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The Ultimate Sweet Potato Casserole: Marshmallow vs. Pecan Crunch Topping

Close-up of a rich slice of sweet potato casserole with a crunchy pecan streusel topping.
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Make the best sweet potato casserole for your holiday table. This recipe provides instructions for both the classic sweet and gooey marshmallow topping and the rich, buttery pecan crunch topping so you can choose your favorite or serve both.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • For Marshmallow Topping: 1 bag (10 ounces) miniature marshmallows
  • For Pecan Crunch Topping: 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes. Drain the potatoes completely.
  3. Return the drained sweet potatoes to the pot. Add the 1/2 cup melted butter, granulated sugar, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt.
  4. Use a potato masher or an electric mixer to beat the mixture until it is smooth and creamy. Taste the mixture and adjust spices or sugar if needed.
  5. Spread the sweet potato mixture evenly into the prepared baking dish.
  6. To make the Pecan Crunch Topping: In a medium bowl, combine the flour, brown sugar, and chopped pecans. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this mixture evenly over the sweet potato base.
  7. To make the Marshmallow Topping: If you choose this option, skip step 5 and proceed to bake the base for 20 minutes. Then, sprinkle the miniature marshmallows evenly over the top.
  8. Bake the casserole (with the pecan topping) for 25 to 30 minutes, or until the topping is golden brown and the casserole is heated through.
  9. If using the marshmallow topping, bake for 20 minutes, then add the marshmallows and bake for an additional 5 to 7 minutes, or until the marshmallows are puffed and lightly browned. Watch closely to prevent burning.
  10. Let the casserole rest for 10 minutes before serving. This is a perfect Thanksgiving side dish.

Notes

  • You can prepare the sweet potato base one day ahead. Cover and refrigerate. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • For a richer pecan topping, use melted butter instead of cutting in cold butter. Mix the flour, brown sugar, pecans, and melted butter until just combined, then sprinkle over the top.
  • If you want to serve both toppings, divide the sweet potato base into two smaller dishes or bake the pecan topping first, remove it, and then add marshmallows to a portion of the casserole for the last few minutes of baking.

Nutrition

Find it online: https://cookingzenith.com/sweet-potato-casserole-recipe-marshmallow-pecan/