Sweet Potato Casserole with Marshmallow Topping

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A holiday classic featuring creamy mashed sweet potatoes blended with butter, brown sugar, and warm spices, finished with a buttery pecan streusel and a golden crown of toasted mini marshmallows. This crowd-pleasing side dish balances earthy sweetness with a toasted, gooey topping that crisps beautifully under the broiler.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 9 gSaturated Fat
• 74 gCarbs
• 5 gFiber
• 45 gSugar
• 6 gProtein
• 260 mgSodium
• 610 mgPotassium
• 105 mgCalcium
• 2 mgIron
• 15 mgVitamin C
• 950 mcgVitamin A

Ingredients

For the sweet potato base

• 3 1/2 lb sweet potatoes (about 6 medium), peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1/4 cup whole milk
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp fine sea salt

For the pecan streusel

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon

For the topping

• 4 cups mini marshmallows (about 10 oz)

Directions

1. Preheat the oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish. Place the cubed sweet potatoes in a large pot, cover with cold salted water, and bring to a boil.
2. Reduce heat and simmer for 15-18 minutes, until the sweet potatoes are very tender when pierced with a fork. Drain well and return to the hot pot for 1 minute to evaporate excess moisture.
3. Mash the sweet potatoes until smooth, then stir in the melted butter, brown sugar, milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt until fully combined. Spread evenly into the prepared baking dish.
4. Make the streusel by combining the flour, brown sugar, pecans, cinnamon, and cold butter in a small bowl. Pinch with your fingertips until the mixture forms coarse crumbs.
5. Sprinkle the pecan streusel evenly over the sweet potato mixture, then bake uncovered for 20 minutes until heated through and the streusel is lightly golden.
6. Remove the casserole from the oven and switch the broiler to high. Scatter the mini marshmallows in an even layer over the top of the streusel.
7. Return the dish to the oven and broil for 2-3 minutes, watching closely, until the marshmallows are puffed and golden brown on top.
8. Let the casserole rest for 5 minutes before serving to allow the topping to set slightly.
9. Serve warm as a side dish alongside roasted turkey, ham, or any holiday main.

Cook’s Notes

• For the smoothest base, use a potato ricer or hand mixer; avoid a food processor which can make the potatoes gummy.
• Add the marshmallows only in the final minutes of baking so they toast golden without melting into the casserole.
• To make ahead, prepare and bake the sweet potato base and streusel a day in advance, then add marshmallows and broil just before serving.
• Toast the chopped pecans in a dry skillet for 3-4 minutes before mixing into the streusel for deeper, nuttier flavor.
• If you prefer a pure marshmallow topping, simply skip the pecan streusel and double the marshmallow layer.

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