Go Back
–+ servings

Sweet Potato Casserole with Pecan Topping Recipe

This Sweet Potato Casserole with Pecan Topping recipe will be a great addition to your Thanksgiving table! It is also the perfect side dish to any meal, any time of the year.
5 from 5 votes
Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 35 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 412kcal
Author: Megan Porta

Ingredients

Filling

  • 5 sweet potatoes peeled and cut into chunks
  • 2 eggs
  • 1/2 cup butter melted (1 stick)
  • 1/2 cup milk
  • 2 tsp pumpkin pie spice
  • 1/2 cup brown sugar

Topping

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup pecans chopped
  • 1/4 cup butter melted
  • 5 cups miniature marshmallows

Instructions

Make The Filling

  • 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 of the potatoes. Drain and mash. Preheat oven to 350 degrees F and coat a 9×13 pan with cooking spray; set aside.
  • Add the eggs, 1/2 cup butter, milk, 1/2 cup brown sugar and pumpkin pie spice to the mashed potatoes. Mix well and pour into prepared baking dish, spreading into an even layer.

Make The Topping

  • In a medium bowl, combine the 1/2 cup brown sugar, flour, pecans and 1/4 cup melted butter. Mix and pour evenly over sweet potatoes. Bake in the preheated oven for 25 minutes, adding the marshmallows for the last five minutes of baking. Serve warm!

Notes

  • This sweet potato casserole with marshmallows recipe calls for 1 cup of brown sugar total, but replace some or all of it with maple syrup, honey or agave nectar, if desired.
  • To make this recipe nut-free, replace the pecans with crushed pretzels! Or just go with a crumble topping, including the brown sugar flour mixture and topping with the butter.
  • Some of my readers are not fans of the marshmallows on top (it might be a Minnesota thing?), so feel free to omit, if desired.
  • Replace the fresh sweet potatoes with canned, if desired, but fresh is always best!

Nutrition

Calories: 412kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 190mg | Potassium: 405mg | Fiber: 4g | Sugar: 35g | Vitamin A: 13775IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!