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sweet potato casserole with marshmallows and pecans in a blue oval casserole dish with a serving spoon

Sweet Potato Casserole with Marshmallows and Pecans


  • Author: Miss AK
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 1x

Description

This sweet potato casserole recipe is silky smooth and has both marshmallows and pecans baked into the topping so you don’t have to choose between them.


Scale

Ingredients

  • 8 cups peeled & cubed sweet potato, about 6 medium/large sweet potaotes
  • 3/4 cup warm whole milk or full fat coconut milk
  • 6 Tbsp. butter or ghee, divided
  • 1/3 cup maple syrup
  • 1/2 tsp. and 1 pinch salt, divided
  • 1/2 tsp. cinnamon 
  • 1 cup pecans 
  • 1/2 cup brown or coconut sugar
  • 3 cups mini marshmallows 

Instructions

To make this in the oven:

  1. Start by preheating the oven to 400F and boiling a large pot of water on the stove (at least 8 cups of water). 
  2. Once the water is boiling, add the sweet potaotes to the water and let them cook and soften for 15 minutes. They should be very soft when touched. 
  3. Drain the sweet potatoes and add them to the bowl of a standing mixer or a large bowl with the milk, 4 tablespoons of the butter, maple syrup, 1/2 teaspoon of the salt, and the cinnamon. 
  4. Whip the sweet potato mixture together until silky and smooth. Pour it into a large casserole or baking dish and spread it into an even layer. 
  5. In a small, microwave safe bowl, melt the remaining 2 tabelspoons of butter. To the butter, add the remaining salt, pecans and sugar. Mix this nut mixture well and sprinkle it over the top of the sweet potatoes. 
  6. Place the baking dish into the oven to 20 minutes. 
  7. Remove the dish from the oven and cover the top with the marshmallows. Slide it back into the oven for 3-5 minutes, watching it carefully, until the marshmallows are golden brown. 
  8. Remove and serve immediately. 

To make this in a wood pellet smoker or Traeger grill:

  1. Start by preheating the grill/smoker to 400F and boiling a large pot of water on the stove (at least 8 cups of water). 
  2. Once the water is boiling, add the sweet potaotes to the water and let them cook and soften for 15 minutes. They should be very soft when touched. 
  3. Drain the sweet potatoes and add them to the bowl of a standing mixer or a large bowl with the milk, 4 tablespoons of the butter, maple syrup, 1/2 teaspoon of the salt, and the cinnamon. 
  4. Whip the sweet potato mixture together until silky and smooth. Pour it into a large casserole or baking dish and spread it into an even layer. 
  5. In a small, microwave safe bowl, melt the remaining 2 tabelspoons of butter. To the butter, add the remaining salt, pecans and sugar. Mix this nut mixture well and sprinkle it over the top of the sweet potatoes. 
  6. Place the baking dish into the grill/smoker for 20 minutes and close the lid. 
  7. Remove the dish from the grill/smoker and cover the top with the marshmallows. Slide it back into the grill/smoker for 3-5 minutes, checking it ever 30 seconds or so, until the marshmallows are golden brown. 
  8. Remove and serve immediately. 

Notes

  • If you want to make this ahead of time, I suggest following the directions until step #5, before you bake it. Set the casserole dish in the fridge until you’re ready to bake it. If it’s cold, cover the dish and bake for 10-15 minutes before removing the cover and following the directions as they’re written above. The marshmallow topping is best served fresh. 
  • Category: Side
  • Method: Oven/Wood Pellet Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 scoop
  • Calories: 274
  • Sugar: 31 g
  • Sodium: 99 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 21 mg

Keywords: sweet potato, casserole, sweet potato casserole, thanksgiving, Christmas, Holiday, side, side dish, potato

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