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Sweet Potato Marshmallow Casserole

This recipe is pretty forgiving, and you can use fresh sweet potato if you'd like. If using fresh: bring peeled and cubed sweet potatoes to a boil and simmer for 15 minutes or until very tender. Proceed with recipe as usual.
Prep Time 10 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • 2 29 oz cans sweet potatoes drained
  • 3/4 cup packed brown sugar
  • 1/2 cup crushed pineapple optional
  • 1/4 cup butter softened
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans divide
  • Cooking spray
  • 2 cups miniature marshmallows


  • Preheat oven to 375°.
  • Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla).
  • Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans.
  • Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows.
  • Bake at 375° for 25 minutes or until golden.
Keyword casserole, sweet potato, thanksgiving