There is something truly magical about a comforting, crowd-pleasing side dish that combines velvety sweetness, crunchy texture, and a toasty finish. The Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe is exactly that kind of dish, effortlessly blending creamy mashed sweet potatoes with a rich, buttery pecan streusel topping crowned by golden toasted marshmallows. It’s the perfect companion for holiday meals or anytime you want a slice of homey goodness on your plate.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because it relies on simple, wholesome ingredients that come together to create a symphony of flavors and textures. Each item plays an essential role, whether it’s enhancing creaminess, adding spice, or bringing that coveted crunch and sweetness on top.
- 4 large sweet potatoes, peeled and cubed: The rich base of the casserole that gives it natural sweetness and creamy texture.
- 1/2 cup unsalted butter, melted: Adds luscious richness and moisture throughout the dish.
- 1/2 cup milk: Ensures the sweet potatoes are smooth and perfectly mashable.
- 1/4 cup brown sugar: Brings warmth and subtle caramel notes to the pudding-like filling.
- 2 large eggs: Bind the ingredients together for flawless texture.
- 1 teaspoon vanilla extract: Infuses gentle aromatic sweetness that lifts the entire casserole.
- 1/2 teaspoon ground cinnamon: Adds cozy spice that complements the sweetness elegantly.
- 1/4 teaspoon ground nutmeg (optional): A hint of earthiness that intensifies the warm flavor profile.
- Pinch of salt: Balances sweetness and enhances all the flavors.
- 1/2 cup brown sugar (for streusel): Sweetens the crunchy topping for the perfect contrast.
- 1/3 cup all-purpose flour: Creates structure in the streusel topping so it crisps beautifully.
- 1/3 cup unsalted butter, melted (for streusel): Binds the topping ingredients and adds buttery depth.
- 1/2 cup chopped pecans: Provides a delightful crunch and nutty flavor that elevates the dish.
- 1 1/2 cups mini marshmallows (optional): For that classic finishing touch of toasted gooey sweet goodness that everyone loves.
How to Make Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly; this will ensure your casserole doesn’t stick and makes serving a breeze. A well-prepared baking dish helps maintain the casserole’s texture and presentation.
Step 2: Cook the Sweet Potatoes
Place the peeled and cubed sweet potatoes in a large pot filled with water and bring it to a boil. Let them cook for 15 to 20 minutes until fork-tender. This step is key to achieving the smooth base for the casserole, so be sure to test the potatoes for softness, then drain and allow them to cool slightly before mashing.
Step 3: Mash and Mix the Sweet Potato Base
In a large bowl, mash the warm sweet potatoes until they reach a smooth, creamy consistency. Stir in the melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg if you’re using it, and a pinch of salt. Mix everything well until completely combined. This mixture is the heart of the Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe — rich, flavorful, and ready to welcome the crunchy topping.
Step 4: Spread Sweet Potato Mixture in Dish
Evenly spread the mashed sweet potato mixture into your prepared baking dish. Ensuring a uniform layer here helps the streusel and marshmallows bake evenly on top while giving you that perfect balance of creamy and crispy with every bite.
Step 5: Prepare the Pecan Streusel Topping
In a small bowl, combine the brown sugar, all-purpose flour, and melted butter. Mix until the texture becomes crumbly like coarse sand. Stir in the chopped pecans last. This streusel is a game changer, introducing delightful crunch and buttery nutty flavor that contrasts beyond expectations with the softness beneath.
Step 6: Add Topping and Marshmallows
Sprinkle the pecan streusel mixture evenly over the sweet potatoes. If you’re going for the classic touch, layer mini marshmallows over the streusel now. They will melt, brown, and create that irresistible golden blanket that defines this dish inside and out.
Step 7: Bake Until Golden Perfection
Pop the casserole into your preheated oven. Bake for 25 to 30 minutes until the topping is golden and crunchy, and if you added marshmallows, they should be toasted to a soft, chewy, and slightly caramelized finish. The aroma at this stage is one of pure comfort and joy.
Step 8: Cool and Serve
Remove the casserole from the oven and let it cool for a few minutes. This rest time lets everything set just right so when you scoop it onto plates, it holds together beautifully and delivers a perfect mouthful of creamy, crunchy, and sweet flavors.
How to Serve Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe
Garnishes
A sprinkle of extra chopped pecans or a light dusting of ground cinnamon on top can bring an elegant touch to your casserole’s presentation and elevate its aroma at your table. A few fresh herbs like thyme can also add an unexpected but lovely contrast if you’re feeling adventurous.
Side Dishes
This casserole pairs wonderfully with savory mains such as roasted turkey, glazed ham, or even a hearty beef roast. Its sweet and crunchy profile complements rich meats fantastically, and it balances well against simple green vegetables like steamed green beans or a fresh garden salad.
Creative Ways to Present
For a festive touch, serve individual portions in small ramekins topped with a pecan half and a mini marshmallow. Alternatively, create a layered trifle-style presentation by alternating spoonfuls of sweet potato casserole with dollops of whipped cream and candied pecans for a show-stopping table centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe in an airtight container or cover the baking dish tightly with foil or plastic wrap. Keep it refrigerated and consume within 3 to 4 days for the best freshness and flavor retention.
Freezing
This casserole freezes beautifully. To freeze, cool completely, then wrap tightly in foil or place in a freezer-safe container. It can be frozen for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftover casserole covered with foil to prevent the marshmallows and streusel from burning. Warm at 350°F (175°C) for about 15–20 minutes until heated through. If you want to refresh the crispiness, remove the foil in the last few minutes of baking.
FAQs
Can I make this casserole vegan?
Absolutely! Swap the butter with a plant-based alternative, use a non-dairy milk like almond or oat milk, and substitute the eggs with flax or chia egg alternatives. For the marshmallows, be sure to use vegan marshmallows which are more commonly available now.
Do I have to use marshmallows?
Not at all! The casserole is delicious on its own with just the pecan streusel topping. Marshmallows add a classic sweet touch and show-stopping presentation, but skipping them keeps the focus on the nutty crunchy topping and smooth sweet potatoes.
Can I prepare everything the day before?
Yes, you can prepare both the sweet potato base and the streusel topping the day before. Assemble just before baking, then bake fresh to keep the topping crisp and the marshmallows perfectly toasted.
What’s the best type of sweet potato for this recipe?
Look for firm, orange-fleshed sweet potatoes. These are naturally sweet and creamy when cooked, making them perfect for this casserole’s rich and smooth base.
Can I add other nuts or spices?
Definitely! While pecans are traditional and provide a wonderful flavor, walnuts or almonds work well too. Feel free to experiment with spices like ginger or allspice to customize the warmth and depth of flavor to your preference.
Final Thoughts
If you’re looking to delight your family or guests with a dish that feels like a warm hug, the Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe is just what you need. It’s straightforward to make, packed with flavors and textures that sing together, and always earns rave reviews. Give it a go for your next gathering — I promise it will become a beloved classic in your recipe rotation.
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Sweet Potato Casserole with Pecan Streusel and Toasted Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole is a classic holiday side dish featuring creamy mashed sweet potatoes mixed with warm spices and topped with a crunchy pecan streusel and optional toasted marshmallows. It’s baked to perfection, making it a comforting and festive addition to any holiday meal.
Ingredients
Sweet Potato Mixture
- 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
- 1 1/2 cups mini marshmallows (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and prepare for the casserole.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot with water. Bring to a boil and cook for 15-20 minutes until the sweet potatoes are fork-tender. Drain the water and let the potatoes cool slightly.
- Mash and Mix: In a large bowl, mash the sweet potatoes until smooth. Add melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt. Stir well until all ingredients are thoroughly combined.
- Assemble Sweet Potato Layer: Evenly spread the mashed sweet potato mixture into the greased baking dish, smoothing the top.
- Prepare Topping: In a small bowl, combine brown sugar, flour, and melted butter until the mixture becomes crumbly. Stir in the chopped pecans, then evenly sprinkle this topping over the sweet potatoes in the baking dish.
- Add Marshmallows (Optional): If desired, sprinkle mini marshmallows evenly over the pecan topping for a sweet, toasted finish.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden and marshmallows (if used) are toasted and bubbly.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving. This ensures it sets well and is easier to portion.
Notes
- For a nuttier flavor, you can toast the pecans lightly before adding them to the topping.
- If you prefer a dairy-free version, substitute butter and milk with plant-based alternatives.
- Marshmallows are optional but add a classic sweetness and texture; omit for a less sweet topping.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Adjust the amount of brown sugar to taste if you prefer a sweeter or less sweet casserole.
