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Pioneer Woman Sweet Potato Casserole with Marshmallows

Pioneer Woman Sweet Potato Casserole with Marshmallows - recipe card
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This classic sweet potato casserole features a velvety, cinnamon-spiced sweet potato base topped with a buttery pecan streusel and a layer of golden, toasted marshmallows. The combination of creamy, sweet, crunchy, and gooey textures makes it a crowd-pleasing side dish for any holiday table.

Ingredients

Scale
  • 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1/2 cup mini marshmallows
  • For the topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup (4 tbsp) cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Place peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and simmer for 15-20 minutes, until the cubes are fork-tender (they should pierce easily without resistance). Drain well and return to the pot.
  2. Mash the sweet potatoes with a potato masher or ricer until smooth and free of lumps. If you prefer an ultra-silky texture, push through a fine-mesh sieve or briefly blend in a food processor, but be careful not to overwork—you want a creamy, not gluey, texture.
  3. Add the melted butter, 1/4 cup brown sugar, milk, vanilla, 1/2 teaspoon cinnamon, nutmeg, and 1/2 teaspoon salt to the mashed potatoes. Stir until everything is fully incorporated and the mixture is smooth and glossy.
  4. Let the sweet potato mixture cool for 5 minutes to avoid scrambling the egg. Whisk the beaten egg into the mixture until fully combined—stirring slowly helps keep the texture smooth and even.
  5. Transfer the sweet potato mixture into a lightly buttered 8×8-inch (or similar 2-quart) baking dish. Use a spatula to spread it into an even layer, smoothing the top.
  6. In a medium bowl, combine the flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt for the topping. Add the cold butter pieces and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter chunks—this ensures a crumbly, not pasty, topping.
  7. Stir the chopped pecans into the crumb mixture. Evenly sprinkle the crumb topping over the sweet potato layer, making sure to cover the surface completely.
  8. Place the baking dish on a baking sheet to catch any drips. Bake uncovered at 375°F (190°C) for 30 minutes, until the topping is golden brown and the filling is bubbling around the edges. Rotate the dish halfway through for even browning.
  9. Remove the casserole from the oven and increase the oven temperature to broil (high). Scatter the mini marshmallows evenly over the top of the hot casserole.
  10. Return the casserole to the oven and broil for 1-3 minutes, watching constantly. The marshmallows should puff and turn golden brown with some charred spots—this happens quickly, so don’t step away. If you prefer a milder toast, you can skip broiling and let the residual heat melt the marshmallows, but broiling gives that classic roasted flavor.
  11. Let the casserole rest for 5 minutes before serving. This allows the filling to set slightly and the marshmallows to settle, making it easier to serve neat portions.
  12. Serve warm. If desired, garnish with a light dusting of cinnamon or extra toasted pecans for presentation.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The marshmallows may lose their toast and become soft; that’s fine. Freezing: Prepare the casserole up to step 7 (without marshmallows and baking), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time. Reheating: Reheat individual portions in the microwave for 1-2 minutes, or place the casserole in a 350°F (175°C) oven for 15-20 minutes. For a fresh marshmallow topping, add them after reheating and broil briefly if desired.

Nutrition

Keywords: sweet potato casserole, marshmallow casserole, pioneer woman recipe, holiday side dish, Thanksgiving side, baked sweet potatoes, pecan topping, cinnamon sweet potatoes, comfort food, classic casserole

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