Description

This Sweet Potato Casserole with Marshmallows is a classic, comforting dish perfect for holiday gatherings or a cozy family dinner. Creamy mashed sweet potatoes are seasoned with warm spices and vanilla, then topped with a crunchy pecan streusel and a golden layer of toasted mini marshmallows for a delightful combination of textures and flavors.

Ingredients

Scale

Sweet Potato Filling

4 large sweet potatoes (peeled and chopped into large chunks, about 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
1¼ cups finely chopped pecan pieces

Topping

10 oz mini marshmallows

Instructions

Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring to a boil.
Cook the Sweet Potatoes: Boil the sweet potatoes until they are fork tender and easily pierced, about 15-20 minutes. They should fall apart easily.
Mash and Season the Sweet Potatoes: Drain the sweet potatoes and return them to the saucepan. Mash them with a potato masher. Add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix until well combined and creamy.
Make the Pecan Topping: In a separate bowl, combine the melted butter, brown sugar, all purpose flour, salt, and chopped pecans. Stir until all ingredients are thoroughly mixed and form a crumbly topping.
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 in the prepared baking dish.
Add Pecan Topping: Evenly spread the pecan topping over the sweet potato layer.
Add Marshmallows: Sprinkle the mini marshmallows evenly over the pecan topping.
Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 25-35 minutes until the casserole is bubbly and the marshmallows are golden brown on top. Watch closely near the end to avoid burning the marshmallows.

Notes

For the best texture, ensure sweet potatoes are well mashed and smooth before adding topping.
If you prefer a less sweet dish, reduce the brown sugar in the sweet potato filling by ¼ cup.
Pecan topping can be substituted with other nuts like walnuts if desired.
Keep an eye on the marshmallows in the last few minutes of baking to prevent burning.
This dish can be prepared a day ahead and baked just before serving; cover with foil if refrigerating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 330
Sugar: 25g
Sodium: 220mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 4g
Cholesterol: 30mg

Keywords: sweet potato casserole, holiday side dish, marshmallow topping, pecan topping, sweet potato recipe, Thanksgiving side, comfort food