Candied Pecan Sweet Potato Casserole with Torched Marshmallows Tips, FAQ & printable recipe

Tips for success

For the best texture, roast the sweet potatoes until they are very soft and their sugars have caramelized. Do not undercook them, as that will result in a lumpy mash.

When whipping, use a hand mixer or stand mixer for a truly velvety consistency, but do not overbeat or the starches will become gluey. If the mixture seems too thick, add a splash of warm milk or cream, but be careful not to make it runny.

Torching the marshmallows is the fun part, but it requires a steady hand. Hold the blowtorch about 3-4 inches away and keep it moving in circular motions.

If you do not have a blowtorch, use the broiler for 1-2 minutes, but watch closely to prevent burning. Let the casserole rest for 5 minutes after torching so the marshmallows set slightly, making it easier to serve.

Variations

• Maple-Bourbon Twist: Add 2 tablespoons of maple syrup and 1 tablespoon of bourbon to the sweet potato mixture before whipping. The maple complements the brown sugar, and the bourbon adds a warm, smoky depth that pairs well with the pecans.
• Pecan Streusel Topping: Instead of marshmallows, top the casserole with a streusel made from 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup chopped pecans, and 4 tablespoons cold butter. Bake until golden and bubbly for a crunchy, nutty crust.
• Spiced Chai Variation: Add 1/2 teaspoon of ground cardamom, 1/4 teaspoon of ground cloves, and a pinch of black pepper to the sweet potato mixture. These spices echo chai and give the casserole a more complex, aromatic flavor.
• Coconut-Pecan Crunch: Toast 1/2 cup of shredded coconut with the pecans and sprinkle over the sweet potato mixture before adding the marshmallows. The coconut adds a chewy texture and a subtle tropical note that pairs surprisingly well with the sweet potatoes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the unbaked casserole (without marshmallows) for up to 2 months. Thaw overnight and bake as directed, adding marshmallows for the last 10 minutes.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes. The marshmallows will soften but still taste great.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes, or until heated through. The marshmallows will lose their torched texture but will still be delicious.

The sweet potato base can be prepared up to 2 days ahead and kept covered in the refrigerator. Bring to room temperature before topping with pecans and marshmallows and baking.

The assembled casserole can also be refrigerated for up to 24 hours before baking; add 5-10 minutes to the baking time if starting from cold.

Serving ideas

Serve the casserole warm, straight from the oven, as a showstopping side dish for Thanksgiving, Christmas, or any festive gathering.

The torched marshmallows are best enjoyed right away, when they are still crisp and gooey. Spoon generous portions onto plates, making sure each serving gets some of the caramelized topping.

This dish pairs beautifully with roasted turkey, ham, or pork, and it also holds its own as a vegetarian main course alongside a green salad. For a more casual meal, serve it as a sweet-savory side with grilled chicken or burgers. The flaky salt on top adds a finishing touch that makes the flavors pop.

Frequently asked questions

Recipe card

Candied Pecan Sweet Potato Casserole with Torched Marshmallows

Prep 20 minCook 50 minTotal 1 h 10 minServes 8

Ingredients

• 800 g garnet sweet potatoes
• 60 g browned butter
• 50 g dark brown sugar
• 1 tsp Ceylon cinnamon
• 1/4 tsp nutmeg
• 100 g pecans
• 150 g mini marshmallows
• flaky sea salt, for serving

Instructions

1. Heat the oven to 375°F (190°C). Pierce the sweet potatoes with a fork and roast directly on the oven rack for 45-60 minutes, until very tender when squeezed. Let cool slightly, then peel and place the flesh in a large bowl. Whip the sweet potatoes with the browned butter, dark brown sugar, cinnamon, and nutmeg until smooth and velvety. Spread the mixture evenly into a 9x13-inch baking dish.
2. Scatter the pecans evenly over the sweet potato mixture, pressing them in slightly. Sprinkle the mini marshmallows over the top in an even layer, covering the pecans completely.
3. Bake the casserole at 375°F (190°C) for 20 minutes, until the marshmallows are puffed and lightly golden. Remove from the oven and use a kitchen blowtorch to torch the marshmallows for about 30 seconds, moving the flame in a sweeping motion, until they are blistered and caramelized in spots. Sprinkle with flaky sea salt before serving.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

4 g

Carbohydrates

52 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.