Description
This classic American comfort dish combines velvety mashed sweet potatoes seasoned with warm allspice and brown sugar, crowned with a crunchy pecan-infused streusel and a gooey layer of toasted marshmallows. It is the perfect balance between a hearty side dish and a decadent holiday treat. Whether you are hosting a festive Thanksgiving dinner or a cozy Sunday meal, this beginner-friendly casserole is a guaranteed crowd-pleaser that brings warmth and nostalgia to every table.
Ingredients
4 cups sweet potatoes, peeled and cubed
1/2 cup unsalted butter, softened
1/3 cup brown sugar, packed
1/4 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup pecans, chopped
1/3 cup all-purpose flour
2 cups mini marshmallows
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes, then drain well.
Mash the sweet potatoes in a large bowl with the butter, brown sugar, milk, cinnamon, and allspice until smooth.
Spread the potato mixture evenly into the prepared baking dish.
In a small bowl, combine the chopped pecans and flour to create the streusel topping, then sprinkle it over the potatoes.
Bake for 20 minutes, then remove from the oven and top with the mini marshmallows.
Return to the oven for 5-8 minutes, or until the marshmallows are golden brown and toasted.
Notes
You can assemble the casserole ahead of time and store it in the refrigerator before baking. If baking from cold, add an extra 10-15 minutes to the initial bake time. Ensure you watch the marshmallows closely during the final step as they can burn very quickly.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg