Description

This Easy Sweet Potato Casserole is a comforting and classic side dish perfect for holiday meals or family dinners. Creamy mashed sweet potatoes are mixed with warm spices, butter, and brown sugar, then topped with a crunchy pecan streusel and mini marshmallows for a sweet, festive finish. The casserole is baked until bubbling and then toasted to your preferred marshmallow texture, providing a delicious balance of creamy, crunchy, and gooey textures.

Ingredients

Scale

Sweet Potato Filling

5 cups peeled, cooked and mashed sweet potatoes (about 3 large)
4 tablespoons butter, melted
1/2 cup evaporated milk (or cream or half-and-half)
1/4 cup packed brown sugar (or more to taste, up to 1 cup)
1 teaspoon pumpkin pie spice
2 large eggs

Pecan Topping

1 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup flour
4 tablespoons butter, melted

Topping

2 cups mini marshmallows (more or less to taste, or skip entirely)

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Instructions

Prep: Heat the oven to 325°F (163°C) and lightly grease a 7×11-inch casserole dish. Gather and prepare all ingredients before beginning the recipe.
Make filling: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, evaporated milk, brown sugar, and pumpkin pie spice. Mix well until the mixture is smooth and evenly combined. Add the eggs and blend thoroughly until smooth and uniform. Spread this filling evenly into the prepared casserole dish.
Make pecan topping: In a separate clean bowl, mix together the chopped pecans, brown sugar, and flour. Pour in the melted butter and stir until all dry ingredients are fully incorporated and a crumbly topping forms.
Finish and bake: Evenly scatter the pecan topping over the sweet potato filling in the casserole dish. Place the dish in the oven and bake at 325°F for 45 minutes, or until the casserole is hot and bubbling around the edges.
Finish with marshmallows: Carefully remove the casserole from the oven and dot the top with mini marshmallows. Return the casserole to the oven and bake further depending on your desired marshmallow texture: 5 minutes for puffed marshmallows, 10 minutes for gooey and sticky marshmallows, or 15 minutes for golden and candied marshmallows on top.

Notes

For a richer filling, substitute cream or half-and-half for evaporated milk.
Adjust the amount of brown sugar in the filling to suit your preferred sweetness.
If you prefer less sweetness or a healthier option, the marshmallows can be omitted.
The topping can be made ahead and refrigerated before spreading over the filling.
Let the casserole cool for a few minutes before serving for easier slicing.