Sweet Potato Casserole (Cubed) with Marshmallows

sweet potato casserole recipe in a baking dish.

4.78 from 54 votes

Sweet Potato Casserole (Cubed) with Marshmallows

Sweet Potato Casserole is an easy and delicious addition to any southern table. Covered in melty marshmallows and the sweet taste of brown sugar and crunchy pecans, this is a perfect baked casserole recipe. Follow this easy recipe to create a holiday side dish that's sure to steal the show!

Prep Time30

Cook Time15

Total Time45

Course: Casseroles, Side Dishes

Cuisine: American

Keyword: casserole, marshmallow, sweet potatoes, thanksgiving

Servings: servings

Calories: 277kcal

Author: Trisha Haas - Salty Side Dish

Equipment

9 x 13 Casserole Dish
sauce pan

Ingredients

6-8 sweet potatoes peeled and cut into uniform 1/2" cubes
water enough to cover the potatoes by 1"
4 tablespoons butter melted
1/2 cup brown sugar
1/2 cup pecans divided
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 cups mini marshmallows

Instructions

Preheat & Prepare: Preheat your oven to 375°F (190°C). Grease a 9 x 13 baking dish with nonstick cooking spray and set aside.
Boil Sweet Potatoes: Place the 6-8 cubed sweet potatoes into a large stockpot and fill with water until it's 1" higher than the potatoes. Bring to a boil over medium-high heat, then reduce to medium, maintaining a rolling boil. Boil for 8-10 minutes or until the potatoes are soft when tested with a fork. Drain well.
Mix Flavorings: In a small bowl, combine 4 tablespoons of melted butter, 1/2 cup brown sugar, 1/4 cup of the pecans (save the rest for topping), 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon nutmeg. Stir well to mix.
Assemble the diced sweet potato casserole: Transfer the drained sweet potatoes to the prepared baking dish, spreading them out evenly. Pour the butter and spice mixture over the sweet potatoes, ensuring they're well-coated. Sprinkle the top with 2 cups of mini marshmallows and the remaining 1/4 cup of pecans.
Bake to Perfection: Bake in the preheated oven for 15 minutes, or until the center is hot and the marshmallows have turned a delicious golden brown.

Video

Notes

Sweet Potato Substitute

Fresh sweet potatoes are best, but canned can be used. Drain canned sweet potatoes well; no need to boil.

Storing & Reheating

Store leftovers in the fridge (up to 4 days). Reheat in the microwave or oven at 350°F. For a fresh marshmallow topping, add new marshmallows and broil briefly.

Nutrition