Dessert

Southern Sweet Potato Casserole with Pecans Recipe

Name: Southern Sweet Potato Casserole with Pecans Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 4 lb sweet potatoes; 1/2 cup unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 1/2 cup whole milk; 2 large eggs; 1 tsp vanilla extract; 1 tsp salt; 1/4 cup pecans, chopped (for folding in); 2 cups miniature marshmallows; 1/4 cup chopped pecans (for topping)

Bynova cole February 23, 2026February 23, 2026

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Introduction

Southern Sweet Potato Casserole with Pecans is a comforting, classic side dish perfect for holiday gatherings or cozy family dinners. Creamy sweet potatoes are topped with toasted pecans and gooey marshmallows, creating a delightful blend of sweet and nutty flavors.

The image shows a round dish with three clear layers of a dessert. The bottom layer is a bright orange smooth layer of pumpkin filling, underneath a thick topping of white toasted marshmallows that have slightly browned at the edges. Mixed between the marshmallows are small pieces of crunchy brown pecans, scattered evenly across the top. The dish rests on a white marbled surface with a small glass bowl filled with whole pecans to the foreground on the left and an orange cloth napkin to the right. The dish is light green but should be imagined as white, keeping the rest the same. The background is softly blurred, adding focus to the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb sweet potatoes
1/2 cup unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup whole milk
2 large eggs
1 tsp vanilla extract
1 tsp salt
1/4 cup pecans, chopped
2 cups miniature marshmallows
1/4 cup chopped pecans (optional, for topping)

Instructions

Step 1: Peel the sweet potatoes and cut into 1-inch cubes. Place them in a large pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer and cook for 10-15 minutes until fork-tender. Drain thoroughly, pressing gently to remove excess moisture.
Step 2: Preheat your oven to 375°F and place the rack in the middle position. Spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
Step 3: While the potatoes are still warm, transfer them to a large bowl. Add the softened butter, brown sugar, whole milk, eggs, vanilla extract, and salt. Using an electric mixer on medium speed, blend until smooth and creamy, about 2-3 minutes.
Step 4: Gently fold in 1/4 cup of chopped pecans by hand to keep the texture creamy and evenly distribute the nuts.
Step 5: Spread the sweet potato mixture evenly in the prepared casserole dish. Scatter the miniature marshmallows evenly on top, leaving small gaps. Sprinkle the optional 1/4 cup chopped pecans over the marshmallows for extra crunch.
Step 6: Bake in the preheated oven for 25-30 minutes until the marshmallows are puffed and golden brown and the edges are bubbling. Start checking around 25 minutes.
Step 7: Remove from the oven and let the casserole rest for 5 minutes before serving. This helps it set and keeps the marshmallows warm and gooey.

Tips & Variations

Use room-temperature milk to create a smoother, creamier texture in the potato mixture.
For extra richness, try adding a pinch of cinnamon or nutmeg to the potato mixture.
If you prefer a less sweet topping, reduce the amount of marshmallows or substitute with a crumbly pecan streusel.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake the entire casserole at 350°F for 15-20 minutes until heated through. Marshmallows may soften after reheating but will remain delicious.

How to Serve

The dish shows a slice of a three-layer dessert on a white plate, placed on a white marbled surface with a brown textured cloth beside it. The bottom layer is dark brown with a sticky texture, possibly caramel or a pie crust soaked in syrup. The middle layer is a thick, smooth bright orange sweet potato mash. The top layer consists of white toasted mini marshmallows scattered with chopped brown nuts. Around the plate, there are a few whole pecans for garnish. In the background, there is a bowl filled with pecans and a large dish with the same dessert topped with marshmallows, all set on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate overnight. Bake when ready, adding a few extra minutes to the cooking time if baking from cold.

Can I use frozen sweet potatoes instead of fresh?

Fresh sweet potatoes provide the best texture, but you can use thawed, cooked frozen sweet potatoes. Just be sure to drain any excess moisture before mixing to avoid a soggy casserole.