Sweet Potato Casserole with Marshmallows and Pecan Topping

This Sweet Potato Casserole is the ultimate comforting side dish for any holiday gathering or family dinner. The creamy sweet potato filling, combined with the perfect blend of brown sugar, vanilla, and cinnamon, is topped with a crunchy pecan and marshmallow topping that adds sweetness and texture. The combination of maple syrup, butter, and pecans gives the topping a rich flavor, while the mini marshmallows provide the perfect golden-brown finish. This casserole is sure to be a crowd-pleaser and an essential part of your seasonal menu.

Ingredients

For the Crumbled Pecan and Marshmallow Topping:

• 1 cup pecans, roughly chopped
• 4 tablespoons salted butter, melted
• 2 tablespoons maple syrup
• ¼ cup flour
• ¼ teaspoon vanilla extract
• 1 ½ cups mini marshmallows (about ½ of a 10 oz. bag)

For the Sweet Potato Filling:

• 3 lbs. sweet potatoes (about 7 small potatoes)
• 4 chicken bouillon cubes
• 3 teaspoons salt
• 5 tablespoons salted butter, at room temp
• ⅓ cup brown sugar, packed
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ cup half and half
• 2 eggs, whisked

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prepare the Sweet Potatoes: Peel and slice the sweet potatoes into ¾-inch slices. Submerge them in cool water, covering them by 1-2 inches. Bring to a gentle boil. Once boiling, add the chicken bouillon cubes and salt. Cook for 15-20 minutes or until fork-tender. Drain and return the potatoes to the warm pot.
3. Mash the Potatoes: Add the butter to the potatoes and let it melt for about 5 minutes. Then, stir in the brown sugar, vanilla extract, and cinnamon. Combine the whisked eggs with the half-and-half and gently add it to the potatoes once they’ve cooled slightly to avoid cooking the eggs.
4. Assemble the Casserole: Use a fork to mash the sweet potatoes, leaving some texture. Transfer the mashed mixture to a 9×13-inch casserole dish.
5. Make the Topping: In a bowl, mix together the chopped pecans, melted butter, maple syrup, flour, and vanilla extract. Evenly distribute this mixture over the sweet potatoes. Then, layer the marshmallows evenly on top.
6. Bake the Casserole: Bake the casserole, uncovered, for about 20 minutes. Keep a close eye on it as the marshmallows begin to brown. Continue baking for another 3-4 minutes if needed, but be cautious not to let them burn.
7. Cool and Serve: Remove the casserole from the oven and let it sit for 10-15 minutes to allow the filling to firm up and the topping to crisp.

Why You’ll Love This Recipe

• Perfect Holiday Side: This casserole is a must-have for Thanksgiving, Christmas, and other special occasions. Its rich flavors and texture make it an irresistible dish that pairs beautifully with savory mains.
• Sweet and Savory Balance: The combination of the creamy sweet potato filling with the crunchy pecan and marshmallow topping strikes the ideal balance of sweet and savory.
• Comforting and Hearty: A warm, comforting side that’s perfect for chilly evenings and gatherings.

Tips

• Prevent Over-mashing: When mashing the sweet potatoes, leave some texture for a more rustic and flavorful casserole. Over-mashing can result in a mushy texture.
• Pecan Topping: For an extra crunchy topping, toast the pecans lightly before adding them to the casserole.
• Egg Substitute: If you prefer not to use eggs, you can replace them with a flaxseed mixture or cornstarch to help bind the filling.

Variations and Substitutions

• Vegan Option: Use vegan butter and a plant-based milk (such as almond milk) instead of the half and half for a dairy-free version.
• Nut-Free: Replace the pecans with crushed gluten-free crackers or a different topping like granola for those with nut allergies.
• Spicy Twist: Add a pinch of cayenne or chili powder to the sweet potato mixture to give it a little heat and contrast the sweetness.

FAQs

Can I make this casserole ahead of time? Yes! You can prepare the casserole up to the point of baking, cover it, and refrigerate it overnight. Bake as directed when ready to serve.

How do I store leftovers? Store leftover sweet potato casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I freeze this casserole? Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Serving and Suggestions

• Pair with Roast Meats: Serve alongside your favorite roasted meats like turkey, ham, or chicken for a complete meal.
• Garnish: Add a touch of chopped fresh herbs like rosemary or thyme to the top for an extra pop of flavor and color.
• Side Dish for Potlucks: This casserole is great for potlucks and family gatherings because it’s easy to make and serves a crowd.

Enjoy this Sweet Potato Casserole with Marshmallows as the sweet and savory dish that will wow your guests every time!