Marshmallow Sweet Potato Delight

This sweet potato casserole transforms humble sweet potatoes into a delectable side dish that perfectly balances sweet and savory. The mashed sweet potatoes form a velvety base, while the marshmallow and pecan streusel topping creates an irresistible combination of gooey sweetness and crunchy texture.

I first made this sweet potato casserole for a Friendsgiving years ago, and it's now requested at every holiday gathering. Even my nephew who claims to hate sweet potatoes devours this without realizing what he's eating.

Ingredients

• Sweet potatoes: With orange flesh and pinkish brown skin provide the perfect sweet base and creamy texture
• Unsalted butter: Adds richness to both the mashed potatoes and streusel topping
• Brown sugar: Enhances the natural sweetness of the potatoes while adding caramel notes
• Ground cinnamon: Brings warmth and that quintessential holiday flavor profile
• Chopped pecans: Create essential crunch and nutty flavor in the streusel
• Mini marshmallows: Deliver that nostalgic gooey sweetness that makes this dish irresistible

Step-by-Step Instructions

Prepare the Sweet Potatoes:

Start by peeling and chopping about 3 pounds of sweet potatoes into large chunks. Boil them in a large pot of water until fork tender, typically around 7 minutes. Drain thoroughly to prevent watery potatoes. Return them to the hot pot which helps evaporate any remaining moisture.

Create the Velvety Base:

Add 2 tablespoons butter, 1/4 cup milk, 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and salt to the hot potatoes. Mash until completely smooth, using a hand mixer if you want them extra silky. The warm potatoes will melt the butter, creating a luscious texture. Taste and adjust seasonings as desired.

Prepare the Casserole:

Transfer your mashed sweet potatoes to a greased 2-quart casserole dish. The shape matters here. Choose a rectangle or oval dish that provides ample surface area for the delicious toppings. Heat through in a 375°F oven for a few minutes while you prepare the streusel.

Make the Streusel Topping:

In a medium bowl, combine 4 tablespoons softened butter, 1/4 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Use a fork to mash everything together until crumbly. Fold in 1/2 cup chopped pecans. The texture should be similar to wet sand that clumps when squeezed.

Layer the Toppings:

Remove the heated sweet potatoes from the oven. Layer half the marshmallows over the surface, then sprinkle half the streusel over them, pinching pieces together with your fingers to create textural clumps. Add the remaining marshmallows and finish with the remaining streusel.

Bake to Golden Perfection:

Return the casserole to the 375°F oven for 8-15 minutes, watching carefully until the topping turns bubbly and golden brown. For extra color on the marshmallows, broil very briefly. Remember that longer baking causes the marshmallows to melt more. Let rest for several minutes before serving to allow the layers to set.

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The pecans in this recipe are truly the unsung hero. I once made it without them when serving someone with a nut allergy, and while still delicious, it lacked that wonderful textural contrast that makes this casserole so special. The pecans also toast slightly while baking, intensifying their flavor and adding another dimension to this beloved dish.

Make-Ahead Magic

This casserole is a perfect candidate for advance preparation, which is a lifesaver during busy holiday cooking. Prepare the mashed sweet potato base up to two days ahead and refrigerate it in your casserole dish, tightly covered. The streusel topping can also be made in advance and stored separately in the refrigerator. On serving day, simply heat the potatoes through, then add the marshmallows and streusel topping for the final bake. This approach ensures fresh, perfectly toasted marshmallows while eliminating last-minute preparation.

Perfecting Your Sweet Potatoes

The success of this dish begins with properly cooked sweet potatoes. Boiling them just until fork-tender prevents them from becoming waterlogged. For an even more intense flavor, consider roasting your sweet potatoes instead. Simply wrap them in foil and bake at 400°F for about an hour until very soft. The natural sugars caramelize during roasting, adding depth to your mashed base. Whichever method you choose, ensure your potatoes are well-drained to avoid a watery casserole.

Serving Suggestions

This sweet potato casserole bridges the gap between side dish and dessert, making it versatile for your holiday spread. Pair it with savory dishes like roasted turkey, ham, or prime rib, where its sweetness provides beautiful contrast. For a truly Southern-inspired meal, serve alongside collard greens, cornbread, and cranberry sauce. While traditionally a Thanksgiving staple, this casserole works beautifully for Christmas dinner, Easter celebrations, or any Sunday family meal where comfort food is welcome.

Recipe FAQs

→ Can I make this sweet potato casserole ahead of time?

Yes! You can prepare the mashed sweet potatoes and refrigerate them in a casserole dish (tightly covered) for up to 2 days. The streusel topping can also be made ahead and refrigerated separately. Before serving, heat the potatoes until warm, then add the marshmallows and streusel before the final baking.

→ Can I use canned yams instead of fresh sweet potatoes?

Yes, canned yams can be substituted. Drain them well before mashing and adjusting seasonings according to taste. This can save significant prep time while still producing delicious results.

→ What's the difference between sweet potatoes and yams in this dish?

For this dish, look for sweet potatoes with orange flesh and pinkish-brown skin (sometimes labeled as yams in grocery stores). True yams are different, but in American markets, orange-fleshed sweet potatoes are often mislabeled as yams. Either will work as long as they have the characteristic orange flesh.

→ How do I prevent the marshmallows from burning?

Keep a close eye on the casserole during the final baking. The marshmallows can go from perfectly toasted to burnt quickly. If you want more color, use the broiler but watch constantly and only broil for a very brief period - often just 1-2 minutes is sufficient.

→ Can I make this dish without nuts?

Absolutely! The pecan streusel adds texture, but you can omit the nuts entirely for allergies or preferences. The streusel will still provide a delicious crumbly topping with the brown sugar, flour, butter, and cinnamon mixture alone.

→ How can I make this dish lighter or healthier?

Try using less butter and substitute milk with almond milk or another plant-based alternative. You can reduce the brown sugar in the potatoes or replace with a natural sweetener. Consider using fewer marshmallows and focusing more on the spiced sweet potato flavor as the star.