Sweet potato casserole is one of those dishes that behaves like the emotional support side of Thanksgiving. Everything else on the table might fight for attention — the turkey flexing its bronzed wings, the stuffing acting like it has centuries of heritage behind it — but this casserole simply arrives and whispers, “Relax, I’ve got you.”
There’s something irresistibly nostalgic about its layers: soft, cinnamon-kissed mash underneath, crunchy pecans tucked in like secret treasures, and that unmistakable marshmallow crown that turns molten, golden, and just ever so dramatic in the oven. It’s dessert masquerading as a side dish and everyone conveniently lets it.
What makes this version special is its balance — sweetness without syrupy heaviness, texture without fuss, and ingredients that lean classic but still allow the sweet potatoes to shine. Whether your table seats four or fourteen, this casserole is the dish people quietly revisit for seconds even after claiming to be “completely full.” It’s homely, comforting, and gloriously low-stress to prepare.
Make it ahead, tuck it in the fridge, and then simply bake it until the marshmallows bloom into toasted, puffy clouds. The kitchen smells like cinnamon, butter, and faintly like childhood. In short: it’s Thanksgiving in a single baking dish.
Sweet Potato Casserole with Pecans & Toasted Marshmallows
Ingredients
- 3 lbs sweet potatoes, peeled and cubed
- ½ cup packed brown sugar
- ⅓ cup softened butter
- ½ tsp vanilla extract
- ¾ cup chopped pecans, divided
- ¼ tsp cinnamon (or more)
- Salt & black pepper
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
- Boil sweet potatoes until fork-tender (about 15 minutes). Drain well.
- Mash with brown sugar, butter, cinnamon, vanilla, salt, and pepper.
- Fold in half the pecans, spread into the prepared dish.
- Top with marshmallows and remaining pecans.
- Bake for 25 minutes, until marshmallows are puffed and golden.
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