This Sweet Potato Casserole with Pecan Topping and Marshmallows is the perfect compromise when you have some people who only like the pecan topping and other people who only like the marshmallows. It’s easy and smart to let everyone have what they want.
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
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Key to Success #1 – Making Everyone Happy
On one side, you’ve got the people who like the pecan topping.
On the other side, you’ve got the people who want marshmallows.
It’s time to bring everyone together at the table and make a Sweet Potato Casserole that has a little bit of something for everything.
This Sweet Potato Casserole recipe lets the pecan topping and the marshmallow topping co-exist side by side in neat little rows.
That way everyone can get what they want and nothing they don’t.
And hey, if you love both the pecan topping and marshmallows, you’re in luck because you can have both on one plate.
Key to Success #2 – Separating the Pie from the Casserole
Personally, I love sweet potato-anything but I want to make sure my Sweet Potato Pie and my Sweet Potato Casserole have a different taste and texture.
For this reason, I do not put eggs or cinnamon or other pie spices in my Sweet Potato Casserole.
Making the Sweet Potato Casserole without eggs and without cinnamon lets the sweet potato flavor really shine.
It gives a smooth, silky texture to the sweet potatoes.
Key to Success #3 – Striping the Casserole
I like to put my topping into wide diagonal stripes because that makes it easier for your guests to scoop out exact which topping – or toppings they want without having to dig into the middle of the casserole dish.
The pecan topping needs to be baked with the casserole.
I sprinkle the pecan topping in place first before putting the casserole into the oven to bake.
Then when I have about 10 minutes left on the timer, I take the casserole out and add the marshmallows over the uncovered sweet potatoes.
Finally, put it back into the oven to finish baking.
You’ll want to watch your marshmallows closely to make sure they don’t get overly brown.
If you’d like, you can also stick them under the broiler for a minute or two instead.
But like I said, watch it very carefully so that it doesn’t burn!
A few minutes should be plenty.
And there you have it – a little bit of something for everyone.
Save this Sweet Potato Casserole recipe to your favorite Side Dishes Board or your Sweet Potato Board.
- 3 lbs sweet potatoes
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup milk
- 2 tsp vanilla extract
For Pecan Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1/2 cup chopped pecans
For Marshmallow Topping:
- 1-2 cups mini marshmallows
- Preheat oven to 350 degrees F.
- Boil sweet potatoes until tender. Drain well.
- Using electric mixer, mash sweet potatoes then mix in butter, sugar, milk and vanilla. Spread into 9X13 baking dish.
- In small bowl, use a fork to combine flour, sugar, and butter for the topping. Stir in pecans then sprinkle over 1/2 of sweet potato mixture. If desired, sprinkle in a striped pattern or another pattern of your choice.
- Bake uncovered for 30 minutes. Remove from oven and add mini marshmallows over remaining sweet potato. Bake for additional 5-10 minutes until browned.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 146mgCarbohydrates: 50gFiber: 4gSugar: 28gProtein: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.