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easy sweet potato casserole dish with mini marshmallow and pecan crumb topping in casserole dish with text overlay
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Sweet Potato Casserole With Marshmallows And Pecans

This sweet potato casserole is perfect side dish for Thanksgiving and Christmas dinner. A classic dish with warming fall flavored spices and topped with delicious pecan streusel and gooey mini marshmallows.
Prep Time15 mins
Cook Time1 hr
Course: Side Dish, Sides
Cuisine: American
Servings: 10 servings
Calories: 509kcal


For Potato Filling:

  • 2.5 lbs sweet potatoes peeled and diced into small cubes
  • ½ cup water
  • 2 eggs
  • ¾ cup light brown sugar
  • 4 tablespoon butter unsalted
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon clove powder
  • 1 teaspoon cinnamon powder
  • teaspoon nutmeg powder
  • ¼ cup pecans chopped

For Pecan Crumb & Marshmallow Toppings:

  • 1 cup pecans chopped
  • 1 cup light brown sugar
  • 4 tablespoon plain flour
  • ½ cup butter chilled cut into cubes
  • ¼ teaspoon clove powder
  • ½ teaspoon cinnamon powder
  • teaspoon nutmeg powder
  • ½ teaspoon vanilla extract
  • And
  • 2 cups mini marshmallows


To Make Potato Filling:

  • Start by peeling sweet potatoes. Dice into small cubes. Add diced sweet potatoes into a pan, pour ½ cup water and bring it to boil. Once starts boiling cover and cook on low flame until sweet potatoes are cooked through and tender. Will take around 12 to 15 minutes for potatoes to cook.
  • Drain off any liquids left in the pot. Rest sweet potatoes for few minutes. This will help remove any excess water from the potatoes.
  • Transfer cooked sweet potatoes into a bowl. Mash it using potato masher.
  • Add all ingredients – eggs, brown sugar, spices, vanilla and chopped pecans to the bowl.
  • Beat using hand blender or to mash until fluffy and well blended.
  • Grease casserole dish with butter on all sides. You can use cooking oil instead of butter to spray over the casserole dish.
  • Transfer potato filling into prepared casserole/baking dish. Set aside.

Sweet Potato Casserole Topping - To Make Streusel Topping (pecan crumb):

  • Into a food processor add pecans, light brown sugar, chilled butter(cubed), plain flour, spice powder and vanilla extract.
  • Pulse few times until the crumble mixture resembles pea-sized crumbs.


  • Spread pecan crumb topping evenly over potato filling.
  • Bake in pre-heated oven at 375 degree Fahrenheit for 25 to 35 minutes until golden brown.

Marshmallow Topping:

  • Remove baked sweet potato casserole from the oven. Spread mini marshmallows in single layer. Bake in oven for 5 to 10 minutes. If desired you can broil for 1 or 2 minutes. Make sure not to broil longer, marshmallows will burn quickly.
  • Serve immediately.



  1. Do not use too much water while cooking sweet potatoes. ½ cup would do and remember to drain off all excess water before mashing sweet potatoes. Any liquids left in sweet potatoes will make the potato filling runny.
  2. Rest cooked potatoes for few minutes to get rid off excess water before mashing.
  3. You can use canned sweet potatoes for convenience, but I haven’t experimented with it!
  4. Feel free to use any of your favorite spice. Choose one or use a mix. I love cinnamon, clove and nutmeg spice mix. It gives the casserole a nice warming fall flavors!
  5. Choose one topping either streusel crumb or mini marshmallows. Double topping is highly recommended if you in mood for holiday indulgence.
  6. If you choose to broil marshmallows, broil only for 1 or 2 minutes. Marshmallows will burn quickly.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 509kcal | Carbohydrates: 73g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 274mg | Potassium: 496mg | Fiber: 5g | Sugar: 48g | Vitamin A: 16564IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg