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.
MAKE AHEAD TIPS and VIDEO below!
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.
This Sweet Potato Casserole with Marshmallows and Streusel will absolutely be on our table this holiday. It is my go-to sweet potato casserole recipe. It continues to be one of the most popular recipes on this site and it is a strong standing family favorite.
This dish is a fantastic side dish for any holiday. It’s simple, yet the payoff is huge!
Sweet Potato Casserole
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!
This dish is the perfect way to satisfy the traditionalists who have to have the marshmallow topping on their sweet potato casserole, yet the streusel adds something extra for those who want to switch things up.
Not a fan of mashed sweet potatoes?
This same topping can be sprinkled onto baked sweet potatoes (bake the potatoes, split them, fill with the topping and bake a little longer). Alternately, you can roast large chunks of sweet potatoes in the oven. Once cooked through transfer the potatoes into a casserole dish and top them with the marshmallows and streusel and bake a little longer.
This dish continues to be a staple at our Thanksgiving table. I hope it will be for you too!
Sweet Potato Casserole MAKE AHEAD TIPS:
- Assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
- Prepare the streusel topping (without the marshmallows) and refrigerate that separately.
- Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish). Once the potatoes are warm, sprinkle on the marshmallows and streusel and return to the oven for 10-15 minutes, until the marshmallows are toasted.
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Sweet Potato Casserole with Marshmallows and Streusel
Mashed Sweet Potatoes:
- 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.
*Some grocery stores might have these potatoes labeled as yams. Make sure you purchase sweet potatoes/yams with orange flesh. See the third picture in the post for a photo of the potatoes with and without the skin. Scrape the skin a little to see the color of the flesh, if necessary.
MAKE AHEAD TIPS:
- You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
- You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
- Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish. Or speed it along by microwaving). Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 10-15 minutes, until the marshmallows are toasted.
Topping adapted from Food Network