This delicious Marshmallow Praline Sweet Potato Casserole is topped with both a caramelized pecan topping AND melty marshmallows. It’s incredibly easy to whip up with just a few ingredients – great for Thanksgiving dinner!
Hands down: Sweet potato casserole is my ultimate favorite Thanksgiving side dish. There’s something about the taste and the textures of it – I just love it.
I could never decide between a pecan praline or a marshmallow topping, so I always have to add both. Don’t worry though, the recipe is so incredibly easy, the double topping adds hardly any extra work!
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
Ingredient notes
- Sweet potatoes: Feel free to use canned or frozen sweet potatoes (you’ll still need to cook frozen sweet potatoes before making the casserole!). Canned ones are usually packed in syrup, so you might want to cut back on the brown sugar added.
- Butter: I frequently make this casserole with stick margarine for a more budget-friendly side, and it works just fine. Don’t use margarine spread though – the stick margarine is better suited for melting and baking.
- Evaporated milk: You can also use heavy cream, half and half or regular milk in place of the evaporated milk. Evaporated milk gives a richer taste with less fat than cream, and I always have it on hand so it’s convenient to me.
- Pecans: You can also use sliced almonds or chopped walnuts in place of the pecans.
- Marshmallows: If you only have regular size, dice them up to make smaller pieces. The look is a little different, but still works just fine.
- Pumpkin spice: It’s fine to just use ground cinnamon in place of the pumpkin spice.
Step by step photos
My sweet potato casserole is so easy to make! First, you make the filling: Just combine the sweet potatoes, brown sugar, melted butter, evaporated milk and pumpkin spice.
Then, stir in the eggs, making sure to break up the yolks and mix them all the way into the filling. (I prefer to add the eggs last so the sweet potatoes can cool a little and I don’t end up with scrambled eggs in the casserole.)
For the topping, combine the pecans with brown sugar and flour in a separate bowl. Then, stir in the butter until no dry ingredients remain. Done!
Then, just spoon the filling into a greased casserole dish and evenly top with the pecan praline mixture.
I bake my sweet potato casserole for 45 minutes at 325°F, then I add marshmallows. I prefer to not cover all of the praline topping, because it’s so pretty to look at!
Then just finish baking for 5-15 minutes.
- 5 minutes give very soft, puffy marshmallows
- 10 minutes give melty, gooey marshmallows
- 15 minutes give lightly toasted and candied marshmallows (that’s what you see in the photos)
Recipe tips
- You can boil, steam or microwave your sweet potatoes – your choice. I mostly microwave because it’s so easy. Just make sure they’re absolutely fork-tender and mash without any issues.
- Be sure to fully incorporate the eggs into the filling, else the filling will not bake evenly.
- Watch the casserole closely after adding the marshmallows – they tend to burn quickly.
- You can double the casserole and bake it in a deep 9×13 inch dish. It will need 5-15 extra minutes in the oven, depending on the exact measurements of your baking dish.
Make ahead instructions
Make ahead instructions: The casserole can be prepared ahead up to 2 days in advance. Spread the filling in the casserole dish and place the pecan topping in an airtight container or zip loc bag. Keep both in the fridge until you’re ready to bake the casserole.
Sprinkle the topping over the casserole and leave the casserole to sit on the counter while the oven preheats. Then, bake it for 45-50 minutes, until bubbly around the edges. Add the marshmallows and finish baking as directed.
Freezer instructions: Prepare the filling and the topping, then assemble the casserole in the dish. Cover it first with cling film, then with aluminum foil. Label with the name and use-by date, then freeze for up to 2 months.
Defrost the casserole in the refrigerator overnight. Once ready to bake, remove both foils and let the casserole sit on the counter while the oven preheats. Bake for 45-50 minutes, until bubbly around the edges. Top with marshmallows and finish baking as directed in the recipe.
Storage tips
The casserole keeps well in the fridge, covered, for 4-5 days. Reheat it at 325°F for 15 minutes, or in the microwave in individual servings.
You can either eat leftovers as a side, a dessert (with a scoop of ice cream!) or even top your oatmeal with a few spoonfuls! It’s actually so good on oatmeal, my favorite post-holiday breakfast.
More easy holiday sides
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Marshmallow Praline Sweet Potato Casserole
This delicious Marshmallow Praline Sweet Potato Casserole is topped with both a caramelized pecan topping AND melty marshmallows.
Ingredients
Filling
- 5 cups peeled, cooked and mashed sweet potatoes (about 3 large)
- 1/2 stick butter, melted
- 1/2 cup evaporated milk
- 1/4 cup brown sugar, packed (or more to taste)
- 1 teaspoon pumpkin pie spice
- 2 large eggs
Topping
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup flour
- 1/2 stick butter, melted
- 2 cups mini marshmallows
Instructions
- Heat oven to 325°F and grease a 2-quart casserole dish.
- Combine mashed sweet potatoes, butter, evaporated milk, brown sugar and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and mix well, making sure to break up and fully incorporate the eggs. Spread in prepared casserole dish.
- Top make the topping, combine chopped pecans, brown sugar and flour in a clean bowl. Add melted butter and stir until no dry ingredients remain. Evenly scatter over sweet potato filling.
Bake casserole at 325°F for 45 minutes, or until bubbly. - Carefully remove casserole from oven, scatter marshmallows over the top and return to the oven to finish baking: 5 minutes for puffed up marshmallows, 10 minutes for gooey and sticky marshmallows and 15 minutes for golden-candied marshmallows.
Notes
- You can boil, steam or microwave your sweet potatoes – your choice. I mostly microwave because it’s so easy. Just make sure they’re absolutely fork-tender and mash without any issues.
- Watch the casserole closely after adding the marshmallows – they tend to burn quickly.
- You can double the casserole and bake it in a deep 9×13 inch dish. It will need 5-15 extra minutes in the oven, depending on the exact measurements of your baking dish.
Make ahead instructions: Spread filling in the casserole dish and place pecan topping in an airtight container or zip loc bag. Keep both in the fridge for up to 2 days.
When ready to bake, sprinkle topping over the casserole, leave casserole to sit on the counter while oven preheats. Bake for 45-50 minutes, then add marshmallows and finish baking as directed.
Freezer instructions: Assemble casserole as directed, but don't bake. Cover first with cling film, then with aluminum foil. Label with name and use-by date, freeze for up to 2 months.
Defrost casserole in the refrigerator overnight. Once ready to bake, remove both foils and let casserole sit on the counter as the oven preheats. Bake for 45-50 minutes, then top with marshmallows and finish baking as directed.
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What size baking dish is used in these pictures? It looks like a 9×11, but you referenced doubling the recipe for that size baking dish.
Sarah, the dish is actually a ~2 quart dish. A 9×13 inch pan holds about 3 1/2 to 3 3/4 quarts, that’s why you would double the recipe for a 9×13 inch dish. Hope this helps!