16 servings

Top this lightened version of the classic sweet potato casserole 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!

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!!!!

emestevez's Review

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

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

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

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

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

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

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.

DarcyCP's Review

November 24, 2011
Usually I hate it when someone rates a recipe, then reinvents it by adding a bunch of additional ingredients, proclaims it "delicious", even though is scarcely resembles the original recipe. I did take the advice of some previous raters and tweaked this a little to my own liking....here goes: toast the pecans, cut the salt in half, add some orange zest, and don't put the marshmallows on until the last couple of minutes - then just broil briefly until browned. My family did love this (maybe because it was made from scratch for a change:) We will definitely make this again.

Katieusc's Review

November 28, 2009
I love sweet potato casserole but my family's recipe calls for an ungodly amount of butter and sugar. When I found this and the great reviews I gave it a try and now I need to look no futher. Even my husband, who claims to hate sweet potatoes, ate this and asked when I would make it again. I baked the potatoes whole and scooped out the insides rather than peeling, cutting and boiling them. I initially cut the sugar and butter in half per other reviewers but ended up adding it back in. Not sure if my potatoes were on the less sweet side originally or what? Anyway, I was hesitant about mixing in the pecans but did it anyway and it was a good touch. The marshmallows and pecans on top made a delicious crunchy texture that you would bit into every so often. YUM!