Sweet Potato Casserole Recipe: Easy Brown Sugar Pecan with Marshmallow Swirl

Let me just set the scene: the aroma of roasted sweet potatoes, brown sugar, and toasted pecans drifting through my kitchen—it’s pure holiday magic. You might think I’m exaggerating, but there’s something about that mix of caramelized sweetness and nutty crunch that makes everyone in my house wander in, eyes wide, asking, “Is it ready yet?” The first time I made this Sweet Potato Casserole Recipe with brown sugar pecan topping and marshmallow swirl, I was instantly hooked. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

Honestly, I wish I’d discovered this casserole years ago. When I was knee-high to a grasshopper, my grandma used to make a similar dish for every Thanksgiving, but I never realized how dangerously easy it is to whip up at home. I found myself trying to recreate that nostalgic flavor one rainy weekend, and let’s face it, this version might even be better (don’t tell Grandma). The marshmallow swirl adds pure, gooey comfort, and the pecan crunch is just irresistible. My family couldn’t stop sneaking bites off the cooling rack—kids, adults, even the dog circled hopefully. (I don’t blame them!)

Whether you’re looking to brighten up your Pinterest board for the holidays, need a sweet treat that’ll wow at your next potluck, or just want some comfort food for a cozy night in, this brown sugar pecan sweet potato casserole fits the bill. The combination of velvety sweet potatoes, crunchy pecans, and pillowy marshmallows is a crowd-pleaser for all ages. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s become a staple for family gatherings and gifting. It feels like a warm hug on a plate, and you’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

Let me give you the scoop from my kitchen to yours. After years of tweaking and testing, I can say with confidence that this sweet potato casserole recipe is the one you’ll reach for again and again. Here’s why:

• Quick & Easy: Comes together in under 45 minutes, making it a lifesaver for busy weeknights, last-minute holiday prep, or anytime you need comfort food in a hurry.
• Simple Ingredients: No fancy grocery trips required—you probably have everything you need already. Sweet potatoes, brown sugar, eggs, butter, pecans, and marshmallows. That’s it.
• Perfect for Gatherings: Whether it’s a laid-back brunch, festive potluck, or cozy family dinner, this casserole brings people together. It’s hearty enough for the main table, and sweet enough for dessert.
• Crowd-Pleaser: Kids love the marshmallow swirl, adults appreciate the pecan crunch, and everyone asks for seconds. I’ve yet to meet someone who can resist.
• Unbelievably Delicious: The texture is next-level—creamy sweet potatoes, crunchy pecan topping, and gooey marshmallows. It’s comfort food, pure and simple.

What truly sets this sweet potato casserole apart is the marshmallow swirl. Instead of layering marshmallows only on top, swirling them into the filling creates pockets of melty sweetness in every bite—no dry corners here! I also balance the brown sugar with a hint of cinnamon and nutmeg, which gives the casserole a rich, almost caramel-like depth. The pecans add that classic southern crunch and rich flavor. If you want to impress without sweating over complicated steps, this is your ticket.

It’s the kind of recipe that makes you close your eyes at the first bite and just savor. You know what? It’s comfort food made a little healthier, a little faster, and a lot more fun. Perfect for impressing your guests or turning a regular dinner into something memorable. Trust me, once you’ve tasted this version, you’ll never go back.

What Ingredients You Will Need

This sweet potato casserole recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—without any fuss. Most are pantry staples, and there’s plenty of room for easy swaps if needed.

• For the Sweet Potato Base:
• 3 lbs (about 1.4 kg) sweet potatoes (peeled and cubed)
• 1/2 cup (100 g) packed light brown sugar (adds rich caramel notes)
• 1/3 cup (75 g) unsalted butter, melted (for creaminess)
• 2 large eggs (room temperature, for binding)
• 1/4 cup (60 ml) whole milk (or substitute with dairy-free milk)
• 1 tsp vanilla extract (for warmth)
• 1/2 tsp ground cinnamon (adds cozy spice)
• 1/4 tsp ground nutmeg (optional, for depth)
• Pinch of salt (balances sweetness)
• For the Marshmallow Swirl:
• 1 1/2 cups (85 g) mini marshmallows (plus more for topping)
• For the Pecan Topping:
• 1 cup (110 g) pecan halves or pieces (chopped for even coverage)
• 1/3 cup (65 g) packed light brown sugar (sweet crunch)
• 3 tbsp (45 g) unsalted butter, melted
• 2 tbsp (16 g) all-purpose flour (for crisp texture; sub almond flour for gluten-free)
• Pinch of salt

A few tips from my kitchen: I like to use organic sweet potatoes when I can—they tend to be sweeter. For brown sugar, C&H or Wholesome brands always deliver a moist texture. When I want a gluten-free version, almond flour in the topping does the trick. And if you’re dairy-free, swap the butter and milk for plant-based alternatives—no flavor lost, I promise.

If you’re cooking in summer, try adding a handful of fresh berries to the sweet potato base for a fun twist. For nut allergies, sunflower seeds or pumpkin seeds work well in place of pecans (just toast them lightly first). Got only jumbo marshmallows? Chop them up and swirl away. This recipe loves a little improvisation!

Equipment Needed

You don’t need a fancy kitchen to make this sweet potato casserole recipe, just a handful of trusty tools. Here’s what I use every time:

• Large pot or Dutch oven – For boiling sweet potatoes. If you don’t have one, a deep saucepan works.
• Colander – To drain cooked potatoes. You can use a slotted spoon if you’re in a pinch.
• Mixing bowls (at least two) – For mashing and combining ingredients. Glass bowls make cleanup easy, but any sturdy bowl works.
• Hand mixer or potato masher – For a creamy sweet potato base. I’ve used both and found the hand mixer gives a smoother texture, but the old-school masher adds rustic charm.
• 9×13-inch (23×33 cm) baking dish – The classic size for casseroles. Ceramic dishes give a pretty look for serving, but metal or glass bake up just as well.
• Wooden spoon or spatula – For swirling in marshmallows and spreading the mixture evenly.
• Measuring cups and spoons – Precision matters for that perfect balance of sweetness and crunch.

If you’re low on specialized gadgets, don’t stress. I’ve made this casserole with just a fork and an old Pyrex dish, and it was still a hit. Pro tip: keep your bakeware clean by soaking with hot water and a little baking soda after use—makes cleanup a breeze.

Preparation Method

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Butter or spray your 9×13-inch (23×33 cm) baking dish so nothing sticks later.
2. Cook the Sweet Potatoes:
   In a large pot, add the peeled and cubed sweet potatoes. Cover with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. (You’ll know they’re ready when they slide right off a fork.)
3. Drain and Mash:
   Drain the sweet potatoes in a colander. Let them sit for 2-3 minutes to release steam (avoids watery casserole). Transfer to a large mixing bowl and mash until smooth with a potato masher or hand mixer.
4. Mix in Base Ingredients:
   Add 1/2 cup (100 g) brown sugar, 1/3 cup (75 g) melted butter, 2 large eggs, 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg (if using), and a pinch of salt. Beat until creamy and well combined. Taste for sweetness—you can adjust brown sugar if needed.
5. Swirl in Marshmallows:
   Fold in 1 cup (about 57 g) mini marshmallows. Gently swirl them through the mixture so you get pockets of gooeyness (don’t overmix, or they’ll melt too soon).
6. Spread and Top:
   Pour the sweet potato mixture into your prepared baking dish. Smooth the top with a spatula. Sprinkle another 1/2 cup (about 28 g) mini marshmallows over the surface for extra gooey bites.
7. Make the Pecan Topping:
   In a small bowl, combine 1 cup (110 g) chopped pecans, 1/3 cup (65 g) brown sugar, 3 tbsp (45 g) melted butter, 2 tbsp (16 g) flour, and a pinch of salt. Stir until crumbly. Scatter evenly over the casserole.
8. Bake:
   Bake uncovered for 25-30 minutes. The top should be golden and bubbling, marshmallows toasted, and pecans crisp. (Kitchen will smell incredible—don’t be surprised if everyone comes running.)
9. Cool and Serve:
   Let the casserole rest for 10 minutes before serving. This helps it set and makes scooping easier. If any marshmallow gets overly browned, just tuck it under with a spoon—no biggie.

Troubleshooting tip: If your casserole seems watery, it’s usually from overcooked sweet potatoes or not draining well. Just bake an extra 5-10 minutes uncovered to firm up. For a chunkier texture, mash less. For ultra-smooth, use a food processor. And if your marshmallows melt too much, don’t worry—the flavor will still shine!

Cooking Tips & Techniques

Here’s where experience pays off—these nuggets of advice have saved my sweet potato casserole recipe more than once!

• Roast, Don’t Boil (Optional): If you want extra flavor, roast the sweet potatoes instead of boiling. Just prick them with a fork, bake at 400°F (200°C) until soft, then scoop out the flesh. Roasting brings out natural sugars and adds a hint of caramel.
• Don’t Overmix: When folding in marshmallows, less is more. Overmixing melts them too soon and loses those gooey pockets.
• Toast Pecans First: For deeper flavor, lightly toast the pecans in a dry skillet for 3-4 minutes before mixing them into the topping. Trust me, it’s worth the extra step!
• Watch the Bake Time: Marshmallows brown quickly—check at 25 minutes and cover loosely with foil if needed. (I’ve lost a few batches to burnt marshmallow. Learned my lesson!)
• Make-Ahead Magic: You can prep the sweet potato base 1-2 days ahead. Just keep it in the fridge, then add marshmallows and topping right before baking.

Multitasking tip: While potatoes cook, prep your pecan topping and set out all other ingredients—keeps things moving. For consistency, use the same baking dish each time so the casserole bakes evenly. And if you’re feeding a crowd, double the recipe and use two dishes—just increase the bake time by 5-10 minutes.

Honestly, my biggest failures have always come from rushing—so take your time with mashing and mixing. The results are worth it!

Variations & Adaptations

This sweet potato casserole recipe is endlessly customizable. Here are a few of my favorite twists:

• Gluten-Free: Swap the all-purpose flour in the pecan topping for almond flour or oat flour. You won’t notice the difference—promise!
• Vegan: Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, mixed and rested) and use vegan butter and non-dairy milk. Marshmallows can be swapped for vegan brands like Dandies.
• Nut-Free: Skip pecans and use sunflower seeds or pumpkin seeds. Toast them for crunch. Alternatively, make a simple streusel topping with oats and brown sugar.
• Spiced Up: Add a sprinkle of ginger or cardamom to the sweet potato base for a fun twist.
• Mini Casseroles: Bake in individual ramekins for personal servings—great for parties or pretty Pinterest photos.

Personally, I love adding a handful of dried cranberries to the pecan topping for a tart pop of flavor. In spring, I’ve even swirled in fresh berries for a fruity twist. And if you’re feeling adventurous, try a savory version by skipping the marshmallows and adding crumbled bacon on top. The possibilities are endless!

Serving & Storage Suggestions

This sweet potato casserole recipe is best served warm, fresh from the oven. The marshmallows are gooey, pecans are crispy, and the sweet potatoes are soft and comforting.

• Presentation: Sprinkle a few extra toasted pecans and mini marshmallows on top right before serving for that wow factor. Serve straight from the baking dish—no need for fancy plating.
• Pairings: Perfect alongside roast turkey, ham, or even grilled chicken. For brunch, it’s delicious with strong coffee or a spiced chai latte.
• Storing: Cool leftovers completely, then cover tightly and refrigerate for up to 4 days. For longer storage, freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, uncovered, to crisp up the topping. Microwave individual portions for 1-2 minutes, but topping may soften.
• Flavor Notes: The flavors deepen overnight, making leftovers even tastier. I love sneaking cold bites straight from the fridge (don’t judge!).

If you want to bring it to a party, bake it in a disposable foil pan—easy cleanup, and no worries about losing your favorite dish.

Nutritional Information & Benefits

This sweet potato casserole recipe offers a tasty balance of nutrition and indulgence. Here’s what you get per serving (about 1/12 of the casserole):

• Calories: approx. 260
• Carbohydrates: 38g
• Protein: 3g
• Fat: 11g
• Fiber: 3g
• Sugar: 23g

Sweet potatoes are loaded with beta-carotene, vitamin C, and fiber, making them a stellar base for comfort food. Pecans deliver healthy fats and a bit of protein. If you go easy on the marshmallows, it can be a lower-sugar treat. It’s naturally gluten-free if you swap the flour and easily adaptable for dairy-free diets.

Potential allergens include eggs, pecans, and dairy (if not substituted). If you’re watching sugars, reduce the brown sugar by 1/4 cup—it still tastes amazing. Personally, I love that this dish satisfies my sweet tooth and sneaks in extra veggies for the kids.

Conclusion

If you’re craving something that combines comfort, nostalgia, and just a hint of indulgence, this sweet potato casserole recipe is the one to try. It’s easy, customizable, and absolutely delicious—whether you’re making it for a cozy dinner or a festive gathering. The marshmallow swirl and brown sugar pecan topping make every bite special.

Don’t be afraid to tailor it to your tastes—swap nuts, adjust spices, or go vegan. The beauty of this recipe is how forgiving it is. I truly love how it brings my family together and never fails to impress at any occasion. If you give it a shot, let me know your twist or share your experience in the comments!

So go ahead—bookmark, pin, and bake. It’s comfort food at its best, and I can’t wait for you to enjoy it as much as we do.

Frequently Asked Questions

Can I make sweet potato casserole ahead of time?

Absolutely! Prepare the sweet potato base and store it in the fridge, then add marshmallows and pecan topping right before baking. It saves time and tastes just as fresh.

How do I keep the marshmallows from burning?

Check the casserole at 25 minutes. If marshmallows are browning too fast, cover loosely with foil for the rest of the bake. You’ll get golden, gooey perfection without any char.

Can I freeze sweet potato casserole?

Yes, it freezes well! Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight and reheat in the oven for best texture on the topping.

What can I substitute for pecans in the topping?

Try sunflower seeds, pumpkin seeds, or a simple oat streusel. Toast seeds for extra crunch!

Is this recipe gluten-free?

It can be! Just swap the all-purpose flour in the topping for almond flour or oat flour. Everything else is naturally gluten-free.

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