Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sweet Potato Casserole with Marshmallows and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 57 reviews

A comforting and classic Sweet Potato Casserole made with creamy mashed sweet potatoes, topped with a crunchy pecan streusel and toasted miniature marshmallows. Perfect for holiday dinners or cozy family meals.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Sweet Potato Mixture

  • 2 pounds sweet potatoes, cleaned
  • 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

Pecan 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

Other

  • 2-3 cups miniature marshmallows

Instructions

  1. Prepare Sweet Potatoes: Wash, peel, and cut the sweet potatoes into 1-inch chunks. Place them in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-high and simmer until fork-tender, about 15-20 minutes.
  2. Mash Sweet Potatoes: Drain the cooked sweet potatoes and return them to the pot. Add butter, milk, ground cinnamon, brown sugar, maple syrup, egg, vanilla extract, and salt. Mash thoroughly with a potato masher or whip with an electric mixer until smooth and creamy.
  3. Preheat Oven & Prepare Dish: Preheat your oven to 375ºF (190ºC). Grease a 3-quart baking dish with non-stick cooking spray to prevent sticking.
  4. Assemble Sweet Potato Layer: Spread the mashed sweet potato mixture evenly in the prepared baking dish, creating a smooth surface.
  5. Make Pecan Streusel: In a medium bowl, mix softened butter, all-purpose flour, brown sugar, and cinnamon with a fork until crumbly. Stir in the chopped pecans evenly.
  6. Add Streusel Topping: Sprinkle the prepared pecan streusel topping evenly over the mashed sweet potatoes.
  7. Bake First Phase: Bake in the preheated oven at 375ºF for 10-12 minutes or until the casserole is heated through and the streusel is slightly set.
  8. Add Marshmallows and Finish Baking: Remove from oven and evenly scatter 2-3 cups of miniature marshmallows on top. Return to oven and bake for an additional 5-6 minutes, or until marshmallows are toasted golden brown. Keep a close eye to avoid burning.
  9. Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow flavors to meld and topping to set.

Notes

  • Use either milk or cream depending on desired richness for the sweet potato mash.
  • Watch the marshmallows carefully in the final minutes to prevent burning.
  • Chopped pecans can be toasted beforehand for extra flavor.
  • This casserole can be prepared ahead up to step 6, then refrigerated and baked before serving.
  • Substitute maple syrup with honey if preferred.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/sweet-potato-casserole-with-marshmallows-and-pecans-recipe/