Sweet Potato Casserole With Marshmallows
Nov 14, 2016, Updated Nov 13, 2024
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This sweet potato casserole is loaded with tender sweet potatoes baked in creamy orange sauce, topped with melty marshmallows and crunchy pecans. It’s easy to make ahead and perfect for a holiday table!
If you love sweet potatoes, you should totally grab my recipes for sweet potato shepherd’s pie, sweet potato cookies, and cheesy sweet potato gratin!
Today’s sweet potato casserole with marshmallows is my go-to side dish to a roasted beef tenderloin or roast turkey during the holidays. I go all out with a lick-your-fingers-its-so-good orange sauce that soaks into the sweet potatoes while they bake beneath gooey marshmallows and crunchy pecans. The sweet, zesty, savory combination is, in a word, the BEST.
This casserole was a hit with my neighbor, who polished off the leftovers and brought back an empty dish, saying, ‘This was awesome!’
Why This Sweet Potato Casserole Is a Favorite Holiday Side Dish
- Sweet and savory. Each bite is loaded with natural sweetness from the sweet potatoes, rounded out by brown sugar and a hint of vanilla. Even with the melty marshmallows, the flavors are sweet, but not cloying, which is how I prefer it.
- Crunchy and creamy. Topped with crunchy pecans, this casserole is the best combination of creamy, crispy, and downright delicious.
- Holiday-perfect. Sweet potato casserole is a classic holiday recipe. It’s perfect paired with cranberry sauce at a Thanksgiving or Friendsgiving dinner.
Recipe Ingredients
The ingredients for this sweet potato casserole with marshmallows 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 – Nuts add a crunchy texture and nutty flavor. If you don’t have pecans, walnuts, or slivered almonds will work here, too. You can also skip the nuts to make this sweet potato casserole nut-free.
- 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. If you don’t have minis, chop up larger marshmallows into small pieces instead.
Can I Make This Casserole Without Marshmallows?
Sure thing. If you’d prefer to make this sweet potato casserole without the marshmallows, you can simply skip the step where you add the marshmallows and add only the pecans instead. You may wish to double up on the amount of pecans in this case.
Another option is to prepare a pecan streusel topping. I’d recommend combining 1 ½-2 cups of chopped pecans with ⅓ cup of flour, ½ teaspoon cinnamon, ½ cup of brown sugar, and ½ cup of cold, cubed butter. Sprinkle the topping over the casserole before baking.
Recipe Tips
- Use room-temperature ingredients. Let ingredients like butter come to room temperature before mixing. This helps everything combine smoothly, and the casserole bakes more evenly as a result.
- Microwave method. 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. I use the microwave method for my mashed sweet potatoes, so you can refer to that recipe for details.
- Time-saving tip. While the recipe suggests cooking the sweet potatoes before baking, I’ve tested it both ways, and it turns out delicious either way. If you’re under a time crunch, you can skip the pre-cooking step. However, for the best results, I recommend softening the sweet potatoes in the microwave for about 6 minutes before placing them in the oven.
- Adapt the 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 it 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.
What to Serve With Sweet Potato Casserole
Pair this sweet potato casserole with a Thanksgiving spatchcock turkey or boneless prime rib at Christmas. Don’t forget a boat of homemade gravy, soft dinner rolls, and more holiday side dishes, like traditional stuffing and green bean casserole. In my household, no one leaves the table without a fresh slice of apple crumble or pumpkin pie for dessert!
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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.
How To Make Sweet Potato Casserole With Marshmallows
This holiday-worthy sweet potato casserole recipe is easy to make ahead and perfect for Thanksgiving dinner! With just a few steps, you’ll have this classic sweet potato side dish ready to bake:
- 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!
Make It Ahead
If you’d prefer to make this sweet potato casserole the day before, assemble the casserole as directed, and leave off the marshmallows and pecans. Store the casserole covered in the fridge until it’s time to bake the following day. You may need to add a few extra minutes to the baking time if the casserole is cold from the fridge. Afterward, add the marshmallow topping and finish the recipe as written.
Freezer Option
Alternatively, bake the casserole in a freezer-safe dish. Cover it airtight, and freeze for up to 2 months. Thaw the casserole in the fridge overnight before baking, and then reheat it in the oven at 350°F. Add the marshmallows and pecans, and toast for a few minutes under the broiler until the topping is golden and gooey.
Storing and Reheating Leftovers
- Refrigerate. 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.
- 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.
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 🙂