Description
A classic and comforting Sweet Potato Casserole featuring a creamy mashed sweet potato base mixed with warm spices and brown sugar, topped with a crunchy pecan streusel and melted mini marshmallows, baked to golden perfection. Perfect as a side dish for holiday meals or any cozy dinner.
Ingredients
Scale
Sweet Potato Layer
- 3 ½ pounds sweet potatoes (peeled and cut into large chunks)
- ½ cup brown sugar
- ½ cup unsalted butter (melted)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping
- 1 cup pecans (chopped)
- ¼ cup unsalted butter (melted)
- ¼ cup brown sugar (packed)
- 3 tablespoons all-purpose flour
Additional Topping
- 5 ounces mini marshmallows
Instructions
- Prepare Sweet Potatoes: Boil the peeled and chunked sweet potatoes in a large pot of water until they are tender and easily pierced with a fork, about 15-20 minutes. Drain well to remove excess water.
- Mash and Mix: Transfer the drained sweet potatoes to a large bowl and mash them until smooth. Stir in the brown sugar, melted butter, pumpkin pie spice, vanilla extract, and salt until the mixture is well combined and creamy.
- Assemble Sweet Potato Layer: Pour the sweet potato mixture evenly into a baking dish, spreading it out smoothly to form the base layer of the casserole.
- Make Pecan Topping: In a separate bowl, combine the chopped pecans, melted butter, brown sugar, and all-purpose flour. Mix the ingredients together until they form a crumbly topping mixture.
- Top Sweet Potatoes: Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish.
- Add Marshmallows: Evenly distribute the mini marshmallows over the pecan topping for a sweet, gooey finish.
- Bake: Preheat your oven to 350°F (175°C). Place the casserole on the middle rack and bake for 20 minutes, or until the marshmallows are golden brown and the filling is heated through.
Notes
- For a smoother texture, you can use a hand mixer to mash the sweet potatoes.
- Make sure to drain the sweet potatoes thoroughly to avoid a watery casserole.
- Toast the pecans lightly if you prefer a deeper nutty flavor before mixing with the topping ingredients.
- Keep an eye on the marshmallows during baking to prevent burning—cover with foil if they brown too quickly.
- This dish can be prepared a day ahead and baked just before serving for convenience.
