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Sweet Potato Casserole with Marshmallow & Pecans

Sweet Potato Casserole is a wonderful combination of sweet potatoes, brown sugar, and an ooey-gooey topping of marshmallows and pecan streusel!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 433 kcal
Course: Side Dish
Cuisine: American

Ingredients

Sweet Potatoes
  • 2.5 pound sweet potatoes
  • 2 tablespoons butter
  • ½ cup Half & Half
  • ½ teaspoons pumpkin pie spice
  • ¼ cup brown sugar packed
  • salt
Topping
  • 4 tablespoons butter
  • 1/2 cup brown sugar packed
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • Pinch salt
  • ½ cup Chopped Pecans
  • 3 cups mini marshmallows

Instructions

For the sweet potatoes
    Cup of Yum
  1. Peel and chop the sweet potatoes into small pieces.
  2. Add to a large pot, and cover with about an inch of cold water. Bring to a boil, and simmer for 15-20 minutes until very soft.
  3. Drain the and return sweet potatoes to the pot. Mash lightly.
  4. Add the butter, milk, pumpkin pie spice, brown sugar and salt to the potatoes.
  5. Continue mashing until smooth.
  6. Transfer the sweet potatoes to an 8x8 casserole dish and keep warm if serving right away.
Topping
  1. If you bought whole pecans, chop them into small pieces.
  2. In a small bowl, combine butter, brown sugar, flour, pumpkin pie spice, salt and pecans until thoroughly combined. See pic for texture.
Assemble/Bake
  1. Top with half the marshmallows, then sprinkle the streusel over the marshmallows. Top with the other half of the marshmallows. You should be able to see both marshmallow and streusel.
  2. Bake at 375 for 7-10 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn).
  3. Devour.

Notes

  • While you make the topping, preheat oven to 375°F.
  • While you make the topping, preheat oven to 375°F.
  • Heat your liquid (half and half, cream, milk). Hot milk is better than cold, as it will keep your potatoes piping hot!
  • Boiling sweet potatoes will take less time if you cut them into smaller chunks.
  • How to tell if my sweet potatoes are cooked properly?
  • You'll know they are cooked if you can mash one against the side of the pot. You can use a knife or fork, too. They need to be soft all the way through (or you'll have lumps!)
  • What do do with leftovers
  • Store in a covered container in the refrigerator for up to 4 days. Reheat until piping hot!
  • Substitutions/Additions
  • Making ahead
  • If you are making these for a holiday - you can make them ahead. Simply pour the mashed sweet potatoes into an 8x8 baking dish, and cover. Refrigerate. Heat the casserole in the oven until the sweet potatoes are warm, then add the topping and bake for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn).
  • A crock pot/slow cooker will also keep these warm if you make them earlier in the day, but the topping won't brown (just melt).
  • You can use milk, sour cream or greek yogurt instead of half and half. Heavy cream can also be used.
  • You can sub cinnamon for pumpkin pie spice if you don't have it. But if you want to make your own pumpkin pie spice, I got you!

Nutrition Information

Calories 433kcal (22%) Carbohydrates 72g (24%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 28mg (9%) Sodium 181mg (8%) Potassium 561mg (16%) Fiber 5g (20%) Sugar 37g (74%) Vitamin A 20429IU (409%) Vitamin C 4mg (4%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 433

% Daily Value*

Calories 433kcal 22%
Carbohydrates 72g 24%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 28mg 9%
Sodium 181mg 8%
Potassium 561mg 12%
Fiber 5g 20%
Sugar 37g 74%
Vitamin A 20429IU 409%
Vitamin C 4mg 4%
Calcium 85mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.