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Southern Sweet Potato Casserole with Marshmallows

How to make the best southern sweet potato casserole with marshmallows and pecans. Classic Thanksgiving side dish you can easily make ahead.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 486kcal
Author: Mel Lockcuff


  • OXO Good Grips 5-Quart Mixing Bowl, 5 Quart, White/Black
  • Thanksgiving Turkey Apron, Adult One Size, Brown
  • Spring Chef Premium Swivel Vegetable Peeler
  • Cook N Home 16 Quart Stockpot with Lid, Stainless Steel
  • LILPARTNER 400w Ultra Power Kitchen Hand Mixer With 2 * 5-Speed(Turbo Boost, Automatic Speed) & 5 Stainless Steel Accessories
  • USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating





  • Peel and cut the washed sweet potatoes into cubes.
  • Add the cubed sweet potatoes to a large stock pot, and cover them with water. Bring to a boil on the stove over medium heat, and cook for 10 to 15 minutes, or until tender when poked with a fork.*
  • When the potatoes are fully cooked, drain the water, and add the potatoes to a large mixing bowl.
  • Mash the sweet potatoes with a potato masher or hand mixer, so they're ready to go into the casserole.
  • Pre-heat your oven to 375°F, and lightly spray the sides and bottom of a 9×13 casserole dish with cooking spray.
  • Add the softened butter, brown sugar, milk, eggs, vanilla extract, and salt to the sweet potatoes in the mixing bowl, and whisk until everything is well combined.
  • Stir the chopped pecans into the sweet potato mixture.
  • Evenly spread the mixture into the prepared baking dish.
  • Sprinkle the top with marshmallows and the remaining pecans.
  • Bake at 375°F for 25 to 30 minutes, or until the marshmallows are golden brown.
  • Serve it immediately while warm, and store any leftovers in the fridge.


*If you don't want to go through the process of boiling your sweet potatoes, you can go the easier route and just make Instant Pot sweet potatoes. Then peel them and mash them right in the pot with an immersion blender or hand mixer.
Yes, sweet potato casserole is a great make-ahead recipe.
It's best to mix everything together, leaving the topping off until it is time to bake. You can then place the raw filling in the refrigerator in an airtight container for up to 2-3 days.
When you're ready to bake the casserole, place the pre-made filling in your baking dish and top with mini marshmallows and pecans. Bake it as normal, at 375°F for 25-30 minutes, or until the marshmallows are golden brown.
A baked sweet potato casserole is best stored in the refrigerator. It will typically keep for up to 4-5 days. You can either keep it in your baking dish, covering the top with plastic wrap or aluminum foil, or you can alternatively dish it out into an airtight container. Both ways work equally as well!
To reheat, cover your casserole with aluminum foil, and bake at 375°F for 5-10 minutes. It is now ready to serve!
Yes, you can freeze this casserole, although it's best to freeze it before baking. Simply spread both the filling and the topping in your pan, and cover it with a double layer of aluminum foil. Place it in the freezer, and it will keep for around 3 months.
You can also freeze just the filling in an airtight container, waiting until it's time to bake to spread it in your pan with the topping.
Be sure to let it warm up at room temperature for around 30 minutes before baking. Bake as the recipe directs, or until the marshmallows are golden brown.
Real yams will definitely not work. They are far different from a sweet potato.
That being said, most canned yams that are available in American grocery stores are really orange-fleshed sweet potatoes. Usually it will state on the can whether or not it is actually a sweet potato product.
If your canned yams are just sweet potatoes, they will make a fine 1:1 substitute for this recipe.


Serving: 1g | Calories: 486kcal | Carbohydrates: 76g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 387mg | Fiber: 8g | Sugar: 40g
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