Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe

If you’re a fan of holiday classics with a twist, then you’re going to adore this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe. I absolutely love how the creamy sweet potatoes come alive under a crunchy pecan streusel, all topped off with perfectly toasted marshmallows. It’s sweet, buttery, and nutty in all the right ways, making it a total crowd-pleaser whether it’s Thanksgiving, Christmas, or just a cozy family dinner. Stick around—I’m going to walk you through every step so you nail it perfectly!

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Ingredients You’ll Need

The magic of this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe lies in simple, high-quality ingredients that work together for warmth and depth. When you shop, try to pick fresh sweet potatoes and good-quality maple syrup to really elevate the flavors.

• Sea Salt: Balances the sweetness and enhances all the flavors, so don’t skip it or overdo it.
• Sweet Potatoes: I recommend large, firm sweet potatoes for creamy, smooth texture when mashed.
• Unsalted Butter: Melted butter adds richness to both the potato mixture and the streusel topping.
• Light Brown Sugar: Adds warm caramel notes that pair perfectly with the cinnamon and nutmeg spices.
• All-Purpose Flour: Helps bind the pecan streusel topping into those delightful little clusters.
• Cinnamon, Nutmeg, and Ginger: Classic fall spices that bring cozy warmth and depth.
• Maple Syrup: A splash of natural sweetness and complexity that complements the brown sugar.
• Vanilla Extract: Adds subtle vanilla undertones that balance the spices.
• Fresh Lemon Juice: This might seem surprising, but it brightens the entire casserole and cuts through richness.
• Heavy Cream: Adds creaminess to the mashed potatoes without thinning them out.
• Eggs: Bind everything together so your casserole stays solid but tender.
• Mini Marshmallows: For the classic gooey, toasted topping that melts in your mouth—you’ll need two batches to get layers.
• Chopped Pecans: Provide that essential crunch and nutty contrast in the streusel topping.

Variations

I love that this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe is flexible enough to tweak to your family’s tastes or your dietary needs. Here’s how I like to make it my own, and feel free to get creative!

• Vegan Version: I swapped butter for coconut oil, used maple syrup exclusively for sweetness, and replaced eggs with flax eggs once—still delicious and creamy.
• Extra Nutty: Adding toasted walnuts along with pecans gives a deeper crunch and nuttier flavor; my husband swears by it.
• Less Sweet, More Spiced: For a less sweet casserole, reduce the brown sugar slightly and amp up the cinnamon and nutmeg—this variation feels more like dessert and more like a cozy side all at once.
• Gluten-Free: I’ve tried substituting the all-purpose flour in the streusel with almond flour or oat flour, both work well but adjust the quantity to get the right crumbly texture.

How to Make Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe

Step 1: Prep and Boil the Sweet Potatoes

Start by peeling your sweet potatoes and cutting them into roughly 2-inch pieces. Bring a large pot of water to boil, adding 2 teaspoons of sea salt. Boil the sweet potatoes until fork-tender, about 15 minutes. This ensures they’re soft enough to mash smoothly without lumps. Don’t overcook or they’ll turn mushy and watery.

Step 2: Mix the Pecan Streusel Topping

While the potatoes simmer, whip up your streusel. In a small bowl, mix ¼ cup melted butter, ¼ teaspoon salt, ⅓ cup brown sugar, flour, and ½ teaspoon cinnamon. Use your fingers to gently press the mixture until pea-sized crumbs form—this crumbly texture is what you want for maximum crunch. Pop it in the fridge so it firms up a bit while you finish the rest.

Step 3: Mash the Sweet Potatoes and Combine Flavors

Drain your sweet potatoes and toss them back into the pot. Then, mash them until smooth using a ricer or masher—no lumps here! Stir in the remaining 1 teaspoon salt, ¼ cup melted butter, leftover brown sugar and cinnamon, maple syrup, vanilla extract, lemon juice, heavy cream, eggs, nutmeg, and ginger. This part is where the dish really comes together—you’ll see it turn creamy, spiced, and luscious. Don’t rush; taste as you go to adjust sweetness or spice.

Step 4: Assemble and Bake to Perfection

Spread the sweet potato mixture evenly into your greased 9×13 baking dish. Layer 1½ cups of mini marshmallows over the top, then crumble the chilled streusel evenly over those marshmallows. Sprinkle the chopped pecans, followed by the remaining ½ cup of marshmallows to get that extra melty finish. Pop it in the oven at 350°F for 25-30 minutes. If you see the marshmallows browning too fast, lightly tent the casserole with foil—that way they toast perfectly without burning. Let it rest 5 minutes before serving so everything sets.

How to Serve Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe

Garnishes

I usually garnish this casserole with a few extra toasted pecans sprinkled on top right after baking to keep them crunchy. Sometimes, I’ll add a tiny drizzle of pure maple syrup or a sprinkle of sea salt flakes to elevate the flavors even more. If you want a pop of fresh color, chopped fresh parsley or thyme can add contrast, though it’s optional since the dish is sweet.

Side Dishes

This casserole goes great alongside roast turkey or chicken, making it a perfect holiday side. I also love serving it with simple steamed green beans or sautéed brussels sprouts to add a little bitterness that balances all the sweetness. For a vegetarian meal, pair it with a hearty grain salad or roasted vegetable platter.

Creative Ways to Present

For festive occasions, I like to serve this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe in individual ramekins topped with a single pecan and a mini marshmallow. It looks charming and lets everyone enjoy their own perfectly toasted portion. I’ve also tried layering the sweet potato base in clear glass dishes for a pretty presentation that shows off the layers of marshmallows and streusel.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the casserole tightly with foil or plastic wrap. I store leftovers in the fridge for up to 3 days, and the flavors actually deepen overnight. Just know the marshmallows will soften a bit but still taste incredible.

Freezing

I’ve had success freezing this casserole pre-baking, wrapped tightly in foil and placed in a freezer-safe container. When you’re ready, thaw overnight in the fridge and bake as directed, adding a bit more time if needed. The texture remains lovely, although the marshmallows won’t be as toasty as fresh.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, for about 15-20 minutes. This warms the casserole evenly without drying it out. For a quick fix, the microwave works too—just expect slightly softer marshmallows. A quick broil at the end crisps the topping back up nicely.

FAQs

Final Thoughts

This Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe has been my go-to for holiday gatherings ever since I discovered that little sprinkle of lemon and the streusel topping combo. It’s a dish that brings smiles and warms hearts, and I can’t recommend it enough if you want to impress without stressing. Trust me, once you try it, you’ll be baking this dish year after year with just as much love and excitement as I do.

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