Description
This Easy Sweet Potato Casserole is a classic, comforting side dish perfect for holiday dinners or any family meal. Featuring creamy mashed sweet potatoes blended with warm spices and topped with a crunchy pecan streusel and gooey marshmallows, this casserole delivers a delightful balance of sweetness and texture. Simple to prepare, it bakes to bubbly perfection and can be customized with the quantity of marshmallows to your liking.
Ingredients
Scale
Sweet Potato Filling
- 5 cups peeled, cooked and mashed sweet potatoes (about 3 large)
- 4 tablespoons butter, melted
- 1/2 cup evaporated milk (or cream or half-and-half)
- 1/4 cup brown sugar, packed (more to taste, up to 1 cup)
- 1 teaspoon pumpkin pie spice
- 2 large eggs
Pecan Topping
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup flour
- 4 tablespoons butter, melted
Additional Topping
- 2 cups mini marshmallows (optional, adjust quantity to taste)
Instructions
- Prep: Heat the oven to 325°F (163°C) and lightly grease a 7×11-inch casserole dish. Gather and prepare all ingredients for ease of assembly.
- Make filling: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, evaporated milk, brown sugar, and pumpkin pie spice. Mix until smooth and well blended. Add the eggs and stir thoroughly to create a creamy, uniform filling. Spread this mixture evenly into the prepared casserole dish.
- Make pecan topping: In a separate clean bowl, combine the chopped pecans, brown sugar, and flour. Pour in the melted butter and stir until all dry ingredients are moistened and the topping mixture forms crumbs with no dry flour remaining.
- Finish and bake: Evenly scatter the pecan topping over the sweet potato filling. Place the casserole dish in the preheated oven and bake for about 45 minutes, or until the casserole is bubbly and the topping is set.
- Finish with marshmallows: Carefully remove the casserole from the oven and dot the surface with mini marshmallows. Return the dish to the oven and bake depending on desired marshmallow texture: 5 minutes for lightly puffed marshmallows, 10 minutes for gooey and sticky marshmallows, or 15 minutes for golden and candied marshmallows on top.
Notes
- The casserole can be prepared a day ahead and stored in the refrigerator before baking.
- Use cream or half-and-half instead of evaporated milk for a richer filling.
- Adjust the brown sugar in the filling according to your preferred sweetness.
- For a gluten-free option, substitute the flour in the pecan topping with gluten-free flour.
- Marshmallows are optional; some prefer the casserole without them for a less sweet dish.
- Allow casserole to cool slightly before serving for easier slicing.
