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Sweet Potato Casserole with Marshmallow Drizzle and Buttered Pecan Topping

This Sweet Potato Casserole has not only a crunchy Buttered Pecan Topping but also a Marshmallow Drizzle to take it completely over the top!

Are you looking for a Sweet Potato Casserole recipe with pecans AND with marshmallows but you also want something a little different? Try this amazing Sweet Potato Casserole with Buttered Pecans and a Marshmallow Drizzle! It will be the best thing you serve on your Thanksgiving table. #recipes #sidedish #sweetpotatoes #thanksgiving #holidays #pecans

Six days, folks! Just six short days until we fill our bellies, watch some football, enjoy some cocktails and finish it all up with a pumpkin pie, then give thanks that someone invented the elastic waistband.


Me? I’ve been cooking for Thanksgiving for a month now. I’ve made my turkey, my Blue Cheese Green Bean Casserole, my Wild Mushroom and Parmesan Stuffing. I’ve already done a leftover turkey dishor two – and have been working on my Christmas recipes. Thankfully for me, my mom is hosting Thanksgiving dinner this year so I don’t have to do it all again. Not that I’d mind but I’m hosting Christmas dinner this year. I’m in my new place and I can’t wait to get it decorated and start planning my menu. Oh, it’s going to be a great holiday season!


Wait, I’m getting ahead of myself. Let me back up to Thanksgiving and this awesome Sweet Potato Casserole recipe. With a Buttered Pecan Topping. AND a Marshmallow Drizzle to boot! I came up with the idea when I just couldn’t decide which topping I love more – the crunchy, toasted nuts or the sweet, soft marshmallows. So, what the heck? I used both!


Sweet Potato Casserole with Marshmallow Drizzle and a Buttered Pecan Topping


I went the Truvia brand route again, using both the white and brown sugar blends. White for the filling, brown for the topping. Then I simply melted marshmallows with a little butter for the drizzle (and please, be very careful when you do this – the marshmallow will be extremely hot and you’ll need to use hot pads to protect your hands).


You can use regular white and brown sugar for this recipe if you like!


I love the texture that the buttered pecan topping gives this sweet potato casserole, I think it’s my favorite part. I also roasted the sweet potatoes, this really maximizes their flavor and can be done the day before to save some time. The entire casserole can be made ahead of time and refrigerated, just bring to room temperature before baking and save the marshmallow drizzle for the very end.



Sweet Potato Casserole with Marshmallow Drizzle and a Buttered Pecan Topping

Sweet Potato Casserole with Marshmallow Drizzle and Buttered Pecan Topping

Yield: 0


For the sweet potatoes

  • 5 medium sweet potatoes
  • vegetable or canola oil
  • 2 tablespoons Truvia Baking Blend, or 1/2 cup white sugar
  • 2 eggs, beaten
  • 1 5- ounce can evaporated milk
  • 1/4 cup butter, very soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Pecan Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup Truvia Brown Sugar Baking Blend, or 1/2 cup brown sugar
  • 1/4 cup butter, very soft
  • 1 cup pecans, chopped

For the Marshmallow Drizzle

  • 2 tablespoons butter
  • 10 regular-sized marshmallows


  1. Preheat oven to 400F.
  2. Rub each potato with a small amount of oil. Pierce each potato several times with a fork. Place on sheet pan lined with foil. Roast potatoes for approximately one hour or until soft (time depends on size of potatoes). Remove from oven and set aside until cool enough to handle.
  3. Remove skins from potatoes and discard. Place potatoes in medium-sized bowl then add Truvia, eggs, evaporated milk, butter, vanilla extract and salt. Mix thoroughly. Pour into greased baking dish, leveling top.
  4. Make the topping: Mix together flour and Truvia in small bowl. Cut in butter with a fork until only small pea-sized clumps remain. Stir in pecans. Spread topping over sweet potato mixture, covering casserole completely.
  5. Bake for 30 minutes or until heated through and topping is lightly browned.
  6. Melt marshmallows and butter in a saucepan until smooth. CAREFULLY place marshmallow mixture into a resealable plastic bag coated with cooking spray on the inside (CAREFUL!! MIXTURE WILL BE VERY HOT!!). Using a hot pad to protect your hands, snip one corner off of the bag and drizzle mixture over pecan topping.
  7. Serve immediately.
Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Saturday 20th of November 2021

Excited to try it. I love sweet potatoe. & marshmallow- but was always afraid try this!!

A Juicy Turkey Recipe {with Crispy Skin!} -

Monday 23rd of March 2015

[…] cut next year)! I’ll be sharing the recipes for Three Mushroom & Parmesan Stuffing and Sweet Potato Casserole with a Crunchy Pecan Topping and a Marshmallow Drizzle in the next week – plenty of time for you to test them before the big meal. I love the earthy […]

Jenny N

Thursday 18th of December 2014

I usually don't let sweet potato casseroles cross my eyes. But, I must say I would like to make this because it looks so good! I must make this!

Kristy Bernardo

Thursday 18th of December 2014

Thanks so much, Jenny! Cheers :)

John@Kitchen Riffs

Wednesday 26th of November 2014

We usually do roast sweet potatoes for Thanksgiving, but every now and again we'll do a sweet casserole like this. This is an outstanding recipe! Loads of flavor, and much more sensible than so many recipes out there. Really good dish -- thanks. And Happy Thanksgiving!

Amy (Savory Moments)

Tuesday 25th of November 2014

I love the look and sound of this casserole! It looks so good and the toppings take it over the top. Thanks for the Buffalo shout-out! We are just north of the city so we missed the bulk of it, but a lot of our family's houses and cars have been buried!

Kristy Bernardo

Wednesday 26th of November 2014

Glad to hear that you and your family are safe, Amy. Hopefully the cars and houses have been dug out by now, yikes! Cheers and Happy Thanksgiving :)

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