Description
A creamy, spiced sweet potato base topped with either a buttery pecan streusel or fluffy marshmallows, making it a comforting and festive dish.
Ingredients
Scale
- 4 cups mashed sweet potatoes (from about 3–4 large sweet potatoes)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar (for topping)
- 1/4 cup unsalted butter, melted (for topping)
- 1 cup mini marshmallows (optional for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Peel, cube, and boil the sweet potatoes until tender, about 15-20 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, brown sugar, granulated sugar, melted butter, milk, vanilla extract, eggs, cinnamon, and nutmeg. Mix until well combined.
- Pour mixture into the prepared baking dish and smooth the top.
- For the pecan topping, mix chopped pecans, flour, brown sugar, and melted butter until crumbly. Sprinkle evenly over the sweet potato layer.
- If using marshmallows, sprinkle them on top instead of the pecan topping.
- Bake for 25-30 minutes, or until the top is golden and casserole is heated through.
- Let cool slightly before serving.
Notes
- Add orange juice for a citrus twist.
- Mix in shredded coconut for extra texture.
- Use maple syrup instead of granulated sugar for a deeper sweetness.
- Top with both pecans and marshmallows for extra flair.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 24g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg