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There’s just something about Sweet Potato Casserole with Marshmallows that feels like pure comfort food. Whether I’m making it for a big holiday dinner or just because I’m craving something cozy, it always hits the spot. The roasted sweet potatoes are perfectly tender, and the spices—like cinnamon and allspice—bring the most beautiful warmth. Then there’s the marshmallow topping, which gets golden brown and gooey in the oven, making every bite feel like a little treat. I’m so excited to share this version, which gets a little extra depth of flavor thanks to a touch of chipotle seasoning. I love how easy it is to make, and it’s always a crowd-pleaser—people just can’t get enough! Plus, it’s a great dish to take to potlucks or family gatherings because it’s simple to whip up and always disappears quickly.
Why You’ll Love Sweet Potato Casserole with Marshmallows
- Perfect for Fall Flavors: This recipe is bursting with cozy fall spices like cinnamon and allspice that really bring out the sweetness of the potatoes and make every bite feel like autumn.
- Quick Prep, Easy to Make: With just 15 minutes of prep and under an hour in the oven, you’ll have this comforting casserole ready in no time without a ton of effort.
- Crowd-Pleaser: Marshmallows on top give it that nostalgic, sweet flavor everyone loves, making it a dish that disappears fast at family gatherings or potlucks.
- Versatile Texture: The sweet potatoes are perfectly smooth and creamy, with a satisfying crunch from the pecans and the gooey marshmallows on top—every bite is a little different!
- Great for Make-Ahead: If you need a dish that can be prepped ahead of time and baked when you’re ready, this sweet potato casserole is your new best friend—just assemble and pop it in the oven!
Ingredients Needed To Make Sweet Potato Casserole with Marshmallows
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Sweet potatoes
- Butter
- Kosher salt
- Chipotle seasoning (optional)
- Ground cinnamon
- Ground allspice
- Coconut sugar (or light brown sugar)
- Olive oil
- Mini marshmallows
- Pecans
Substitutions + Alternatives
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free butter, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the butter of your choice for the recipe.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Sweet Potato Casserole with Marshmallows
- Preheat the oven and prepare the sweet potatoes by peeling and cubing them.
- Roast the sweet potatoes in a baking dish with olive oil until tender.
- Once roasted, blend the sweet potatoes with butter, salt, spices, and sugar until smooth.
- Spread the mixture back into the baking dish.
- Top with marshmallows and chopped pecans.
- Bake until the marshmallows are golden brown, then let it cool slightly before serving.
Commonly Asked Questions
Can I make Sweet Potato Casserole ahead of time?
Yes, you can absolutely make this casserole ahead of time! Simply prepare the sweet potato mixture and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, just top it with the marshmallows and pecans, then follow the baking instructions. This is perfect for holiday meals when you need to free up time for other dishes.
Can I substitute the marshmallows with something else?
If you’re not a fan of marshmallows, you could try using a crumble topping made from crushed graham crackers or even a streusel topping. It would add a nice crunch and still pair well with the smooth sweet potatoes. Just keep in mind that the marshmallows add a classic sweetness and texture, so swapping them out will change the dish’s flavor and look.
How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the casserole with foil and warm it in the oven at a low temperature (around 300°F) until heated through. If you want to get the marshmallows golden again, remove the foil for the last few minutes of baking.
Can I freeze Sweet Potato Casserole?
Yes, this casserole freezes well! After baking, let it cool completely and cover it tightly with plastic wrap or foil before freezing. It should last for about 1-2 months. When ready to serve, thaw it overnight in the fridge and then reheat in the oven as mentioned above.
Can I adjust the sweetness of the casserole?
If you’d prefer a less sweet version of the casserole, you can reduce or omit the coconut sugar and even swap out the marshmallows for a less sweet topping. Feel free to adjust the spices to match your taste, adding a little extra cinnamon or nutmeg if you enjoy those warm, fall flavors.
Can I use a different nut instead of pecans?
Pecans are a classic choice for this casserole, but if you prefer another nut, feel free to swap them out with chopped walnuts or almonds. The flavor will still complement the sweet potatoes beautifully, with just a slight twist on the texture and crunch.
Sweet Potato Casserole with Marshmallows
This sweet potato casserole with marshmallows and pecans is a deliciously cozy side dish, made with roasted sweet potatoes, cinnamon, and a dash of chipotle for warmth. It’s the perfect comfort food for fall gatherings or a hearty side on any dinner table.
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 345 kcal
Equipment
vegetable peeler
Knife
Food processor or mixer
Measuring cups and spoons
Ingredients
- 8 cups sweet potatoes peeled and cubed
- ½ cup butter
- 1 ½ tsp kosher salt
- Optional: ⅛ tsp chipotle seasoning adds warmth
- ½ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅓ cup coconut sugar substitute light brown sugar if preferred
- 2 tbsp olive oil
- 3 cups mini marshmallows
- ½ cup pecans chopped
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Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the sweet potatoes. Place them in the 9×13-inch baking dish, drizzle with olive oil, and roast for 25–30 minutes, or until tender.
Remove the sweet potatoes from the oven. Transfer them to a food processor or mixing bowl.
Add butter, kosher salt, cinnamon, allspice, coconut sugar, and optional chipotle seasoning to the sweet potatoes. Blend or mix until smooth.
Reduce the oven heat to 375°F (190°C).
Spread the smooth sweet potato mixture evenly back into the 9×13-inch baking dish.
Sprinkle the marshmallows and chopped pecans evenly over the top.
Bake for 10 minutes, or until the marshmallows are golden brown.
Remove from the oven, let cool slightly, and serve warm.
Nutrition
Calories: 345kcalCarbohydrates: 47gProtein: 3gFat: 15gSodium: 420mgFiber: 4gSugar: 19g
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!
This sweet potato casserole is the perfect blend of sweet, savory, and cozy fall flavors. It’s one of those dishes that everyone always looks forward to, whether it’s for a holiday meal or a comforting side on a regular night. The marshmallow topping adds that irresistible sweetness, and the roasted pecans bring the perfect crunch. You’ll definitely want to make this again and again!
