Description

This Sweet Potato Casserole with Marshmallows and Pecan Streusel is a classic, comforting side dish perfect for holiday gatherings or family dinners. Creamy mashed sweet potatoes are baked with a spiced blend of cinnamon, nutmeg, and ginger, then topped with a crunchy pecan streusel and toasted mini marshmallows, combining sweet and nutty flavors with a delightful texture contrast.

Ingredients

Scale

Sweet Potato Mixture

3 pounds sweet potatoes (about 3 to 4 large), peeled and cut into 2-inch pieces
½ cup unsalted butter, melted (divided)
⅔ cup light brown sugar (divided)
3 ¼ teaspoons sea salt (divided)
1 teaspoon cinnamon (divided)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice (from 1 lemon)
¼ cup heavy cream
2 large eggs
⅛ teaspoon nutmeg
¼ teaspoon ginger

Streusel Topping

¼ cup unsalted butter, melted
¼ teaspoon sea salt
⅓ cup light brown sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon

Toppings

2 cups mini marshmallows (divided: 1½ cups and ½ cup)
⅓ cup chopped pecans

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9 x 13-inch baking dish to prevent sticking.
Cook Sweet Potatoes: Bring a large pot of water to a boil with 2 teaspoons of sea salt. Add the peeled and chopped sweet potatoes. Simmer them until they are fork-tender, about 15 minutes. Drain well.
Make Streusel Topping: In a small bowl, combine ¼ cup melted butter, ¼ teaspoon salt, ⅓ cup brown sugar, flour, and ½ teaspoon cinnamon. Mix together until crumbly. Use your fingers to form pea-sized clusters. Place in the refrigerator to chill while you prepare the rest.
Mash Sweet Potatoes and Mix Ingredients: Return drained sweet potatoes to the pot. Mash them with the remaining 1 teaspoon salt, ¼ cup melted butter, ⅓ cup brown sugar, ½ teaspoon cinnamon, maple syrup, vanilla extract, lemon juice, heavy cream, eggs, nutmeg, and ginger until smooth and creamy.
Assemble Casserole: Spread the mashed sweet potato mixture evenly into the prepared baking dish. Sprinkle 1½ cups of mini marshmallows evenly over the top. Crumble the chilled streusel mixture over the marshmallows. Then sprinkle chopped pecans and the remaining ½ cup mini marshmallows on top.
Bake: Bake in the preheated oven for 25 to 30 minutes, or until the marshmallows are golden brown and toasted. If the marshmallows brown too quickly, cover loosely with foil to prevent burning.
Rest and Serve: Remove from the oven and let the casserole sit for 5 minutes before serving to let it set slightly and cool for easy portioning.

Notes

You can prepare the streusel topping ahead and keep refrigerated until ready to assemble.
Adjust the spices like cinnamon, nutmeg, and ginger according to your preference for a milder or spicier flavor.
Use fresh lemon juice for best flavor; bottled lemon juice will work as a substitute but with less brightness.
For a vegan version, substitute butter for plant-based margarine and omit eggs or use an egg replacer.
Make sure to watch the marshmallows during baking to avoid burning; covering with foil helps control browning.
This casserole is ideal for holiday meals but works great as a comforting side dish anytime.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 18g
Sodium: 230mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 3g
Cholesterol: 55mg