Description
Sweet Potato Casserole with Marshmallows and Pecan Streusel is a classic comforting dish perfect for holiday gatherings or family dinners. It features creamy mashed sweet potatoes flavored with warm spices and maple syrup, topped with a crunchy pecan streusel and golden toasted marshmallows for a delightful contrast in texture and sweetness.
Ingredients
Scale
Sweet Potato Mixture
- 3 ¼ teaspoons sea salt, divided
- 3 pounds sweet potatoes (about 3 to 4 large), peeled and cut into 2-inch pieces
- ½ cup unsalted butter, melted, divided
- ⅔ cup light brown sugar, divided
- 1 teaspoon cinnamon, divided
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ¼ cup heavy cream
- 2 large eggs
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
Streusel Topping
- ¼ cup unsalted butter, melted (from the ½ cup divided above)
- ¼ teaspoon sea salt
- ⅓ cup light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅓ cup chopped pecans
Topping
- 2 cups mini marshmallows (divided as 1½ cups and ½ cup)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9 x 13-inch baking dish to prevent sticking.
- Cook Sweet Potatoes: Bring a large pot of water to a boil with 2 teaspoons of the sea salt. Add the peeled and cut sweet potatoes, and simmer until fork-tender, about 15 minutes. Drain well once cooked.
- Make the Streusel Topping: While the sweet potatoes are cooking, combine ¼ cup melted butter, ¼ teaspoon salt, ⅓ cup brown sugar, all-purpose flour, and ½ teaspoon cinnamon in a small bowl. Mix with your fingers until pea-sized crumbly chunks form. Chill in the refrigerator until ready to use.
- Mash Sweet Potatoes and Mix: Return drained sweet potatoes to the pot. Mash using a potato masher or ricer. Mix in the remaining 1 teaspoon salt, remaining ¼ cup melted butter, remaining ⅓ cup brown sugar, remaining ½ teaspoon cinnamon, maple syrup, vanilla extract, lemon juice, heavy cream, eggs, nutmeg, and ginger. Stir until smooth and well combined.
- Assemble the Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle 1½ cups minis marshmallows over the top. Crumble the chilled streusel topping evenly over the marshmallows. Then sprinkle chopped pecans and the remaining ½ cup marshmallows on top.
- Bake: Bake the casserole for 25 to 30 minutes, or until the marshmallow topping is golden brown. If the marshmallows brown too quickly, cover the dish loosely with foil to prevent burning.
- Serve: Allow the casserole to sit for 5 minutes before serving to let it set slightly and cool down for easier serving.
Notes
- You can substitute maple syrup with honey for a different sweetness profile.
- For a nuttier flavor, toast the pecans lightly before adding them to the streusel topping.
- Use fresh sweet potatoes instead of frozen or canned for best texture and flavor.
- If you prefer a less sweet topping, reduce the amount of marshmallows.
- Make sure to not overcook the marshmallows or they may burn, use foil to protect if needed.
Nutrition
- Serving Size: 1 slice (1/10th of casserole)
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg
