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Sweet Potatoes with Marshmallows and Pecans Easy Holiday Side Recipe

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This classic holiday side dish features creamy sweet potatoes, gooey marshmallows, and crunchy pecans for a comforting, crowd-pleasing casserole. It’s easy to make, naturally gluten-free, and perfect for festive gatherings or cozy family dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 4–5 medium sweet potatoes)
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 1/4 cup milk (whole, 2%, or dairy-free alternative)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup pecans, roughly chopped
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/4 cup brown sugar, packed (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 1/8 teaspoon salt (for topping)
  • 2–3 cups mini marshmallows (or a mix of mini and large marshmallows)

Instructions

  1. Peel and cut sweet potatoes into 1-inch chunks. Try to keep them roughly the same size for even cooking.
  2. Place sweet potato chunks in a large pot, cover with cold water, and add a big pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, about 12-15 minutes.
  3. Drain potatoes in a colander and return to the pot to steam off extra moisture for 2 minutes.
  4. Mash sweet potatoes with a potato masher or fork until mostly smooth, leaving a few rustic chunks if desired.
  5. Add melted butter, brown sugar, milk, cinnamon, salt, and vanilla extract (if using) to the mashed potatoes. Stir until fully combined and creamy.
  6. Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
  7. In a medium bowl, combine chopped pecans, melted butter, brown sugar, cinnamon, and salt for the topping. Mix until pecans are evenly coated.
  8. Sprinkle the pecan topping evenly over the sweet potatoes.
  9. Scatter mini marshmallows (or a marshmallow mix) over the top, covering every inch or leaving some gaps for crunchy bits.
  10. Bake at 375°F for 18-22 minutes, until marshmallows are puffed and golden and the edges are bubbly.
  11. Let the casserole cool for about 8-10 minutes before serving. Scoop and serve warm.

Notes

Roasting sweet potatoes instead of boiling adds deeper caramel flavor. Toast pecans for extra nuttiness. For vegan or dairy-free, use plant-based butter, non-dairy milk, and vegan marshmallows. You can assemble the casserole (without marshmallows) up to a day ahead and bake before serving. Leftovers keep well in the fridge for up to 4 days and reheat best in the oven.

Nutrition

Keywords: sweet potatoes, marshmallows, pecans, holiday side, Thanksgiving, Christmas, casserole, comfort food, gluten-free, easy recipe

Find it online: https://fuzzyforker.com/sweet-potatoes-with-marshmallows-and-pecans-easy-holiday-side-recipe/