Sweet Potato with Marshmallow & Pecans (Two Ways)

Cozy Sweet Potato with Marshmallow & Pecans—made two ways: roasted or casserole-style. Easy, comforting, and perfect for holidays or weeknight dinners.

Sweet potatoes have long been a comfort-food favorite, and this Sweet Potato with Marshmallow & Pecans recipe takes that classic flavor and gives it two delicious twists. Whether you love the simplicity of a whole roasted sweet potato topped with melty marshmallows or prefer the creamy, crowd-pleasing casserole version, this recipe fits any occasion. Both variations balance sweetness, warmth, and texture—think creamy mashed sweet potato, crunchy toasted pecans, and gooey marshmallows all in one perfect bite.

This dish is especially ideal for holiday meals, potlucks, or cozy weeknight dinners when you want something satisfying without a lot of prep. Made with minimal ingredients and flexible sweetness levels, it’s a recipe that can be adapted to your taste—and one that’s likely to become a yearly tradition. In this post, you’ll find everything you need: what makes this recipe special, a full ingredient breakdown, steps for both cooking methods, storage tips, and helpful FAQs. Let’s dig in!

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Why You’ll Love This Recipe

There are so many reasons to fall in love with this Sweet Potato with Marshmallow & Pecans recipe:

✔ Two easy cooking methods
Whether you’re craving a beautiful whole roasted sweet potato or need a casserole to feed a crowd, this recipe provides both options—no extra ingredients or complicated techniques required.

✔ Simple ingredients with big flavor
Just sweet potatoes, butter, marshmallows, pecans, and a few warm spices. The ingredient list is short, but the flavor payoff is huge.

✔ Perfect texture combination
Creamy mashed sweet potatoes + gooey toasted marshmallows + crunchy pecans = unforgettable.

✔ Holiday-friendly + kid-approved
This dish fits seamlessly on any Thanksgiving, Christmas, or Friendsgiving table. Kids love the marshmallows, and adults appreciate the sweet-savory balance and crunchy nut topping.

✔ Naturally nutritious
Sweet potatoes offer fiber, vitamins A and C, and natural sweetness—making this a feel-good comfort dish.

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Ingredient Breakdown

Here’s what you’ll need for your Sweet Potato with Marshmallow & Pecans masterpiece, whether roasting whole or making a casserole:

Sweet Potatoes (2–3 large or 3–4 medium)

These are the star of the recipe. Choose firm sweet potatoes with smooth skin. Larger potatoes are great for the whole-roasted method, while medium ones are perfect for casserole-style since they cook faster.

Butter (2 tbsp)

Adds richness and helps create a creamy mashed texture. You can use salted or unsalted—just adjust the added salt to taste.

Brown Sugar (1–3 tbsp)

Totally optional, but even a small amount enhances caramelization and sweetness. Add more if you like dessert-style sweet potatoes or skip it for a more savory approach.

Cinnamon (¼ tsp)

Adds warmth and depth. You can also sprinkle in nutmeg or pumpkin pie spice for even more fall flavor.

Salt (pinch)

Brings out the natural sweetness and balances the marshmallows.

Mini Marshmallows (½–1 cup)

These melt beautifully and toast quickly. Feel free to use regular marshmallows cut in half if that’s what you have on hand.

Chopped Pecans (¼–½ cup)

Provide crunch and a nutty contrast to the soft sweet potatoes and gooey marshmallows. Toast the pecans beforehand for even deeper flavor.

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How to Make Sweet Potatoes with Marshmallow & Pecans (Two Ways)

Method 1: Whole Roasted Sweet Potatoes

Roast the sweet potatoes
Preheat your oven to 400°F. Poke holes all over the sweet potatoes with a fork and place them directly on the oven rack or on a foil-lined baking sheet. Bake for 45–60 minutes, or until soft and easily pierced.

Mash the inside
Slice the potatoes open lengthwise. Using a fork, gently fluff the inside and mix in the butter, optional brown sugar, cinnamon, and a pinch of salt.

Add toppings
Sprinkle mini marshmallows and chopped pecans over the top. Add as much or as little as you like.

Broil
Place the potatoes under the broiler for 1–2 minutes, just until the marshmallows become golden and melty. Watch them closely—they toast quickly!

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Method 2: Sweet Potato Casserole with Marshmallows and Pecans

Cook the potatoes
Boil or roast the sweet potatoes until soft. Once cooled enough to handle, peel and mash in a large bowl.

Mix in flavor
Add the butter, brown sugar (1–3 tbsp depending on sweetness preference), cinnamon, and salt. Mash until smooth.

Assemble
Spread the sweet potato mixture into a lightly greased baking dish.

Add toppings
Cover the surface with mini marshmallows and a generous sprinkle of chopped pecans.

Bake
Bake at 375°F for 15–20 minutes, or until the marshmallows are toasted and lightly golden.

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How to Store This Recipe

Whether you’re prepping ahead for the holidays or storing leftovers, this dish keeps beautifully.

Store in the refrigerator:
Place in an airtight container and refrigerate for up to 4 days.

Reheat:
Warm in the oven at 350°F for 10–15 minutes. If the marshmallows have melted into the potatoes, add a fresh layer and broil for 1 minute to refresh the topping.

Freeze (casserole version only):
Freeze without the marshmallows for up to 3 months. Add marshmallows and pecans just before baking.

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Tips for Making the Best Sweet Potato with Marshmallow & Pecans

• Roast instead of boil if you want the potatoes extra sweet—roasting caramelizes sugars.
• Add vanilla extract (¼ tsp) to the mashed potatoes for dessert-like flavor.
• Toast the pecans first for deeper nuttiness and crunch.
• Use parchment under broiled marshmallows to prevent sticking.
• Try flavored marshmallows like maple or vanilla for fun variations.
• Make it dairy-free using vegan butter and dairy-free marshmallows.
• Make ahead by preparing the mashed sweet potato base the day before and adding toppings right before baking.

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More Holiday Favorites

Frequently Asked Questions

Can I make this recipe nut-free?
Absolutely—just leave off the pecans or replace them with pumpkin seeds or crunchy granola.

Can I reduce the sweetness?
Yes. Skip the brown sugar or use only a small amount. You can also replace marshmallows with a pecan-only topping.

Can I make this ahead for Thanksgiving?
Yes! Assemble the sweet potato base a day in advance. Add marshmallows right before baking.

Do I need to peel the sweet potatoes?
For the whole-roasted version, keep the skins on. For casserole-style, peeling after cooking is easier and smoother.

Can I use yams instead of sweet potatoes?
Yes, but note that true yams are starchier and less sweet. Most grocery-store “yams” are actually orange sweet potatoes—perfect for this recipe.