Sweet Potato Casserole with Marshmallows and Streusel

Sweet Potato Casserole with Marshmallows and Streusel – Mashed sweet potatoes topped with toasted marshmallows and a brown sugar cinnamon pecan streusel. The perfect side dish for Thanksgiving or any holiday celebration.

The Thanksgiving countdown is on. Are you finalizing your menu? I’m hosting close to 20 people this Thanksgiving so I am already in planning-mode. Holiday cooking doesn’t have to be stressful – scroll down for my make ahead tips, and many more Thanksgiving/holiday recipe ideas.


We have a base of creamy mashed sweet potatoes topped with marshmallows and sprinkled with a streusel made of butter, brown sugar, cinnamon and pecans. The sweet potatoes are lightly spiced with the perfect balance of salty and sweet. You can leave them chunky, or mash them completely smooth – your choice!

The streusel adds great texture with little sweet and crunchy buttery bits scattered throughout those gooey toasted marshmallows. Little pieces of the streusel topping melt down into a brown sugar-cinnamon-butter which helps flavor every bite of the potatoes. Heaven!

Mashed sweet potato casserole topped with toasted marshmallows and a brown sugar cinnamon pecan streusel. The perfect side dish for Thanksgiving or any other holiday celebration.

 Course Side Dish
 Prep Time 20 minutes
 Cook Time 1 hour
 Total Time 1 hour 20 minutes
 Servings 8 + as a side dish
 Calories 260 kcal
 Author Allison - Celebrating Sweets

3 pounds sweet potatoes* peeled and chopped into large chunks, see note
2 tablespoons unsalted butter
1/4 cup milk or half and half
1/2 teaspoon ground cinnamon or pumpkin pie spice
2 tablespoons brown sugar
salt to taste

4 tablespoons unsalted butter softened
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped pecans
2 -3 cups mini marshmallows or more, if you'd like


  • Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish and set aside.
  • Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
  • Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're warm it will only take a few minutes).
  • While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
  • Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.

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