Description
A cozy classic! Creamy mashed sweet potatoes topped with buttery pecan streusel and gooey marshmallows — the perfect blend of sweet and crunchy for your holiday table
Ingredients:
3 lbs (1.4 kg) sweet potatoes, peeled and cubed
½ cup (115 g) unsalted butter, melted
½ cup (100 g) brown sugar, packed
2 large eggs, lightly beaten
½ cup (120 ml) milk
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
For the streusel topping:
½ cup (65 g) all-purpose flour
½ cup (100 g) brown sugar
½ tsp cinnamon
¼ tsp salt
4 tbsp (55 g) unsalted butter, cold and cubed
½ cup (60 g) chopped pecans
For the marshmallow layer:
2 cups (100 g) mini marshmallows
Instructions:
Cook the sweet potatoes
(15 minutes):
Place peeled and cubed sweet potatoes in a large pot of salted water.
Bring to a boil and cook for 12–15 minutes until tender. Drain well.
Mash & mix
(5 minutes):
Mash the sweet potatoes until smooth.
Stir in melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until creamy.
Prepare the streusel
(6 minutes):
In a bowl, combine flour, brown sugar, cinnamon, and salt.
Cut in cold butter with a fork or pastry cutter until crumbly.
Stir in chopped pecans.
Assemble the casserole
(5 minutes):
Spread the mashed sweet potato mixture evenly into a greased 9×13-inch baking dish.
Sprinkle the pecan streusel over the top.
Bake the base
(25 minutes):
Bake in a preheated oven at 350°F (175°C) for 25 minutes, until the topping begins to brown.
Add marshmallows & finish
(10 minutes):
Remove from oven, scatter mini marshmallows over the streusel.
Return to oven for 8–10 minutes, until marshmallows are golden and gooey.
Cool & serve
(5 minutes):
Let the casserole cool slightly before serving warm.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 310 kcal | Servings: 10 servings
#SweetPotatoCasserole #HolidaySideDish #MarshmallowPecan #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for a flawless casserole. First, ensure your sweet potato cubes are uniform in size for even cooking. After draining, return them to the warm pot for a minute to evaporate excess moisture—this prevents a watery mash. When mixing the base, incorporate the beaten eggs last and after the mixture has cooled slightly to avoid scrambling. For the streusel, using your fingertips to rub the cold butter into the dry ingredients creates the perfect crumb. Assemble in the dish right before baking to keep the streusel from getting soggy.
Serving Suggestions
This casserole is the star of any holiday table. Serve it warm alongside roasted turkey or glazed ham. For a beautiful presentation, garnish with a few whole pecans and a dusting of cinnamon. Leftovers reheat wonderfully in the oven at 300°F (150°C) for 15 minutes to revive the marshmallow texture. It also makes a decadent brunch dish when paired with bacon and scrambled eggs.
How-to Summary
Boil and mash sweet potatoes, then mix with wet ingredients and spices. Make a streusel topping with flour, sugar, cinnamon, butter, and pecans. Spread the base in a dish, top with streusel, and bake at 350°F (175°C) for 25 minutes. Add mini marshmallows and bake for another 8-10 minutes until golden. Cool slightly before serving.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Prepare the sweet potato base and the streusel topping separately. Store the base covered in the baking dish and the streusel in a bag in the fridge for up to 2 days. Assemble and bake just before serving, adding 5 extra minutes to the initial bake time.
How can I make this dish nut-free? Simply omit the pecans from the streusel. The buttery crumb topping will still be delicious. You could also substitute with rolled oats for a different texture.
My marshmallows burned. What happened? This usually means the oven rack was too high or the broiler was accidentally used. Always use the middle rack and watch closely during the final bake. If browning too quickly, tent loosely with foil.
Can I use canned sweet potatoes? You can, but drain them very well. The flavor and texture will be better with fresh potatoes, but in a pinch, use two 29-oz cans, drained and mashed.
Is it possible to make this less sweet? Absolutely. Reduce the brown sugar in the potato base to 1/4 cup. You can also use half the amount of marshmallows or omit them entirely for a more traditional streusel-topped dish.
Common Mistakes to Avoid
- Over-boiling the potatoes: This makes them waterlogged. Cook just until fork-tender.
- Adding hot ingredients to the eggs: Let the mashed potato mixture cool slightly before stirring in the beaten eggs to prevent curdling.
- Using softened butter for streusel: Cold butter is essential for a crumbly, not greasy, topping.
- Over-baking before adding marshmallows: The initial bake should just set the base and lightly brown the streusel. The marshmallows need their own time to melt and toast.
Conclusion
This sweet potato casserole with pecan streusel and marshmallows is a timeless holiday classic that masterfully balances creamy, crunchy, and gooey textures. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, crowd-pleasing side dish. Its make-ahead flexibility and rich flavor profile ensure it earns a permanent spot on your festive menu. Enjoy the warm, comforting taste of tradition with every bite.