Sweet Potato Casserole with Marshmallow & Pecan Topping

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I love sweet potatoes and often eat the leftovers cold for days following our actual Thanksgiving meal. If you use really big sweet potatoes, the potatoes themselves won’t be overly sweet, but the toppings add just the right amount of sweetness. Even our four-year-old, the queen of pickiness, likes these, and she’s been asking for them again ever since I made them last week!

Update (November ’13): As our eating habits have changed over the past few years, we’ve found that this casserole is too sweet for us as originally written, so we now use 6 sweet potatoes rather than 4 to reduce the sweetness. I’ve also started using coconut sugar in place of refined sugar, which adds a slight caramel flavor to the dish!

This year, I’ll be attempting to make a dairy-free version, substituting expeller-pressed coconut oil for the butter in the potatoes and the topping and unsweetened almond milk for the milk.

Sweet Potatoes:

  • 4-6 large sweet potatoes
  • 1 cup brown sugar or coconut sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted
  • 1 teaspoon maple syrup


  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup butter, melted
  • 1 cup chopped pecans
  • 2 cups mini marshmallows

1. Bake sweet potatoes at 400 degrees for 45-60 minutes until tender.

2. Peel and mash the baked sweet potatoes. Add sugar, eggs, milk, salt, melted butter and maple syrup. Mix well and transfer into a greased 9×13-inch dish.

3. Mix the brown sugar, flour, melted butter and pecans in a separate bowl. Crumble mixture evenly over sweet potatoes in diagonal rows.

4. Bake at 350 degrees F for 25 minutes. Add mini marshmallows to alternate rows and bake for an additional 15 minutes until the marshmallows are golden brown.

Be sure to check out the free Thanksgiving Your Way ebook for even more recipes!

Do you serve sweet potato casserole at your Thanksgiving dinner? How do you make yours?