Sweet Potato Casserole with Pecan Crunch and Marshmallow Topping
Sink your fork into the ultimate comfort dish—our Sweet Potato Casserole with Pecan Crunch and Marshmallow Topping is sweet, nutty, and just a little marshmallowy magic.
Perfect for holiday dinners or any night you want your taste buds to throw a little party, this casserole will have everyone asking, “Who made this?!”
This isn’t just another sweet potato casserole—it’s the one that balances creamy, buttery sweet potatoes with a crunchy pecan topping and gooey marshmallows that melt into golden perfection. Whether you’re planning Thanksgiving dinner, Christmas feasts, or simply craving comfort food, this recipe delivers indulgence with every bite.
Why You’ll Love This Recipe
- Creamy mashed sweet potato base with the perfect balance of sweetness.
- Crunchy, buttery pecan topping adds texture and flavor contrast.
- Gooey, golden marshmallows for that classic sweet finish.
- Easy to prep, make-ahead friendly, and crowd-pleasing every single time.
Ingredients
For the Sweet Potato Base
- 4 1/2 pounds (2.04 kg) sweet potatoes
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) softened butter, plus 1 tbsp (14 g) melted
- 1/4 cup (60 ml) milk
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.25 g) salt
For the Pecan Crunch Topping
- 1 1/4 cups (31.25 g) crushed cornflake cereal
- 1/4 cup (30 g) chopped pecans
- 1 tbsp (12.5 g) brown sugar
For the Marshmallow Topping
- 1 1/2 cups (180 g) miniature marshmallows
How to Make Sweet Potato Casserole with Pecan Crunch and Marshmallow Topping
Step 1: Preheat Oven and Prep Dish
Preheat oven to 400°F (200°C) and grease a 7×11-inch (18×28 cm) baking dish for easy cleanup.
Step 2: Roast Sweet Potatoes
Place sweet potatoes on the oven rack and roast until tender, about 1 hour. Let cool slightly, then peel off skins.
Pro Tip: Roasting enhances natural sweetness and caramelizes the edges for deeper flavor.
Step 3: Mash Sweet Potatoes
Lower oven to 350°F (175°C). Mash peeled sweet potatoes until smooth, aiming for a creamy consistency—this is the foundation of the casserole.
Step 4: Prepare Sweet Potato Base
In a large mixing bowl, combine mashed sweet potatoes, sugar, 1/2 cup butter, milk, eggs, vanilla, and salt. Beat with an electric mixer on medium until fluffy.
Step 5: Assemble Base
Spread the sweet potato mixture evenly in the prepared baking dish using a spatula.
Step 6: Make Pecan Crunch Topping
Mix crushed cornflakes, chopped pecans, brown sugar, and remaining melted butter. Sprinkle in diagonal rows over the sweet potato layer.
Step 7: Bake Base and Topping
Bake in preheated 350°F (175°C) oven for 30 minutes until the topping starts to crisp.
Step 8: Add Marshmallows
After resting 10 minutes, place miniature marshmallows between pecan rows.
Pro Tip: Use a mix of white and colored mini marshmallows for a festive twist!
Step 9: Final Bake
Return to oven for 10 more minutes until marshmallows are golden and melty.
Step 10: Rest and Serve
Allow casserole to cool 10 minutes before serving to let flavors meld perfectly.
Expert Tips
- Spice it Up: Add cinnamon, nutmeg, or ginger for extra warmth.
- Nuts Variety: Substitute walnuts or almonds in the pecan topping for a twist.
- Marshmallow Alternatives: Swap with marshmallow fluff and spread during the last bake.
Variations & Creative Tips
- Mix in shredded coconut with the pecan topping for added crunch.
- Drizzle with caramel sauce before serving for an indulgent layer.
- Use mini sweet potatoes for single-serving casseroles.
Serving Suggestions
- Pair with roasted turkey or ham for holiday dinners.
- Serve alongside cranberry sauce or green bean casserole.
- Sprinkle extra chopped pecans on top for added texture.
Recipe FAQs
Can I prepare in advance? Yes, assemble the casserole a day ahead, cover tightly, and refrigerate. Bake fresh, adding marshmallows just before serving.
Can I use marshmallow fluff instead? Yes! Adjust quantity and spread evenly over casserole for gooey results.
How can I reduce sweetness? Reduce sugar in the sweet potato base by 1/4 cup; marshmallows add enough sweetness.
More Sweet Potato Recipes You’ll Love
PB Fit Peanut Butter Powder Sweet Potato
Final Thoughts
This Sweet Potato Casserole with Pecan Crunch and Marshmallow Topping blends creamy, crunchy, and gooey layers in every bite. Perfect for holiday tables or weeknight dinners where indulgence is the goal. Pair it with a holiday spread or enjoy solo—either way, it’s bound to impress.
Sweet Potato Casserole with Pecan and Marshmallow
Ingredients
Sweet Potato Base
- 4 1/2 pounds (2.04 kg) sweet potatoes
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) softened butter
- 1 tablespoon (14 g) melted butter (reserved)
- 1/4 cup (60 ml) milk
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon (1.25 g) salt
Pecan Crunch Topping
- 1 1/4 cups (31.25 g) crushed cornflake cereal
- 1/4 cup (30 g) chopped pecans
- 1 tablespoon (12.5 g) brown sugar
- Reserved 1 tablespoon melted butter
Marshmallow Topping
- 1 1/2 cups (180 g) miniature marshmallows
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 7x11-inch (18x28 cm) baking dish.
- Place the sweet potatoes directly on the oven rack and roast for 1 hour, or until very tender. Let them cool slightly before peeling.
- Reduce oven temperature to 350°F (175°C). Mash the peeled sweet potatoes until smooth and creamy.
- In a large bowl, combine the mashed sweet potatoes, sugar, softened butter, milk, eggs, vanilla extract, and salt. Beat with an electric mixer on medium speed until fluffy.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- To make the pecan crunch topping, mix the crushed cornflakes, chopped pecans, brown sugar, and the 1 tablespoon melted butter. Sprinkle the mixture in diagonal rows over the sweet potato base.
- Bake for 30 minutes, or until the topping begins to crisp. Let the casserole rest for 10 minutes.
- Arrange the miniature marshmallows between the pecan topping rows.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the marshmallows are golden and melty.
- Let stand for 10 minutes before serving so the flavors can settle.
Notes
NOTES / EXPERT TIPS
- Add warm spices such as cinnamon, nutmeg, or ginger for deeper holiday flavor.
- Substitute pecans with walnuts or almonds for a different crunch.
- Marshmallow fluff may be used instead of miniature marshmallows; spread it over the top during the final bake.
- For more sweet potato inspiration, try my PB Fit Peanut Butter Powder Sweet Potato, or if you want a dessert twist, the Sweet Potato Custard Pie is an excellent choice.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 605Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 68mgSodium: 211mgCarbohydrates: 108gFiber: 6gSugar: 52gProtein: 9g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.