SWEET POTATO CASSEROLE WITH MARSHMALLOWS & PECAN CRUMBLE for a Cozy Holiday Treat!
A creamy and sweet casserole made with mashed sweet potatoes, topped with toasted marshmallows and a crunchy pecan crumble, perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 4 cups mashed sweet potatoes
- ½ cup brown sugar
- 2 eggs, beaten
- ⅓ cup melted butter
- ½ cup milk
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
- Crumble: ⅓ cup flour
- ⅓ cup brown sugar
- ½ cup pecans
- ¼ cup butter
- ¼ tsp cinnamon
- 1½ cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- Mix mashed sweet potatoes with brown sugar, eggs, butter, milk, vanilla, and spices until smooth.
- Pour into greased 9×13″ dish.
- In another bowl, combine crumble ingredients; sprinkle over top.
- Bake 25 minutes. Add marshmallows and bake 10–12 minutes more until golden.
- Cool slightly and serve warm.
Notes
- Use fresh sweet potatoes for best flavor.
- Toast marshmallows under broiler if you want extra golden tops.
- Chill leftovers and reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 27g
- Fat: 15g
- Carbohydrates: 43g
- Protein: 5g