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Cozy Sweet Potato Casserole with Marshmallow Pecan Streusel

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This cozy sweet potato casserole features a creamy sweet potato base topped with a crunchy brown sugar pecan streusel and gooey toasted marshmallows. It’s the ultimate comfort food for cold evenings and holiday gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup milk (whole milk preferred)
  • 1 cup mini marshmallows
  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar, packed (for streusel)
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, cold and cubed
  • 1/4 teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until fork-tender. Drain well.
  3. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash with a potato masher until smooth (or use a hand mixer for silkier texture).
  4. To the mashed sweet potatoes, add the melted butter, 1/4 cup brown sugar, eggs, vanilla extract, salt, 1/4 teaspoon cinnamon, nutmeg, and milk. Stir until well combined.
  5. Pour the sweet potato mixture into the prepared baking dish and spread evenly with a spatula.
  6. In a medium bowl, combine the chopped pecans, 1/4 cup brown sugar, flour, 1/4 teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  7. Sprinkle the streusel evenly over the sweet potato base. Scatter the mini marshmallows on top, pressing them down slightly if desired.
  8. Bake uncovered for 20 minutes. Then switch the oven to broil and broil for 1-2 minutes, watching carefully, until the marshmallows are golden brown and toasted.
  9. Remove from the oven and let rest for 5-10 minutes before serving.

Notes

For best results, toast the pecans before adding to the streusel. Watch the broiler closely to prevent marshmallows from burning. Let the casserole rest after baking to allow the filling to set. Make ahead: prepare the sweet potato base and streusel separately up to two days in advance, then assemble and bake just before serving.

Nutrition

Keywords: sweet potato casserole, marshmallow pecan streusel, holiday side dish, comfort food, easy sweet potato recipe

Find it online: https://dinadinnertable.com/cozy-sweet-potato-casserole-with-marshmallow-pecan-streusel/