Classic Sweet Potato Casserole: Marshmallow and Pecan Streusel Perfection for Your Holiday Table
This classic sweet potato casserole with its irresistible marshmallow and crunchy pecan streusel topping is not just a dish; it’s a cherished holiday tradition. Every festive spread deserves a show-stopping side, and this recipe delivers a perfect harmony of sweet, savory, and warm spices that will leave your guests asking for more. Beyond its undeniable deliciousness, this casserole offers the ultimate convenience: it can be prepared largely ahead of time, freeing up valuable counter space and precious hours on the big day.
Why This Sweet Potato Casserole Recipe is a Must-Make
For many families, Thanksgiving just isn’t complete without a generous serving of sweet potato casserole. It’s more than just a side dish; it’s a centerpiece of comfort and tradition. This particular recipe stands out because it perfectly balances the naturally sweet and earthy notes of the sweet potatoes with rich, aromatic spices, creating a symphony of flavors that truly defines holiday eating.
Imagine a creamy base of perfectly mashed sweet potatoes, infused with warm cinnamon, a hint of nutmeg (if you choose to add it), and a touch of vanilla. This velvety foundation is then crowned with two incredible layers: a layer of golden, gooey marshmallows that caramelize beautifully in the oven, and a textural counterpoint of crunchy pecan streusel. The streusel, made with brown sugar, butter, and chopped pecans, adds a delightful crispness and nutty depth that complements the softness of the potatoes and marshmallows. Each spoonful offers a blend of creamy, sweet, and nutty textures that is simply irresistible.
While the classic combination of marshmallows and pecans is undeniably popular, this recipe is also incredibly versatile. We understand that preferences vary, and that’s the beauty of homemade dishes. Not a fan of pecans? Feel free to omit them, or swap them for walnuts for a different nutty flavor. If marshmallows aren’t your thing, the streusel alone provides a fantastic topping, or you could explore other creative ideas, much like our oatmeal cookie sweet potato casserole. However, for those seeking the ultimate traditional holiday experience, our classic pecan streusel with toasted marshmallows is a guaranteed crowd-pleaser that embodies the spirit of festive gatherings.
Gather Your Ingredients for This Beloved Dish
To create this magnificent sweet potato casserole, you’ll need a selection of fresh produce, pantry staples, and key flavor enhancers. Below is an overview of the essential ingredients. For exact measurements and a printable version of the full recipe, please refer to the dedicated recipe card at the end of this post.
Ingredient Spotlight & Smart Swaps
Let’s dive deeper into the ingredients and how they contribute to the magic of this sweet potato casserole, along with some helpful substitution tips.
- SWEET POTATOES: For this recipe, you’ll need 3 pounds of fresh sweet potatoes. While canned sweet potatoes might seem like a shortcut, raw sweet potatoes are highly recommended for their superior flavor, texture, and natural sweetness. Look for firm, unblemished sweet potatoes. Varieties like Beauregard or Jewel are excellent choices, offering a vibrant orange color and naturally sweet, creamy flesh when cooked.
- DAIRY & EGGS:
- **Whole Milk:** Adds richness and helps create a wonderfully creamy texture for the mashed sweet potatoes. You can substitute with half-and-half or even heavy cream for an extra indulgent casserole. For a dairy-free option, unsweetened almond milk or coconut milk can be used, though it may slightly alter the flavor profile.
- **Large Eggs:** Act as a binding agent, helping the casserole set and achieve that perfect custardy consistency. They also add a subtle richness to the base.
- SWEETENERS & SPICES:
- **Light Brown Sugar:** Provides a deep, molasses-rich sweetness that complements the sweet potatoes beautifully. It’s used in both the potato base and the streusel topping.
- **Unsalted Butter:** Essential for both the creamy potato filling and the crumbly streusel. Using unsalted butter allows you to control the overall saltiness of the dish. Ensure it’s at room temperature for easy mashing and cutting into the streusel.
- **Salt & Black Pepper:** Don’t skip the salt! It balances the sweetness and brings out the full flavor of the sweet potatoes. A touch of black pepper adds a subtle warmth and savory contrast, elevating the dish beyond just “sweet.”
- **Ground Cinnamon:** A quintessential holiday spice, cinnamon adds a warm, aromatic note that pairs perfectly with sweet potatoes.
- **Pure Vanilla Extract:** Enhances all the sweet flavors and adds a comforting, fragrant depth.
- **Optional Spices:** A dash of ground nutmeg or allspice can further enrich the flavor profile, adding more traditional holiday notes. Feel free to experiment based on your preference.
- TOPPING ESSENTIALS:
- **Pecans:** Roughly chopped pecans are crucial for the classic streusel topping, offering a delightful crunch and buttery, nutty flavor. If you’re not a fan of pecans, you can certainly leave them out for a plain marshmallow topping, or substitute with walnuts or even toasted rolled oats for texture.
- **All-Purpose Flour:** Used in the streusel to bind the butter and sugar, creating that crumbly, golden texture.
- **Mini Marshmallows:** These sweet, fluffy pillows are the crowning glory of many sweet potato casseroles. Mini marshmallows are generally preferred over large ones as they melt more evenly and caramelize faster, creating a beautiful golden crust without burning the underlying potato layer. If you prefer your sweet potato casserole without marshmallows, you can definitely omit them and let the pecan streusel shine on its own.
Crafting Your Perfect Sweet Potato Casserole: Step-by-Step Guide
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- **Cook the Sweet Potatoes:** Begin by adding your peeled and cubed sweet potatoes to a large pot. Cover them with cold water, bring to a boil, and then reduce the heat to a simmer. Allow them to cook until they are completely fork-tender, typically 15-20 minutes. This ensures they will mash easily into a smooth, creamy consistency. Once cooked, thoroughly drain the potatoes, ensuring no excess water remains, as this can make your casserole watery.
- **Prepare Your Baking Dish:** While the potatoes are cooking, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray. This will prevent sticking and ensure easy serving. Set it aside for now.
- **Mash and Season the Potatoes:** In a large bowl (or directly in the pot where the potatoes were cooked to save on dishes!), combine the drained sweet potatoes with the whole milk, large eggs, light brown sugar, room temperature unsalted butter, salt, black pepper, ground cinnamon, and pure vanilla extract. Mash the ingredients together until you reach your desired consistency. Some prefer a perfectly smooth puree, while others enjoy a few small chunks for added texture.
- **Assemble the Base:** Gently fold in ¾ cup of the roughly chopped pecans into the mashed sweet potato mixture. Spread this flavorful filling evenly into your prepared casserole dish. Now, sprinkle half of the mini marshmallows over the sweet potato layer. This ensures a delightful gooeyness throughout the casserole.
- **Prepare the Streusel:** In a separate small bowl, whisk together the ½ cup light brown sugar and ¼ cup all-purpose flour for the streusel topping.
- **Incorporate the Butter & Pecans:** Add the 6 tablespoons of room temperature unsalted butter to the sugar and flour mixture. Using a fork, a pastry blender, or your fingertips, cut the butter into the dry ingredients until coarse crumbs form. Then, stir in the remaining ¾ cup of roughly chopped pecans.
- **Final Topping Layers:** Sprinkle the prepared pecan streusel evenly over the layer of marshmallows in the casserole dish. Then, artfully arrange the remaining mini marshmallows on top of the streusel. This layering ensures both gooeyness and crunch in every bite.
- **Bake to Golden Perfection:** Bake the casserole in the preheated oven for 20-25 minutes, or until the marshmallows are beautifully golden brown and puffed, and the sweet potato filling is heated through and bubbling around the edges. Keep a close eye on the marshmallows during the last few minutes to prevent burning, as they can brown quickly. If you desire an extra crispy and caramelized topping, you can carefully broil the casserole for 1-2 minutes at the very end, watching it constantly.
Frequently Asked Questions & Expert Tips for Sweet Potato Casserole Success
Absolutely! This is one of the best features of sweet potato casserole, making it ideal for busy holiday meal prep. You can prepare the entire sweet potato filling and spread it into your baking dish up to two days in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the dish from the refrigerator and let it sit on the counter while your oven preheats, especially if using a glass dish, to prevent thermal shock. Add the marshmallow and pecan streusel toppings just before baking, then bake as directed. You might need to add an extra 5-10 minutes to the baking time since the casserole will be going into the oven cold. You can also prepare the streusel topping in advance and store it in an airtight container at room temperature until needed.
Store any fully cooled leftover sweet potato casserole in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days. To reheat, you have a couple of options:
- Oven: Cover the casserole tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until thoroughly heated through. This method helps maintain the integrity of the topping.
- Microwave: For individual servings, simply pop them into the microwave for a minute or two until warm. The topping might not be as crisp, but it’s a quick and convenient option.
Yes, you can! This is a great tip for even longer-term planning. Prepare the casserole up to the point of adding the toppings (don’t add marshmallows or streusel yet). For best results, use a foil pan for easy freezing and transfer. Wrap the casserole tightly with several layers of aluminum foil and freeze for up to 2 months. When you’re ready to bake, thaw the casserole in the refrigerator overnight. Add the marshmallow and streusel toppings just before placing it in the oven and bake as directed, adjusting the time as needed for a cold casserole.
This is entirely a matter of personal preference! Some people love a super smooth, velvety sweet potato puree, which can be achieved with an electric mixer or by pressing the cooked potatoes through a food mill. Others prefer a slightly chunkier texture, leaving a few small pieces of sweet potato intact for a more rustic feel. A traditional potato masher works wonderfully for achieving varying textures. Mash them to your desired consistency; there’s no wrong way to do it!
Yes, absolutely. If you or your guests have a nut allergy or simply prefer the casserole without them, you can easily omit the pecans from both the filling and the streusel topping. The casserole will still be incredibly delicious with just the marshmallow topping, or a plain streusel. If you like nuts but want to try something different, toasted walnuts or even a sprinkle of chopped candied pecans could be fantastic alternatives.
Marshmallows can go from perfectly golden to burnt very quickly. To avoid this, keep a close eye on the casserole during the last 5-10 minutes of baking. If they start to brown too fast, you can lightly tent the casserole with aluminum foil. If you want a deeper caramelization, use the broiler for a very short period (1-2 minutes) and do not walk away from the oven. The mini marshmallows tend to toast more evenly and are less prone to burning compared to larger ones.
Perfect Pairings & Serving Suggestions
While sweet potato casserole is a staple on the Thanksgiving table, its comforting sweetness and rich flavors make it a delightful addition to many meals throughout the fall and winter seasons. Serve this delectable dish alongside your holiday favorites such as succulent roasted turkey, savory green bean casserole, classic stuffing, and fluffy mashed potatoes. It also pairs wonderfully with roasted ham, grilled chicken, or even a simple weeknight pot roast. The sweet and savory profile of this casserole can even work as a dessert, or a hearty breakfast side on a cold morning!
Discover More Festive Holiday Recipes
If you’re planning a holiday feast or simply looking for more delicious comfort food, explore these other fantastic recipes from our kitchen:
- Classic Candied Yams
- Elegant Sweet Potato Souffle
- Effortless Crockpot Mashed Potatoes
- Warm Homemade Pull Apart Dinner Rolls
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Sweet Potato Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Side Dish
Cuisine: American
Ingredients
- 3 pounds sweet potatoes peeled and cubed
- 1 ¼ cup whole milk
- 2 large eggs
- ½ cup light brown sugar
- 4 Tablespoons unsalted butter at room temperature
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 1 Tablespoon pure vanilla extract
- ¾ cups pecans roughly chopped
- 3 cups mini marshmallows divided
Streusel Topping
- ½ cup light brown sugar
- ¼ cup all purpose flour
- 6 Tablespoons unsalted butter at room temperature
- ¾ cups pecans roughly chopped
Things You’ll Need
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Stockpot or large saucepan
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Potato Masher
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13×9 baking dish
Before You Begin
- For the best flavor and texture, we strongly recommend using raw sweet potatoes instead of canned ones for this recipe.
- This casserole is wonderfully customizable. Feel free to omit the pecans if you’re not a fan or have dietary restrictions. While mini marshmallows add a delightful sweetness and texture, you can also skip them if you prefer a marshmallow-free sweet potato casserole.
- You can add a dash of ground nutmeg or allspice along with the cinnamon for an even richer, more complex spice profile.
Instructions
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Add peeled and cubed sweet potatoes to a large pot of boiling water and allow them to cook until soft and fork-tender (approx. 15-20 minutes). Once finished cooking, thoroughly drain the potatoes.
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish. Set aside.
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In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with the whole milk, eggs, ½ cup light brown sugar, 4 Tablespoons unsalted butter, salt, black pepper, ground cinnamon, and vanilla extract until your desired consistency is reached.
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Gently fold in ¾ cup of the pecans. Spread the sweet potato mixture evenly into the prepared casserole dish. Sprinkle with half of the mini marshmallows.
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Prepare the streusel topping: whisk together the remaining ½ cup light brown sugar and ¼ cup all-purpose flour in a small bowl.
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Cut in the 6 Tablespoons of unsalted butter with forks or your hands until coarse crumbs form, then add in the remaining ¾ cup pecans.
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Sprinkle the streusel mixture evenly over the casserole. Then, add the remaining mini marshmallows on top of the streusel.
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Bake for 20-25 minutes or until the marshmallows are beautifully golden brown and the sweet potatoes are heated through and bubbling.
TIP: For an extra crispy and caramelized topping, simply pop the finished casserole under the broiler for 1 to 2 minutes. Watch it constantly as marshmallows can burn quickly!
Expert Tips & FAQs
- Storage: Store fully cooled leftover sweet potato casserole in an airtight container, or tightly wrapped with plastic wrap, in the refrigerator for up to 4 days. To reheat, cover tightly with foil and bake in a preheated oven for 20-25 minutes at 350F or until heated through. You can also quickly warm individual servings in the microwave.
- Make Ahead: Prepare the casserole filling and spread it into the baking dish. Cover with plastic wrap and refrigerate for up to two days. When ready to bake, remove from the fridge while the oven preheats, add the toppings, and bake as directed. You may need to add an extra 5-10 minutes since it’s going in cold. The streusel can also be made ahead and stored in an airtight container at room temperature.
- Freezing: You can prepare and freeze the unbaked casserole (without toppings), preferably in a foil pan. Wrap the casserole with foil a few times and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding the toppings just before going into the oven.
- Mashing Consistency: The desired texture for your mashed sweet potatoes is entirely up to you. Some prefer a smooth puree, while others enjoy a few small chunks left intact for a more rustic feel.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.