4 tablespoons unsalted butter, softened (sub for vegan butter to make dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, or more to taste
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/2 cup candied pecans, divided, optional or add more to taste (omit if you have a nut allergy or only using marshmallows)
- 2 cups mini marshmallows, optional (or sub for vegan marshmallows)
Instructions
- Place the peeled sweet potatoes in a pot with the 1/2 cup of cold water. No need to fill up the entire pot with water. We are STEAMING the potatoes. The sweet potatoes will become fork-tender with the steam.
- Bring to a boil. Cover and reduce the heat. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Transfer tender sweet potatoes to a large bowl. Let them cool slightly.
- Preheat oven to 375ºF. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
- Mash the sweet potatoes with a potato masher or using two forks.
- Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Mix until all is well combined. It should smell incredible in your kitchen at this point!
- Transfer the sweet potato mixture into the casserole dish. Using the back of a wooden spoon, smooth it out evenly.
- Sprinkle the remaining pecans (or more!) over the sweet potato mixture and then add the mini marshmallows in an even layer.
- Place in the oven and bake for 15 minutes or until marshmallows are toasted. Keep an eye on them so they don't burn. Remove from the oven. Serve and enjoy!
Video
Notes
Feel free to omit candied pecans to make nut-free and/or replace regular marshmallows with vegan marshmallows. You can also omit marshmallows entirely and just use pecans or walnuts.
Storage Tips
Sweet potato casserole is best stored in the fridge or freezer due to the dairy and marshmallow toppings. It's not recommended for room-temperature storage.
- Refrigerator: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before storing.
- Freezer: If you want to store it for a longer period, wrap the casserole tightly with plastic wrap or aluminum foil, or use an airtight container. Freeze for up to 2-3 months. When reheating, it's best to thaw it in the fridge overnight and then reheat it in the oven or microwave.
Serving: 1serving, Calories: 217kcal, Carbohydrates: 23.5g, Protein: 2.7g, Fat: 13.5g, Saturated Fat: 2.7g, Cholesterol: 8mg, Sodium: 111mg, Potassium: 342mg, Fiber: 3.3g, Sugar: 12.9g, Calcium: 20mg, Iron: 2.5mg
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