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Best Easy Sweet Potato Casserole with Marshmallow Pecan Streusel

sweet potato casserole with marshmallow pecan streusel - featured image
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This sweet potato casserole features a creamy sweet potato base topped with a crunchy pecan streusel and toasted marshmallows. It’s the perfect side dish for holiday gatherings and potlucks, ready in under an hour with just 15 minutes of active prep.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup milk (or heavy cream)
  • 1 cup pecans, roughly chopped
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups mini marshmallows

Instructions

  1. Preheat your oven to 375°F (190°C). Peel and cube sweet potatoes into 1-inch pieces.
  2. Cook the sweet potatoes: Place cubes in a large pot, cover with cold water by about an inch, add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain well and let sit in colander for 2-3 minutes to steam off excess moisture.
  3. Make the sweet potato base: Return drained potatoes to pot or transfer to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, vanilla, salt, cinnamon, and milk. Mash with a potato masher until mostly smooth, then use a hand mixer for 1-2 minutes until silky. Adjust salt or sugar to taste.
  4. Spread the base into a greased 9×13-inch baking dish. Set aside.
  5. Toast the pecans (optional): In a small skillet over medium heat, stir chopped pecans for 2-3 minutes until fragrant and slightly darker. Remove from heat and let cool.
  6. Make the streusel topping: In a medium bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add cold butter cubes. Use fingers or a pastry cutter to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter chunks. Stir in toasted pecans.
  7. Assemble the casserole: Sprinkle streusel evenly over sweet potato base. Scatter mini marshmallows on top.
  8. Bake for 20-25 minutes until base is hot and bubbling, streusel is golden, and marshmallows are puffed and lightly browned. For extra toasty marshmallows, broil for the last 2 minutes, watching carefully.
  9. Let casserole rest for 5-10 minutes before serving.

Notes

For best results, keep streusel cold before baking. If using a glass baking dish, reduce oven temperature by 25°F. The casserole can be assembled (without marshmallows) up to 2 days ahead and refrigerated. Add marshmallows just before baking and increase baking time by 5-10 minutes.

Nutrition

Keywords: sweet potato casserole, marshmallow pecan streusel, holiday side dish, Thanksgiving, easy sweet potato casserole

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