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up close view of mashed sweet potato casserole

Candied Pecan Sweet Potato Casserole

Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 12 servings
Calories 456kcal
Author Tiffany


  • 5 pounds sweet potatoes peeled and cut into 2 inch pieces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup butter melted
  • 1 cup brown sugar
  • 2-3 teaspoons salt (or to taste)
  • ½ cup heavy cream or milk


  • ½ cup brown sugar
  • ½ cup flour
  • cup melted butter
  • 1 cup chopped pecans
  • 3-4 cups mini marshmallows


  • Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker or Instant Pot (my favorite method - see note for directions!).
  • Preheat oven to 375 and mash your cooked sweet potatoes.
  • Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
  • Spread potato mixture in the bottom of a greased 9x13 baking dish.
  • In a bowl combine brown sugar, flour, 1/3 cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered).
  • Bake uncovered for about 20-25 minutes until pecans are caramelized.
  • Sprinkle marshmallows evenly over pecan mixture. Return to oven for another 5-7 minutes or until marshmallows are puffy and lightly browned. Serve and enjoy!


Instant Pot directions for potatoes: Instead of the slow cooker, you can cook the sweet potatoes in your pressure cooker/Instant Pot with 1 cup of water for 10 minutes on pressure cook/manual on high. Quick release, remove the lid, and drain and transfer to a bowl to mash and proceed with the recipe as written. 
Slow Cooker directions for potatoes: If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
Make ahead directions: This recipe can be made the night before! Simply prepare the potatoes, spread in your baking dish, and add the pecan topping, then cover tightly with plastic wrap and refrigerate up to 24 hours in advance. Remove from the fridge about 2-3 hours before dinnertime. Remove plastic wrap before baking as written. 
Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!


Calories: 456kcal | Carbohydrates: 82g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 207mg | Potassium: 755mg | Fiber: 7g | Sugar: 43g | Vitamin A: 27119IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg