Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe

Introduction

Sweet Potato Casserole is a comforting and classic dish perfect for family gatherings or holiday dinners. It combines creamy mashed sweet potatoes with a crunchy pecan topping and a sweet cinnamon crumb layer, finished off with gooey marshmallows for an irresistible treat.

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 cups mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350 degrees F and grease a 9×13-inch casserole or baking dish with butter or baking spray. Set aside.
2. Step 2: Spread 2 cups of pecans on a baking sheet and roast for a few minutes, keeping a close eye to prevent burning. Remove from oven, let cool, then roughly chop.
3. Step 3: Peel, cube, and rinse the sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook for about 15 minutes or until tender when pierced with a fork.
4. Step 4: Drain the cooked sweet potatoes, mash them well, and set aside to cool slightly.
5. Step 5: In a small bowl, mix the softened butter, 1 cup flour, 1 cup brown sugar, and 1 tablespoon cinnamon with a fork until soft crumbs form. Set this cinnamon filling aside.
6. Step 6: For the pecan topping, combine the remaining 1 cup chopped pecans, 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 cup melted butter in a bowl. Stir well and set aside.
7. Step 7: In a large bowl, mix the mashed sweet potatoes with brown sugar, melted butter (1/4 cup), 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon, and nutmeg. Stir until the mixture is smooth and well combined.
8. Step 8: Spread half of the sweet potato mixture evenly in the prepared baking dish and smooth the surface with a spatula.
9. Step 9: Sprinkle half of the cinnamon crumb mixture over the sweet potato layer.
10. Step 10: Add the remaining sweet potato mixture on top and smooth it evenly again.
11. Step 11: Sprinkle the pecan topping over the sweet potato layer.
12. Step 12: Evenly distribute the mini marshmallows on top if using.
13. Step 13: Finally, sprinkle the remaining cinnamon crumb mixture over the marshmallows.
14. Step 14: Bake the casserole for about 30 minutes, or until hot throughout and the topping is nicely browned.
15. Step 15: If the marshmallows brown too quickly, lightly spray a piece of foil with baking spray and cover the casserole (greased side down), careful not to touch the topping. Continue baking until done.
16. Step 16: Serve warm and enjoy this delicious sweet potato casserole.

Tips & Variations

• Toast pecans on the stovetop in a dry skillet for extra flavor instead of roasting in the oven.
• For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
• Add a splash of orange juice or zest to the sweet potato filling for a citrusy twist.
• Use jumbo marshmallows or omit them entirely if you prefer a less sweet topping.
• Prepare the casserole up to a day ahead, cover tightly, and refrigerate until ready to bake.

Storage

Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to maintain its texture. Avoid microwaving to prevent a soggy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Cover it tightly with foil or plastic wrap and refrigerate. When ready, bake it as instructed, adding a few extra minutes to the baking time if chilled.

What can I use instead of marshmallows?

If you prefer not to use marshmallows, you can omit them or substitute with a crunchy topping like additional pecans or a streusel made from butter, brown sugar, and flour for texture and sweetness.

Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe

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This classic Sweet Potato Casserole is a comforting and festive dish perfect for holiday gatherings. It features smooth mashed sweet potatoes mixed with warm spices, brown sugar, and pecans, topped with a buttery cinnamon crumb topping and toasted mini marshmallows for a sweet finish. Baked to golden perfection, it’s a crowd-pleasing side that balances creamy texture with crunchy, nutty accents.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sweet Potatoes

• 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

Cinnamon Filling

• 6 tablespoons unsalted butter (softened)
• 1 tablespoon cinnamon
• 1 cup all-purpose flour
• 1 cup packed brown sugar

Pecan Topping

• 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. Preheat: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the casserole.
2. Prepare the Baking Dish: Butter or spray with baking spray a 9×13-inch casserole or baking dish. Set aside for later use.
3. Roast the Pecans: Place 2 cups of pecans on a baking sheet and roast in the oven for a few minutes until fragrant and lightly toasted. Keep a close eye to prevent burning. Remove from oven, cool, and roughly chop.
4. Cook the Potatoes: Peel, cube, and wash the sweet potatoes. Place them in a Dutch oven or large saucepan, cover with water, and bring to a boil. Boil for about 15 minutes or until the potatoes are tender when pierced with a fork.
5. Drain and Mash Potatoes: Drain the cooked sweet potatoes thoroughly. Mash them until smooth and set aside to cool slightly.
6. Make the Cinnamon Filling: In a small bowl, mix the softened butter, flour, brown sugar, and cinnamon together using a fork until soft crumbs form. Set aside this crumbly cinnamon filling mixture.
7. Make the Pecan Topping: Combine the toasted and chopped pecans (1 cup), 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 cup melted butter in a bowl. Stir until well combined and set aside.
8. Prepare Sweet Potato Layer: In a large mixing bowl, combine the slightly cooled mashed sweet potatoes with brown sugar (1/2 cup), melted butter (1/4 cup), 1 cup chopped toasted pecans, lightly beaten eggs, milk, salt, vanilla extract, cinnamon, and nutmeg. Mix thoroughly until smooth and creamy.
9. Assemble the Casserole – First Layer: Spread half of the sweet potato mixture evenly into the prepared baking dish and smooth the top with a spatula.
10. Assemble – First Cinnamon Filling Layer: Sprinkle half of the cinnamon crumb filling evenly over the sweet potato layer.
11. Assemble – Second Sweet Potato Layer: Add the remaining sweet potato mixture on top of the cinnamon filling and smooth the surface.
12. Assemble – Pecan Topping: Sprinkle the pecan topping mixture evenly over the second sweet potato layer.
13. Add Marshmallows: Sprinkle mini marshmallows evenly over the pecan layer for a sweet, gooey topping.
14. Top with Remaining Cinnamon Filling: Sprinkle the remaining cinnamon crumb mixture on top of the marshmallows for added crunch.
15. Bake: Place the casserole in the preheated oven and bake for about 30 minutes until the casserole is hot and the topping is golden brown and bubbly.
16. Prevent Over-Browning: If the marshmallows begin to brown too quickly, loosely cover the casserole with foil sprayed with baking spray (greased side down) to prevent burning. Take care not to touch the toppings.
17. Serve: Remove from oven and allow to cool slightly. Serve the casserole warm as a delicious side dish.

Notes

• To toast pecans, spread them in a single layer on a baking sheet and roast at 350°F for 5-7 minutes, stirring occasionally.
• Use room temperature ingredients where noted for best mixing consistency.
• If mini marshmallows are unavailable, regular marshmallows can be chopped into smaller pieces as a substitute.
• For a smoother texture, mash the sweet potatoes with a potato ricer.
• This dish can be prepared a day ahead and refrigerated; reheat covered with foil to prevent marshmallow burning.
• For a gluten-free version, substitute all-purpose flour in toppings with gluten-free flour blends.

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