SWEET POTATO CASSEROLE WITH PECAN STREUSEL AND MARSHMALLOW TOPPING: A HOLIDAY CLASSIC

No holiday table is complete without a Sweet Potato Casserole with Pecan Streusel and Marshmallow Topping. This dish combines creamy, spiced sweet potatoes with a buttery pecan streusel and gooey, toasted marshmallows. It’s the perfect side dish or dessert-like treat that’s guaranteed to please every guest at your Thanksgiving, Christmas, or family dinner.

Why You’ll Love This Recipe

• Sweet and Savory Harmony: The nutty crunch of pecans balances the sweetness of marshmallows and creamy sweet potatoes.
• Perfectly Spiced: Cinnamon and vanilla enhance the warm, comforting flavors.
• Easy to Make: Simple ingredients and straightforward steps make this a fuss-free holiday favorite.
• A Crowd-Pleaser: Both kids and adults will go back for seconds of this indulgent casserole.
• Versatile: Enjoy it as a side dish, dessert, or even the star of your table.

Ingredients Breakdown

Sweet Potato Layer:

• Sweet Potatoes (4 cups, mashed): The base of the dish, naturally sweet and creamy.
• Brown Sugar (½ cup): Adds caramel-like sweetness.
• Heavy Cream (⅓ cup): Makes the sweet potato layer rich and velvety.
• Unsalted Butter (4 tablespoons, melted): Adds flavor and a smooth texture.
• Eggs (2 large): Help bind the mixture and give it a light, custard-like consistency.
• Vanilla Extract (1 teaspoon): Adds warmth and depth.
• Ground Cinnamon (1 teaspoon): A classic spice for sweet potatoes.
• Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.

Pecan Streusel Topping:

• Chopped Pecans (1 cup): Provide crunch and nutty flavor.
• All-Purpose Flour (⅓ cup): Helps bind the streusel topping.
• Granulated Sugar (¼ cup): Adds sweetness to the topping.
• Cold Butter (2 tablespoons, cubed): Creates a crumbly, buttery streusel texture.

Marshmallow Topping:

• Mini Marshmallows (1½ cups): For that gooey, toasted, and slightly caramelized top layer.

Step-by-Step Directions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.

2. Prepare the Sweet Potato Mixture

1. In a large mixing bowl, combine:
   • 4 cups mashed sweet potatoes
   • ½ cup brown sugar
   • ⅓ cup heavy cream
   • 4 tablespoons melted butter
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 teaspoon ground cinnamon
   • ½ teaspoon salt
2. Use a hand mixer or whisk to blend the ingredients until smooth and creamy. Taste and adjust sweetness or seasoning as needed.
3. Spread the sweet potato mixture evenly into the prepared baking dish.

3. Make the Pecan Streusel

1. In a medium bowl, combine:
   • ⅓ cup all-purpose flour
   • ¼ cup granulated sugar
   • 2 tablespoons cold butter, cubed
2. Use your fingers or a pastry cutter to blend the mixture until it forms a crumbly texture.
3. Stir in 1 cup of chopped pecans, mixing evenly.

4. Assemble the Casserole

1. Sprinkle the pecan streusel evenly over the sweet potato layer.
2. Add the mini marshmallows on top of the streusel, ensuring even coverage. The marshmallows will toast and puff up in the oven, so no need to overcrowd them.

5. Bake

1. Place the casserole in the preheated oven.
2. Bake for 25-30 minutes, or until:
   • The marshmallows are golden brown and slightly toasted.
   • The pecan streusel is crisp.
   • The sweet potato layer is warmed through.

6. Serve

1. Remove the casserole from the oven and let it cool for 5 minutes before serving.
2. Garnish with extra chopped pecans or a drizzle of maple syrup if desired.

Pro Tips for Perfect Sweet Potato Casserole

1. Use Fresh Sweet Potatoes: Roasting the sweet potatoes brings out their natural sweetness. Bake them at 400°F (200°C) for 45-60 minutes until fork-tender.
2. Avoid Overmixing: Blend the sweet potato mixture just until smooth for a light and creamy texture.
3. Toast the Pecans: For extra flavor, toast the pecans lightly before mixing them into the streusel.
4. Keep an Eye on the Marshmallows: Marshmallows can toast quickly, so watch closely during the last few minutes of baking.
5. Make Ahead: Prepare the sweet potato layer and streusel topping separately up to 24 hours in advance. Assemble and bake when ready to serve.

Recipe Variations

1. No Marshmallow Version: Double the pecan streusel topping for a completely crunchy layer.
2. Spiced-Up Flavor: Add a pinch of nutmeg, ginger, or allspice to the sweet potato mixture for a deeper flavor.
3. Coconut Twist: Replace the marshmallows with sweetened shredded coconut for a tropical variation.
4. Vegan Option: Use almond milk instead of heavy cream, flax eggs, and vegan marshmallows or omit the marshmallows entirely.
5. Add Fruit: Stir in a handful of dried cranberries or chopped apples to the sweet potato mixture for added sweetness and texture.

Perfect Pairings

1. Roasted Turkey or Ham: This casserole is a classic side dish for Thanksgiving or Christmas meals.
2. Savory Sides: Pair with green bean casserole, stuffing, or roasted Brussels sprouts for a complete holiday spread.
3. Drinks: A glass of crisp white wine or warm apple cider pairs beautifully with the sweet and savory notes of this dish.

FAQs

1. Can I make this casserole ahead of time?

Yes! Prepare the sweet potato mixture and pecan streusel separately. Assemble the dish without adding the marshmallows, cover tightly, and refrigerate for up to 24 hours. Add the marshmallows just before baking.

2. How do I store leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

3. Can I freeze sweet potato casserole?

Yes! Freeze the assembled casserole (without the marshmallows) for up to 3 months. Thaw overnight in the refrigerator, then add marshmallows and bake as directed.

4. What’s the best way to cook sweet potatoes for this recipe?

• Roasting: Roast whole sweet potatoes in their skins at 400°F (200°C) for about an hour. Once cool, peel and mash.
• Boiling: Peel and dice sweet potatoes, then boil until fork-tender. Drain and mash thoroughly.

5. Can I use canned sweet potatoes?

Yes, but ensure they are unsweetened. Drain and mash them before using.

6. Can I substitute walnuts for pecans?

Absolutely! Walnuts work well as a substitute in the streusel topping.

7. Can I skip the eggs?

Eggs help bind the casserole, but you can replace them with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

8. What if I don’t have heavy cream?

You can use half-and-half, whole milk, or even unsweetened almond milk as a substitute.

9. Can I make a smaller portion?

Yes, halve the recipe and bake it in an 8×8-inch dish.

10. Why is my streusel topping not crumbly?

Ensure the butter is cold when mixing the streusel, and avoid overmixing. If it becomes too soft, refrigerate it for 10 minutes before using.

11. Can I use jumbo marshmallows?

Yes, but cut them into smaller pieces for even coverage, as they may not toast evenly.

12. How can I make this dish healthier?

Use less sugar, swap heavy cream for almond milk, and reduce the marshmallow layer. You can also use oats in the streusel for added fiber.

13. What if I don’t have a 9×13-inch pan?

You can use two smaller baking dishes or a round casserole dish. Just ensure the layers are evenly spread.

14. Can I add maple syrup?

Yes! Substitute part of the brown sugar with 2-3 tablespoons of maple syrup for added flavor.

15. Can I make this nut-free?

Replace pecans with sunflower seeds, pumpkin seeds, or omit the nuts entirely for a nut-free version.

Conclusion

This Sweet Potato Casserole with Pecan Streusel and Marshmallow Topping is the epitome of holiday comfort food. Creamy, spiced sweet potatoes paired with a crunchy, buttery streusel and gooey marshmallows make for an unforgettable side dish that will steal the show. Whether you’re hosting a holiday gathering or simply craving a taste

of tradition, this casserole is sure to become a family favorite. Try it today and let the compliments roll in!

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