Description
This comforting Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes baked to perfection with a crunchy pecan streusel topping and gooey golden marshmallows. The dish combines the natural sweetness of sweet potatoes with warm spices and a buttery, nutty crust for the ultimate festive treat.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 4 tablespoons butter, melted
- 2 large eggs
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 4 tablespoons cold butter, cubed
- 1 cup chopped pecans
- ¼ teaspoon salt
Finishing
- 2 cups mini marshmallows
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F. Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45 to 60 minutes until they are tender when pierced with a knife. Remove from the oven and allow to cool. Once cooled, peel off the skin and mash the sweet potatoes until smooth.
- Prepare Baking Dish and Oven: Lower the oven temperature to 350°F. Butter a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Sweet Potato Mixture: In a large bowl, combine the mashed sweet potatoes with the melted butter, eggs, heavy cream, brown sugar, vanilla extract, salt, and nutmeg. Mix thoroughly until the mixture is smooth and creamy.
- Prepare Topping: In a separate bowl, mix together the flour, brown sugar, and salt. Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in the chopped pecans evenly.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake Casserole: Bake the covered casserole in the oven at 350°F for 20 minutes to allow the flavors to meld and the topping to set.
- Add Marshmallows and Finish Baking: Remove the casserole from the oven and evenly distribute the mini marshmallows on top. Return to the oven and bake for an additional 5 to 10 minutes until the marshmallows are puffed and golden brown. Remove and serve warm.
Notes
- To easily peel roasted sweet potatoes, let them cool slightly until manageable, then rub the skins off with a paper towel.
- Use fresh nutmeg for best flavor, but ground nutmeg works well too.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Add a pinch of cinnamon to the sweet potato mixture for extra warmth and depth.
- Make the casserole ahead and refrigerate before baking; just add extra baking time if baking from cold.
