Sweet Potato Casserole (Pecan Streusel and Marshmallows)
Wow your family and friends with this fantastic Sweet Potato Casserole with Pecan Streusel and Marshmallows – a buttery, cinnamon spiced sweet potato mash topped with homemade pecan streusel topping and finished with mini marshmallows toasted to golden brown perfection. This is a wonderful Thanksgiving side dish that you’ll be wanting to make all throughout the year!
Sweet Potato Casserole with Pecan Streusel and Marshmallows
Some in the family might be asking for mashed sweet potatoes while others want marshmallows on top and you’re really wanting a crunchy pecan streusel topping. This Sweet Potato Casserole with Pecan Streusel and Marshmallows is a winner for everyone!
If you’re looking for tried-and-true Thanksgiving recipes, look no further! We’ve got you covered with these delicious recipes: Honey Butter Skillet Corn | Instant Pot Cranberry Butter | 30 Minute Dinner Rolls | Cornbread Dressing | Classic Green Bean Casserole | Crockpot Mashed Potatoes | Baked Mac and Cheese
The Ingredients
Here’s what you’ll need to make the Sweet Potato Casserole with Pecan Streusel and Marshmallows (the exact measurements and full recipe instructions are below in the printable recipe card):
- Sweet potatoes – Use fresh sweet potatoes from the produce department of your grocery store.
- Butter
- Milk
- Cinnamon
- Salt
- Brown sugar – I used light brown sugar, but dark brown sugar works as well.
- All-purpose flour
- Pecans – You can buy the pecans already chopped to save time!
- Mini marshmallows
How to Make Sweet Potato Casserole with Pecan Streusel and Marshmallows
Wash, peel, and cut the sweet potatoes into 1-inch chunks. Place the sweet potatoes into a large pot and cover with water. Heat the pot on the stove over high heat until boiling. Reduce the heat to medium-high and simmer until the sweet potatoes are fork-tender.
Pour the sweet potatoes into a colander to drain off the water, then return the sweet potatoes to the pot. Add the butter, milk/cream, cinnamon, and salt. Mash well with a potato masher or whip with an electric mixer.
Preheat the oven to 375ºF. Grease a 3-quart baking dish with non-stick cooking spray.
Spread the mashed sweet potatoes evenly in the prepared baking dish.
In a medium mixing bowl, combine the butter, flour, brown sugar, and cinnamon with a fork until crumbly.
Stir in the chopped pecans.
Sprinkle the streusel topping over the sweet potatoes.
Bake the casserole at 375ºF for 10-12 minutes until hot. Top with the mini marshmallows then bake for an additional 5-6 minutes until the marshmallows are toasted golden brown on top. Watch the marshmallows closely while baking; they can burn quickly!
Remove the casserole from the oven and cool for 5 minutes before serving.
Whipped Potatoes or Mashed?
If you like your sweet potatoes very smooth and creamy, whip them with an electric mixer instead of mashing them by hand with a potato masher. Mashing by hand usually produces a thicker textured sweet potato mash with some lumps. Make them the way you like!
Variations
Walnuts – If you prefer walnuts over pecans, use chopped walnuts in the streusel topping.
No nuts – If you do not want to use nuts, simply leave them out of the streusel.
Cream – Heavy cream used instead of milk gives the sweet potatoes a richer, creamier flavor and texture.
Pumpkin pie spice – Try using pumpkin pie spice instead of cinnamon.
Make-Ahead Instructions
Make the Sweet Potato Casserole with Pecan Streusel and Marshmallows the night before you need to bake it. Cook and mash the sweet potatoes, spread them in the baking dish, and top with the pecan streusel. The next day, bake the casserole as directed.
How to Store Leftover Sweet Potato Casserole with Pecan Streusel and Marshmallows
Keep the leftover sweet potato casserole covered with plastic or in an airtight food storage container in the refrigerator for up to five days. The casserole can also be frozen for up to three months.
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Sweet Potato Casserole (Pecan Streusel and Marshmallows)
Ingredients
Sweet Potatoes
- 6 large sweet potatoes
- 1/2 cup (1 stick) butter softened
- 1/2 cup milk or cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Topping
- 1/2 cup (1 stick) butter softened
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 3/4 cup pecans chopped
- 2-3 cups mini marshmallows
Instructions
- Wash, peel, and cut the sweet potatoes into 1-inch chunks. Place the sweet potatoes into a large pot and cover with water. Heat the pot on the stove over high heat until boiling. Reduce the heat to medium-high and simmer until the sweet potatoes are fork-tender.
- Pour the sweet potatoes into a colander to drain off the water, then return the sweet potatoes to the pot. Add the butter, milk/cream, cinnamon, and salt. Mash well with a potato masher or whip with an electric mixer.
- Preheat the oven to 375ºF. Grease a 3-quart baking dish with non-stick cooking spray.
- Spread the mashed sweet potatoes evenly in the prepared baking dish.
- In a medium mixing bowl, combine the butter, flour, brown sugar, and cinnamon with a fork until crumbly. Stir in the chopped pecans.Â
- Sprinkle the streusel topping over the sweet potatoes.
- Bake the casserole at 375ºF for 10-12 minutes until hot. Top with the mini marshmallows then bake for an additional 5-6 minutes until the marshmallows are toasted golden brown on top. Watch the marshmallows closely while baking; they can burn quickly!
- Remove the casserole from the oven and cool for 5 minutes before serving.
