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.
Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish and set aside.
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 8-15 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 and pinkish brown 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.
See tips in the post about using CANNED YAMS.
Topping adapted from Food Network