Sweet Potato Marshmallow Casserole (Print-Friendly Version)

A November classic, this sweet potato dish topped with marshmallows and pecans is a Thanksgiving and Christmas staple. Brown sugar and warm spices blend for a comforting touch. Whether using canned yams or fresh, it's one to keep handy.

# Ingredients You’ll Need:

→ Sweet Potato Base

01 - 3 pounds sweet potatoes, peeled and diced
02 - 1/2 cup packed brown sugar
03 - 2 large eggs, lightly beaten
04 - 1/2 cup whole milk, at room temperature
05 - 1/4 cup unsalted butter, melted
06 - 1 teaspoon pure vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground nutmeg
09 - 1/2 teaspoon kosher salt

→ Streusel Topping

10 - 6 tablespoons unsalted butter, softened
11 - 1 cup all-purpose flour
12 - 1 cup packed brown sugar
13 - 1 tablespoon ground cinnamon

→ Toasted Pecans

14 - 2 cups pecans, toasted and roughly chopped, divided

→ Additional Toppings

15 - 2 tablespoons all-purpose flour
16 - 2 tablespoons brown sugar
17 - 1/4 cup unsalted butter, melted
18 - 1 1/2 cups mini marshmallows

# How to Make It:

01 - Preheat oven to 350 degrees Fahrenheit.
02 - Butter or spray a 9x13-inch baking dish with non-stick baking spray; set aside.
03 - Spread 2 cups pecans on a baking sheet and toast in the preheated oven for 5 to 7 minutes, watching closely to avoid burning. Remove, allow to cool, and roughly chop.
04 - Peel, cube, and rinse sweet potatoes. Place in a Dutch oven or large saucepan; cover with cold water and bring to a boil. Simmer for about 15 minutes or until fork-tender.
05 - Drain cooked sweet potatoes thoroughly, transfer to a mixing bowl, and mash until smooth. Allow to cool slightly.
06 - Combine mashed sweet potatoes with 1/2 cup brown sugar, eggs, milk, 1/4 cup melted butter, vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt. Fold in half of the chopped toasted pecans. Mix until homogeneous.
07 - Transfer sweet potato mixture to prepared baking dish and smooth the surface.
08 - In a bowl, use a fork to blend 6 tablespoons softened butter, 1 cup all-purpose flour, 1 cup brown sugar, and 1 tablespoon cinnamon until the mixture forms coarse crumbs.
09 - In a separate bowl, mix 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 cup melted butter until combined. Sprinkle both the streusel mixture and remaining toasted pecans evenly over sweet potato base.
10 - Bake in preheated oven for 15 minutes. Remove from oven and evenly distribute mini marshmallows on top. Return to oven and bake for an additional 5 to 7 minutes or until marshmallows are golden brown.
11 - Allow casserole to cool for a few minutes before serving.

# Extra Suggestions:

01 - Prepare the streusel and sweet potato filling separately if making in advance. Keep refrigerated, then assemble and bake before serving.
02 - Keep a close watch while toasting pecans and browning marshmallows to prevent burning.
03 - If marshmallows begin to brown too quickly, tent with foil sprayed with baking spray to prevent over-browning.
04 - For optimal doneness, use an instant-read thermometer; the center should reach 165°F.
05 - Streusel topping can be substituted with coconut, graham cracker crumbs, or crushed Ritz crackers for added texture and flavor.

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