🎉 Introduction
When the holidays roll around, few dishes steal the spotlight quite like Southern Sweet Potato Casserole with Pecan Topping. Rich, creamy, and topped with golden, crunchy pecans and gooey mini marshmallows, this casserole is the perfect balance of sweet, nutty, buttery, and comforting.
It’s more than just a side dish — it’s a warm hug straight from the South. The smooth sweet potato filling is spiced with cinnamon, nutmeg, and vanilla, creating that nostalgic aroma that fills the kitchen with cozy holiday magic. And that topping? A heavenly mix of buttery pecans and melted marshmallows that turns every bite into a celebration.
Whether it’s served alongside a Thanksgiving turkey, Christmas ham (or chicken!), or even as a dessert on your dinner table, this dish brings joy, tradition, and irresistible flavor to every gathering. It’s the kind of recipe that makes everyone go back for seconds — and the one people will ask you for year after year.
🧰 Equipment Needed
Here’s what you’ll need to make this holiday classic:
- 1 large pot (for boiling sweet potatoes)
- 1 large mixing bowl
- 1 hand mixer or potato masher
- 1 baking dish (9×13-inch)
- 1 small saucepan (for melting butter)
- 1 rubber spatula or spoon
- Measuring cups and spoons
🛒 Ingredients
🍠 Sweet Potato Filling
- 2 lbs sweet potatoes, peeled and cubed
- ¼ cup unsalted butter
- ½ cup milk
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
🍯 Pecan & Marshmallow Topping
- 1 cup pecans, chopped
- 1 tbsp brown sugar (optional, for extra sweetness)
- 1 tbsp melted butter
- 1 cup mini marshmallows
👩🍳 Directions
Step 1: Prepare and Boil the Sweet Potatoes
- Peel the sweet potatoes and cut them into medium-sized cubes.
- Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes until tender when pierced with a fork.
- Drain well and return to the pot or transfer to a large mixing bowl.
💡 Tip: For a deeper, caramelized flavor, you can also roast the sweet potatoes at 400°F (200°C) for 35–40 minutes instead of boiling.
Step 2: Mash and Mix the Filling
- Add butter to the warm sweet potatoes and mash until smooth.
- Stir in brown sugar, milk, cinnamon, nutmeg, salt, and vanilla extract.
- Use a hand mixer for a creamier texture or mash by hand for a more rustic finish.
- Taste and adjust sweetness or spice if needed.
Step 3: Transfer to the Baking Dish
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
Step 4: Prepare the Pecan Topping
- In a small bowl, mix chopped pecans, melted butter, and brown sugar (optional).
- Sprinkle the mixture evenly over the sweet potato layer.
💡 Optional: If you prefer a smoother finish, press the pecans gently into the top before baking.
Step 5: Add the Marshmallows
- Sprinkle mini marshmallows evenly over the top of the casserole.
- Be generous — the marshmallows will puff and melt beautifully as they bake.
Step 6: Bake to Golden Perfection
- Bake uncovered for 25–30 minutes, or until the marshmallows are golden and toasted on top.
- Keep a close eye during the last 5 minutes — marshmallows can brown quickly!
- Remove from the oven and let the casserole rest for 10 minutes before serving.
🍽️ Servings & Timing
- Servings: 8–10
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Perfect for holiday dinners, potlucks, or family gatherings.
🧊 Storage & Reheating
Keep your leftovers as delicious as the day you made them:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze (without marshmallows) for up to 2 months. Add marshmallows after thawing and before reheating.
- Reheating:
- Oven: Bake at 350°F (175°C) for 15–20 minutes.
- Microwave: Heat individual portions for 1–2 minutes.
💡 Tip: To revive the marshmallow topping, broil for 1 minute at the end of reheating for that toasty finish.
🥄 Variations
Here are some fun and tasty ways to customize your sweet potato casserole:
- Crunchy Streusel Topping: Replace pecans with a crumble made of flour, oats, butter, and brown sugar.
- Nut-Free Option: Skip the pecans and use crushed cornflakes or granola for texture.
- Coconut Lover’s Twist: Add ½ cup shredded coconut to the topping for a tropical flair.
- Maple Sweet Potato Casserole: Substitute brown sugar with pure maple syrup for a deeper sweetness.
- Vegan-Friendly Version: Use vegan butter, plant-based milk, and vegan marshmallows.
- Extra Creamy Filling: Add 2 tbsp cream cheese or a splash of heavy cream to the mashed mixture.
- Holiday Spiced: Mix in a pinch of clove or ginger for a festive twist.
❓ 10 FAQs
1. Can I make this casserole ahead of time?
Yes! Prepare the filling and pecan topping in advance. Assemble and refrigerate (without marshmallows) for up to 24 hours. Add marshmallows before baking.
2. Can I use canned sweet potatoes?
Yes, but drain them well. Reduce added sugar slightly since canned ones are often sweeter.
3. Can I use other nuts instead of pecans?
Absolutely — walnuts or almonds work great, too.
4. Do I need to peel the sweet potatoes?
Yes, for a smoother, creamier casserole texture.
5. Can I skip the marshmallows?
Yes — it’s just as delicious with only the pecan topping.
6. Can I make this dairy-free?
Yes! Substitute with vegan butter and almond or oat milk.
7. How do I make it less sweet?
Cut the sugar in half and skip the marshmallows. The natural sweetness of sweet potatoes still shines through.
8. Can I use white sweet potatoes?
Yes, but they’re starchier and less sweet — adjust sugar accordingly.
9. Can I bake it in a smaller dish?
Yes, but reduce baking time by about 5–10 minutes if using a deeper, smaller dish.
10. What can I serve this with?
It pairs beautifully with roast chicken, turkey, grilled vegetables, or green bean casserole.
🏁 Conclusion
This Southern Sweet Potato Casserole with Pecan Topping is the definition of classic comfort food — rich, sweet, buttery, and nostalgic. Every spoonful offers a perfect mix of fluffy sweet potato, crunchy pecans, and gooey marshmallows, bringing warmth and tradition to your table.
It’s a dish that transcends generations — one that reminds you of home, family, and holidays filled with laughter and love. Whether served as a side or a dessert, it always brings joy to every bite.
So this holiday season, make room on your table for this Southern classic — a dish that’s simple to prepare, beautiful to serve, and absolutely unforgettable.
Southern Sweet Potato Casserole with Pecan Topping – A Classic Holiday Favorite
Ingredients
Equipment
Method
- Peel the sweet potatoes and cut them into medium-sized cubes.
- Place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes until tender when pierced with a fork.
- Drain well and return to the pot or transfer to a large mixing bowl.
- Add butter to the warm sweet potatoes and mash until smooth.
- Stir in brown sugar, milk, cinnamon, nutmeg, salt, and vanilla extract.
- Use a hand mixer for a creamier texture or mash by hand for a more rustic finish.
- Taste and adjust sweetness or spice if needed.
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
- In a small bowl, mix chopped pecans, melted butter, and brown sugar (optional).
- Sprinkle the mixture evenly over the sweet potato layer.
- Sprinkle mini marshmallows evenly over the top of the casserole.
- Be generous — the marshmallows will puff and melt beautifully as they bake.
- Bake uncovered for 25–30 minutes, or until the marshmallows are golden and toasted on top.
- Keep a close eye during the last 5 minutes — marshmallows can brown quickly!
- Remove from the oven and let the casserole rest for 10 minutes before serving.
Notes
Yes! Prepare the filling and pecan topping in advance. Assemble and refrigerate (without marshmallows) for up to 24 hours. Add marshmallows before baking. 2. Can I use canned sweet potatoes?
Yes, but drain them well. Reduce added sugar slightly since canned ones are often sweeter. 3. Can I use other nuts instead of pecans?
Absolutely — walnuts or almonds work great, too. 4. Do I need to peel the sweet potatoes?
Yes, for a smoother, creamier casserole texture. 5. Can I skip the marshmallows?
Yes — it’s just as delicious with only the pecan topping. 6. Can I make this dairy-free?
Yes! Substitute with vegan butter and almond or oat milk. 7. How do I make it less sweet?
Cut the sugar in half and skip the marshmallows. The natural sweetness of sweet potatoes still shines through. 8. Can I use white sweet potatoes?
Yes, but they’re starchier and less sweet — adjust sugar accordingly. 9. Can I bake it in a smaller dish?
Yes, but reduce baking time by about 5–10 minutes if using a deeper, smaller dish. 10. What can I serve this with?
It pairs beautifully with roast chicken, turkey, grilled vegetables, or green bean casserole. 🏁 Conclusion This Southern Sweet Potato Casserole with Pecan Topping is the definition of classic comfort food — rich, sweet, buttery, and nostalgic. Every spoonful offers a perfect mix of fluffy sweet potato, crunchy pecans, and gooey marshmallows, bringing warmth and tradition to your table. It’s a dish that transcends generations — one that reminds you of home, family, and holidays filled with laughter and love. Whether served as a side or a dessert, it always brings joy to every bite. So this holiday season, make room on your table for this Southern classic — a dish that’s simple to prepare, beautiful to serve, and absolutely unforgettable.
