Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe

If you’re looking for a cozy, crowd-pleasing dish that hits all the warm, sweet notes of the holidays, you’ve got to try this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe. I absolutely love how this casserole balances creamy sweet potatoes with a crunchy, buttery pecan streusel and those perfectly toasted marshmallows on top—friends and family always ask for seconds! Stick around, and I’ll share my tips to make sure yours comes out just right every single time.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe plays a key role, from the creamy mashed potatoes to the crunchy topping. I always recommend using fresh sweet potatoes and good-quality maple syrup to really elevate the flavors.

• Sweet Potatoes: Choose firm, medium-large sweet potatoes for a smooth texture after mashing.
• Unsalted Butter: Using unsalted lets you control the saltiness in both the mash and streusel.
• Light Brown Sugar: Adds just the right amount of sweetness without overpowering.
• All-Purpose Flour: Essential for the streusel to get that crumble texture.
• Cinnamon: Warming spice that complements the sweet potatoes and marshmallows.
• Maple Syrup: Adds natural sweetness and a subtle depth of flavor.
• Vanilla Extract: Brightens and rounds out the mashed sweet potato filling elegantly.
• Fresh Lemon Juice: This little touch adds freshness and balances the dish.
• Heavy Cream: Creates a creamy and luscious mash.
• Eggs: Help bind the mashed sweet potatoes so your casserole holds together nicely.
• Nutmeg & Ginger: These spices layer in a cozy warmth.
• Mini Marshmallows: For that irresistible gooey and toasty topping.
• Chopped Pecans: Give the streusel a delightful crunch and nutty flavor.

Variations

I like to tweak this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe depending on the season or occasion. Personalizing it makes it feel even more special and shows off your style in the kitchen.

• Nut-Free Variation: Swap pecans for toasted oats or pumpkin seeds to keep the topping crunchy without nuts—I did this once for a friend’s allergy, and no one missed the nuts at all!
• Vegan Version: Use coconut oil instead of butter, flax eggs in place of regular eggs, and vegan marshmallows. It’s still comforting and delicious.
• Spiced Up: Add a pinch of cayenne or smoked paprika to the streusel for a subtle heat—totally unexpected but so good.
• Extra Fruity: Mixing in some dried cranberries or fresh orange zest adds a nice zing and pops of flavor.

How to Make Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe

Step 1: Prep and Cook Your Sweet Potatoes

Start by preheating your oven to 350°F and greasing a 9×13 baking dish—this helps prevent sticking during baking. Then, bring a large pot of salted water to a boil with about 2 teaspoons of sea salt. Add the peeled and chunked sweet potatoes and simmer until they’re fork-tender, which usually takes about 15 minutes. I like testing by piercing a piece with a fork; if it slides in easily without resistance, you’re good to go.

Step 2: Make the Pecan Streusel Topping

While the potatoes cook, whisk together your streusel topping ingredients—melted butter, salt, brown sugar, flour, and cinnamon. Use your fingers to crumble the mixture into pea-sized lumps; this is what’ll give you that irresistible buttery crunch on top. I always pop mine into the fridge while preparing the rest to keep it from melting too soon.

Step 3: Mash the Sweet Potatoes

Drain the potatoes carefully, then return them to the pot. Now it’s time for the magic: mash them up with the rest of the salt, melted butter, brown sugar, cinnamon, maple syrup, vanilla, lemon juice, heavy cream, eggs, nutmeg, and ginger. I find a potato ricer works wonders to get that smooth, silky texture—but a good masher will do just fine. Just be sure there aren’t lumps before spreading the mash evenly in your prepared baking dish.

Step 4: Layer and Bake

Sprinkle about 1½ cups of the marshmallows evenly over the sweet potato mash. Crumble the chilled pecan streusel topping over the marshmallows, then sprinkle the chopped pecans and finish with the remaining marshmallows on top. Pop it in the oven and bake for 25 to 30 minutes. You’ll want to watch carefully—when the marshmallows are golden brown and toasted, it’s done! If yours start browning too fast, just cover the dish loosely with foil so they don’t burn. Let the casserole rest for about 5 minutes before serving to firm up and make scooping easier.

How to Serve Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe

Garnishes

I often finish this casserole with a sprinkle of extra chopped pecans or a light dusting of cinnamon to make it feel extra festive. Sometimes, a few fresh rosemary sprigs on the side add a lovely herbal touch and look charming on the table.

Side Dishes

This casserole pairs wonderfully with roasted turkey or baked ham for holiday meals. For a weekday dinner, I serve it alongside green beans almondine or a crisp spinach salad to balance out the rich sweetness.

Creative Ways to Present

For potlucks or special occasions, I love preparing individual ramekin servings topped with marshmallows and pecans—they make the dish feel personal and a little fancy! You can also bake it in a cast-iron skillet for a rustic, charming presentation that delights guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. I usually cover the casserole tightly with foil or plastic wrap to preserve moisture and flavor. When reheating, the flavors actually deepen overnight, which is a nice bonus!

Freezing

I’ve successfully frozen this casserole both before and after baking. Just wrap it tightly in foil and plastic wrap to prevent freezer burn. When I thaw it in the fridge overnight, I reheat it covered at 350°F until warmed through, then add fresh marshmallows on top and pop it under the broiler briefly to revive that toasted finish.

Reheating

To keep the marshmallows from getting too tough, I reheat leftovers covered with foil in a 325°F oven until warmed through. Then I add a few extra marshmallows on top and broil briefly at the end for that fresh-out-of-the-oven feel.

FAQs

Final Thoughts

When I first made this Sweet Potato Casserole with Marshmallows and Pecan Streusel Recipe, I was amazed at how everyone loved it—even those who don’t usually go for sweet side dishes! It’s easy enough for a weeknight but special enough for holiday dinners, and that combination of textures is truly addictive. I hope you give it a try and find it as comforting and delicious as I do. Trust me, once you make it, this casserole will become your go-to for gatherings and chilly evenings alike.

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