Sweet Potato Casserole With Pecan Topping
This sweet potato casserole with pecan topping combines warmly spiced sweet potatoes with a buttery brown sugar-pecan topping and gooey marshmallows. Prep it ahead for an easy Thanksgiving or holiday side dish.
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Servings: 12
Calories: 412kcal
Ingredients
Filling
- 5 medium sweet potatoes (about 2 pounds), 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 the sweet potato chunks and boil for about 20 minutes, or until fork-tender. Drain well and mash.5 medium sweet potatoes
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray.
- Add the eggs, 1/2 cup melted butter, milk, 1/2 cup brown sugar and pumpkin pie spice to the mashed sweet potatoes. Mix well. Spread evenly in the prepared baking dish.2 eggs, 1/2 cup butter, 1/2 cup milk, 1/2 cup brown sugar, 2 tsp pumpkin pie spice
Make The Topping
- In a medium bowl, combine the remaining 1/2 cup brown sugar, flour, pecans and 1/4 cup melted butter. Stir until combined.1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 cup pecans, 1/4 cup butter
- Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for 20 minutes.
- Sprinkle the miniature marshmallows evenly over the casserole. Return to the oven and bake for 5 additional minutes, or until the marshmallows are soft and gooey. Serve warm.5 cups miniature marshmallows
Notes
- For a less-sweet casserole: Reduce the brown sugar in the sweet potato filling slightly, but keep the brown sugar in the pecan topping for the best texture.
- Make it nut-free: Leave out the pecans. The topping will have a different texture without the nuts, but you'll still get a buttery brown sugar crumble and gooey marshmallow topping.
- Marshmallows are optional: Leave them off if you prefer a sweet potato casserole with pecan topping only.
- Using canned sweet potatoes: Drain them very well before mashing and use approximately the same amount called for in the recipe. I prefer fresh sweet potatoes for better control over the texture and sweetness.
- Make ahead: Prepare the filling up to 2 days in advance and refrigerate it tightly covered. Keep the pecan topping separate and add it just before baking. Add the marshmallows during the final 5 minutes.For the best combination of textures, bake the casserole with the pecan topping first, then add the marshmallows for only the final 5 minutes so they stay soft and gooey instead of melting into the casserole.
Nutrition
Calories: 412kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 413mg | Fiber: 4g | Sugar: 35g | Vitamin A: 13776IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
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