Sweet Potato Casserole with Pecan Crumble & Marshmallow Topping
- Prep Time: 25 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour
- Yield: 16–18 1x
Ingredients
For the Sweet Potato Filling:
8 large sweet potatoes (about 18 cups), peeled and chopped
1 cup unsalted butter, melted
2 cups brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
Flavor Twist Add-ins:
½ teaspoon ground ginger (for warmth)
Zest of 1 orange (for brightness)
¼ cup maple syrup (for extra depth)
For the Pecan Topping:
8 tablespoons unsalted butter, melted
⅔ cup brown sugar
4 tablespoons all-purpose flour
1 teaspoon salt
2½ cups finely chopped pecans
Optional Upgrade:
Add ¼ teaspoon cayenne or smoked paprika for a subtle kick
For the Marshmallow Layer:
20 oz mini marshmallows
Instructions
Preheat oven to 350°F.
Boil sweet potatoes in a large pot until fork-tender. Drain and mash until smooth.
Stir in melted butter, brown sugar, salt, cinnamon, vanilla, nutmeg, and optional twist add-ins. Mix until well combined.
Spread sweet potato mixture into a large 9×13 baking dish (or two smaller pans).
In a bowl, mix melted butter, brown sugar, flour, salt, and chopped pecans to form the crumble topping. Sprinkle evenly over sweet potatoes.
Bake uncovered for 20–25 minutes.
Remove from oven, top with marshmallows, and bake an additional 10–15 minutes until marshmallows are golden and bubbly.
Nutrition
- Calories: 300–350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 3g