Elevate your holiday table with a classic Sweet Potato Casserole with Marshmallows that balances creamy, spiced sweet potatoes and a crunchy pecan streusel, finished with golden toasted marshmallows. This easy recipe is perfect for Thanksgiving, family dinners, or anytime a comforting, crowd pleasing side is needed.

---

Ingredients

For the sweet potato mash

• 3 pounds sweet potatoes, peeled and cut into 1 to 2 inch chunks
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted and cooled
• 1/3 cup whole milk or 1/4 cup heavy cream plus 1 tablespoon milk
• 2 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

For the streusel topping

• 1/2 cup all purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 cup chopped pecans
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the marshmallow topping

• 2 to 3 cups mini marshmallows or 1 standard 10 ounce bag

---

Equipment

• 9×13 inch baking dish or equivalent
• Large pot for boiling
• Mixing bowls
• Potato masher or ricer
• Pastry cutter or fork to make streusel
• Oven and optional kitchen torch

---

Instructions

1. Preheat oven to 350 F and grease a 9×13 inch baking dish.

2. Cook the sweet potatoes:
Place chunks in a large pot and cover with cold water. Bring to a boil, reduce heat, and simmer until very tender, 15 to 20 minutes. Drain well.

3. Mash the potatoes:
Return drained potatoes to the pot or a large bowl. Mash until smooth using a potato masher or ricer. Add brown sugar, melted butter, milk or cream, egg yolks, vanilla, cinnamon, nutmeg, and salt. Mix until combined and creamy. Adjust seasoning and sweetness to taste.

4. Transfer to the baking dish:
Spread the sweet potato mixture evenly in the prepared dish, smoothing the top.

5. Make the streusel:
In a bowl combine flour, brown sugar, chopped pecans, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until mixture is crumbly and pieces resemble coarse crumbs. Sprinkle streusel evenly over the sweet potatoes.

6. Bake:
Place casserole in the oven and bake for 20 to 25 minutes until streusel is lightly browned and edges of the sweet potato mixture are bubbling.

7. Add marshmallows:
Remove casserole from oven and evenly distribute mini marshmallows across the top. Return to oven for 3 to 6 minutes until marshmallows are puffed and beginning to brown. Watch closely to avoid burning. For an evenly toasted top, use a kitchen torch to brown marshmallows after they are puffed.

8. Cool slightly and serve:
Allow casserole to rest 5 minutes before serving so marshmallows set slightly.

---

Tips for Best Results

• Use firm, moist sweet potatoes such as Beauregard or Garnet for a naturally sweet and creamy mash.
• Drain the potatoes thoroughly after boiling to avoid watery mash. Alternatively bake whole sweet potatoes at 400 F for 45 to 60 minutes, scoop flesh, and proceed with recipe for deeper flavor.
• For extra richness swap milk for heavy cream or half and half. If avoiding eggs, omit yolks and add 1 to 2 tablespoons cornstarch to help bind.
• Toast pecans lightly in a dry skillet for deeper nutty flavor before adding to streusel.
• If you prefer a less sweet dish, reduce the sugar in the mash by one third and use fewer marshmallows.
• To prevent marshmallows from overbrowning while streusel is still crisp, bake casserole until bubbling, then add marshmallows and broil or torch very briefly.

---

Variations

• Vegan option: Replace butter with vegan butter, use plant milk, omit egg yolks and add 1 to 2 tablespoons maple syrup and 1 tablespoon cornstarch for texture. Use dairy free marshmallows.
• Savory twist: Omit marshmallows and streusel. Mix in 1/2 cup grated sharp cheddar, 1/4 cup chopped green onions, and a pinch of cayenne for a savory sweet potato gratin.
• Maple pecan topping: Swap brown sugar for pure maple syrup in the streusel and add 1/4 teaspoon ground cloves for warm spice notes.
• Mini individual casseroles: Bake in ramekins for single serving presentations.

---

Make Ahead and Storage

• Make ahead: Assemble sweet potato mixture and streusel up to 24 hours ahead. Keep covered in the refrigerator and bring to room temperature for 30 minutes before baking. Add marshmallows just before final browning.
• Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350 F oven until heated through to preserve texture. Fresh marshmallows can be added before reheating if top loses its puff.
• Freezing: Freeze assembled casserole without marshmallows for up to 3 months. Thaw overnight in the refrigerator, bake until hot, then add marshmallows and brown.

---

Serving Suggestions

• Serve as a side with roasted turkey, glazed ham, or roasted chicken. Add a green vegetable such as Brussels sprouts or green beans for color contrast.
• Garnish with extra chopped pecans or a light sprinkle of flaky sea salt to balance sweetness.

---

Nutrition Estimate per Serving

(approximate, serves 8)

• Calories 360
• Fat 14 g
• Carbohydrates 54 g
• Protein 4 g
• Fiber 4 g

---

FAQs

What type of marshmallows work best?
Mini marshmallows melt and brown more evenly. Standard large marshmallows can be halved or quartered for more even coverage.

Can I substitute canned sweet potatoes?
Canned sweet potatoes can be used in a pinch. Drain well and mash to remove excess liquid. Adjust sweetness and seasoning as canned products are often sweeter.

How to prevent marshmallows from turning too hard or chewy?
Briefly brown marshmallows until just puffed and golden. Overcooking can make them tough. A kitchen torch gives control and avoids long exposure to oven heat.

Why add egg yolks?
Egg yolks add richness and help stabilize the mash. They are optional; if skipping, add a bit of cornstarch to help bind.