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Best Sweet Potato Casserole with Marshmallow Pecan Topping

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This sweet potato casserole features a two-texture topping of buttery pecan streusel and toasted marshmallows, with a creamy roasted sweet potato filling. It’s a holiday showstopper that’s make-ahead friendly and perfect for crowds.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium)
  • 1/2 cup unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans, roughly chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 3 tablespoons unsalted butter, cold and cubed
  • 1/2 teaspoon cinnamon
  • 2 cups mini marshmallows

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them a few times with a fork. Place them on a baking sheet and roast for 45-60 minutes, until they’re completely soft and starting to ooze a little caramelized syrup.
  2. Let the potatoes cool for about 10 minutes. When they’re cool enough to handle, slice them open and scoop the flesh into a large mixing bowl. Discard the skins. You should have about 4 cups of mashed potato.
  3. Reduce the oven temperature to 350°F (175°C). While the potatoes are cooling, make the pecan topping. In a medium bowl, combine the chopped pecans, flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs with some larger pecan pieces. Set aside.
  4. To the sweet potato flesh, add the melted butter, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Beat with a hand mixer on medium speed for about 2 minutes, until the mixture is smooth and creamy. Taste it here—adjust the sweetness or spice to your liking.
  5. Grease your 9×13-inch baking dish lightly with butter or nonstick spray. Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula. Bake for 20 minutes at 350°F (175°C), just until the filling is set and slightly puffed around the edges.
  6. Remove the dish from the oven and sprinkle the pecan topping evenly over the hot filling. Don’t press it down—let it sit on top. Return the dish to the oven and bake for another 10 minutes. The pecans will toast and the topping will start to look golden and crumbly.
  7. Pull the dish out again and scatter the mini marshmallows over the top. I like to leave some gaps so you can see the pecan topping peeking through. Return to the oven for 5-7 minutes, watching closely. The marshmallows should puff up and turn golden brown on top. If they’re not browned enough, switch the oven to broil for 1-2 minutes—but don’t walk away.
  8. Let the casserole rest for 5-10 minutes before serving. This lets the filling settle and the marshmallows set slightly, so you get cleaner servings.

Notes

Roast sweet potatoes instead of boiling to avoid watery filling. Layer pecan streusel first, then marshmallows on top for crunchy texture. Can be assembled a day ahead (without marshmallows) and baked when ready. For dairy-free, use plant-based butter. For gluten-free, use 1:1 gluten-free flour blend in the topping.

Nutrition

Keywords: sweet potato casserole, marshmallow pecan topping, holiday side dish, Thanksgiving recipe, Christmas recipe, sweet potato recipe, pecan streusel

Find it online: https://evabake.com/best-sweet-potato-casserole-with-marshmallow-pecan-topping/