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
Scale
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.
