Yield
16 servings

Thanksgiving isn't complete without a homemade sweet potato casserole. Top this lightened version of an easy marshmallow sweet potato casserole recipe, topped with both marshmallows and toasted pecans. (For more classic dishes, visit our sweet potato recipes collection.)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Step 3

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Ratings & Reviews

Excellent recipe for Thanksgiving!

ArtistKate
December 09, 2017
Great recipe! Since I am trying to reduce the sugar in our diet, I doubled the vanilla and reduced the brown sugar to 1/2 cup. It was amazing and everyone loved it!!!!

Puyiii
December 25, 2017
we used "fluff" which is not made with gelatin. Just as good!

A New Standard for Sweet Potato Casserole

ericka5441
November 23, 2018
This recipe is a perfect balance of sweetness - a new standard for sweet potato casserole.  I roasted my potatoes and omitted pecans to accommodate my diners.  A sprinkling of mini-marshmallows was all the topping we needed.

emestevez's Review

DarcyCP
November 30, 2013
I'm typically not a sweet potato casserole fan, but this was amazing! Made this for Thanksgiving and all of our guests loved it. Personally, I really liked the texture the pecans added against the creamy sweet potatoes. I use vanilla bean paste in place of extract and that definitely added a rich flavor. Can't wait to make this again for a side dish on a chilly winter night.

Braninsb's Review

kimerblydesigns
May 14, 2012
I made this last Thanksgiving. Reviewing it now because i'm cleaning up my file. I remember this being relatively easy except for trying to figure out how many potatoes to use. Our celebration was small. I think it came out super sweet which is fine for me. Maybe cut down on the sugar next time. I'm tempted to make it with Splenda. That would allow me to probably justify eating too much. I will make it again.

ArtistKate's Review

ariemay
November 15, 2012
Marshmallows are made from animal product.... so if you add them to your dish... it is NO longer vegetarian.

HoneyMa's Review

cudasco
November 21, 2010
This is an awesome recipe, and it is going to be added to my Holiday menu from now on! I did make a couple of changes...I added about a handful more pecans to the mixture because my famiy loves pecans, and a whole teaspoon of vanilla. I also sprinkled a layer of brown sugar on the top of the casserole before adding the pecans and then the marshmellows on top. Everyone loved it! Also I made it the night before, put it in the oven for about 15 minutes to knock off the chill, added the marshmellows and baked. You will not regret making this recipe instead of candied yams, I promise.

CandaceCH's Review

tonythegreek
November 24, 2011
Prepared this exactly to recipe. This is so delicious, it's the only dish I had thirds of-- and I adore my grandma's stuffing! It tastes like maple syrup heaven with marshmallow clouds of happiness.

purplezebra1's Review

steponme
September 18, 2009
I thought this was good, but the rest of the family felt it was too sweet. It tastes a lot like candied yams you make during the holidays, except, as my husband put it, candied yams are primarily only sweet on the outside. Mashing the sweet potatoes makes this sweet throughout.

SueBrown's Review

irishmaiden222
November 27, 2008
This is the best sweet potato casserole I've ever had. We had it as part of our Thanksgiving dinner. Everyone loved it. The kids especially liked the marshmallow topping. We mixed it up the day before and stored it in the refrigerator. We took it out of the refrigerator about two hours before putting pouring it into a baking dish, adding the remaining pecans and topping with marshmallows. I was afraid the texture was too thick and it would be dry, but it was perfect. No one would ever guess that it is a "light" recipe.