Sweet Potato Casserole with Marshmallow Pecan Topping

This Sweet Potato Casserole has not only a crunchy Buttered Pecan Topping but also a Marshmallow Drizzle to take it completely over the top!

With a Buttered Pecan Topping. AND a Marshmallow Drizzle to boot! I came up with this idea when I just couldn’t decide which topping I love more – the crunchy, toasted nuts or the sweet, soft marshmallows. So, what the heck? I used both!

Why Make Sweet Potato Casserole

Thanksgiving isn’t complete without a homemade sweet potato casserole but besides that, everyone will enjoy this dish, even the people who don’t like sweet potato casserole. I love the texture that the buttered pecan topping gives this sweet potato casserole, I think it’s my favorite part.

Sweet Potato Casserole Ingredients

• Sweet Potato Ingredients
  • Medium sweet potatoes (5)
  • Vegetable or canola oil
  • White Sugar
  • Eggs
  • Evaporated milk
  • Butter
  • Vanilla extract
  • Salt

Tip: Sweet potato varieties with orange or red skin such as Red Garnet and Jewel sweet potatoes are best for baking. In case you need to convert, about 2 medium sweet potatoes equals a cup and about 4 medium sweet potatoes equals a pound.

• Marshmallow Pecan Topping Ingredients
  • All-purpose flour
  • Brown sugar
  • Butter
  • Pecans, chopped
• Marshmallow Ingredients
  • Butter
  • Marshmallows

How to Make Sweet Potato Casserole

Step 1: Preheat oven to 400F.

Step 2: Rub each potato with a small amount of oil and pierce each potato several times with a fork so steam an escape. Place on sheet pan lined with foil and roast for approximately one hour or until soft.

Step 3: Remove skins from potatoes and discard. You can also slice each one in half and use a big spoon to scoop the insides out.

Step 4: Place potatoes in medium-sized bowl then add sugar, eggs, evaporated milk, butter, vanilla extract and salt. Mix thoroughly. Pour into greased baking dish, leveling top.

Make the Pecan Topping

Step 4: Mix together flour and sugar in small bowl. Cut in butter with a fork until only small pea-sized clumps remain. Stir in pecans. Spread topping over sweet potato mixture, covering casserole completely.

Step 5: Bake for 30 minutes or until heated through and topping is lightly browned.

Make the Marshmallow Topping

Step 6: Melt marshmallows and butter in a saucepan until smooth. Carefully place marshmallow mixture into a resealable plastic bag coated with cooking spray on the inside (CAREFUL!! MIXTURE WILL BE VERY HOT!!). Using a hot pad to protect your hands, snip one corner off of the bag and drizzle mixture over pecan topping.

Boiled vs Baked Sweet Potatoes

I always roast sweet potatoes, this really maximizes their flavor and the flesh doesn’t absorb any moisture. Baking takes longer than boiling but you also don’t have to cube the sweet potatoes for boiling.

Making Ahead of Time

The holiday times are busy but you can make this ahead of Thanksgiving, Christmas or another special day. This recipe can be made ahead up to three days in advance.

Simply roast the sweet potatoes and prepare the pecan topping in advance. Place the sweet potatoes in a baking dish, cover and refrigerate. The pecan topping should be stored at room temperature in an airtight container or resealable bag.

Once ready to serve, bring to room temperature before baking, prepare the marshmallow topping and drizzle on top.

Continue to Content

Sweet Potato Casserole with Marshmallow Pecan Topping

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour 35 minutes

Total Time: 2 hours 5 minutes

This sweet potato casserole recipe is sprinkled with a delicious marshmallow pecan topping for crunchy and soft contrast. It's a traditional Christmas AND Thanksgiving side dish at our dinner table.

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Ingredients

For the sweet potatoes

• 5 medium sweet potatoes
• vegetable or canola oil
• 1/2 cup white sugar
• 2 eggs, beaten
• 1 5- ounce can evaporated milk
• 1/4 cup butter, very soft
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Pecan Topping

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup butter, very soft
• 1 cup pecans, chopped

For the Marshmallow Drizzle

• 2 tablespoons butter
• 10 regular-sized marshmallows

Instructions

1. Preheat oven to 400F.
2. Rub each potato with a small amount of oil. Pierce each potato several times with a fork. Place on sheet pan lined with foil. Roast potatoes for approximately one hour or until soft (time depends on size of potatoes). Remove from oven and set aside until cool enough to handle.
3. Remove skins from potatoes and discard. Place potatoes in medium-sized bowl then add sugar, eggs, evaporated milk, butter, vanilla extract and salt. Use a hand mixer to thoroughly whip. Pour into greased baking dish, leveling top.
4. Make the topping: Mix together flour and sugar in small bowl. Cut in butter with a fork until only small pea-sized clumps remain. Stir in pecans. Spread topping over sweet potato mixture, covering casserole completely.
5. Bake for 30 minutes or until heated through and topping is lightly browned.
6. Melt marshmallows and butter in a saucepan until smooth. CAREFULLY place marshmallow mixture into a resealable plastic bag coated with cooking spray on the inside (CAREFUL!! MIXTURE WILL BE VERY HOT!!). Using a hot pad to protect your hands, snip one corner off of the bag and drizzle mixture over pecan topping.
7. Serve immediately.

Notes

• Piercing the potatoes allows the steam to escape when baking.

• Instead of removing skins you can also slice each one in half and use a big spoon to scoop the insides out.
  

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• Egg Casserole
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• Hash Brown Casserole
• Mexican Quinoa Casserole
• Sweet Potato Casserole
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• Walking Taco Casserole

Check out our list of easy family dinner ideas!

• Author
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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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