Orange-Spiced Sweet Potato Casserole with Maple Pecan Topping

Orange-Spiced Sweet Potato Casserole is a simple, crowd-pleasing side dish perfect for holiday dinners or any weeknight meal. Sweet potatoes are mashed with butter, brown sugar, orange zest and a hint of cinnamon and nutmeg for warm, balanced flavor. The casserole is finished with pillowy mini marshmallows lightly dusted with black pepper and extra orange zest, then topped with crunchy pecans for contrast.

Why You’ll Love This Recipe

This recipe brings familiar holiday flavors into a bright, slightly citrusy side. The orange zest lifts the natural sweetness of the potatoes and gives the dish a fresh aroma that complements roasted turkey, glazed ham, chicken, beef pot roast or grilled fish. The combination of soft, buttery sweet potato, warm spices, peppered marshmallows and toasted pecans creates a pleasing mix of textures and tastes that appeal to both sweet and savory palates.

Ingredients to Have on Hand

• Sweet potatoes (about 3 pounds)
• Oranges (for zest)
• Miniature marshmallows
• Pecans, chopped
• Light brown sugar, cinnamon, nutmeg
• Unsalted butter, salt and freshly ground black pepper

Choosing Sweet Potatoes

For this casserole you’ll want about three pounds of sweet potatoes. That typically equals three large potatoes or 4–5 medium ones, depending on size. When buying produce, using an in-store scale helps ensure you pick up the right amount.

Prepping the Sweet Potatoes

Roasting or baking the sweet potatoes develops their natural sugars and deepens flavor. Prick whole sweet potatoes with a fork and bake until a fork slides in easily—about 60 minutes at 375°F. If you’re short on time, the microwave potato setting will also work; cook until tender.

After baking, allow the potatoes to cool slightly, slice them open and scoop the flesh into a large bowl.

Mash or Smash the Sweet Potatoes

For texture, you can either lightly smash the potatoes with a potato masher, leaving some chunks, or whip them with a hand mixer for a smoother, fluffier result. Add butter, light brown sugar, 1 teaspoon of orange zest, cinnamon, nutmeg and a pinch of salt. Mix until the butter is incorporated and the mixture reaches the desired consistency.

Spread the sweet potato mixture evenly into a greased 9″ x 13″ (or similar 3-quart) baking dish.

Peppered Marshmallows

For a unique finishing touch, toss the mini marshmallows with the remaining teaspoon of orange zest and about 1/4 teaspoon of freshly ground black pepper. The pepper adds a subtle savory edge to the sweet marshmallows, balancing the dish. Spread the seasoned marshmallows over the sweet potatoes and sprinkle with chopped pecans.

Bake

Bake the casserole at 375°F for 15–20 minutes, until the marshmallows are puffed and lightly browned. Watch closely near the end to prevent burning. Let the dish rest for a few minutes before serving so the topping settles slightly.

FAQs

Notes

This casserole pairs beautifully with roast poultry, ham or beef and makes a comforting addition to holiday tables. The orange zest and peppered marshmallows set this version apart from a classic recipe by adding brightness and a subtle savory counterpoint. For best results, taste and adjust sweetness and spice before baking.