Sweet Potatoes with Marshmallows and Pecans Easy Holiday Side Recipe

Let me paint you a picture: the oven is humming along, and the aroma of caramelizing sweet potatoes, bubbling brown sugar, and toasty pecans starts wafting through the kitchen. It’s the kind of smell that makes your stomach do a happy little dance—warm, nutty, and downright inviting. The first time I pulled a bubbling dish of sweet potatoes with marshmallows and pecans out of my oven, my kids poked their heads around the corner, noses twitching, eyes wide. The whole world seemed to slow down for a second. I took a forkful, blew on it (because, let’s face it, patience isn’t my strong suit), and got a mouthful of soft, honeyed sweet potato, gooey marshmallow, and that perfect, buttery crunch from the pecans. I was instantly hooked.

This recipe isn’t just a holiday classic—it’s a piece of my family’s story. When I was knee-high to a grasshopper, my grandma would make a version of this every Thanksgiving. She always claimed her secret was “a little extra love and a lot more marshmallows.” I’ll confess, I tried to recreate her magic on a rainy Saturday years ago, and after a few test runs (all in the name of research, of course), I finally found that perfect balance of sweet, soft, and crunchy. My family couldn’t stop sneaking tastes off the corner of the pan, and my husband swears it tastes like a warm hug. Honestly, I wish I’d discovered this easy, crowd-pleasing side dish for weeknight dinners years ago. It’s dangerously easy to whip up, making it perfect for potlucks, special occasions, or, you know, just because you need some pure, nostalgic comfort after a long day.

Trust me, if you’re looking to brighten up your Pinterest holiday board or want a sweet treat your kids will actually eat (without bribery), these sweet potatoes with marshmallows and pecans are about to become your new staple. You’re going to want to bookmark this one—it’s that good!

Why You’ll Love This Sweet Potatoes with Marshmallows and Pecans Recipe

I’ve made this recipe at least a dozen times, tweaking and tasting until it was just right. Over the years, I’ve picked up a few tricks (and dodged a few kitchen mishaps) that make this dish stand out from the rest. Here’s what makes this recipe a total winner:

• Quick & Easy: Comes together in under an hour—no need to plan your entire day around the oven. Perfect for those busy holiday mornings or weeknight dinners when you want something special but not fussy.
• Simple Ingredients: You probably have everything you need in your pantry already. No special grocery run required, just real, wholesome ingredients.
• Perfect for Holiday Gatherings: This is the dish everyone expects (and requests) for Thanksgiving, Christmas, or even a random Sunday family meal. It’s a classic for a reason!
• Crowd-Pleaser: Even the pickiest eaters end up with seconds. Kids love the gooey marshmallows; adults love the brown sugar pecan topping. My aunt once declared it dessert and side dish all in one.
• Unbelievably Delicious: The way the marshmallows get golden and melty, mingling with the buttery, sweet pecans, is pure comfort food magic.

What makes this recipe different from the others floating around? Instead of just plopping marshmallows on top, I like to toss the sweet potatoes in a buttery cinnamon-brown sugar mixture first. The pecans toast right on top, so you get that amazing crunch with every bite—not just a sugary overload. I use a mix of mini and large marshmallows for a playful texture (try it, seriously!).

Plus, it’s forgiving—no need to fuss over perfect cubes or exact measurements. If you like it sweeter, add more sugar. Want to cut back? Use less. This recipe isn’t just food; it’s a little slice of tradition that somehow tastes like home. It’s my go-to for impressing guests without stress and making everyday dinners feel a little more special. There’s something kind of magical about a dish that makes you close your eyes and smile after the first bite.

What Ingredients You Will Need

This sweet potatoes with marshmallows and pecans recipe uses straightforward, wholesome ingredients to create a side dish that’ll have everyone reaching for seconds. Most of these are pantry staples, with a few special touches for that classic, nostalgic flavor. If you’re missing something, I’ve got a substitution for you, too!

• For the sweet potatoes:
  • 3 pounds (1.4 kg) sweet potatoes, peeled and cut into 1-inch cubes (about 4-5 medium sweet potatoes; I like to pick firm, orange-fleshed varieties like Garnet or Jewel)
  • 2 tablespoons (28 g) unsalted butter, melted (for richness and that classic buttery aroma)
  • 1/3 cup (67 g) brown sugar, packed (light or dark is fine—dark adds a little more molasses flavor)
  • 1/4 cup (60 ml) milk (whole, 2%, or a dairy-free option like oat or almond milk works)
  • 1 teaspoon ground cinnamon (adds cozy, warm spice)
  • 1/2 teaspoon salt (balances the sweetness)
  • 1 teaspoon vanilla extract (optional, but highly recommended—it rounds out the flavor)
• For the topping:
  • 1 cup (100 g) pecans, roughly chopped (toasted if you want more flavor—if you’re nut-free, swap with sunflower or pumpkin seeds)
  • 2 tablespoons (28 g) unsalted butter, melted (helps the topping get crisp and golden)
  • 1/4 cup (50 g) brown sugar, packed (sweet and caramel-y, of course)
  • 1/2 teaspoon ground cinnamon (just enough to tie it all together)
  • 1/8 teaspoon salt
• For the marshmallow layer:
  • 2-3 cups (about 120-180 g) mini marshmallows (or use a mix of mini and large for extra gooey pockets—my grandma’s trick!)

Ingredient tips:

• If you want to cut back on sugar, use 2 tablespoons less in the sweet potato base and topping—it’s still plenty sweet.
• For a vegan spin, use plant-based butter and marshmallows (Dandies brand is a good option).
• You can microwave the sweet potatoes to speed up the process, but roasting brings out the best flavor.
• Swap pecans for walnuts if that’s what you have on hand—just as tasty!
• No brown sugar? White sugar with a teaspoon of maple syrup or molasses works in a pinch.

Equipment Needed

This recipe doesn’t demand a fancy kitchen—just a few basics make all the difference. I’ve tried it with budget tools and pricier ones, and honestly, the results are always delicious as long as you pay attention to the little details.

• Large pot: For boiling sweet potatoes. If you don’t have one, a deep skillet works—just don’t overcrowd the potatoes.
• Colander: For draining the sweet potatoes. A slotted spoon also gets the job done in a pinch.
• Mixing bowls: Two medium bowls—one for the sweet potato mixture, one for the topping.
• Potato masher or fork: For mashing the sweet potatoes. If you like a super smooth texture, you can use a hand mixer (but I love a few rustic chunks).
• 9×13-inch (23×33 cm) baking dish: Glass, ceramic, or metal pans all work. If you only have a smaller dish, make two batches or slightly reduce the recipe.
• Measuring cups and spoons: Standard, nothing fancy.
• Spatula or spoon: For stirring and spreading everything evenly.

Maintenance tip: If you use a glass baking dish, avoid placing it under the broiler or going from the fridge to the oven (I learned that lesson the hard way—cracked my favorite dish once!). For easy cleanup, lightly grease your baking dish with butter or nonstick spray.

If you’re on a tight budget, the dollar store or thrift shop is a goldmine for sturdy mixing bowls and potato mashers. Trust me, you don’t need to spend a fortune to create something this comforting.

How to Make Sweet Potatoes with Marshmallows and Pecans

1. Prep the sweet potatoes:
   
   Peel and cut 3 pounds (1.4 kg) of sweet potatoes into 1-inch chunks. Try to keep them roughly the same size for even cooking—no need to be a perfectionist here.
   
   Time: 10 minutes
2. Boil the sweet potatoes:
   
   Place chunks in a large pot, cover with cold water, and add a big pinch of salt. Bring to a boil over high heat. Reduce to medium and simmer until fork-tender, about 12-15 minutes. You’ll know they’re ready when a fork slides in with no resistance.
   
   Tip: Overcooked sweet potatoes can get watery, so start checking at 10 minutes.
3. Drain and mash:
   
   Drain potatoes in a colander and return to the pot to steam off extra moisture for 2 minutes (this keeps the filling nice and thick).
   
   Mash with a potato masher or fork until mostly smooth, with a few rustic chunks if you like.
   
   Time: 5 minutes
4. Mix the base:
   
   Add 2 tablespoons (28 g) melted butter, 1/3 cup (67 g) brown sugar, 1/4 cup (60 ml) milk, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 1 teaspoon vanilla extract (if using) to the mashed potatoes.
   
   Stir until fully combined and creamy.
   
   Troubleshooting: If the mixture seems dry, add a splash more milk. Too wet? Add a tablespoon of flour or let it sit uncovered for a few minutes.
5. Assemble the casserole:
   
   Spread the sweet potato mixture evenly in a greased 9×13-inch (23×33 cm) baking dish.
   
   Sensory cue: It should look smooth, golden, and a little fluffy.
6. Make the pecan topping:
   
   In a medium bowl, combine 1 cup (100 g) chopped pecans, 2 tablespoons (28 g) melted butter, 1/4 cup (50 g) brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.
   
   Mix until the pecans are evenly coated and sticky.
   
   Sprinkle the topping evenly over the sweet potatoes.
7. Add the marshmallows:
   
   Scatter 2-3 cups mini marshmallows (or a marshmallow mix) over the top—cover every inch for a super gooey layer, or leave some gaps if you like crunchy bits.
   
   Personal tip: I like to tuck a few large marshmallows in between for melty pockets.
8. Bake:
   
   Bake at 375°F (190°C) for 18-22 minutes, until the marshmallows are puffed and golden and the edges are bubbly.
   
   Sensory cue: The marshmallows should be toasty brown on top, with some little caramelized bits around the edges.
   
   Warning: Watch the last 5 minutes—marshmallows can go from golden to burnt quickly (I’ve learned this the hard way!).
9. Cool and serve:
   
   Let the casserole cool for about 8-10 minutes (it helps everything set up a bit and saves tongues from burns).
   
   Scoop and serve warm. Prepare for instant smiles and requests for seconds!

Cooking Tips & Techniques

Let’s talk a few tricks that separate “good” from “I need this at every meal.” After many family gatherings and a few flops, here’s what I’ve learned:

• Roasting vs. Boiling: Roasting your sweet potatoes instead of boiling brings out deeper caramel notes. Just toss chunks with a little oil and bake at 400°F (200°C) for 25-30 minutes. I do this for extra-special occasions.
• Don’t Overmash: If you like a little texture, mash by hand and leave some chunks. Overmixing with a mixer can turn the potatoes gluey (found that out one Thanksgiving—oops!).
• Toasting Pecans: Toasting pecans in a dry skillet for 3-5 minutes before adding boosts their nutty flavor. Just don’t walk away—they burn fast!
• Marshmallow Placement: If you want super gooey bits, press some marshmallows into the sweet potato layer before topping with the rest. You’ll get pockets of gooeyness instead of just a flat layer.
• Watch the Broiler: If you want extra-toasty marshmallows, broil for just 30-60 seconds at the end. But (seriously) don’t leave the oven, or you’ll be scraping off burnt sugar.
• Ahead of Time: You can assemble the casserole (without marshmallows) up to a day ahead, then add the marshmallows and bake just before serving. Saves stress on busy holidays.
• Multitasking: While the sweet potatoes are boiling, prep your pecan topping and measure out other ingredients. You’ll have everything ready to go once the potatoes are done.

Consistency is key. Taste your filling before baking—sometimes sweet potatoes are sweeter than others. Adjust sugar and salt to your liking. And don’t stress if the marshmallows get a little extra toasty; the crunchy bits are secretly the best part!

Variations & Adaptations

One of the best things about sweet potatoes with marshmallows and pecans? You can tweak them a dozen ways and still end up with a crowd-pleaser. Here are some tried-and-true variations I love:

• Gluten-Free: This recipe is naturally gluten-free! Just check your marshmallow and vanilla extract labels if you’re super sensitive.
• Vegan/Dairy-Free: Swap butter for a plant-based alternative, and use dairy-free milk and vegan marshmallows (like Dandies brand). I’ve made it this way for friends—it’s just as rich and satisfying.
• Nut-Free: Replace pecans with pumpkin or sunflower seeds, or simply leave them out. You’ll still get great flavor from the marshmallow topping.
• Maple Twist: Add 2 tablespoons of pure maple syrup to the sweet potato base for a deeper, earthier sweetness. If you love maple, this is a must-try.
• Spiced Up: Add a dash of nutmeg, ginger, or allspice for more holiday spice. Sometimes I’ll add orange zest for a citrusy lift—so good with the sweet potatoes.
• Mini Casseroles: Bake individual portions in ramekins or muffin tins for a fun, portable twist. Great for potlucks or portion control (in theory… I always want seconds).

Last winter, I swapped half the sweet potatoes for butternut squash and tossed in a handful of dried cranberries—the result was a little tangy, extra cozy, and perfect for Christmas brunch. The point is, don’t be afraid to play around. This recipe is forgiving and always comes out comforting and delicious.

Serving & Storage Suggestions

Serve these sweet potatoes with marshmallows and pecans straight from the oven when the marshmallows are gooey and the pecans are fragrant. I like to let it cool for about ten minutes before scooping—it holds together better and nobody scorches their tongue.

This dish pairs beautifully with roast turkey, baked ham, or even a simple rotisserie chicken. It’s a holiday side, but honestly, it makes any meal special. Try it alongside green beans, cranberry sauce, or a fresh salad to balance the sweetness. For a festive touch, sprinkle a few extra toasted pecans on top before serving.

Storage: Leftovers can be covered and refrigerated for up to 4 days. The marshmallow layer will soften, but the flavor is just as good (if not better) the next day. Reheat uncovered in a 350°F (175°C) oven until warmed through (about 15 minutes), or zap individual servings in the microwave for 1-2 minutes. If you want the topping to get crunchy again, pop it under the broiler for a minute or two—just watch closely.

Freezer tip: You can freeze the unbaked sweet potato base (without marshmallows or pecan topping) for up to 2 months. Thaw overnight in the fridge, top with marshmallows and pecans, and bake as usual. Perfect for prepping ahead during busy holiday seasons!

Nutritional Information & Benefits

Here’s an estimate per serving (based on 10 servings): about 320 calories, 8g fat, 55g carbs, 3g protein, and 2g fiber. Sweet potatoes are packed with vitamin A, vitamin C, potassium, and antioxidants. Pecans add healthy fats and a little protein, while marshmallows (let’s be honest) are pure fun.

This recipe is naturally gluten-free and can be made dairy-free or nut-free with simple swaps. If you’re watching your sugar intake, reduce the brown sugar and marshmallows—sweet potatoes are naturally sweet! The fiber and nutrients make this side dish a slightly better-for-you treat compared to your average dessert, and it’s a fun way to sneak more veggies onto the table (kids never suspect a thing).

Personally, I love that making this dish means my family is eating something wholesome—even when it feels like dessert. Just a little comfort and joy, loaded with color and nutrients.

Conclusion

I can’t say enough good things about these sweet potatoes with marshmallows and pecans. They’re the perfect combination of sweet, creamy, crunchy, and gooey—basically, everything you want in a comfort food side. Whether you’re making them for a holiday feast, a casual family dinner, or just because, they always bring a little extra joy to the table.

Don’t be afraid to make it your own—tweak the spices, adjust the sweetness, or try one of the fun variations. That’s the best part about a recipe like this: it’s a canvas for your kitchen creativity. I keep coming back to it because it’s simple, reliable, and loaded with the flavors of childhood and celebration.

If you try these sweet potatoes with marshmallows and pecans, let me know how it goes! Leave a comment, share your tweaks, or tag your version online. Recipes like this are meant to be shared and enjoyed together. Warm wishes, happy cooking, and here’s to many more cozy meals around your table!

Frequently Asked Questions

Can I make sweet potatoes with marshmallows and pecans ahead of time?

Absolutely! You can assemble the sweet potato base and pecan topping up to a day ahead. Just wait to add the marshmallows until right before baking so they stay fluffy and golden.

Are there any nut-free alternatives for the pecan topping?

Yes! You can swap the pecans with sunflower seeds, pumpkin seeds, or simply leave them out. The dish will still be delicious and have plenty of texture from the marshmallows.

Can I use canned sweet potatoes?

You can use canned sweet potatoes (drained and rinsed), but I think the flavor and texture are best with fresh. If using canned, taste before adding sugar—canned varieties sometimes have added syrup.

How do I make this recipe vegan?

Use plant-based butter, your favorite non-dairy milk, and vegan marshmallows. Everything else stays the same, and the results are just as tasty!

What’s the best way to reheat leftovers?

For best results, reheat in the oven at 350°F (175°C) until warmed through (about 15 minutes). This helps the topping stay toasty. The microwave works for individual servings, but the marshmallows won’t be as crisp.

Print