There’s a moment every Thanksgiving when the whole house smells like caramelized sugar and toasted pecans, and I just know—it’s time for my famous bourbon pecan sweet potato mash with marshmallow topping. This dish started as a happy accident years ago when I spiked my grandma’s basic sweet potato casserole with a splash of bourbon (don’t worry, most cooks out by the time it bakes!). Now, it’s the first thing my cousins ask me to bring to holiday gatherings. The rich, buttery sweet potatoes with that hint of warmth from the bourbon, crunchy pecans, and gooey marshmallow top? Absolute magic on a spoon.

Why You’ll Love This Bourbon Pecan Sweet Potato Mash with Marshmallow Topping

This isn’t just another side dish—it’s the one everyone fights over seconds of. Here’s why it’s a must-make:

That bourbon kick: Just enough to add warmth without overwhelming the sweetness
Foolproof prep: Basically just boiling, mashing, and baking (my kind of cooking!)
Texture heaven: Creamy sweet potatoes, crunchy pecans, and that perfect toasted marshmallow pull
Holiday magic: The aroma alone will have people gathering in the kitchen

Trust me, this is the dish people remember and request year after year.

Ingredients for Bourbon Pecan Sweet Potato Mash with Marshmallow Topping

Gathering the right ingredients makes all the difference here. I’ve learned through many holiday dinners that quality matters—especially with something as simple as sweet potatoes. Here’s what you’ll need:

4 large sweet potatoes (about 2 pounds total), peeled and cubed (don’t skip peeling—the skins change the texture)
1/4 cup bourbon (I use Maker’s Mark, but any decent bourbon works—just not the super cheap stuff!)
1/2 cup packed brown sugar (pack it firmly into your measuring cup—this isn’t the time to be shy)
1/4 cup (1/2 stick) butter, softened (real butter only—margarine just won’t give you that rich flavor)
1/2 tsp salt (trust me, you need this to balance the sweetness)
1/2 tsp cinnamon (freshly ground if you’re feeling fancy)
1/4 tsp nutmeg (I grate mine fresh—it makes a noticeable difference)
1/2 cup chopped pecans (toast them first for extra crunch—I’ll show you how later)
1 cup mini marshmallows (the small ones melt more evenly than big ones)

Pro tip: Measure everything before you start cooking. There’s nothing worse than realizing you’re out of bourbon when you’re halfway through mashing!

Equipment You’ll Need

You don’t need fancy gadgets for this recipe—just a few basics from any well-loved kitchen:

Large pot for boiling those sweet potatoes (I use my grandma’s dented stock pot—the one with the wobbly handle)
Mixing bowl (big enough to mash everything without sweet potato flying everywhere)
2-quart baking dish (or whatever pretty oven-safe dish you’d proudly bring to the table)
Potato masher (or a sturdy fork if you’re feeling nostalgic)
Measuring cups/spoons (because eyeballing bourbon never ends well)

That’s it! Now let’s make some magic happen.

How to Make Bourbon Pecan Sweet Potato Mash with Marshmallow Topping

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into that unforgettable holiday side dish. I’ll walk you through each step just like I do with my cousins when they beg me to teach them the recipe.

Step 1: Cook the Sweet Potatoes

First things first – get those sweet potatoes going! I fill my trusty pot with enough cold water to cover the cubed potatoes by about an inch (no need to measure, just eyeball it). Bring it to a rolling boil over high heat, then reduce to a lively simmer. The potatoes need about 15 minutes to become perfectly tender – you’ll know they’re ready when a fork slides in with no resistance, like butter.

Drain them well in a colander – I give it a good shake to remove excess water. Too much moisture makes the mash runny, and we want that thick, luxurious texture. Pro tip: Return the drained potatoes to the warm pot for a minute to evaporate any last droplets.

Step 2: Mash and Season

Now for the fun part – mashing! I use my potato masher (or a sturdy fork when I’m feeling rustic) to break down the potatoes right in the mixing bowl. Don’t go for perfectly smooth – a few small lumps add character!

Here comes the flavor party: Add that glorious bourbon first (the alcohol cooks off in the oven, promise), then the brown sugar, butter, salt, cinnamon, and nutmeg. Mix until everything’s beautifully combined. The smell at this point? Absolute heaven. Taste and adjust – maybe a pinch more salt or cinnamon if you’re feeling adventurous.

Step 3: Assemble and Bake

Spread your creamy sweet potato mixture evenly in the baking dish – I use the back of a spoon to make little swirls that catch the marshmallows just right. Now the toppings: sprinkle those toasted pecans first (they add crunch), then blanket everything with mini marshmallows. Don’t skimp – they melt down more than you think!

Into a 375°F oven it goes for 10-15 minutes. Watch closely – you want golden-brown perfection, not charcoal! When those marshmallows are toasted like a campfire dream and the edges are bubbly, it’s showtime. Let it sit just a minute before serving (unless you enjoy molten marshmallow burns – no judgment!).

Tips for Perfect Bourbon Pecan Sweet Potato Mash with Marshmallow Topping

After years of making this dish (and fielding all the recipe requests), here are my can’t-miss secrets:

Toast those pecans first – Just 5 minutes in a dry skillet brings out their nutty magic
Bourbon too strong? Start with 2 tbsp and add more to taste – the alcohol cooks off but the flavor stays
Watch the marshmallows like a hawk – they go from golden to burnt in seconds!
Make it ahead – Assemble everything except the marshmallows, then bake with topping right before serving

Oh, and always make extra – this disappears faster than you’d think!

Variations for Bourbon Pecan Sweet Potato Mash with Marshmallow Topping

This recipe is wonderfully flexible! Here are some tasty twists I’ve tried over the years:

Maple magic: Swap brown sugar for pure maple syrup – start with 1/3 cup and add to taste
Nut swap: Walnuts work great if you’re out of pecans (toast them first!)
Spice it up: Add a pinch of cayenne for a sweet-heat surprise
Bourbon-free: Use apple cider or orange juice if you’re avoiding alcohol

The best part? Every variation still gives you that irresistible marshmallow pull we all love!

Serving Suggestions

This mash is holiday gold next to roasted turkey or glazed ham, but don’t stop there! I love it with juicy roast chicken or even piled onto leftover sandwiches the next day. The marshmallow topping makes it fancy enough for special dinners, but honestly? I’ve been known to eat it straight from the dish with a spoon when no one’s looking.

Storage and Reheating

Listen, I know there’s rarely leftovers of this dish (my family practically licks the baking dish clean), but if you’re lucky enough to have some, here’s how to keep it tasting amazing:

First, let it cool completely before covering tightly – I use aluminum foil pressed right on the surface to prevent those precious marshmallows from sticking. It’ll keep in the fridge for 3-4 days, though the texture’s best within 2 days.

When reheating, skip the microwave (unless you enjoy gummy marshmallows). Instead, pop it in a 350°F oven for about 15 minutes until warmed through. If the top looks a little sad, sprinkle on a handful of fresh mini marshmallows during the last 5 minutes – they’ll toast up beautifully like new.

Pro tip: You can also freeze the mash before adding toppings for up to 3 months. Thaw overnight in the fridge, then add fresh pecans and marshmallows before baking as usual. Works like a charm for holiday meal prep!

Nutritional Information

Nutrition will vary based on your exact ingredients, but here’s the general picture per serving (about 1/6 of the dish): roughly 320 calories, 12g fat (5g saturated), 45g carbs (4g fiber), and 3g protein. The brown sugar and marshmallows contribute most of the 24g sugar – it’s a holiday treat, after all! For lighter versions, try my maple or bourbon-free swaps mentioned above.

Frequently Asked Questions

Can I leave out the bourbon? Absolutely! Swap it for apple cider, orange juice, or even just a splash of vanilla extract. The dish will still be delicious – just without that warm, grown-up kick.

What’s the best way to toast pecans? My foolproof method: spread them in a dry skillet over medium heat for 3-5 minutes, shaking often, until fragrant. Watch closely – they burn fast! Let them cool before adding to the mash.

Can I use regular marshmallows instead of mini? You can, but cut them in half first. Full-sized marshmallows take forever to melt and often brown unevenly. The minis give you that perfect golden blanket every time.

How do I know when the sweet potatoes are done boiling? They should be fork-tender but not mushy – about 15 minutes usually does it. Test a few cubes since sizes vary. Undercooked potatoes won’t mash smoothly!

Can I make this ahead? Yes! Prep everything except the marshmallow topping up to 2 days ahead. Store covered in the fridge, then add pecans and marshmallows before baking. Easy holiday magic!

Okay, confession time – I practically hover over the table watching everyone take their first bite of this mash! Did the bourbon balance just right? Were the pecans crunchy enough? I live for those “Oh wow!” reactions. If you try this recipe (or put your own spin on it), I’d absolutely love to hear how it turned out!

Drop a comment below with your thoughts – did your family go crazy for it? Any clever twists you added? Your feedback helps me tweak the recipe and share even better versions with everyone. And if you snapped a photo of that glorious marshmallow topping (you know you did), tag me so I can admire your handiwork!

This recipe only exists because my grandma shared hers with me, and I love paying that forward. Your notes and ratings help other home cooks know what to expect – and honestly, they just make my day. Now go enjoy that mash before it disappears!