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Perfect Sweet Potato Casserole with Marshmallow Pecan Crumble

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This sweet potato casserole features a velvety roasted sweet potato base topped with a buttery pecan crumble and perfectly toasted marshmallows. It’s a creamy, crunchy, sweet, and slightly savory holiday staple that’s sure to be a crowd-pleaser.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 4–5 large), roasted
  • ½ cup unsalted butter, melted
  • ½ cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup milk (whole or 2%)
  • 1 cup chopped pecans, toasted
  • ½ cup packed brown sugar (for topping)
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter, cold and cubed
  • 1 teaspoon cinnamon (for topping)
  • Pinch of salt (for topping)
  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and roast directly on oven rack or on a foil-lined baking sheet for 45-60 minutes until tender.
  2. Let potatoes cool for 10-15 minutes. Reduce oven temperature to 350°F (175°C).
  3. Scoop flesh into a large bowl and mash with a potato masher until mostly smooth with a few lumps.
  4. Add melted butter, ½ cup brown sugar, beaten eggs, vanilla, salt, ½ teaspoon cinnamon, nutmeg, and milk. Stir until well combined.
  5. Spread mixture evenly into a greased 9×13-inch baking dish. Smooth the top.
  6. In a medium bowl, combine chopped pecans, ½ cup brown sugar, flour, 1 teaspoon cinnamon, and a pinch of salt. Cut in cold cubed butter until mixture resembles coarse crumbs.
  7. Sprinkle pecan crumble evenly over sweet potato mixture. Do not press down.
  8. Bake at 350°F (175°C) for 25 minutes uncovered, until crumble is golden and filling is bubbly.
  9. Remove from oven, sprinkle mini marshmallows evenly on top. Return to oven and bake 5-7 minutes until marshmallows are puffed and lightly golden.
  10. Let casserole rest for at least 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling for better flavor. Toast pecans before using. Keep butter cold for crumble. Watch marshmallows closely to prevent burning. Let casserole rest before serving. Can be assembled (without marshmallows) up to 24 hours ahead.

Nutrition

Keywords: sweet potato casserole, marshmallow pecan crumble, holiday side dish, Thanksgiving, comfort food

Find it online: https://cookyep.com/perfect-sweet-potato-casserole-with-marshmallow-pecan-crumble/