If you’re on the hunt for the ultimate comfort food that brings warmth to your table and joy to your heart, look no further than this Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe. It’s a beautiful medley of creamy mashed sweet potatoes, a crunchy pecan topping kissed with maple syrup, and the gooey, golden marshmallows that bake to perfection on top. This dish is a crowd-pleaser, perfect for holiday feasts or any occasion where you want to spread a little happiness via your forks. Every bite is a charming balance of sweet, nutty, and spiced flavors that feels like a big, cozy hug.
Ingredients You’ll Need
This Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe calls for a handful of ingredients that are straightforward yet each plays an essential role. From the earthy sweetness of the potatoes to the crunchy pecans and the lightly spiced brown sugar, every element adds depth, texture, and that irresistible aroma.
- 3 lbs. sweet potatoes: The star of the dish, offering natural sweetness and a creamy base.
- 4 chicken bouillon cubes: Adds a subtle savory depth that enhances the sweet potatoes’ flavor.
- 3 teaspoons salt: Essential to balance all the sweetness with a touch of savory seasoning.
- 5 tablespoons salted butter (room temp): Brings creaminess and richness to the mash.
- 1/3 cup brown sugar (packed): Gives a warm, caramel-like sweetness and moist texture.
- ½ teaspoon vanilla extract: Adds a fragrance that beautifully compliments the sweet potatoes.
- ½ teaspoon cinnamon: Provides gentle warmth and spice.
- 1 pinch nutmeg: A little goes a long way to add nostalgic holiday flavor notes.
- ¼ cup half and half: Keeps the mash luscious and smooth.
- 2 eggs (whisked): Helps bind the casserole together for a cohesive texture.
- 1 cup pecans (roughly chopped): Delivers a satisfying crunch and nutty aroma.
- ¼ cup flour: Works as the base for the pecan topping to hold everything together.
- 4 tablespoons salted butter (melted): Adds flavor and moisture to the crisp topping.
- 2 tablespoons maple syrup: Adds a natural sweetness with a complex flavor punch.
- ¼ teaspoon vanilla extract: Enhances the topping’s aroma and taste.
- 1 ½ cups mini marshmallows (about ½ of a 10 oz. bag): The irresistible, toasty crown of the dish.
How to Make Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe
Step 1: Cook the Sweet Potatoes
Begin by preheating your oven to 350° F for that perfect bake later on. Peel your sweet potatoes and cut them into even ¾-inch slices for uniform cooking. Place them into a pot and cover with cool water by a couple inches. Slowly bring the water to a gentle boil before adding your chicken bouillon cubes and salt—this will infuse a subtle savory background to balance the sweetness. Cook the potatoes for about 20 minutes or until they’re fork-tender and ready to mash.
Step 2: Mash with Butter and Spices
Drain your potatoes well and return them to the warm pot off the heat. Add room temperature butter so it melts gently with the residual steam, then get mashing! As the potatoes soften, stir in brown sugar, vanilla extract, cinnamon, and a pinch of nutmeg to build that classic sweet and warmly spiced flavor base that makes this Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe so addictive.
Step 3: Add Cream and Eggs
Mix together your whisked eggs and half and half, then stir this combination into your mash. This step is crucial for a rich texture and helps the casserole hold together beautifully. You’ll want to leave some texture amidst the creaminess—no need for perfectly smooth. Transfer this luscious mix to a lightly greased 9 x 13-inch baking dish, setting the stage for the delightful topping.
Step 4: Prepare the Pecan Topping
In a small bowl, combine chopped pecans, flour, melted butter, maple syrup, and vanilla extract. This mixture gives your casserole a satisfyingly crunchy topping with just the right amount of sweetness and nutty flavor. Spread this evenly over the sweet potato layer—it’s what makes every bite extra special.
Step 5: Add Marshmallows and Bake
Generously top your pecan mixture with mini marshmallows, covering the surface for that gooey, golden finish. Pop the dish into your preheated oven un-covered and bake for about 20 minutes. Keep an eye on it toward the end—the marshmallows should puff up and begin to turn a lovely golden brown. This usually takes just under 24 minutes. Once perfect, remove and let the casserole rest for 5-10 minutes so the filling firms up and the topping crisps just a little more.
How to Serve Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe
Garnishes
If you’re feeling fancy, sprinkle a handful of extra toasted pecans on top just before serving to amp up that crunch factor. A light dusting of ground cinnamon or a drizzle of maple syrup can add another layer of flavor and beauty. These simple garnishes turn a beloved family classic into something restaurant-worthy at home.
Side Dishes
This Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe pairs wonderfully with savory mains. Think roasted turkey or glazed ham, but it also shines alongside simple roasted vegetables or a crisp green salad for balance. The sweetness of the casserole complements salty and herby flavors like nothing else.
Creative Ways to Present
For festive occasions, serve the casserole in individual ramekins or festive mini skillets for a charming personal touch. You can also spread the casserole in decorative baking dishes or use a piping bag to swirl the mashed sweet potato before adding the toppings for a designer look. Presentation makes the experience even more joyful.
Make Ahead and Storage
Storing Leftovers
Store leftover casserole in an airtight container in the fridge for up to 4 days. The flavors develop even more, so it tastes just as delightful, if not better, the next day. Cover the marshmallow top with foil to prevent them from hardening too much in the fridge.
Freezing
You can freeze this casserole either before or after baking. Wrap it tightly with plastic and then foil to avoid freezer burn. It will keep well for up to 3 months. Just remember to thaw in the refrigerator overnight before reheating for the best texture.
Reheating
Reheat leftovers in a 350° F oven covered with foil for about 20-25 minutes or until heated through. Finish uncovered for a few minutes when you want to refresh that marshmallow topping’s crispy, toasted appearance—just like freshly baked.
FAQs
Can I use regular sugar instead of brown sugar?
While you can substitute regular sugar, brown sugar adds that signature molasses flavor and moisture that enhances the overall richness of the casserole. It’s worth using brown sugar to keep the authentic taste.
What if I don’t have chicken bouillon cubes?
If you prefer vegetarian options or don’t have bouillon cubes, you can omit them or substitute with vegetable broth seasoning. The bouillon just adds depth and umami to balance the sweetness.
Can I prepare the topping in advance?
Absolutely! Mix up the pecan topping ahead and store it in the fridge. When ready to bake, just spread it on the mashed sweet potatoes, add marshmallows, and bake as directed.
Is this recipe suitable for Thanksgiving?
Definitely yes! This Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe is a classic Thanksgiving dish, offering comforting flavors that complement traditional holiday meals perfectly.
Can I make this casserole vegan?
You can adapt this recipe by swapping butter with plant-based alternatives, eggs with flax eggs, and using vegetable bouillon. Also, ensure your marshmallows are vegan-friendly or use coconut marshmallows for that gooey topping.
Final Thoughts
This Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe isn’t just another side dish—it’s the cozy, comforting highlight that will have everyone asking for seconds. Whether you’re sharing it with family at a holiday meal or treating yourself any day of the week, it brings so much warmth and happiness with every bite. Don’t hesitate to try this recipe and make your gathering or dinner simply unforgettable.
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Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday meals or family dinners. Tender sweet potatoes mashed with butter, brown sugar, spices, and eggs are topped with a crunchy pecan and maple syrup crumble, then finished with a golden, toasted mini marshmallow topping. Baked to perfection, this casserole offers a wonderful balance of creamy, sweet, and crunchy textures that everyone will love.
Ingredients
Sweet Potato Mixture
- 3 lbs. sweet potatoes
- 4 chicken bouillon cubes
- 3 teaspoons salt
- 5 tablespoons salted butter (at room temp)
- â…“ cup brown sugar (packed)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 pinch nutmeg
- ¼ cup half and half
- 2 eggs (whisked)
Topping
- 1 cup pecans (roughly chopped)
- ¼ cup flour
- 4 tablespoons salted butter (melted)
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- 1 ½ cups mini marshmallows (about ½ of a 10 oz. bag)
Instructions
- Preheat the oven: Set your oven to 350° F (175° C) to prepare for baking the casserole later.
- Cook the sweet potatoes: Peel the sweet potatoes and slice them into ¾-inch thick pieces. Submerge the slices in cold water, covering them by 1 to 2 inches. Slowly bring the water to a gentle boil. Once boiling gently, add the chicken bouillon cubes and salt. Cook the potatoes for about 20 minutes or until they are very tender when pierced with a fork. Drain the potatoes and return them to the warm pot.
- Mash the potatoes: Add the 5 tablespoons of room temperature butter to the hot potatoes and let it melt while the steam evaporates for about 5 minutes. Then, mash the potatoes with a potato masher until mostly smooth.
- Add flavorings: Stir in the brown sugar, vanilla extract, cinnamon, and nutmeg thoroughly until well combined.
- Incorporate eggs and cream: In a separate bowl, whisk together the eggs and half and half, then add this mixture to the sweet potatoes. Stir to combine and mash a little more if you prefer a smoother texture but leave some chunks for good mouthfeel. Transfer this mixture into a lightly greased 9 x 13-inch baking dish, spreading it evenly.
- Prepare the topping: In a bowl, mix the chopped pecans, flour, melted butter, maple syrup, and vanilla extract until evenly combined. Sprinkle this mixture evenly over the sweet potato layer. Then, evenly spread the mini marshmallows on top of the pecan topping.
- Bake the casserole: Place the dish uncovered in the preheated oven and bake for 20 minutes. After 20 minutes, check every few minutes and remove the casserole as soon as the marshmallows start to brown nicely, which should be just under 24 minutes total baking time.
- Rest before serving: Allow the casserole to sit for 5 to 10 minutes after baking to let the filling firm up and the topping crisp further. This makes it easier to serve and enhances the texture.
Notes
- Use salted butter to enhance flavor but adjust salt if using unsalted butter.
- If you prefer a less sweet dish, reduce the brown sugar and maple syrup slightly.
- Chicken bouillon cubes add savory depth; for a vegetarian version, substitute with vegetable bouillon or omit entirely with a pinch of salt.
- Watch the marshmallows carefully as they can brown quickly and potentially burn.
- Letting the casserole rest before serving helps it set for clean slices and better presentation.
