If you’re looking for a dish that perfectly balances cozy comfort with a touch of festive sweetness, this Sweet Potato Casserole with Marshmallows and Pecans Recipe will quickly become your new go-to. It combines velvety mashed sweet potatoes, a hint of cinnamon and maple syrup, and a decadent crunchy pecan streusel topping crowned with golden toasted marshmallows. This casserole is more than just a side dish – it’s a heartwarming hug on a plate that’s ideal for holiday dinners or any time you want a little slice of homemade goodness.
Ingredients You’ll Need
Gathering the ingredients for this Sweet Potato Casserole with Marshmallows and Pecans Recipe is a breeze because each component is thoughtful and essential to the final dish. From creamy butter to fragrant cinnamon and the irresistible contrast of crunchy pecans and soft marshmallows, each ingredient plays a role in creating texture, depth, and rich flavor.
- 2 pounds sweet potatoes: The star of the show, cooked and mashed for a creamy, naturally sweet base.
- 4 Tablespoons butter (softened or melted): Adds richness and silkiness to the mashed potatoes.
- 1/4 cup milk (or cream): Ensures the mash is smooth and moist without being heavy.
- 1 teaspoon ground cinnamon: Brings warmth and a subtle spice to uplift the sweetness.
- 1/4 cup packed brown sugar: Deep molasses notes increase the natural sweetness.
- 2 Tablespoons maple syrup: Enhances flavor with a caramel-like depth.
- 1 large egg: Binds ingredients and helps with a fluffy texture.
- 1 teaspoon vanilla extract: Adds a gentle, aromatic sweetness.
- 1/2 teaspoon salt: Balances flavors and rounds out the sweetness.
- 1/2 cup butter (softened): Combines into the streusel to create a buttery, crumbly topping.
- 1/2 cup all-purpose flour: Gives structure to the streusel topping.
- 1/2 cup packed brown sugar: Sweetens the crunchy topping with deep notes.
- 1 teaspoon ground cinnamon: Elevates the streusel with warm spice.
- 3/4 cup chopped pecans: Adds a lovely nutty crunch and a beautiful toasted aroma.
- 2-3 cups miniature marshmallows: The golden, gooey crown that makes this casserole unforgettable.
How to Make Sweet Potato Casserole with Marshmallows and Pecans Recipe
Step 1: Prepare the Sweet Potatoes
Start by washing, peeling, and cutting your sweet potatoes into roughly 1-inch chunks. Placing them in a pot and covering with water, bring to a boil on high heat, then simmer until the potatoes are fork-tender. This softening step is crucial because it ensures the mash will be creamy and fully cooked without lumps.
Step 2: Mash and Season the Sweet Potatoes
Drain the cooked sweet potatoes and return them to the pot. Now, add softened butter, your choice of milk or cream, cinnamon, brown sugar, maple syrup, the egg, vanilla extract, and salt. Mash everything together with a potato masher or whip with an electric mixer until perfectly smooth and luscious.
Step 3: Preheat and Prepare the Baking Dish
While you get the mash ready, preheat your oven to 375ºF. Grease a 3-quart baking dish with non-stick cooking spray so that the casserole doesn’t stick and cleans up easily.
Step 4: Spread the Mashed Sweet Potatoes
Evenly spread the creamy mash into the prepared baking dish. Smooth the surface for a tidy base layer that will hold the streusel and marshmallow toppings beautifully.
Step 5: Make the Pecan Streusel Topping
In a medium bowl, combine softened butter, flour, brown sugar, and cinnamon. Use a fork to mix until the mixture resembles coarse crumbs. Stir in chopped pecans last for that essential crunchy texture and nutty flavor that pairs wonderfully with the sweet potatoes.
Step 6: Add the Streusel Topping
Sprinkle your pecan streusel evenly over the mashed sweet potatoes layer. This crumbly topping will bake up golden and crispy, providing an irresistible contrast to the soft potatoes.
Step 7: Bake and Add Marshmallows
Bake the casserole at 375ºF for 10 to 12 minutes until heated through and the streusel is set. Then, scatter the miniature marshmallows on top and bake for an additional 5 to 6 minutes, or until the marshmallows turn a delightful golden brown. Keep an eye on them because marshmallows toast quickly and you want them perfectly gooey without burning.
Step 8: Let it Cool and Serve
Take your casserole out of the oven and allow it to cool for about 5 minutes before diving in. This resting time lets everything settle, making it easier to scoop and enjoy every scrumptious bite.
How to Serve Sweet Potato Casserole with Marshmallows and Pecans Recipe
Garnishes
To add an extra touch, sprinkle a few extra chopped pecans or a light dusting of cinnamon on top just before serving. Fresh herbs aren’t typical here, but a small sprinkle of flaky sea salt can heighten the flavors beautifully, especially if you like a hint of savory contrast.
Side Dishes
This Sweet Potato Casserole with Marshmallows and Pecans Recipe pairs wonderfully with classic roasted turkey or glazed ham for holiday meals. It’s also lovely alongside simple green beans or a light winter salad to balance the richness.
Creative Ways to Present
For a festive touch, serve the casserole in individual ramekins, layered with the marshmallow topping just before baking for personalized servings. Alternatively, add edible glitter dust or drizzle a little extra maple syrup right before serving to make your presentation shine.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover casserole tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making leftovers even tastier.
Freezing
You can freeze this casserole either before baking or after it’s cooked. To freeze before baking, assemble everything except the marshmallow topping, cover tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight and then bake as directed, adding marshmallows partway through baking.
Reheating
Reheat leftovers gently in the oven at 350ºF until warmed through, about 20-25 minutes. If frozen, allow it to thaw in the fridge first. To revive the marshmallow topping’s golden edge, pop the casserole under the broiler for a minute or two with close attention.
FAQs
Can I use canned sweet potatoes for this recipe?
While fresh sweet potatoes offer the best flavor and texture, canned can be used in a pinch. Just be sure to drain and mash them well, and adjust the moisture levels since canned ones can be softer and wetter than fresh.
What can I substitute for marshmallows?
If you’re not a fan of marshmallows or have dietary restrictions, toasted coconut flakes or a drizzle of browned butter with extra pecans create a delicious alternative topping.
Can I make this Sweet Potato Casserole with Marshmallows and Pecans Recipe vegan?
Absolutely! Replace butter with vegan butter or coconut oil, use a plant-based milk, and swap the egg for a flax egg or applesauce. Choose vegan marshmallows to keep the topping gooey and yummy.
How do I prevent marshmallows from burning?
Keep a close eye during the last few minutes of baking and pull the casserole out as soon as the marshmallows are golden brown. Using miniature marshmallows helps them melt evenly and toast without burning quickly.
What size baking dish is best for this recipe?
A 3-quart baking dish is perfect for this recipe’s yield, ensuring the casserole cooks evenly and the toppings have just the right thickness.
Final Thoughts
I can’t recommend this Sweet Potato Casserole with Marshmallows and Pecans Recipe enough for anyone who loves a comforting, sweet side with a delightful crunch and marshmallow fluff. It’s a guaranteed crowd-pleaser that brings a little magic to your table every time. Don’t hesitate to try it at your next gathering — it might just become your favorite tradition.
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Sweet Potato Casserole with Marshmallows and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole with Marshmallows and Pecans is a classic holiday side dish combining creamy mashed sweet potatoes with a buttery pecan streusel topping and gooey toasted marshmallows. Velvety sweet potatoes are flavored with cinnamon, brown sugar, maple syrup, and vanilla, then baked to perfection for a warm, comforting dish that serves 12.
Ingredients
Sweet Potato Mixture
- 2 pounds sweet potatoes (cleaned and peeled)
- 4 Tablespoons butter (softened or melted)
- 1/4 cup milk (or cream)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar (packed)
- 2 Tablespoons maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup butter (softened)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 3/4 cup pecans (chopped)
Topping
- 2–3 cups miniature marshmallows
Instructions
- Prepare Sweet Potatoes: Wash, peel, and cut the sweet potatoes into 1-inch chunks. Place them in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium-high and simmer until fork-tender, about 15-20 minutes.
- Mash Sweet Potatoes: Drain the sweet potatoes well and return them to the pot. Add butter, milk, cinnamon, brown sugar, maple syrup, egg, vanilla extract, and salt. Mash thoroughly with a potato masher or whip using an electric mixer until smooth and creamy.
- Preheat Oven and Prepare Dish: Preheat your oven to 375ºF (190ºC). Grease a 3-quart baking dish with non-stick cooking spray to prevent sticking.
- Spread Sweet Potatoes: Evenly spread the mashed sweet potato mixture into the prepared baking dish, smoothing the surface.
- Make Streusel Topping: In a medium mixing bowl, combine softened butter, all-purpose flour, brown sugar, and cinnamon. Use a fork to mix until crumbly, then stir in chopped pecans evenly.
- Add Streusel Topping: Sprinkle the pecan streusel mixture evenly over the sweet potatoes in the baking dish.
- Bake and Add Marshmallows: Bake the casserole at 375ºF for 10-12 minutes until heated through. Carefully remove from the oven and top with miniature marshmallows. Return to oven and bake for an additional 5-6 minutes until marshmallows are toasted golden brown on top. Keep a close eye on the marshmallows to avoid burning.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow flavors to settle and marshmallows to set slightly.
Notes
- You can substitute cream for milk for a richer texture.
- Watch the marshmallows closely in the final baking stage as they toast quickly.
- Make sure to mash the sweet potatoes completely for a smooth casserole base.
- The streusel topping can be made ahead and refrigerated before baking.
- For a nut-free version, omit pecans and increase the streusel flour slightly.
