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Creamy Sweet Potato Casserole Recipe – Best Marshmallow & Pecan Topping

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This creamy sweet potato casserole features a silky sweet potato base, topped with gooey marshmallows and crunchy pecans. It’s a crowd-pleasing comfort food perfect for holidays, potlucks, or cozy family dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cut into large chunks
  • 1/2 cup whole milk (or almond milk for dairy-free)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup heavy cream (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 cups mini marshmallows
  • 3/4 cup pecans, roughly chopped
  • 2 tbsp brown sugar
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Peel and cut sweet potatoes into large chunks. Place in a large pot, cover with cold water, and add a pinch of salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well and let cool slightly.
  3. Add drained sweet potatoes to a large mixing bowl or food processor. Add milk, melted butter, eggs, brown sugar, heavy cream (if using), vanilla, cinnamon, nutmeg, and salt.
  4. Blend until completely smooth (1-2 minutes in a food processor, or 3-4 minutes with a hand mixer). Taste and adjust sweetness or spice if desired.
  5. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  6. Spread the creamy sweet potato mixture evenly in the dish and smooth the top.
  7. In a small bowl, mix chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle evenly over the sweet potatoes.
  8. Scatter mini marshmallows over the top.
  9. Bake uncovered for 25-30 minutes, until marshmallows are golden and casserole is heated through. Watch closely during the last 5 minutes.
  10. If marshmallows aren’t browning, turn on the broiler for 1-2 minutes, watching carefully.
  11. Let casserole cool for at least 10 minutes before serving to help set the base and keep the topping crunchy.
  12. Scoop and serve warm.

Notes

For a dairy-free version, use almond or oat milk and coconut oil instead of butter. For nut-free, omit pecans and use rolled oats or sunflower seeds. If the base is watery, bake uncovered for an extra 5 minutes. Add a fresh layer of marshmallows halfway through baking for extra gooeyness. Let casserole cool before serving for best texture.

Nutrition

Keywords: sweet potato casserole, holiday side dish, Thanksgiving, marshmallow topping, pecan topping, comfort food, gluten-free, creamy casserole

Find it online: https://norasfoods.com/creamy-sweet-potato-casserole-recipe-best-marshmallow-and-pecan-topping/