Sweet Potato Casserole with Marshmallow and Pecans

A wooden spoon lifts a serving of sweet potato casserole topped with toasted marshmallows and a crumbly brown sugar topping from a baking dish.

Sweet Potato Casserole with Marshmallow and Pecans

Sweet Potato Casserole is a wonderful combination of sweet potatoes, brown sugar, and an ooey-gooey topping of marshmallows and pecan streusel!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 433kcal

Author Kylee Ayotte

Equipment

Ingredients

Sweet Potatoes

2.5 pound sweet potatoes
2 tablespoons butter
½ cup half & half
½ teaspoons pumpkin pie spice
¼ cup brown sugar packed
salt

Topping

4 tablespoons butter
1/2 cup brown sugar packed
1/2 cup all-purpose flour
1 teaspoon cinnamon
Pinch salt
½ cup chopped pecans
3 cups mini marshmallows

Instructions

For the sweet potatoes

Peel and chop 2.5 pound sweet potatoes into small pieces.
Add to a large pot, and cover with about an inch of cold water. Bring to a boil, and simmer for 15-20 minutes until very soft.
Drain the and return sweet potatoes to the pot. Mash lightly.
Add 2 tablespoons butter, ½ cup half & half,½ teaspoons pumpkin pie spice, ¼ cup brown sugar and salt to the potatoes.
Continue mashing until smooth.
Transfer the sweet potatoes to an 8x8 casserole dish and keep warm if serving right away.

Topping

If you bought whole pecans, chop them into small pieces.
In a small bowl, combine 4 tablespoons butter, 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 teaspoon cinnamon, Pinch salt and ½ cup chopped pecans until thoroughly combined. See pic for texture.

Assemble/Bake

Top with half the 3 cups mini marshmallows, then sprinkle the streusel over the marshmallows. Top with the other half of the marshmallows. You should be able to see both marshmallow and streusel.
Bake at 375°F for 7-10 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn).
Devour.

Video

Notes

While you make the topping, preheat oven to 375°F.

Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!

Boiling sweet potatoes will take less time if you cut them into smaller chunks.

How to tell if my sweet potatoes are cooked properly?

You'll know they are cooked if you can mash one against the side of the pot. You can use a knife or fork, too. They need to be soft all the way through (or you'll have lumps!)

What do do with leftovers

Store in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!

Substitutions/Additions

You can use milk, sour cream or greek yogurt instead of half and half. Heavy cream can also be used.
You can sub cinnamon for pumpkin pie spice if you don't have it. But if you want to make your own pumpkin pie spice, I got you!

Making ahead

If you are making these for a holiday - you can make them ahead. Simply pour the mashed sweet potatoes into an 8x8 baking dish, and cover. Refrigerate. Heat the casserole in the oven until the sweet potatoes are warm, then add the topping and bake for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn).

A crock pot/slow cooker will also keep these warm if you make them earlier in the day, but the topping won't brown (just melt).

Nutrition