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Sweet Potato Casserole with Marshmallow Topping Recipe

American · Side dish · 75 min total

A classic holiday side dish featuring creamy mashed sweet potatoes with a buttery pecan streusel and toasted marshmallow topping.

Ingredients

• 4 large sweet potatoes (about 3 lbs), peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 2 cups miniature marshmallows

Instructions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain well.
3. Mash sweet potatoes in a large bowl. Stir in 1/4 cup melted butter, brown sugar, eggs, vanilla, salt, cinnamon, and nutmeg until smooth.
4. Spread sweet potato mixture evenly in the prepared baking dish.
5. In a small bowl, combine remaining 1/4 cup melted butter, pecans, and flour. Sprinkle over sweet potato mixture.
6. Bake for 35 minutes, until heated through and topping is golden.
7. Remove from oven and sprinkle marshmallows evenly over the top. Return to oven and bake for 5-7 minutes more, until marshmallows are puffed and lightly browned.
8. Let cool for 5 minutes before serving.

Tips

• For a less sweet version, reduce brown sugar to 1/3 cup.
• To make ahead, prepare through step 4, cover, and refrigerate up to 24 hours. Add topping and bake as directed, adding 10 minutes to bake time.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven.

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