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Wholesome Sweet Potato Casserole with Marshmallow Swirls

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This wholesome sweet potato casserole features creamy, spiced sweet potatoes with gooey pockets of marshmallow and crunchy pecans. It’s a perfect balance of sweet and nutty, ready in under an hour for a comforting side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup milk (any kind works—dairy, almond, or oat)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows
  • 1/2 cup chopped pecans
  • 1 tablespoon melted butter (for pecans)
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 375°F (190°C). Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, until the sweet potatoes are fork-tender.
  2. While the sweet potatoes boil, toast the pecans. In a small dry skillet over medium heat, add the chopped pecans. Stir them constantly for 2-3 minutes until they become fragrant and just start to darken. Transfer to a small bowl and toss with 1 tablespoon of melted butter and a pinch of sea salt. Set aside.
  3. Drain the sweet potatoes thoroughly. Return the drained sweet potatoes to the pot or transfer them to a large mixing bowl. Let them sit for a minute to steam off any remaining moisture.
  4. Mash the sweet potatoes using a potato masher or hand mixer until smooth. Add the melted butter, maple syrup, milk, beaten egg, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
  5. Spread the sweet potato mixture into a 9×13-inch baking dish in an even layer.
  6. Sprinkle about 1 cup of the mini marshmallows evenly over the top. Using a butter knife or the back of a spoon, gently swirl the marshmallows into the top layer of the sweet potatoes to create ribbons and pockets.
  7. Top with the remaining 1 cup of marshmallows and scatter the toasted pecans on top.
  8. Bake for 25-30 minutes, until the marshmallows are golden brown and puffed, and the edges are bubbly. Keep an eye on it during the last 5 minutes to prevent burning.
  9. Let it rest for 5-10 minutes before serving.

Notes

Don’t skip the egg—it acts as a binder for the perfect texture. Watch marshmallows closely during baking as they burn quickly. For make-ahead, prepare the sweet potato mixture up to 2 days in advance and add marshmallows and pecans just before baking. Use a light hand when swirling marshmallows to create pockets rather than mixing them in completely.

Nutrition

Keywords: sweet potato casserole, marshmallow swirls, Thanksgiving side, holiday recipe, comfort food, gluten-free, vegetarian

Find it online: https://ariaappetite.com/wholesome-sweet-potato-casserole-with-marshmallow-swirls/