Pioneer Woman Sweet Potato Casserole with Marshmallows

This delicious Pioneer Woman Sweet Potato Casserole with Marshmallows is a creamy, sweet, and slightly spiced holiday favorite. Perfect for Thanksgiving or any cozy meal, it’s topped with crunchy pecans and gooey marshmallows. Made with simple ingredients like butter, cream, and brown sugar, this dish is both easy to prepare and guaranteed to impress!

Ingredients Needed

For the Filling

• 3 1/2 lbs. sweet potatoes (about 4 large)
• 1/2 cup (1 stick) unsalted butter, melted (plus extra for greasing the pan)
• 1/2 cup heavy cream
• 1/3 cup light brown sugar
• 3 large eggs
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)

For the Topping

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/4 cup (4 tablespoons) unsalted butter, melted
• 2 cups mini marshmallows, divided

How To Make Sweet Potato Casserole with Marshmallows

1. Preheat the oven and prepare sweet potatoes: Preheat your oven to 425°F. Line a baking sheet with foil, place sweet potatoes on it, and pierce each one 2–3 times with a knife. Loosely cover with foil and roast for 50–60 minutes until soft. Let cool, then peel and discard the skins.
2. Mash the sweet potato filling: In a large bowl, combine the roasted sweet potatoes, melted butter, heavy cream, brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne pepper (if using). Mash until smooth, or leave it slightly chunky for texture.
3. Assemble the casserole: Reduce oven temperature to 375°F. Butter a 13-by-9-inch baking dish, add the sweet potato mixture, and smooth the top.
4. Prepare the streusel topping: In a small bowl, stir together flour, brown sugar, cinnamon, and salt. Add the pecans and melted butter, mixing until clumpy.
5. Layer and bake the casserole: Sprinkle 1 cup of mini marshmallows evenly over the sweet potato filling. Spread the streusel topping over the marshmallows. Bake for 25 minutes.
6. Add the final marshmallows and finish baking: Remove the casserole from the oven, top with the remaining 1 cup of mini marshmallows, and bake for another 10–15 minutes until the marshmallows are golden brown and the casserole is bubbly at the edges.

Recipe Tips

• Roast the Sweet Potatoes Properly: Roast sweet potatoes until very soft; this gives the filling a naturally sweet and creamy texture. Undercooked potatoes can make the filling lumpy.
• Mash to Your Liking: Decide between smooth or slightly chunky texture when mashing the sweet potatoes. Both work, but choose based on your preference.
• Don’t Skip the Buttering: Butter the casserole dish generously to prevent sticking and to add flavor to the edges of the filling.
• Layer Marshmallows Correctly: Add marshmallows in two stages—one layer before baking with the streusel and the second layer for a golden, gooey topping at the end.
• Watch the Final Bake Time: Keep a close eye when baking the marshmallow topping to avoid burning. Remove it as soon as it turns golden brown.

How To Store & Reheat Leftovers

• Refrigerate: Cover leftovers sweet potato casserole with Marshmallows tightly, and refrigerate for up to 3 days.
• Freeze: Wrap leftovers sweet potato casserole well or use an airtight container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
• Reheating: Warm leftovers sweet potato casserole with Marshmallows in a 350°F oven for 10 minutes until hot and bubbly. Cover with foil to prevent the topping from burning, then uncover for the last few minutes to toast the marshmallows.

Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 180mg
• Total Carbohydrate: 45g
• Dietary Fiber: 4g
• Sugars: 25g
• Protein: 4g

More Pioneer Woman Recipes:

• Pioneer Woman Potato Chip Cookies
• Pioneer Woman Taco Potatoes
• Pioneer Woman Hasselback Potatoes
• Pioneer Woman Candied Sweet Potatoes