Description
This comforting Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel and melty golden marshmallows. With warm spices like cinnamon and nutmeg enhancing the natural sweetness, it’s a perfect blend of flavors and textures that will delight family and guests.
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes (peeled and chopped into large chunks, around 9 cups)
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Pecan Topping
- 4 tablespoons unsalted butter (melted)
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Topping
- 10 oz mini marshmallows
Instructions
- Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into large chunks. Place them into a large saucepan and cover with water. Bring to a boil over medium-high heat.
- Cook Sweet Potatoes: Boil the sweet potatoes until they are fork-tender and easily pierced, about 15-20 minutes. They should break apart easily.
- Mash and Mix Sweet Potato Filling: Drain the sweet potatoes and return them to the saucepan. Using a potato masher, mash the potatoes until smooth. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix thoroughly until well combined and creamy.
- Make Pecan Topping: In a separate bowl, combine melted butter, brown sugar, all purpose flour, salt, and chopped pecans. Stir until the mixture is well incorporated with the pecans evenly coated.
- Prepare Baking Dish: Grease a 9 by 13-inch baking dish with cooking spray to prevent sticking.
- Assemble Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Then evenly spread the pecan topping over the sweet potatoes.
- Add Marshmallow Layer: Evenly distribute mini marshmallows over the pecan topping to create a sweet, gooey layer on top.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 25-35 minutes. Bake until the casserole is bubbly and the marshmallows are golden brown on top. Watch closely near the end to achieve perfect browning without burning.
Notes
- To save time, sweet potatoes can be cooked in advance and refrigerated before assembling the casserole.
- Make sure to monitor the casserole closely towards the end of baking to avoid burning the marshmallows.
- You can substitute pecans with walnuts if preferred.
- For a less sweet alternative, reduce the amount of brown sugar slightly.
- Allow the casserole to cool for a few minutes before serving so it sets slightly for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
