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Sweet Potato Casserole with Pecans, Marshmallows, and Spiced Brown Sugar Topping Recipe

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4 from 72 reviews

This classic Sweet Potato Casserole combines tender mashed sweet potatoes infused with warm spices and vanilla, topped with a crunchy pecan and maple syrup streusel, and finished with gooey, golden-brown mini marshmallows. Perfect as a comforting side dish for holidays or family dinners, it balances sweetness with a rich, buttery texture and nutty crunch.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Sweet Potato Mixture

  • 3 lbs. sweet potatoes
  • 4 chicken bouillon cubes
  • 3 teaspoons salt
  • 5 tablespoons salted butter (at room temperature)
  • 1/3 cup packed brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch nutmeg
  • ¼ cup half and half
  • 2 eggs (whisked)

Topping

  • 1 cup pecans (roughly chopped)
  • ¼ cup flour
  • 4 tablespoons salted butter (melted)
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • 1 ½ cups mini marshmallows (about half of a 10 oz. bag)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to ensure it’s hot enough to bake the casserole evenly once prepared.
  2. Cook Sweet Potatoes: Peel and slice the sweet potatoes into ¾-inch thick slices. Place them in a pot and cover with cool water by 1-2 inches. Slowly bring to a gentle boil. Once boiling gently, add the chicken bouillon cubes and salt. Cook for about 20 minutes or until the potatoes are very fork-tender. Drain and return the potatoes to the warm pot.
  3. Mash Potatoes: Add the 5 tablespoons of room temperature butter to the potatoes and allow it to melt while letting steam escape for 5 minutes. Use a potato masher to mash the potatoes until smooth.
  4. Add Flavorings: Stir in the brown sugar, vanilla extract, cinnamon, and nutmeg thoroughly until combined.
  5. Mix Eggs and Cream: Combine the whisked eggs and half and half. Add this mixture to the sweet potatoes and stir well. Mash a little more if preferred, but leave some texture. Transfer this mixture into a lightly greased 9 x 13-inch baking dish evenly.
  6. Prepare Topping: In a bowl, mix the chopped pecans, flour, melted butter, maple syrup, and vanilla extract until well incorporated. Evenly spread this topping mixture over the sweet potato layer, followed by sprinkling the mini marshmallows on top.
  7. Bake: Place the casserole in the preheated oven and bake uncovered for 20 minutes. After 20 minutes, check the marshmallows every few minutes and remove the dish once the marshmallows start to brown and become golden (usually just under 24 minutes total).
  8. Rest Before Serving: Let the casserole sit for 5-10 minutes after baking to allow the filling to firm up and the topping to crisp further. Serve warm.

Notes

  • Using chicken bouillon cubes adds depth of flavor to the potatoes; you may substitute with vegetable bouillon for a vegetarian version, but it will alter the flavor.
  • Half and half can be substituted with heavy cream or whole milk for a richer or lighter texture, respectively.
  • Keep an eye on the marshmallows during the last few minutes of baking to prevent burning.
  • Allowing the casserole to rest before serving improves texture and flavor melding.
  • This dish can be made a day ahead; reheat gently before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/sweet-potato-casserole-with-pecans-marshmallows-and-spiced-brown-sugar-topping-recipe/