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Sweet Potato Casserole with Marshmallows and Pecan Streusel

baked Homemade Sweet Potato Casserole with Marshmallows and Pecan Streusel in a baking dish being scooped with a wooden spoon
  • Serves:  10
  • Prep Time:  25 min
  • Cook Time:  45 min

Ingredients

  • 3 ¼ teaspoons sea salt
  • 3 pounds sweet potatoes, (about 3 to 4 large), peeled and cut into 2-inch pieces
  • ½ cup unsalted butter, melted
  • ⅔ cup light brown sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon cinnamon
  • 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
  • 2 cups mini marshmallows
  • ⅓ cup chopped pecans

Method

  1. Preheat the oven to 350°F with a rack in the center position. Grease a 9 x 13-inch baking dish.
  2. Bring a large pot of water and 2 teaspoons of the salt to a boil over high heat. Add the sweet potatoes and simmer until fork-tender, about 15 minutes.
  3. Meanwhile, make the streusel topping. In a small bowl, mix together ¼ cup of the melted butter, ¼ teaspoon of the salt, ⅓ cup of the brown sugar, the flour, and ½ teaspoon of the cinnamon until combined. Use your fingers to press the mixture together until pea-size pieces are formed. Refrigerate while you prepare the other ingredients.
  4. Drain the sweet potatoes and return them to the pot. Using a potato ricer or masher, mash the cooked sweet potatoes together with the remaining 1 teaspoon salt, the remaining ¼ cup melted butter, remaining ⅓ cup brown sugar, remaining ½ teaspoon cinnamon, maple syrup, vanilla, lemon juice, heavy cream, eggs, nutmeg, and ginger, until smooth.
  5. Spread the sweet potato mixture evenly into the prepared baking dish. Top with 1½ cups of the marshmallows, then crumble the streusel topping over the marshmallows. Sprinkle with the pecans and the remaining ½ cup marshmallows.  
  6. Bake for 25 to 30 minutes, until the marshmallow topping is golden brown. If the marshmallows brown too quickly, cover with foil. Let sit for 5 minutes before serving.

Notes

To make this casserole ahead, stop after step 5, cover with foil, and refrigerate for up to 24 hours. Bring to room temperature before proceeding with step 6.