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Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe

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★★★★★

4.8 from 190 reviews

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/sweet-potato-casserole-with-pecan-topping-and-marshmallows-recipe/