Only a few dishes are as comforting as sweet potato casserole on a cool fall day. The rich, creamy texture of the sweet potatoes is the perfect backdrop for the crunchy topping of marshmallows and pecans.
The sweetness of the dish is a balance to the savory flavors of stuffing and salty meats. This dish reminds you of family gatherings and precious memories, making it the perfect addition to your holiday feasts.
The Delicious Texture of Sweet Potato Casserole
It is hard to say which part makes this sweet potato casserole so darn tasty. Is it because of the smooth mashed sweet potatoes?
Or is it from the crispy pecans? Maybe it’s the gooey marshmallows.
I think it is the combination of all of these flavors and textures that makes it so delicious.
Why We Love this Sweet Potato Casserole Recipe
The holidays wouldn’t be the same without a big sweet potato casserole dish. Something about the potatoes’ earthiness, the pecans’ crunch, and the marshmallows’ sweetness screams “festive.”
I think it’s the memories of childhood holidays gathered around the table with loved ones, or maybe it’s just that sweet potatoes are so darn delicious.
One of the best things about sweet potato casserole is its unique texture. The smooth, rich flesh of the sweet potatoes pairs perfectly with the crunchy topping, creating a dish that is both creamy and crisp.
We usually use canned sweet potatoes because it makes it super simple. However you can use fresh sweet potatoes if you prefer.
The secret to achieving the perfect smooth texture is to use fresh sweet potatoes that have been roasted or steamed until they are fork-tender.
Once mashed, the potatoes are combined with brown sugar, maple syrup, butter and spices to create a smooth filling.
For the topping, sprinkle with chopped pecans and miniature marshmallows. You can sprinkle both over the entire pan or alternate them for a striped effect.
Whatever it is, there’s no denying that sweet potato casserole is one of our all-time favorite holiday dishes. So why not whip up a batch this year and enjoy the season’s flavor?
Variations to Make Sweet Potato Casserole
While this recipe for sweet potato casserole calls for marshmallows and pecans, there are many ways to give this dish a unique twist. Try making a sweet potato casserole with an oat and pecan topping if you like more crunch and no marshmallows.
You can also stir in some raisins or dried cranberries for a touch of chew and sweetness. Or try using walnuts instead of pecans for a slightly different flavor.
For a healthier option, use diced fruit instead of marshmallows and dark honey instead of brown sugar. You could also use pumpkin pie spice instead of cinnamon and nutmeg if you would like.
Whatever variations you choose, sweet potato casserole will be a hit at your dinner table. And if you are like me, you might find yourself eating the leftovers for breakfast!
More Great Sweet Potato Recipes
Duchess sweet potatoes add a little pizzazz to your plate, but they are really simple to make. They would be a fun way to change up your Thanksgiving or Christmas meal, but are delicious any time!
Candied sweet potatoes topped with marshmallows are a Thanksgiving dinner staple at our house. The tender sweet potatoes and gooey marshmallows really are a addition to any big holiday meal.
Baby sweet potato cakes served with a scoop of ice cream and drizzle of sticky caramel sauce are a perfect fall dessert. They are cozy, flavorful and sure to become a favorite treat.
Did you make this great recipe? Please leave a review in the recipe card below!
Sweet Potato Casserole with Pecans and Marshmallows
- 29 oz. can candied sweet potatoes drained
- ¼ cup brown sugar
- 2 Tablespoons maple syrup
- 3 Tablespoons unsalted butter softened or melted
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- 1½ cups mini marshmallows
- Heat oven to 375°F and grease an 8-inch square baking dish with non stick cooking spray.
- Place sweet potatoes into a large mixing bowl and mash until mostly smooth.
- Add brown sugar, syrup butter, salt, cinnamon, nutmeg and vanilla extract. Stir to incorporate.
- Spread mixture into an even layer in the prepared baking dish. Sprinkle with pecans and top with marshmallows.
- Bake for 20 minutes or until marshmallows are toasted. Remove pan from oven and serve while warm.