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Sweet potato casserole with brown sugar, pecans, warm spices, and toasted marshmallows.
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Sweet Potato Casserole

This Sweet potato casserole is topped with chopped pecans and lightly toasted mini marshmallows. It's the perfect side to have on your Thanksgiving table.
Prep Time15 minutes
Cook Time1 hour
Course: Side Dishes
Cuisine: American
Keyword: Comfort food, holiday, southern, thanksgiving
Servings: 6 servings
Author: August DeWindt

Ingredients

Sweet Potato Filling

  • 2 pounds orange-fleshed sweet potatoes peeled and cut into chunks
  • 3 tablespoons unsalted butter melted, plus more for the baking dish
  • ¼ cup dark brown sugar
  • ½ cup whole milk
  • 1 large egg lightly beaten and at room temperature if possible
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt

Pecan Topping

  • 3/4 cup chopped pecans
  • ⅓ cup all-purpose flour
  • ¼ cup dark brown sugar packed tightly in measuring cup
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 4 tablespoons unsalted butter melted
  • 1 cup mini marshmallows

Instructions

  • Heat the oven to 350°F. Butter a 1-1½ quart baking dish. Place the sweet potato chunks in a large saucepan and cover them with cool water by about one inch. Bring to a boil, then reduce to a steady simmer.
    Sweet potatoes boiling in a pot.
  • Simmer the sweet potatoes for approximately 15 to 20 minutes. Drain the potatoes thoroughly. Let the potatoes cool for approximately five minutes. Mash the potatoes until mostly smooth in a mixing bowl. A few very small lumps are acceptable.
    Sweet potatoes mashed in a bowl.
  • Stir in the melted butter, brown sugar, milk, vanilla, pumpkin pie spice and salt. When the mixture is warm rather than steaming hot, stir in the beaten eggs until fully incorporated.
    Sweet potato casserole filling.
  • In a medium bowl, combine the pecans, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms moist crumbs. Spread the filling evenly in the buttered baking dish. Sprinkle the pecan mixture evenly across the surface.
    Pecans on top of sweet potato casserole.
  • Bake uncovered for 20. After 20 minutes, scatter the mini marshmallows over the top. Bake for another 10-15 minutes. Watch closely, remove the casserole when the marshmallows are puffed and lightly golden.
    Sweet potato casserole with marshmallows on top.
  • Let the casserole rest for 5 minutes before serving. Eat and enjoy!
    Sweet potato casserole recipe with brown sugar, pecans, warm spices, and toasted marshmallows.

Video

Nutrition

Calories: 489kcal | Carbohydrates: 64g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 503mg | Potassium: 647mg | Fiber: 6g | Sugar: 31g | Vitamin A: 21941IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 2mg