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Sweet Potato Casserole Recipe with marshmallows and pecan streusel topping is family favorite Thanksgiving side dish. This easy recipe with mashed sweet potato, marshmallows and brown sugar pecan streusel makes yummy side dish for Thanksgiving dinner.
Ingredients
- 3 lb. raw sweet potato
- 3 Tbsp. salted butter-softened
- ½ cup light brown sugar
- 1 tsp. vanilla
- ½ tsp. cinnamon – or more to taste
- ¼ tsp. nutmeg
- ¼ cup milk
- For Topping:
- About 2 cups mini marshmallows
- ½ cup light brown sugar
- ½ cup flour
- ½ tsp. cinnamon
- ½ cup chopped pecans
- 3 Tbsp. salted butter-melted and slightly cooled
Instructions
- Spray 2 quart casserole dish with cooking spray and set aside.
- Peel potatoes and cut into 1 inch cubes, then place in a pot with cold water, cover and bring to a boil, reduce the heat and cook until fork tender (about 15 minutes).
- While the potatoes are cooking preheat the oven to 350 F and prepare streusel topping. Stir together flour, brown sugar, cinnamon and chopped pecans. Add melted butter and whisk with a fork until evenly moistened and crumbly. Set aside.
- Drain the sweet potatoes and cool for a few minutes. Place cooked potatoes into a large mixing bowl and add remaining ingredients (butter, sugar, vanilla, spices and milk). Mix until combined.
- Spread the mixture into prepared baking dish, smooth the top. Sprinkle about 1-1 ½ cups marshmallows, then sprinkle streusel topping and remaining marshmallows.
- Bake at 350 F about 20 minutes or until marshmallows are toasted and streusel gets nice golden color.