Sweet Potato Casserole with Pecan Topping
This Sweet Potato Casserole with Pecan Topping is a comforting, holiday-ready side dish featuring creamy sweet potatoes, a crunchy brown sugar pecan topping, and gooey mini marshmallows. It’s a crowd-pleasing classic perfect for Thanksgiving or any festive gathering.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 sweet potatoes, peeled and cut into chunks
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 tsp pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup brown sugar (for topping)
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 cup unsalted butter, melted (for topping)
- 5 cups miniature marshmallows
Instructions
- Fill a large saucepan halfway with water and bring to a boil over high heat. Add sweet potato chunks and boil for 20 minutes, or until a fork easily goes through the centers. Drain and mash.
- Preheat oven to 350 degrees F and coat a 9×13-inch pan with cooking spray.
- Add eggs, 1/2 cup melted butter, milk, 1/2 cup brown sugar, and pumpkin pie spice to the mashed potatoes. Mix well.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a medium bowl, combine 1/2 cup brown sugar, flour, pecans, and 1/4 cup melted butter. Mix until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake for 25 minutes. During the last 5 minutes, sprinkle mini marshmallows over the top and return to oven until golden and gooey.
Notes
- Use maple syrup, honey, or agave nectar as a substitute for brown sugar.
- Crushed pretzels can replace pecans for a nut-free option.
- Fresh sweet potatoes are preferred, but canned yams can be used in a pinch.
- Omit marshmallows if preferred for a less sweet version.