Marshmallow-Pecan Sweet Potato Casserole Recipe

Introduction

This Marshmallow-Pecan Sweet Potato Casserole is a delightful blend of savory and sweet flavors with a satisfying crunch from toasted pecans. Perfect for holiday dinners or cozy family meals, it transforms simple sweet potatoes into a decadent side dish everyone will love.

Ingredients

• 4 large sweet potatoes, scrubbed (about 2 ½ pounds)
• ½ cup heavy cream
• 3 bay leaves, preferably fresh
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons unsalted butter, at room temperature, plus more for greasing pan
• 1 to 2 tablespoons dark brown sugar
• 1 teaspoon coarse kosher salt, plus more to taste
• 2 large eggs, at room temperature
• 20 large marshmallows, cut in half lengthwise (about 5 ounces)
• ½ cup roasted salted pecans

Instructions

1. Step 1: Arrange a rack 6 inches from the broiler heat source and another rack in the center of the oven. Heat the oven to 425 degrees Fahrenheit.
2. Step 2: Line a sheet pan with parchment paper or foil. Prick the sweet potatoes all over with a fork and place them on the pan. Bake on the center rack until the potatoes are fork-tender, about 1 to 1 ½ hours.
3. Step 3: Meanwhile, in a small saucepan, heat the heavy cream, bay leaves, and black pepper until bubbling at the edges and steaming. Remove from heat and let steep until fragrant and the potatoes are cool enough to handle.
4. Step 4: Peel the sweet potatoes using your fingers—the skins should slip right off. Add the flesh to a large bowl. Pour the cream over the potatoes, holding back the bay leaves and discarding them. Add the butter, brown sugar, and salt. Whisk until smooth. Taste and add more salt and pepper if desired. Set aside to cool slightly.
5. Step 5: Reduce oven temperature to 350 degrees Fahrenheit. Grease a 2-quart shallow casserole dish with butter. Whisk the eggs into the potato mixture until fluffy, about a minute. Spread evenly in the casserole dish. Place the marshmallow halves, cut sides down, in a single layer across the top, leaving small gaps between them. Sprinkle with pecans. (You may cover and refrigerate the casserole at this point for up to 2 days.)
6. Step 6: Bake until lightly browned on top and hot through the center, 20 to 25 minutes. If refrigerated, it may take longer to heat through. Remove casserole from the oven and switch on the broiler.
7. Step 7: Place the dish under the broiler until the marshmallows are deeply and evenly browned and you see a wisp of smoke, about 1 to 2 minutes. Watch carefully as marshmallows can burn quickly. Serve hot or warm.

Tips & Variations

• Use roasted salted pecans for a richer flavor and added crunch, or substitute with walnuts if preferred.
• For a vegan version, try using coconut cream, non-dairy butter, and marshmallow alternatives that are egg-free.
• Adding a pinch of cinnamon or nutmeg to the potato mixture can enhance warmth and depth of flavor.
• If you prefer a smoother texture, mash the sweet potatoes with a hand mixer or potato ricer before mixing.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm it in a 350-degree Fahrenheit oven until heated through, about 15–20 minutes. Avoid reheating under the broiler again, as marshmallows may burn easily.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it, covered, for up to 2 days before baking. Just add extra baking time if baking straight from the fridge.

What can I use instead of marshmallows?

Mini marshmallows work fine, though the texture differs slightly. For a less sweet topping, you could use a crunchy pecan streusel or toasted crumbs instead.

Marshmallow-Pecan Sweet Potato Casserole Recipe

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★★★★★

4.6 from 112 reviews

• Author: Isabella
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x

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Description

This Marshmallow-Pecan Sweet Potato Casserole is a decadent holiday side dish combining tender, creamy sweet potatoes infused with spiced cream and topped with toasted marshmallows and crunchy roasted pecans. The casserole is baked until hot and finished under the broiler for a perfectly caramelized, golden-brown marshmallow crust. It offers a delightful balance of sweet and savory flavors with a rich texture contrast between the smooth potato base and crunchy nuts.

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Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 4 large sweet potatoes, scrubbed (about 2 ½ pounds)
• ½ cup heavy cream
• 3 bay leaves, preferably fresh
• 1 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons unsalted butter, at room temperature, plus more for greasing pan
• 1 to 2 tablespoons dark brown sugar
• 1 teaspoon coarse kosher salt, plus more to taste
• 2 large eggs, at room temperature

Topping

• 20 large marshmallows, cut in half lengthwise (about 5 ounces)
• ½ cup roasted salted pecans

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Instructions

1. Preheat Oven and Prepare Sweet Potatoes: Arrange an oven rack 6 inches from the broiler and a second in the center. Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil. Prick sweet potatoes several times with a fork and place on the pan.
2. Bake Sweet Potatoes: Bake the potatoes on the center rack until fork-tender, approximately 1 to 1½ hours. Remove from oven and let cool slightly.
3. Infuse Cream: In a small saucepan, heat the heavy cream with bay leaves and black pepper until just bubbling at the edges and steaming. Remove from heat and let steep until fragrant and potatoes are cool enough to handle.
4. Prepare Potato Mixture: Peel the sweet potatoes by hand, discarding the skins. Place the flesh into a large bowl. Pour the infused cream over the potatoes, straining out and discarding the bay leaves. Add butter, brown sugar, and kosher salt, then whisk vigorously until smooth and creamy. Season with extra salt and pepper to taste. Let cool slightly.
5. Mix in Eggs and Assemble: Reduce oven temperature to 350°F and grease a 2-quart shallow casserole dish with butter. Whisk the eggs into the potato mixture until fluffy, about a minute. Spread the mixture evenly in the prepared dish. Arrange marshmallow halves cut side down in a single layer over the top, leaving small gaps. Sprinkle roasted pecans evenly over.
6. Bake Casserole: Bake the assembled casserole until heated through and lightly browned on top, about 20 to 25 minutes. If refrigerated beforehand, allow extra time to fully heat.
7. Broil Marshmallow Topping: Remove casserole from oven and preheat the broiler. Place the dish under the broiler until the marshmallows are deeply browned and caramelized, about 1 to 2 minutes. Watch carefully to prevent burning. Serve hot or warm.

Notes

• You can prepare the casserole up to 2 days in advance and refrigerate before baking.
• To roast pecans if not using pre-roasted, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
• Use fresh bay leaves for best flavor infusion in the cream.
• Watch the casserole closely under the broiler as marshmallows can burn very quickly.
• If preferred, you can substitute heavy cream with half-and-half for a lighter version, though creaminess will reduce slightly.

• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: sweet potato casserole, marshmallow topping, pecan, holiday side dish, baked sweet potatoes, festive casserole