Sweet Potato Casserole with Marshmallow & Pecan-Streusel

Sweet potatoes are baked, then scooped. The potatoes are then sweetened with some brown sugar, some vanilla, milk and eggs. Marshmallow creme is layered in between a topping of chopped pecan streusel.

Take your sweet potato casserole game to a higher level.
Take your sweet potato casserole game to a higher level.
Take your sweet potato casserole game to a higher level.

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Ingredients

  • 4

    whole medium sweet potatoes

  • 1/2

    cup brown sugar

  • 1

    cup whole milk, I used 2% and it worked out fine

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon salt

  • 1/2

    teaspoon pumpkin pie spice, optional

  • 1

    jar marshmallow fluff, or creme

  • TOPPING:

  • 1

    cup brown sugar

  • 1

    cup pecans, finely chopped

  • 3/4

    cups flour

  • 3/4

    stick unsalted butter, melted

Directions

Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don’t want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined. Note: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400°F oven for 30 minutes, or until golden brown.

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