Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe

Introduction

Sweet potato casserole is a classic comfort dish perfect for holidays or cozy dinners. This version combines creamy mashed sweet potatoes with a crunchy pecan topping and a touch of warm spices, all finished with mini marshmallows for a delightful sweetness.

Ingredients

• 3 lbs sweet potatoes (peeled and diced)
• 1/2 cup brown sugar
• 1 cup pecans (chopped and toasted)
• 2 large eggs (lightly beaten)
• 1/2 cup milk (room temperature)
• 1/4 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (softened)
• 1 tablespoon cinnamon
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup pecans (toasted and chopped)
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 cup unsalted butter (melted)
• 1 1/2 cup mini marshmallows

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Butter or spray a 9×13-inch casserole dish and set aside.
2. Step 2: Roast 2 cups of pecans on a baking sheet for a few minutes, watching closely to prevent burning. Remove and let cool, then roughly chop.
3. Step 3: Peel, cube, and wash the sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook for about 15 minutes until tender when pierced with a fork.
4. Step 4: Drain the cooked sweet potatoes, mash them, and let cool slightly.
5. Step 5: In a small bowl, mix softened butter, 1 cup flour, 1 cup brown sugar, and 1 tablespoon cinnamon with a fork until soft crumbs form. Set aside as the cinnamon filling.
6. Step 6: In another bowl, combine 1 cup chopped toasted pecans, 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 cup melted butter. Stir and set aside as the pecan topping (excluding marshmallows).
7. Step 7: In a large bowl, mix the mashed sweet potatoes with brown sugar, 1/4 cup melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla extract, cinnamon, and nutmeg until smooth.
8. Step 8: Spread half of the sweet potato mixture evenly in the prepared casserole dish and smooth the top.
9. Step 9: Sprinkle half of the cinnamon filling mixture over the sweet potatoes.
10. Step 10: Add the remaining sweet potato mixture on top and smooth the surface.
11. Step 11: Sprinkle the pecan topping mixture over the casserole.
12. Step 12: Evenly distribute the mini marshmallows over the top if using them.
13. Step 13: Sprinkle the remaining cinnamon filling mixture on the marshmallows.
14. Step 14: Bake for 30 minutes until the casserole is hot and the topping is browned. If the marshmallows brown too quickly, cover loosely with foil sprayed with baking spray (greased side down) without touching the topping.
15. Step 15: Serve warm and enjoy.

Tips & Variations

• For a nut-free version, omit the pecans and substitute with toasted oats or seeds.
• You can prepare the sweet potato layer a day ahead and assemble the casserole before baking to save time.
• If you prefer less sweetness, reduce the brown sugar in the sweet potato mixture.
• Use fresh spices like cinnamon and nutmeg for the best flavor impact.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to maintain the topping’s texture. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the sweet potato filling and pecan topping separately in advance and assemble just before baking. This makes it easy for holiday meal planning.

Can I freeze sweet potato casserole?

Yes, the casserole can be frozen assembled or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.