Sweet Potato Casserole with Pecan Topping and Marshmallows
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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.
Table of contents
🔑 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
I love sweet potato-anything but I want to ensure my Sweet Potato Pie and my Sweet Potato Casserole have a different taste and texture.
For this reason, I do not put eggs, cinnamon, or other pie spices in my Sweet Potato Casserole.
Making the Sweet Potato Casserole without eggs and without cinnamon makes the sweet potato flavor 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 exactly 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.
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Frequently Asked Questions
Absolutely! You can easily make this casserole a day in advance. Just follow the recipe up to the point where you spread the sweet potato mixture into the baking dish. Cover and refrigerate. When you’re ready to bake, simply add the pecan and marshmallow toppings and proceed with the baking instructions.
Yes! Feel free to make this recipe your own. You can substitute the granulated sugar and light brown sugar with alternatives like coconut sugar or maple syrup. If you’re lactose intolerant, try using almond milk instead of regular milk. And for a nut-free option, omit the pecans or replace them with sunflower seeds for that added crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat the casserole in the oven at 350 degrees F for about 15-20 minutes or until heated through. Alternatively, individual portions can be microwaved for a quick and easy serving.
Yes, you can use canned sweet potatoes if you’re short on time. Just make sure to drain them well before mashing. Keep in mind that the flavor might be slightly different, but it will still be delicious.
Sweet Potato Casserole with Pecan Topping and Marshmallows
Ingredients
- 3 lbs sweet potatoes
- ½ cup butter
- ½ cup granulated sugar
- ½ cup milk
- 2 tsp vanilla extract
For Pecan Topping:
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- ¼ cup butter
- ½ cup chopped pecans
For Marshmallow Topping:
- 1-2 cups mini marshmallows
Directions
- 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 Facts
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