Sweet Potato Casserole With Marshmallows
Nov 14, 2016, Updated Nov 13, 2024
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This Sweet Potato Casserole recipe is perfect for Thanksgiving! It’s an easy Thanksgiving side dish full of delicious sweet potato chunks baked in a luscious orange sauce, then topped with melty marshmallows and crunchy pecans. A must have on your holiday table!
If you love sweet potatoes, be sure to grab my recipes for Sweet Potato Shepherd’s Pie and Mashed Sweet Potatoes for more deliciousness!
Hey, friends! You’re looking at what might just be your next favorite Thanksgiving side dish! If my excitement doesn’t give it away, let me tell you—this sweet potato casserole has become my new go-to, and I have a feeling you’ll love her, too. This easy, sweet potato recipe is perfect to bring along to holiday gatherings or to serve at Thanksgiving or Friendsgiving dinner.
Normally, I try to avoid potatoes most of the year, but come this season, I.AM.GAME! Especially when there’s a recipe like this with a delicious orange sauce I can’t stop thinking about. And, it was a hit with my neighbor, who polished off the leftovers and brought back an empty dish saying, ‘this was awesome!’ I think we have a winner!
Why I Love This Sweet Potato Casserole Recipe
- Fresh. First, it’s all about the fabulous and fresh sweet potatoes—each bite is loaded with natural sweetness that makes the perfect filling for a holiday casserole.
- Sweet and Savory. The sweet potato filling is mixed with a hint of vanilla and rich brown sugar, creating a blend of festive flavors.
- Crunchy and Creamy. Topped with melty marshmallows and crunchy pecans, this casserole is a crowd-pleaser that’s creamy, crispy, and downright delicious.
- Holiday-Perfect. It’s a stunning addition to any Thanksgiving table and pairs beautifully with savory sides like cranberry sauce and roasted beef tenderloin for the best holiday feast!
Recipe Ingredients
To make this sweet potato casserole with marshmallows, you’ll need a handful of simple ingredients that are easy to find at any grocery store. Below, I’ve included some notes and possible substitutions for the ingredients, but please scroll down to the recipe card for the total amounts and detailed instructions.
- Sweet Potatoes: Fresh sweet potatoes work best, but canned yams can be used in a pinch. I would reduce the added sugar as they’re often sweetened.
- Pecans: The nuts add a crunchy texture and nutty flavor.
- Cornstarch: Used to thicken the orange sauce, but you can substitute with an equal amount of all-purpose flour if cornstarch isn’t available.
- Brown Sugar: Adds rich sweetness to the sweet casserole’s filling. For a slightly lighter flavor, white sugar can be used, though it won’t have the same caramel notes.
- Orange Juice: Provides a citrusy, tangy note that complements the sweetness of the potatoes. You can also try it with apple juice.
- Butter: Helps bind the sauce, creating a slightly creamy coating.
- Vanilla Extract: Enhances the sweetness and brings a warm flavor to the casserole.
- Mini Marshmallows: Classic topping that melts into a creamy layer over the sweet potatoes, adding extra sweetness.
How To Make Sweet Potato Casserole With Marshmallows
Making this Holiday recipe is easy and perfect for Thanksgiving dinner! With just a few steps, you’ll have this classic side baking to golden brown perfection in your favorite casserole dish.
- Prep the Sweet Potatoes: Pierce each sweet potato with a fork, then microwave on a plate for about 6 minutes, flipping halfway. Once cool, peel and cut into large chunks.
- Arrange in the Baking Dish: Grease a 13×9-inch baking dish. Add the sweet potato chunks and half the pecans.
- Make the Sauce: In a small saucepan, whisk together cornstarch and brown sugar, then add orange juice. Bring to a boil over high heat, then simmer for 3 minutes. Stir in the butter and vanilla.
- Combine and Bake: Pour the sauce over the sweet potatoes and bake at 350°F for 40 to 45 minutes, until edges are browned and bubbly.
- Add Toppings: Remove from oven, top with marshmallows and remaining pecans, and bake another 3 to 4 minutes until marshmallows melt and pecans are toasted.
- Serve: Let the sweet potato casserole cool slightly, then serve warm and enjoy!
Recipe Tips
- Microwave Method: No need for a large pot or baking sheet here! Microwaving the sweet potatoes saves time and keeps things simple. Just remember to pierce the potatoes with a fork before microwaving to let steam escape and ensure even cooking.
- Pre-Baking Tip: While the recipe suggests cooking the sweet potatoes before baking, I’ve tested it both ways, and it turns out delicious either way! However, for the best results, I recommend pre-baking them in the microwave for about 6 minutes before placing them in the oven.
- Sweet Potato Texture: If you prefer a smoother casserole, you can mash the sweet potato mixture using an electric mixer, hand mixer, or a potato masher instead of leaving them in chunks. This will create a creamier base and make the gooey marshmallow topping even more irresistible.
- Maple Syrup Option: For an extra touch of sweetness, drizzle a little maple syrup over the sweet potatoes before adding the marshmallows and pecans.
- Room Temperature Ingredients: For a good recipe that bakes evenly, let ingredients like butter come to room temperature before mixing. This helps everything combine smoothly.
Serving Suggestions
For a complete Thanksgiving feast, pair this sweet potato casserole with marshmallows with some of my favorite holiday dishes. A juicy roast turkey with maple gravy is the perfect centerpiece to complement this easy sweet potato casserole recipe. Serve it alongside traditional Thanksgiving stuffing and garlic parmesan roasted vegetables for a well-rounded meal.
Add a touch of tart sweetness with cranberry orange corn muffins, and finish with an easy apple crumble or pumpkin pie for dessert. These dishes will make your Thanksgiving table shine and are sure to be everyone’s favorite part of the meal!
How To Store and Reheat Leftovers
To store leftover sweet potato casserole, allow it to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.
To reheat, place the casserole in an oven-safe dish, cover with foil, and bake at 350°F for about 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave, but note that the topping won’t be as crispy.
How To Freeze Sweet Potato Casserole
If you’d like to freeze this sweet potato casserole, hold off on adding the marshmallow topping until after thawing and reheating. Transfer the cooled casserole to a freezer-safe container, cover tightly, and freeze for up to 2 months. To serve, thaw it in the fridge overnight, reheat in the oven at 350°F, then add marshmallows for a few minutes under the broiler until they’re golden and gooey.
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Sweet Potato Casserole with Marshmallows
Ingredients
- 3 pounds sweet potatoes, about 4 large potatoes
- 1 cup chopped pecans, toasted, divided
- 2 tablespoons cornstarch
- 1 cup light or dark brown sugar
- 1 cup orange juice
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 10.5 ounces package mini marshmallows
Instructions
- Prep. Preheat the oven to 350°F. Spray a 13X9-inch baking dish with cooking spray and set aside.
- Microwave the sweet potatoes. Pierce the sweet potatoes 6 times. Place them on a microwaveable plate and microwave for 6 minutes, rotating halfway through.
- Cool and cut. Once cool enough to handle, peel the sweet potatoes and cut them up into larger chunks.
- Transfer to a baking dish. Arrange the sweet potatoes and half of the pecans in the baking dish. Set aside.
- Make the orange juice sauce. Combine cornstarch and brown sugar in a small saucepan. Gradually add the orange juice, whisking to blend. Cook the orange juice mixture over high heat, stirring constantly, until the mixture boils. Reduce the heat and simmer for 3 minutes. Remove from heat and stir in the butter and vanilla.
- Bake. Pour the orange juice mixture over the sweet potatoes and bake for 40 to 45 minutes or until the edges are browned and bubbly.
- Top with marshmallows. Remove from oven and top the potatoes with mini marshmallows and remaining pecans.
- Finish baking. Return to oven; bake for 3 to 4 more minutes, or until marshmallows begin to melt and nuts start to brown.
- Serve. Remove from oven and let stand for a few minutes before serving.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delicious!!!
I made sweet potatoes like that first time in my life, and last!! I will not even try different recipes, this is outstanding! Addition of orange juice is awesome, and then the brown sugar and pecans and wonderful sweetness.
Great recipe, highly recommended!
Now this is a dessert I just have to try! 28 grams is a decent amount of sugar, but I am super curious to taste this pecan and sweet potato casserole. I’ve had variations of this dish before, but never with orange!
Sent it to my fiancee, hoping she’ll be willing to try it out for Thanksgiving!
Thanks for posting! Cheers!
Sweet potatoes are good as they sweet, great flavor with the twist of orange and marshmallows. Great recipe.
This looks OUT OF THIS WORLD yummy!!!! I need it.
YUMM! I love marshmallow topped sweet potatoes! 🙂
Love the addition of orange juice! I bet this tastes amazing!
I love the orange in this! (Extra marshmallows for me, please!!)
These are SO gooey and delicious!!! Love the addition of orange 🙂