Description
This Sweet Potato Casserole features creamy mashed sweet potatoes seasoned with warm spices and vanilla, topped with a crunchy candied pecan streusel and gooey toasted mini marshmallows. Perfect as a comforting side dish for holiday dinners or family gatherings, it combines sweet, buttery, and nutty flavors with a delightful texture contrast.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup half and half
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup brown sugar
- 1 teaspoon salt
Candied Pecan Topping
- 4 tablespoons butter, melted
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup pecans, finely chopped
Additional Topping
- 2 cups mini marshmallows
Instructions
- Preheat and bake sweet potatoes: Preheat the oven to 350°F (175°C). Prick each sweet potato several times with a fork and place them on a baking sheet. Bake for 50-60 minutes or until the sweet potatoes are tender when pierced with a fork.
- Prepare sweet potato mixture: When the sweet potatoes are cool enough to handle, cut them open and scoop the insides into a large mixing bowl. Add 3 tablespoons unsalted butter, vanilla extract, half and half, pumpkin pie spice, brown sugar, and salt. Mash the mixture together until smooth and creamy.
- Transfer to casserole dish: Spread the mashed sweet potato mixture evenly into a 2-quart casserole dish. Set aside while preparing the topping.
- Make pecan topping: In a medium bowl, combine melted butter, brown sugar, all-purpose flour, cinnamon, salt, and chopped pecans. Stir together until the mixture is well combined and crumbly.
- Apply topping and bake: Sprinkle the pecan topping evenly over the sweet potato layer. Bake the casserole uncovered for 20 minutes to allow the topping to set and become golden.
- Add marshmallows and finish baking: Remove the casserole from the oven and evenly scatter mini marshmallows over the top. Return to the oven and bake for an additional 3-5 minutes until the marshmallows are melted and golden brown on top.
Notes
- You can prepare the sweet potatoes a day ahead and refrigerate to save time.
- For a vegan version, substitute butter and half and half with plant-based alternatives and use vegan marshmallows.
- Be careful not to overbake after adding marshmallows to avoid burning.
- Chop pecans finely for a more even topping texture.
