Description

This Sweet Potato Casserole is a comforting and classic side dish perfect for holiday gatherings or cozy dinners. It features tender mashed sweet potatoes blended with warm spices and brown sugar, topped with a crunchy pecan streusel and a layer of gooey mini marshmallows baked to a golden brown.

Ingredients

Sweet Potato Layer

3 ½ pounds sweet potatoes (peeled and cut into large chunks)
½ cup brown sugar
½ cup unsalted butter (melted)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Pecan Topping

1 cup pecans (chopped)
¼ cup unsalted butter (melted)
¼ cup brown sugar (packed)
3 tablespoons all-purpose flour

Marshmallow Topping

5 ounces mini marshmallows

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Instructions

Boil and Mash Sweet Potatoes: Place the peeled and cut sweet potatoes in a large pot of boiling water. Cook until tender, about 15-20 minutes. Drain well and transfer to a large bowl. Mash thoroughly until smooth.
Mix Sweet Potato Layer: To the mashed sweet potatoes, add brown sugar, melted butter, pumpkin pie spice, vanilla extract, and salt. Mix until all ingredients are fully incorporated and the mixture is creamy.
Prepare Baking Dish: Pour the sweet potato mixture evenly into a baking dish, spreading it out smoothly to form the base layer of the casserole.
Make Pecan Topping: In a separate bowl, combine chopped pecans, melted butter, brown sugar, and all-purpose flour. Stir together until the mixture becomes crumbly and evenly mixed.
Add Pecan Topping: Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish, ensuring every spot is covered for a crunchy texture.
Top with Marshmallows: Scatter the mini marshmallows evenly over the pecan topping to create a sweet, gooey finish after baking.
Bake the Casserole: Preheat the oven to 350°F (175°C). Place the casserole in the oven and bake for 20 minutes, or until the marshmallows are golden brown and slightly toasted.
Serve Warm: Remove from the oven carefully and allow to cool for a few minutes before serving. Enjoy this deliciously sweet and crunchy side dish warm.

Notes

Boiling the sweet potatoes ensures a smooth, creamy texture for the mashed base.
The pecan topping adds a perfect crunchy contrast to the soft sweet potatoes and gooey marshmallows.
You can substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
For a less sweet version, reduce the amount of brown sugar in the sweet potato mixture or topping.
This casserole can be prepared ahead of time and baked just before serving.
To make peeling easier, boil the sweet potatoes with skin on and peel afterward when cool enough to handle.
Make sure to watch the marshmallows during baking to avoid burning.