Easy Sweet Potato Casserole

5 from 3 votes

This Sweet Potato Casserole recipe has both a pecan praline AND a marshmallow topping - the best Thanksgiving side dish ever!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 437kcal

Prep:
Heat oven to 325°F and lightly grease a 7x11-inch casserole dish.
Get your ingredients ready.
Make filling:
Combine mashed sweet potatoes, butter, evaporated milk, brown sugar and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and blend well until smooth. Spread in prepared casserole dish.
5 cups peeled, cooked and mashed sweet potatoes, 4 tablespoons butter, ½ cup evaporated milk, ¼ cup brown sugar, 1 teaspoon pumpkin pie spice, 2 large eggs
Make pecan topping:
Combine chopped pecans, brown sugar and flour in a clean bowl. Add melted butter and stir until no dry ingredients remain.
1 cup chopped pecans, ½ cup brown sugar, ¼ cup flour, 4 tablespoons butter
Finish and bake:
Evenly scatter topping over sweet potato filling. Bake casserole at 325°F for 45 minutes, or until bubbly.
Finish with marshmallows:
Carefully remove casserole from oven, dot with marshmallows and return to the oven to finish baking: 5 minutes for puffed up marshmallows, 10 minutes for gooey and sticky marshmallows and 15 minutes for golden-candied marshmallows.
2 cups mini marshmallows

You can boil, steam or microwave your sweet potatoes – your choice. We mostly microwave because it’s so easy. Just make sure they’re absolutely fork-tender and mash without any issues.
Watch the casserole closely after adding the marshmallows – they tend to burn quickly.
To make the casserole for a crowd, double the recipe and bake it in a deep 9×13 inch dish. Add 5-15 minutes to the baking time, depending on the exact measurements of your baking dish.
Nuts: You can leave out the pecans if you’re not a fan, add another 4 tablespoons of flour to the topping in place of the nuts