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Simple Recipes for Every Day

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 tsp sea salt
  • 3 lbs sweet potatoes (about 3-4 large sweet potatoes), peeled and cut into 2-inch pieces
  • 1/4 cup unsalted butter, melted, 4 Tbsp
  • 1/4 cup brown sugar, packed
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • ¼ cup heavy cream
  • 2 eggs
  • 1/8 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/3 cup chopped pecans
  • 2 cups mini marshmallows

Streusel Topping

  • 1/4 cup unsalted butter, melted, 4 Tbsp
  • 1/4 tsp sea salt, (skip if using salted butter)
  • 1/3 cup brown sugar, packed
  • 1/3 cup flour
  • 1/2 tsp cinnamon

Method

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.

  2. Boil the sweet potatoes: Bring a large pot of water along with 2 teaspoons salt to a boil over high heat. Add the sweet potatoes and simmer until fork-tender, about 15 minutes.

  3. Make the streusel topping: Mix the ¼ cup melted butter, ¼ teaspoon salt, ⅓ cup brown sugar, flour and cinnamon together in a small bowl until combined. Press it together into a few large pieces. Store in the fridge until you're ready to use it.

  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 ¼ cup butter, ¼ cup brown sugar, maple syrup, vanilla, lemon juice, heavy cream, remaining 1 teaspoon salt, eggs, nutmeg, cinnamon and ginger, until smooth.

  5. Spread the sweet potato mixture evenly in the baking dish. Top it with 1 1/2 cups of marshmallows, followed by the streusel topping, crumbling it into pieces.

  6. Sprinkle the casserole with the pecans followed by the remaining 1/2 cup marshmallows.

  7. Bake for 25-30 minutes, until the marshmallow topping has browned. If the marshmallows start to brown too quickly, spray some foil with cooking spray and cover the dish, oil side down, taking care to not let it come in contact with the top of the casserole. Let sit for 5 minutes before serving.

*To make this casserole a day ahead of time, stop after step 6 and cover it with foil. Store it in the fridge for up to 24 hours. When you’re ready to bake it, bring the casserole to room temperature, then proceed with step #7.