Sweet Potato Casserole with Marshmallow & Pecan-Streusel

Sweet Potato Casserole with Marshmallow & Pecan-Streusel

Photo by Foodiewife F.

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. This dish has become one of my most requested for Thanksgiving, or any Holiday menu. (But, really, I think this is closer to a crustless sweet potato pie.) Either way, it’s delicious!

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  • 4

    whole Medium Sweet Potatoes

  • ½

    cup brown sugar

  • 1

    cup Whole Milk, I used 2% and it worked out fine

  • 2


  • 1

    teaspoon Vanilla Extract

  • 1

    teaspoon Salt

  • (½ tsp pumpkin pie spice, optional)

  • 1

    jar marshmallow fluff, or creme


  • 1

    cup Brown Sugar

  • 1

    cup Pecans, finely chopped

  • ¾

    cups Flour

  • ¾

    sticks Butter, melted


Wash 4 medium sweet potatoes and bake them in a 375 degree 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 of 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 ¾ 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 degree oven for 30 minutes, or until golden brown.