Sweet Potato Praline Casserole with Marshmallows

Sweet Potato Praline Casserole is a must-have for Thankgiving dinner. It’s a prefect blend of flavors and has a nice, crunchy pecan topping. Top it off with marshmallows for an amazing gooeyness! 

Sweet Potato Praline

Thanksgiving is almost upon us so I decided to jump on here real quick and share with y’all my family’s favorite holiday side dish – Praline Sweet Potato Casserole.

When I say this is one of our most favorite side dishes, I mean it!

It’s almost like a dessert, but not quite. It falls somewhere in the middle, and it’s oh-so-good.  I’ve not found a sweet potato casserole recipe that I have ever liked better than this one.

Your family will love these creamy sweet potatoes with a pecan praline topping and marshmallows. Trust me on this and add this sweet potato recipe your menu. 

Why You’ll Love My Sweet Potato Praline

The fresh sweet potatoes, mashed and blended with spices and sugar, baked to perfection and topped with a delicious streusel mixture is just as good, if not better than a traditional sweet potato pie!

You definitely will want this added to your Thanksgiving menu every year!

• Easy and Delicious: This praline marshmallow sweet potato casserole recipe is easy to throw together and incredibly tasty. 
• Perfect for Gatherings: Whether it’s a Thanksgiving dinner or just a regular weeknight, this traditional side dish is always a hit!
• Make-Ahead Friendly: You can prepare this sweet potato casserole ahead of time and store it in the fridge, covered with plastic wrap, until you’re ready to bake. This is particularly helpful for saving time during holiday preparations when your kitchen is working in overdrive. 

Sweet Potato Praline Ingredients

I’ll divide the ingredients for my Sweet Potato Praline Casserole to make it easier to visualize what you need. 

For the Sweet Potato Mixture

• Sweet Potatoes: You’ll need about 4-5 large sweet potatoes, cooked and mashed. If you prefer a quicker option, you can use a can of sweet potatoes; just make sure to drain and mash them well.
• White Sugar: Adds sweetness to the creamy sweet potatoes. If you’re looking for an alternative, maple syrup or honey can be used, but start with less and adjust to taste as they are sweeter than sugar.
• Vanilla Extract: Pure vanilla extract is best for flavor, but artificial vanilla can be used in a pinch.
• Eggs: Beaten eggs help to bind the mixture together, giving it structure.
• Heavy Cream: This adds richness and creaminess to the casserole. Whole milk can be used instead, though the texture may be slightly different.

For the Praline Topping

• Butter: Softened butter is mixed with sugar and flour to create a crumbly topping. 
• Brown Sugar: It gives the praline its signature flavor. Dark or light brown sugar works, with dark offering a deeper molasses flavor.
• All-Purpose Flour: Helps thicken and bind the pecan praline topping. 
• Chopped Pecans: The pecans add a nutty crunch to the topping. If pecans are not available, walnuts or almonds can be a good substitute.
• Vanilla Extract: Adds flavor to the pecan praline topping. As with the sweet potato mixture, pure extract is preferred.
• Mini Marshmallows: For a gooey, sweet topping. It can be omitted if you prefer.

Storing Leftover Sweet Potato Casserole

1. Cool Down: Allow the casserole to reach room temperature after baking.
2. Cover: Wrap the casserole dish tightly with plastic wrap or use an airtight container.
3. Refrigerate: Store the casserole in the refrigerator if you plan to serve it within the next 3 days. For longer storage, freeze it. The casserole can be frozen for up to three months.

Reheating the Casserole

1. From Refrigerator: Preheat your oven to 350 degrees. Remove plastic wrap and cover the dish with aluminum foil. Reheat for 20-30 minutes or until heated through. If it was frozen, thaw in the refrigerator one day before reheating.
2. Adding Marshmallows: If you haven’t added marshmallows before freezing or refrigerating, sprinkle them on top of the casserole during the last 5 minutes of reheating, until they are golden brown.

I seriously can’t get enough of this. Give me a spoon and a 9×13 casserole of this – and I’ll be good. My pants won’t fit afterwards…but priorities!

Print Pin

Praline Marshmallow Sweet Potato Casserole

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• For the sweet potato part:
• 4 C cooked & mashed sweet potatoes about 4-5 large sweet potatoes
• ½ C white sugar
• 2 TBSP vanilla extract
• 4 eggs beaten
• 1 C heavy cream
• For the praline topping:
• 1 stick of butter softened
• 1 C packed brown sugar
• ½ C all purpose flour
• 1-1/4 C chopped pecans
• 1 tsp vanilla extract

Also, you need:

• 1 C mini marshmallows or more to your liking

Instructions

• Preheat your oven to 350 degrees.
• Whisk together the cooked (and mashed) sweet potatoes, white sugar, vanilla extract, beaten eggs, and heavy cream. Spread into a casserole dish.
• In a separate bowl, combine the softened butter, brown sugar, flour, pecans, and vanilla extract. I like to use my hands for this part, it makes it so much easier in my opinion. Crumble the topping all over the sweet potatoes.
• Bake for 30 minutes. Sprinkle on marshmallows & return to the oven for 3-5 minutes, until your marshmallows are golden.