Description
A classic sweet potato casserole made with creamy mashed sweet potatoes, warm cinnamon, and maple sweetness, topped with a buttery pecan streusel and toasted marshmallows.
Ingredients
- 2 pounds sweet potatoes (cleaned)
- 4 Tablespoons butter (softened or melted)
- 1/4 cup milk (or cream)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar (packed)
- 2 Tablespoons maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup butter (softened)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 3/4 cup pecans (chopped)
- 2–3 cups miniature marshmallows
Instructions
- Wash, peel, and cut the sweet potatoes into 1-inch chunks. Place them in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-high and simmer until the sweet potatoes are fork-tender.
- Drain the sweet potatoes in a colander and return them to the pot. Add butter, milk, cinnamon, brown sugar, maple syrup, egg, vanilla extract, and salt. Mash with a potato masher or mix with an electric mixer until smooth.
- Preheat the oven to 375°F and grease a 3-quart baking dish with non-stick cooking spray.
- Spread the mashed sweet potato mixture evenly in the prepared baking dish.
- In a medium bowl, combine butter, flour, brown sugar, and cinnamon with a fork until crumbly. Stir in the chopped pecans.
- Sprinkle the pecan streusel topping evenly over the sweet potatoes.
- Bake at 375°F for 10–12 minutes until heated through. Remove briefly, sprinkle mini marshmallows over the top, then return to the oven and bake another 5–6 minutes until the marshmallows are golden and toasted.
- Remove from the oven and allow the casserole to cool for about 5 minutes before serving.
Notes
- You can prepare the sweet potato base a day in advance and refrigerate before baking.
- If you prefer a less sweet version, reduce the marshmallows or brown sugar slightly.
- Chopped walnuts can be substituted for pecans.
- Watch the marshmallows closely in the oven as they brown quickly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
