Sweet Potato Casserole With Marshmallows And Pecans

This sweet potato casserole with marshmallows and pecans toppings is the perfect side dish for Thanksgiving and Christmas dinner. A classic dish with warming fall-flavored spices and topped with delicious pecan streusel and gooey mini marshmallows. 

Why this recipe works

1. A perfect side dish for a holiday meal. It pairs well with poultry and beef.
2. If you are looking for show-stopper sides for your holiday table, then this casserole is what you need to make.
3. It’s sweet, salty, nutty, gooey, warming and all the way delicious!
4. Easy to make.
5. A true crowd-pleaser! Even fussy kids would love this.
6. This casserole recipe has two delicious irresistible toppings. Why stick to just nuts or marshmallow topping when you can use both together for a double taste? The nutty goodness of pecan streusel toppings and the gooey deliciousness of marshmallows.
7. Great make-ahead recipe. Just assemble sweet potatoes in a casserole dish, cover with cling film and refrigerate for 1 to 2 days. Streusel topping can also be made ahead and stored separately in zip-lock bags in the refrigerator. When ready to serve, sprinkle streusel topping, bake and serve.
8. This casserole tastes practically like a dessert but is traditionally served as a side dish! How would you feel if you could eat dessert as a side dish? You will like it so very much!
9. Not a sweet potato fan?! This just might be the recipe that may convert you! Try it!

Ingredients

Here’s what you’ll need for the sweet potato filling –

• 2.5 lbs sweet potatoes, peeled and diced into small cubes
• ½ cup water
• 2 eggs
• ¾ cup light brown sugar
• 4 tablespoons butter, unsalted
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ¼ teaspoon clove powder
• 1 teaspoon cinnamon powder
• ⅛ teaspoon nutmeg powder
• ¼ cup pecans, chopped

For the toppings –

• 1 cup pecans, chopped
• 1 cup light brown sugar
• 4 tablespoon plain flour
• ½ cup butter, chilled cut into cubes
• ¼ teaspoon clove powder
• ½ teaspoon cinnamon powder
• ⅛ teaspoon nutmeg powder
• ½ teaspoon vanilla extract
• And
• 2 cups mini marshmallows

How to make

It’s one of the easiest casseroles to make. Simply cook sweet potatoes, mash them with spices, and the rest of the ingredients. Spread on a casserole dish.

Make streusel topping with brown sugar, chilled butter, pecans, and spices. Sprinkle over the sweet potato layer, and bake! Serve it as it is or make it a double topping with mini marshmallows spread on top to cover the whole casserole. Bake for a few minutes until the marshmallows are roasted and gooey.

To make potato filling

• Start by peeling sweet potatoes. Dice into small cubes. Add diced sweet potatoes into a pan, pour ½ cup water, and bring it to a boil. When water begins to boil, cover and cook on low flame until potatoes are cooked through and tender.  Will take around 12 to 15 minutes.
• Drain all water from the pot. Allow sweet potatoes to rest for a while. This will help remove any excess water from the potatoes.
• Transfer cooked potatoes into a bowl. Mash using a potato masher.
• Add all ingredients – eggs, brown sugar, spices, vanilla, and chopped pecans to the bowl.
• Beat using a hand blender or mash with a masher until fluffy.
• Grease a casserole dish with butter. Cooking oil like canola oil may be used to grease casserole.
• Transfer potato filling into prepared casserole/baking dish. Set aside.

For the topping

To Make Streusel Topping (pecan crumb):

• Into a food processor add pecans, light brown sugar, chilled butter(cubed), plain flour, spice powder, and vanilla extract.
• Pulse a few times until the crumble mixture resembles pea-sized crumbs. Do not over-blend the mix.

Bake:

• Spread pecan crumb topping evenly over potato filling.
• Bake in a preheated oven at 375 degrees Fahrenheit for 25 to 35 minutes until golden brown.

Marshmallow Topping:

• Remove the casserole from the oven. Spread mini marshmallows evenly on top. Bake in the oven for 5 to 10 minutes or broil for 1 or 2 minutes. Do not broil longer, marshmallows will burn quickly.
• Serve immediately.

Useful tips

1. Do not use too much water while cooking potatoes. Drain off all excess water before mashing sweet potatoes. Any liquids left will make the potato filling runny.
2. Rest cooked potatoes for a few minutes to get rid of excess water before mashing.
3. You can use canned sweet potatoes for convenience, but I haven’t experimented with it!
4. Feel free to use any of your favorite spices. Choose one or use a mix. I love cinnamon, clove, and nutmeg spice mix. It gives the casserole a nice warming fall flavor!
5. Choose any one topping – either streusel crumb or mini marshmallows. Double topping is highly recommended if you are in the mood for holiday indulgence.
6. If you choose to broil marshmallows, broil only for 1 or 2 minutes. Marshmallows will burn quickly.

Common questions

Here’s a list of 35+ best Thanksgiving side dishes to choose from.

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📋Sweet Potato Casserole With Marshmallows And Pecans

Jyothi Rajesh

This sweet potato casserole is the perfect side dish for Thanksgiving and Christmas dinner. A classic dish with warming fall-flavored spices and topped with delicious pecan streusel and gooey mini marshmallows.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Side Dish, Sides

Cuisine American

Servings 10 servings

Calories 509

Ingredients

  

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For Potato Filling:

• ▢ 2.5 lbs sweet potatoes peeled and diced into small cubes
• ▢ ½ cup water
• ▢ 2 eggs
• ▢ ¾ cup light brown sugar
• ▢ 4 tablespoons butter unsalted
• ▢ 1 teaspoon vanilla
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon clove powder
• ▢ 1 teaspoon cinnamon powder
• ▢ ⅛ teaspoon nutmeg powder
• ▢ ¼ cup pecans chopped

For Pecan Crumb & Marshmallow Toppings:

• ▢ 1 cup pecans chopped
• ▢ 1 cup light brown sugar
• ▢ 4 tablespoons plain flour
• ▢ ½ cup butter chilled cut into cubes
• ▢ ¼ teaspoon clove powder
• ▢ ½ teaspoon cinnamon powder
• ▢ ⅛ teaspoon nutmeg powder
• ▢ ½ teaspoon vanilla extract
• ▢ And
• ▢ 2 cups mini marshmallows

Instructions

 

• Start by peeling sweet potatoes. Dice into small cubes. Add diced sweet potatoes into a pan, pour ½ cup water, and bring it to a boil. When water begins to boil, cover and cook on low flame until potatoes are cooked through and tender.  Will take around 12 to 15 minutes.
• Drain all water from the pot. Allow sweet potatoes to rest for a while. This will help remove any excess water from the potatoes.
• Transfer cooked potatoes into a bowl. Mash using a potato masher.
• Add all ingredients – eggs, brown sugar, spices, vanilla, and chopped pecans to the bowl.
• Beat using a hand blender or mash with a masher until fluffy.
• Grease a casserole dish with butter. Cooking oil like canola oil may be used to grease casserole.
• Transfer potato filling into prepared casserole/baking dish. Set aside.
• Into a food processor add pecans, light brown sugar, chilled butter(cubed), plain flour, spice powder, and vanilla extract.
• Pulse a few times until the crumble mixture resembles pea-sized crumbs. Do not over-blend the mix.
• Spread pecan crumb topping evenly over potato filling.
• Bake in a preheated oven at 375 degrees Fahrenheit for 25 to 35 minutes until golden brown.
• Remove the casserole from the oven. Spread mini marshmallows evenly on top. Bake in the oven for 5 to 10 minutes or broil for 1 or 2 minutes. Do not broil longer, marshmallows will burn quickly.
• Serve immediately.

Video

Notes

1. 1. Do not use too much water while cooking potatoes. Drain off all excess water before mashing sweet potatoes. Any liquids left will make the potato filling runny.
   2. Rest cooked potatoes for a few minutes to get rid of excess water before mashing.
   3. You can use canned sweet potatoes for convenience, but I haven’t experimented with it!
   4. Feel free to use any of your favorite spices. Choose one or use a mix. I love cinnamon, clove, and nutmeg spice mix. It gives the casserole a nice warming fall flavor!
   5. Choose any one topping – either streusel crumb or mini marshmallows. Double topping is highly recommended if you are in the mood for holiday indulgence.
   6. If you choose to broil marshmallows, broil only for 1 or 2 minutes. Marshmallows will burn quickly.

 

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 509kcalCarbohydrates: 73gProtein: 5gFat: 24gSaturated Fat: 10gCholesterol: 69mgSodium: 274mgPotassium: 496mgFiber: 5gSugar: 48gVitamin A: 16564IUVitamin C: 3mgCalcium: 86mgIron: 2mg

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