The best ever Sweet Potato Casserole with Marshmallows AND buttery, brown sugar Pecan Topping! hello deeeeelicious!
This Sweet Potato Casserole has been our favorite recipe ever since we tasted it almost a decade ago and you will love that you can assemble it the night before Thanksgiving or Christmas! No Thanksgiving table is complete without this comforting classic!
Sweet Potato Casserole with Marshmallows AND Pecan Topping Recipe Video
I can’t believe we’re talking Thanksgiving sides already, but I have so many Fall recipes I want to share, that I have to start posting now to fit them all in! And believe me, Thanksgiving is going to be here in snap but you are going to be SO ready this year armed with this Sweet Potato Casserole and all of your other favorite Carlsbad Cravings Thanksgiving recipes! (see all Thanksgiving recipes HERE with more being added as I post them.)
Now let’s talk Sweet Potato Casserole. Sweet Potato Casserole is arguably more of dessert than a side dish, but I love that we get to eat “dessert” alongside our main meal once/twice a year. If you are looking for a savory Sweet Potato Casserole, this my friends, is not it, (instead try my Herb Scalloped Sweet Potatoes with Bacon and Gruyere,) but if you are looking for a best ever traditional Sweet Potato Casserole, then this IS it!
Now I’ve had my share of Sweet Potato Casseroles over the years. Some Sweet Potato Casseroles with Marshmallows, some Sweet Potato Casseroles with Pecan Topping, some better than others. But the one that left my husband and I oohing and ahhing is this Sweet Potato Casserole recipe with BOTH Marshmallows AND Pecan Topping.
The mad crushing for this Sweet Potato Casserole started one Thanksgiving almost ten years ago at a dear friend’s house. I politely scooped a small serving of her Sweet Potato Casserole onto my plate, as I liked the traditional side dish, but never loved it enough for a big scoop – other sides always took priority. But not this Thanksgiving, not with this Sweet Potato Casserole. It was rich and buttery, creamy and cinnamony complimented by crunchy, brown sugar pecans and ooey gooey marshmallows. It was love at first bite. Ever since that day, this Sweet Potato Casserole has been our one and only. I hope its yours too.
This Sweet Potato Casserole is a family recipe of my friend that goes way back in the day. So its safe to say its a tried and true favorite and a must have at every Thanksgiving and Christmas. And it’s not just one of those obligatory side dishes that you have to make because it is Thanksgiving – nay, its one off those eagerly anticipated side dishes that you get to make because it is Thanksgiving.
This Sweet Potato Casserole is a simple whipping of cooked sweet potatoes, sugar, milk, a generous amount of butter, eggs, splashes of pure maple syrup and vanilla and enlivened by cinnamon, salt, nutmeg, cloves and a pinch of pepper. Because even a Sweet Potato Casserole should be loaded with multidimensional flavor. You whip your potatoes until they are fluffy and dreamy but not completely smooth and then pour into your casserole dish.
Now for our buttery, Brown Sugar Pecan Topping that takes MINUTES because we make it all in our food processor! Simply add pecans, maple syrup and vanilla extract to your food processor and pulse 3 times to slightly chop up pecans. Then add your flour, brown sugar, cubed butter and dashes of cinnamon, nutmeg and cloves and pulse until it resembles coarse pebbles. Evenly spread this Brown Sugar Pecan Topping over your potatoes and bake at 350 degrees F for 30 minutes or until golden. As the topping bakes the brown sugar caramelizes with the maple cinnamon butter and coats the toasted pecans for a truly magical texture flavor explosion in every bite. But wait, we’re not even done with the delicoiusness…
Next, we add our layer of mini marshmallows and either bake for 5 minutes for golden marshmallows or I prefer to bake closer to 10 minutes for more toasted ooey, goey marshmallows as pictured.
Now we’re done.
With one bite of this Sweet Potato Casserole, even a sweet potato hater will become a lover. The creamy sweet potato layer + the crunchy brown sugar butter Pecan Topping + the toasted, gooey marshmallow layer = texture flavor heaven!
With all the chaos that can be Thanksgiving, its a life saver to prep as many recipes or parts of recipes ahead of time. To prep in advance:
- Make casserole as directed through spreading sweet potatoes in the dish. Let sweet potatoes cool completely, cover and refrigerate for up to 3 days.
- Prepare Brown Sugar Pecan Topping as directed and store in a sealed container or plastic bag in the refrigerator.
- When ready to bake, remove potatoes and Topping from the refrigerator at the same time. Uncover potatoes and bake at 350 degrees for 20 minutes. Add topping and continue to bake an additional 30 minutes OR until potatoes are completely warmed through. Add marshmallows and bake as directed.
Want to try this Sweet Potato Casserole with Marshmallows AND Pecan Topping Crumble?
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©Carlsbad Cravings by CarlsbadCravings.com
©Carlsbad Cravings Original adapted from Jill Peterson Reese
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