Description

This sweet potato casserole with marshmallow pecan streusel is the kind of recipe that earns a permanent spot in your rotation. It’s forgiving, flexible, and always gets rave reviews, whether you’re making it for a holiday dinner, a potluck, or just a regular Tuesday.

Ingredients

Scale

2 cans (15 oz each) sweet potatoes, drained (or 3 cups mashed cooked sweet potatoes)
1/4 cup unsalted butter, melted
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup milk (whole milk preferred)
1 cup mini marshmallows
1/2 cup pecans, chopped
2 tablespoons unsalted butter, melted (for streusel)
2 tablespoons brown sugar, packed (for streusel)
1/4 cup all-purpose flour
1/4 teaspoon cinnamon (for streusel)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Drain the canned sweet potatoes in a colander. If using fresh, roast 2 large sweet potatoes at 400°F for 45 minutes, then scoop out and mash.
Mash the sweet potatoes in a large mixing bowl until mostly smooth, leaving a few small lumps for texture.
Add melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, beaten eggs, and milk to the mashed sweet potatoes. Stir until well combined and creamy.
Pour the sweet potato mixture into the greased baking dish and spread evenly.
In a small bowl, combine chopped pecans, melted butter, brown sugar, flour, and cinnamon for the streusel. Mix with a fork until crumbly.
Sprinkle the pecan streusel evenly over the sweet potato mixture, then scatter mini marshmallows on top.
Bake for 25-30 minutes, until marshmallows are golden brown and edges are bubbly. If browning too fast, tent with foil for the last 10 minutes.
Let the casserole rest for 5 minutes before serving to allow it to set.
Serve warm.

Notes

Toast pecans in a dry skillet for 2-3 minutes before using for extra crunch. Watch marshmallows closely as they burn quickly. Use room temperature eggs for best results. Can be assembled a day ahead without streusel and marshmallows; add 10 minutes to baking time. Leftovers reheat well in the oven at 300°F for 10 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 28
Sodium: 180
Fat: 14
Saturated Fat: 6
Carbohydrates: 44
Fiber: 4
Protein: 5

Keywords: sweet potato casserole, marshmallow streusel, holiday side dish, easy casserole, Thanksgiving side, comfort food