Go Back
+ servings
A casserole dish with Sweet Potato Casserole topped with marshmallows and pecans.
Print Recipe
5 from 6 ratings

Sweet Potato Casserole with Marshmallows

This Sweet Potato Casserole has a sweet and savory filling with a crumbled pecan topping and perfectly toasted mini marshmallows. Plus, it's easy to make 1-2 days before being baked!


Crumbled Pecan and Marshmallow Topping

  • 1 cup pecans, roughly chopped
  • 4 tablespoons salted butter, melted
  • 2 tablespoons maple syrup
  • ¼ cup flour
  • ¼ teaspoon vanilla extract
  • 1 ½ cups mini marshmallows, about ½ of a 10 oz. bag

Sweet Potato Filling

  • 3 lbs. sweet potatoes, about 7 small potatoes
  • 4 chicken bouillon cubes
  • 3 teaspoons salt
  • 5 tablespoons salted butter, at room temp
  • 1/3 cup brown sugar, packed
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup half and half
  • 2 eggs, whisked


  • Preheat oven to 350° F.
  • Peel the potatoes and cut into ¾-inch slices and submerge them in cool water so that they’re covered by 1-2 inches. Gradually bring them to a gentle boil. Add the chicken bouillon and salt once a gentle boil is reached. Cook for 15-20 minutes or until very fork tender. Drain and return them to the warm pot they boiled in.
  • Add the butter and let it melt while the steam escapes from the potatoes for 5 full minutes.
  • Add the brown sugar, vanilla extract, and cinnamon.
  • Combine the whisked eggs with the half and half and add it to the potatoes. By now they should have sufficiently cooled, (this way the eggs don’t cook when added).
  • Use a fork to mash and stir the potatoes, leave some texture and don’t over-mash, but ensure the eggs are fully incorporated.
  • Transfer to 9 x 13-inch casserole dish.
  • Combine the chopped pecans, melted butter, maple syrup, flour, and vanilla extract. Distribute them in an even layer over the sweet potatoes.
  • Add the marshmallows in an even layer.
  • Bake, uncovered, for 20 minutes. Check on them every few minutes after that until the marshmallows have begun to turn brown, pay close attention to ensure they don’t burn. (Mine took just under 24 minutes.)
  • Remove from the oven and let them sit for 10-15 minutes, this allows the filling to firm up and the topping to crisp even further. Serve!


Make-Ahead Method
  • Assemble the potato filling as outlined and let it cool completely. Cover and refrigerate for 1-2 days ahead of time.
  • Prepare the pecan crumble topping and store in an airtight container. Don't top the casserole with it or with the marshmallows until ready to bake.
  • Cover and bake the casserole for 10 minutes, remove cover and add the topping, then bake uncovered for 20-25 minutes, until the marshmallows are toasted.
  • Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.


Calories: 462kcal, Carbohydrates: 60g, Protein: 6g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 1577mg, Potassium: 681mg, Fiber: 6g, Sugar: 25g, Vitamin A: 24589IU, Vitamin C: 4mg, Calcium: 94mg, Iron: 2mg