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Sweet potato casserole topped with pecan streusel and toasted marshmallows around the edges.

Sweet Potato Casserole with Pecan Streusel

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Prep Time: 30 minutes
Cook Time: 20 minutes
Bake Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Servings
Calories: 401kcal
This sweet potato casserole is a holiday favorite, topped with a crunchy streusel and optional marshmallows. Easy to customize and perfect for gatherings!
Print Recipe

Equipment

  • 1 9x13 baking dish
  • electric mixer
  • mixing bowl

Ingredients

Sweet Potatoes

  • 3 1/2 pounds sweet potatoes
  • ½ cup butter melted
  • ½ cup milk half-and-half, or heavy cream
  • ½ cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Topping

  • ½ cup butter softened
  • ½ cup brown sugar packed
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ cup pecans chopped
  • 1-2 cups mini marshmallows

Instructions

  • bring a large pot of water to boil over high heat
  • Meanwhile, preheat oven to 375F
  • Grease a 9x13-inch baking dish with non-stick cooking spray, set aside
  • Peel, cut and cube the sweet potatoes
  • Add the cubed sweet potatoes and boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes
    Cubed sweet potatoes in water, ready for cooking.
  • Drain the water and transfer the sweet potatoes to a large bowl
  • Add the melted butter, milk/cream, brown sugar, cinnamon, and salt and whip the sweet potatoes with an electric mixer on medium speed until smooth
    Cooked sweet potatoes, butter, brown sugar, cinnamon, and milk in a bowl, ready to be mixed.
  • Spread the whipped sweet potatoes into the prepared baking dish
    Smooth sweet potato puree in a baking dish.
  • In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly and mix in the chopped pecans
    Butter, brown sugar, flour, and cinnamon in a bowl with a fork.
  • Sprinkle the mixture all over the top of the whipped sweet potatoes
    Sweet potato casserole topped with a pecan streusel in a baking dish.
  • Bake the sweet potato casserole at 375F for 12 minutes until hot and bubbly
    Baked sweet potato casserole with pecan streusel.
  • Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole
  • Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
    Sweet potato casserole topped with pecan streusel and toasted marshmallows around the edges.
  • Serve the casserole hot

Nutrition

Serving: 12 servings | Calories: 401kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 304mg | Potassium: 523mg | Fiber: 5g | Sugar: 26g | Vitamin A: 19263IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg