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Best Sweet Potato Casserole with Marshmallow Pecan Crumble

sweet potato casserole with marshmallow pecan crumble - featured image
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This sweet potato casserole features a creamy, roasted sweet potato base topped with a crunchy pecan crumble and gooey toasted marshmallows. It’s the perfect balance of sweet and savory, making it a crowd-pleasing holiday side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium)
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar (for topping)
  • 4 tablespoons cold unsalted butter, cubed (for topping)
  • 3 cups marshmallows (about half a 10-ounce bag)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Roast directly on oven rack or on a baking sheet for 45-60 minutes until very soft. Let cool.
  2. Peel cooled sweet potatoes and place flesh in a large bowl. Add softened butter, 1/2 cup brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Mash with a potato masher or mix with a hand mixer until smooth and creamy. Do not overmix.
  3. In a separate bowl, combine chopped pecans, flour, and remaining 1/4 cup brown sugar. Add cold cubed butter and work into dry ingredients with fingers or a pastry cutter until mixture resembles coarse sand with pea-sized butter pieces.
  4. Spread sweet potato filling evenly into a greased 9×13-inch baking dish. Sprinkle pecan crumble evenly over the top without pressing down.
  5. Reduce oven temperature to 350°F (175°C). Bake casserole uncovered for 25-30 minutes until filling is set around edges and crumble is golden brown.
  6. Remove from oven and scatter marshmallows evenly over the top. Return to oven and bake 8-12 minutes until marshmallows are puffed and golden brown. Watch carefully to prevent burning.
  7. Let casserole rest for 10-15 minutes before serving. Serve warm.

Notes

Roasting sweet potatoes instead of boiling concentrates their natural sugars for deeper flavor. Keep butter cold for the crumble to ensure crunchy clusters. Do not overcrowd marshmallows; a single layer works best. For make-ahead, assemble without marshmallows up to 24 hours in advance and refrigerate. Freezes well for up to 3 months.

Nutrition

Keywords: sweet potato casserole, marshmallow pecan crumble, Thanksgiving side dish, holiday recipe, roasted sweet potatoes, pecan topping

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