If you’re craving a cozy, comforting dish that tastes like a warm hug on a chilly day, this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe is an absolute must-try. It brings together silky mashed sweet potatoes, a crunchy pecan streusel, and a gooey marshmallow crown into one unforgettable dish. Perfect for holiday dinners or any time you want to wow your guests (or just treat yourself), this casserole hits all the right notes of sweetness and texture in every bite.
Ingredients You’ll Need
Every ingredient in this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe plays a key role, whether it’s delivering creamy richness, warm spice, or that signature crunchy-sweet topping. Here’s what you’ll gather to make this dish a true showstopper.
- 4 large sweet potatoes, peeled and cubed: The hearty base that offers natural sweetness and creamy texture.
- 1/2 cup unsalted butter, melted: Adds richness and helps bind the potatoes for a smooth mash.
- 1/2 cup milk: Lightens the mixture and creates a velvety finish.
- 1/4 cup brown sugar: Infuses the filling with caramel-like sweetness.
- 2 large eggs: Provide structure and help everything set beautifully in the oven.
- 1 teaspoon vanilla extract: Enhances the natural flavors with a fragrant warmth.
- 1/2 teaspoon ground cinnamon: Gives a cozy, spicy note that complements the sweet potatoes perfectly.
- 1/4 teaspoon ground nutmeg (optional): Adds subtle depth and a hint of earthiness.
- Pinch of salt: Balances the sweetness and brightens all the flavors.
- 1/2 cup brown sugar (for topping): Sweetens the crumbly pecan topping beautifully.
- 1/3 cup all-purpose flour: Gives the topping structure and a delightful crisp.
- 1/3 cup unsalted butter, melted (for topping): Binds the pecans and sugar for a crunchy, buttery crust.
- 1/2 cup chopped pecans: Bring a deliciously nutty crunch that contrasts the soft sweet potatoes.
- 1 1/2 cups mini marshmallows (optional): The iconic, toasty, gooey finishing touch for those who love a bit of sweetness on top.
How to Make Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures the casserole doesn’t stick and bakes evenly for perfect browning.
Step 2: Boil the Sweet Potatoes
Place your peeled and cubed sweet potatoes in a large pot of boiling water. Cook them for about 15 to 20 minutes until they’re tender enough to pierce easily with a fork. This step is crucial for achieving a smooth, creamy base.
Step 3: Make the Sweet Potato Base
Drain the cooked sweet potatoes and allow them to cool slightly. Then, mash them in a large bowl until smooth. Mix in the melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg if using, and a pinch of salt. Stir everything together until the mixture is silky and homogenous, which will ensure a deliciously creamy filling.
Step 4: Assemble the Casserole
Spread this luscious sweet potato mixture evenly into your prepared baking dish, making sure it’s smoothed out for an even top to layer your delicious toppings.
Step 5: Prepare the Pecan Topping
In a small bowl, combine the brown sugar, flour, and melted butter. Stir until the mixture becomes crumbly, then fold in the chopped pecans. This topping is what adds an irresistible crunch and buttery sweetness that makes this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe truly special.
Step 6: Add the Topping and Marshmallows
Sprinkle the pecan topping evenly over the sweet potato layer. If you love that classic gooey marshmallow finish, scatter the mini marshmallows on top of the pecans for the perfect golden toast after baking.
Step 7: Bake to Perfection
Pop your casserole in the oven and bake for 25 to 30 minutes. You’re aiming for a golden-brown pecan crust and beautifully toasted marshmallows that bubble with a hint of caramelized sweetness.
Step 8: Cool and Serve
Once baked, let your Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe rest for a few minutes before serving. This allows the flavors to settle, and makes it easier to slice and enjoy every delectable bite.
How to Serve Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
Garnishes
Add a sprinkle of extra chopped pecans or a light dusting of cinnamon on top to enhance both flavor and presentation. A few fresh herbs like finely chopped rosemary or thyme can add an unexpected layer of aroma and color if you’re feeling adventurous.
Side Dishes
This casserole pairs beautifully with savory mains like roast turkey, baked ham, or grilled chicken. A crisp green salad or sautéed green beans also complements the richness of this sweet potato delight, balancing your plate perfectly.
Creative Ways to Present
Serve this Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe in small ramekins for single servings or in a rustic cast iron skillet to elevate its homey charm. For festive occasions, top with edible gold flakes or a drizzle of maple syrup to really impress your guests.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days. This dish reheats wonderfully and the flavors even deepen after a day or two.
Freezing
You can freeze this casserole either before baking or after. Wrap it tightly with plastic wrap and foil or place it in a freezer-safe container. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or warm the whole dish covered with foil in the oven at 350°F (175°C) until heated through. Adding a few extra minutes uncovered at the end will help restore the crunchy pecan topping.
FAQs
Can I make this sweet potato casserole vegan?
Absolutely! Replace the butter with plant-based margarine or coconut oil, swap the milk for almond or oat milk, and use a flax egg instead of regular eggs. Choose vegan marshmallows if you want to keep that toasty marshmallow topping.
Is it necessary to use marshmallows on top?
Not at all. The marshmallows are optional and add a nostalgic sweetness, but the pecan topping alone is deliciously crunchy and flavorful. You can customize it based on your taste preferences.
Can I prepare this casserole a day ahead?
Definitely! Prepare the casserole through assembly, cover tightly, and refrigerate overnight. Bake it fresh the next day for the best texture and flavor.
What can I substitute for pecans if I have allergies?
Walnuts or pecan-free nut mixes can work well, or you can simply double the crumble topping without nuts for a nut-free version that’s just as tasty.
How do I prevent marshmallows from burning?
Keep the baking time close to the recommended 25-30 minutes, and watch during the last few minutes. If the marshmallows are browning too quickly, you can loosely cover the dish with foil to protect them.
Final Thoughts
This Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe is a heartwarming classic that never fails to bring smiles to the table. With its perfect blend of creamy, crunchy, and sweet layers, it’s sure to become your go-to holiday favorite or anytime comfort food. Don’t wait for a special occasion — whip this up and enjoy a little bite of joy!
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Sweet Potato Casserole with Pecan Topping and Marshmallows Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Sweet Potato Casserole is a classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel and optional toasted mini marshmallows. It’s a perfect balance of sweet and savory flavors, ideal for festive dinners and family gatherings.
Ingredients
Sweet Potato Base
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans
Optional
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Boil the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot of water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and allow to cool slightly.
- Make the Sweet Potato Base: In a large bowl, mash the boiled sweet potatoes until smooth. Add the melted butter, milk, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg if using, and a pinch of salt. Stir everything together until well combined and creamy.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare the Topping: In a small bowl, combine the brown sugar, all-purpose flour, and melted butter. Mix until crumbly. Stir in the chopped pecans until evenly distributed.
- Add the Topping: Sprinkle the pecan crumb mixture evenly over the sweet potato base in the baking dish.
- Optional Marshmallow Topping: If desired, sprinkle mini marshmallows over the pecan topping for an extra sweet, gooey layer.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes. Bake until the topping is golden brown and the marshmallows, if used, are toasted and melted.
- Serve: Remove from the oven and let the casserole cool slightly to set before serving. Enjoy warm as a delicious holiday side dish.
Notes
- You can omit the marshmallows if you prefer a less sweet topping or want a more traditional pecan streusel.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Make sure the sweet potatoes are cooked fully until fork-tender for the creamiest texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
