Description
This Sweet Potato Casserole is the ultimate holiday side dish featuring creamy mashed sweet potatoes infused with warm pumpkin pie spice and vanilla, topped with a crunchy pecan streusel and golden mini marshmallows. Easy to prepare and baked to perfection, it’s a comforting and festive addition to any holiday meal.
Ingredients
Scale
Sweet Potato Filling
- 3 ½ pounds sweet potatoes, peeled and cut into large chunks
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Streusel Topping
- 1 cup pecans, chopped
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- 3 tablespoons all-purpose flour
Optional Topping
- 5 ounces mini marshmallows
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 375°F (190°C). Pierce the sweet potatoes with a fork and bake them for 45 to 75 minutes until tender. Once cooked, let them cool enough to handle, peel off the skin, and thoroughly mash until smooth.
- Make Sweet Potato Filling: In a large mixing bowl, combine the mashed sweet potatoes with ½ cup brown sugar, ½ cup melted unsalted butter, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and ½ teaspoon salt. Mix until the filling is smooth, creamy, and well blended.
- Prepare Streusel Topping: In a separate bowl, mix together 1 cup chopped pecans, ¼ cup melted unsalted butter, ¼ cup packed brown sugar, and 3 tablespoons all-purpose flour. Stir until the mixture becomes crumbly and resembles a coarse streusel.
- Assemble and Bake Casserole: Grease a 9×13-inch baking dish. Spread the sweet potato filling evenly across the dish. Sprinkle the pecan streusel topping uniformly over the filling. Place the dish in the preheated oven and bake at 375°F (190°C) for 25 to 35 minutes until the topping is golden brown and the filling is bubbly around the edges.
- Add Marshmallows (Optional): For a classic sweet finish, after the casserole has baked for 20 to 25 minutes, remove it from the oven and sprinkle 5 ounces of mini marshmallows evenly over the top. Return to the oven and bake for an additional 5 to 10 minutes, or until the marshmallows are golden, puffed, and lightly toasted.
- Cool Before Serving: Remove the casserole from the oven and place on a wire rack. Allow it to cool for 10 to 15 minutes before serving to let the filling set and make serving easier.
Notes
- You can prepare the sweet potatoes ahead of time and store the mashed filling in the refrigerator until ready to bake.
- For a nut-free version, simply omit the pecans and increase the streusel topping flour and butter slightly to maintain texture.
- Marshmallows add sweetness and texture, but can be left out if you prefer a less sweet dish.
- Use fresh pumpkin pie spice or a homemade blend of cinnamon, nutmeg, ginger, and cloves for the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
