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Sweet Potato Casserole with Marshmallows and Pecan Streusel

Creamy mashed sweet potatoes are baked beneath a layer of buttery brown sugar and pecan streusel, then finished with mini marshmallows that turn soft and golden in the oven. The combination gives you a smooth, rich filling with a crisp, nutty topping and a toasted marshmallow finish.
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Course: Side Dish
Cuisine: American
Keyword: Sweet Potato Casserole, Sweet Potato Casserole with Marshmallows
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8

Ingredients

Sweet Potato Filling

  • 5 large sweet potatoes, peeled, cubed (about 8 cups)
  • 4 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup whole milk
  • 1/2 cup (107 g.) packed dark brown sugar
  • 2 tsp pure vanilla extract
  • 1 tsp kosher salt

Pecan Streusel & Topping

  • 1 cup (213 g.) packed dark brown sugar
  • 1/2 cup (60 g.) all-purpose flour
  • 4 tbsp (1/2 stick) unsalted butter, melted
  • 1 cup coarsely chopped raw pecans
  • 2 1/2 cups mini marshmallows

Instructions

Prepare the Sweet Potatoes

  • Position an oven rack in the center and preheat the oven to 350°F.
  • Put the cubed sweet potatoes in a large pot and add enough water to cover them by approximately 2 inches. Bring the water to a boil, then lower the heat to medium-low. Maintain a gentle simmer for 15 to 20 minutes, or until a knife or fork slides easily into the potatoes without resistance.
  • Drain the sweet potatoes and return them to the pot. Allow them to cool for a short time.
  • Mash the potatoes using a potato masher or fork. Alternatively, pass them through a potato ricer into a large bowl.
  • Add the eggs, melted butter, whole milk, dark brown sugar, vanilla extract, and kosher salt. Mix until everything is evenly incorporated.
  • Transfer the sweet potato mixture to a 13" x 9" baking dish and spread it evenly.

Make the Streusel and Assemble

  • In a medium bowl, combine the dark brown sugar, flour, and melted butter with a rubber spatula or fork until the mixture forms clumps.
  • Stir the chopped pecans into the streusel.
  • Distribute the pecan streusel evenly over the sweet potato mixture, then cover the top with the mini marshmallows.
  • Bake for about 25 minutes, until the casserole is heated all the way through and the marshmallows have turned golden brown.

Notes

Recipe Notes

  • Sweet potatoes: Cut the potatoes into similar-sized cubes so they cook evenly. They’re ready when a fork or knife slides through them easily.
  • Drain them well: After boiling, drain the sweet potatoes thoroughly and let them cool slightly before mashing. This helps keep the filling creamy instead of watery.
  • Don’t add the eggs too soon: Let the potatoes cool for a few minutes before mixing in the eggs so the heat doesn’t start cooking them.
  • Choose your texture: Use a potato masher or fork for a little more texture, or a potato ricer for a smoother filling.
  • Make ahead: Assemble the sweet potato filling up to 1 day in advance and refrigerate. Add the streusel and marshmallows before baking.
  • Watch the marshmallows: They can brown quickly, so keep an eye on the casserole toward the end of the 25-minute baking time.
  • Storage: Cover leftovers or place them in an airtight container and refrigerate for 3 to 5 days.
  • Freezing: For the best results, freeze the casserole without the pecan streusel and marshmallows. Thaw overnight in the refrigerator, add the toppings, and bake as directed.

Nutrition

Calories: 636kcal | Carbohydrates: 94g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 390mg | Potassium: 650mg | Fiber: 6g | Sugar: 65g | Vitamin A: 21000IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg
Estimated per serving based on 8 servings. The original recipe card lists 636 calories per serving; the remaining values are estimates and can vary depending on ingredient brands and the size of the sweet potatoes.
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