Sweet Potato Casserole with Marshmallows (The 2025 Holiday Classic Reinvented)
This easy sweet potato casserole with marshmallows and pecan topping is a must-have Thanksgiving side. Halal-friendly, crowd-pleasing, and make-ahead ready.
Ingredients
Sweet Potato Base:
- 4 large sweet potatoes peeled and chopped (approx. 9 cups)
- ½ cup unsalted butter or plant-based
- 1 cup brown sugar
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract alcohol-free
Pecan Topping:
- 4 tbsp melted butter
- ⅓ cup brown sugar
- 2 tbsp all-purpose flour or gluten-free flour
- ½ tsp salt
- 1 ¼ cups chopped pecans
Marshmallow Layer:
- 10 oz halal-certified mini marshmallows
Instructions
- Boil peeled sweet potato chunks in water until fork-tender (about 20 minutes). Drain and mash.
- Mix in butter, sugar, salt, cinnamon, nutmeg, and vanilla.
- In a separate bowl, mix pecans, flour, sugar, salt, and butter.
- Grease a 9x13” baking dish. Spread sweet potato mix evenly.
- Top with pecan crumble, then cover with marshmallows.
- Bake at 350°F for 25–35 minutes until bubbly and golden on top.
Serve warm and enjoy!
Notes
Storage: Store in the fridge for up to 5 days. Reheat in oven or microwave.
Make-Ahead Tip: Assemble without marshmallows, refrigerate, and add topping before baking.