Description
A rich and comforting sweet potato casserole topped with a buttery pecan streusel and toasted marshmallows. Perfect for holidays or a cozy family meal.
Ingredients
- 6 medium to large sweet potatoes
- 2 large eggs
- 1/2 stick unsalted butter
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Coarse salt and fresh cracked pepper (to taste)
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 cup roughly chopped pecans
- 1/2 stick unsalted butter
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sweet potatoes on a parchment-lined baking sheet and bake for 60–70 minutes, until tender.
- Remove from the oven, let cool slightly, then peel and discard the skins. Transfer the flesh to a large bowl.
- Add eggs, butter, brown sugar, cinnamon, salt, and pepper. Mash until smooth using a masher or hand mixer.
- Transfer the mixture to a greased 13×9-inch casserole dish and set aside.
- In a separate bowl, combine flour, brown sugar, pecans, and butter. Cut together until the mixture resembles coarse crumbs.
- Fold in the mini marshmallows, then evenly sprinkle the topping over the sweet potato mixture.
- Bake for 25–30 minutes, or until the marshmallows are golden brown. Serve warm.
Notes
- You can boil the sweet potatoes instead of baking to save time, though baking enhances flavor.
- For extra crunch, add more pecans to the topping.
- Prepare ahead and refrigerate before the final bake; add a few extra minutes to baking time.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 65 mg
