Sweet Potato Casserole with Marshmallows
This Sweet Potato Casserole is made extra special with a delightfully crunchy pecan streusel topping that goes under a gooey marshmallow topping!
Servings: 10 servings
Ingredients
For the mashed sweet potatoes
- 3 pounds sweet potatoes cleaned (about 3-4 sweet potatoes)
- 4 tablespoons salted butter melted
- 1/3 cup milk
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
For the topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- Pinch of salt
- 6 tablespoons salted butter melted
- 1 1/4 cups chopped pecans
- 2 cups miniature marshmallows
Instructions
- Cook the sweet potatoes by roasting or boiling them. To roast: Preheat the oven to 350° F. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil and sprayed with cooking spray. Roast in a 350 degree oven for 45 minutes to 1 hour, until soft. Larger sweet potatoes may take longer to cook. To boil: Peel the sweet potatoes and cut them into chunks, then boil them in a large pot with enough water to cover them for 10 minutes until fork tender rather than roasting them in the oven. Drain well then proceed as directed in the recipe.3 pounds sweet potatoes
- If you have roasted the potatoes, let them cool and scoop out the insides into a large bowl. Alternatively, transfer boiled potatoes straight to a large bowl and gently mash. Add the butter, milk, brown sugar, cinnamon, eggs, vanilla, and salt, and mash with a potato masher or beat using a hand mixer until smooth.4 tablespoons salted butter, 1/3 cup milk, 1/2 cup brown sugar, 1 teaspoon cinnamon, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon table salt
- Spray a 9x13-inch baking dish with cooking spray, then transfer the mashed sweet potatoes to it and smooth them out evenly using a rubber spatula.
- In a separate bowl, combine the brown sugar, flour, cinnamon, salt, melted butter, and chopped pecans. Mix them together with a fork, then sprinkle over the top of the mashed sweet potatoes.1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon cinnamon, Pinch of salt, 6 tablespoons salted butter, 1 1/4 cups chopped pecans
- Increase the oven temperature to 375° F. Bake the sweet potato casserole for 25-30 minutes, until heated all the way through and the topping begins to brown.
- Remove the sweet potato casserole from the oven and sprinkle with the marshmallows. Set the oven to broil, then return the casserole to the oven and cook just long enough for the marshmallows to toast on top. Watch carefully as this can happen very quickly.2 cups miniature marshmallows
- Serve immediately.
Video
[adthrive-in-post-video-player video-id="Umxkf3ZU" upload-date="2021-09-21T00:00:00.000Z" name="Sweet Potato Casserole" description="Win over even the most averse sweet potato eaters this Thanksgiving with this Sweet Potato Casserole with Marshmallows and Pecans. It’s a family favorite holiday classic that is made even more delightful with both a crunchy pecan streusel topping and toasted marshmallows on top!"]
Notes
Make-ahead instructions: Make the sweet potato filling with the streusel topping assembled in a casserole dish up to 3 days in advance if kept in the refrigerator, or up to 3 months ahead of time if you keep it in the freezer!
Storage instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven.
Nutrition
Calories: 469kcal | Carbohydrates: 64g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 321mg | Potassium: 579mg | Fiber: 6g | Sugar: 34g | Vitamin A: 19724IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg
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