The holidays are all about sharing comforting, heartwarming dishes with your loved ones, and this Decadent Sweet Potato Bake with Pecan Crunch and Marshmallow Bliss is guaranteed to bring everyone together. Imagine creamy, spiced sweet potatoes topped with a buttery cinnamon swirl, crunchy pecans, and a gooey marshmallow layer. It’s the perfect balance of flavors and textures that will have your guests coming back for seconds (or thirds!).
This dish is the ultimate holiday side, pairing beautifully with savory mains like roasted turkey or glazed ham, and is so indulgent that it could double as dessert. With simple ingredients and easy steps, you can create this crowd-pleasing masterpiece for Thanksgiving, Christmas, or any cozy family dinner.
Why You’ll Love This Sweet Potato Bake
You’ll fall in love with this sweet potato bake because it’s the perfect harmony of sweet and spiced flavors, creamy textures, and crunchy toppings. It’s also versatile—dress it up with marshmallows for a festive look, or simplify it with just the pecan topping. The best part? It’s easy to prepare and can be made ahead, giving you more time to enjoy the holiday festivities.
Ingredients for Decadent Sweet Potato Bake
For the Sweet Potatoes:
| Ingredient | Amount |
|---|---|
| Sweet potatoes | 3 lbs, peeled and diced |
| Brown sugar | 1/2 cup |
| Pecans (toasted, chopped) | 1 cup |
| Eggs | 2 large, lightly beaten |
| Milk (room temperature) | 1/2 cup |
| Unsalted butter (melted) | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1 teaspoon |
| Salt | 1/2 teaspoon |
For the Cinnamon Swirl:
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 6 tablespoons |
| Cinnamon | 1 tablespoon |
| All-purpose flour | 1 cup |
| Brown sugar (packed) | 1 cup |
For the Pecan Topping:
| Ingredient | Amount |
|---|---|
| Pecans (toasted, chopped) | 1 cup |
| All-purpose flour | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Unsalted butter (melted) | 1/4 cup |
| Mini marshmallows | 1 1/2 cups |
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the diced sweet potatoes in a large pot of salted water. Boil them for 15–20 minutes, or until fork-tender.
- Drain the sweet potatoes and mash them until smooth.
2. Combine the Sweet Potato Base
- In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, toasted pecans, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
- Mix until the ingredients are fully incorporated and creamy.
- Spread the sweet potato mixture evenly into the prepared baking dish to create the base layer.
3. Prepare the Cinnamon Swirl
- In a medium bowl, mix together softened butter, cinnamon, flour, and brown sugar.
- Use your hands or a fork to combine the ingredients until a crumbly texture forms.
- Sprinkle the cinnamon swirl evenly over the sweet potato layer in the baking dish.
4. Create the Pecan Topping
- In a small bowl, mix the toasted pecans, flour, brown sugar, and melted butter until fully combined.
- Spread the pecan mixture over the cinnamon swirl layer.
5. Add the Marshmallows and Bake
- Evenly scatter the mini marshmallows over the top of the casserole.
- Bake the casserole in the preheated oven for 25–30 minutes, or until the marshmallows are golden and bubbly.
6. Serve and Enjoy
- Allow the casserole to cool slightly before serving. Serve warm and enjoy the compliments as your family and friends savor every bite!
Tips for Making the Best Sweet Potato Bake
- Toast the Pecans: Toasting enhances the flavor and adds a rich, nutty crunch. Simply bake the pecans in a 350°F (175°C) oven for 8–10 minutes or toast them in a dry skillet over medium heat.
- Make It Ahead: Prepare the sweet potato mixture and toppings a day in advance. Assemble the casserole just before baking to save time on busy holiday mornings.
- Adjust Sweetness: For a less sweet version, reduce the brown sugar in the sweet potato base or omit the marshmallows.
- Customize the Toppings: Not a fan of marshmallows? Use a streusel topping or add more pecans for extra crunch.
- Use Fresh Sweet Potatoes: While canned sweet potatoes work in a pinch, fresh ones deliver better flavor and texture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 13g |
| Sugar | 24g |
| Sodium | 110mg |
Note: Nutritional values are approximate and may vary depending on ingredient brands.
Why This Sweet Potato Bake is Perfect for the Holidays
This Decadent Sweet Potato Bake with Pecan Crunch and Marshmallow Bliss is the epitome of holiday comfort food. The creamy sweet potato base pairs perfectly with the cinnamon-spiced crumble and the buttery pecan topping. The marshmallows add a layer of nostalgia and festive charm, making it a hit with kids and adults alike.
It’s a dish that feels indulgent but is surprisingly simple to prepare. The balance of flavors and textures makes it versatile enough to serve alongside savory mains or as a stand-alone treat. Plus, it’s a great way to get everyone—even picky eaters—to enjoy sweet potatoes!
FAQs About Sweet Potato Bake with Pecan Crunch and Marshmallow Bliss
1. Can I make this recipe ahead of time?
Yes! Prepare the sweet potato base and toppings a day in advance. Store them separately, and assemble just before baking.
2. What’s the best way to toast pecans?
You can toast pecans in the oven at 350°F (175°C) for 8–10 minutes or in a dry skillet over medium heat, stirring frequently, until fragrant.
3. Can I skip the marshmallows?
Of course! If you’re not a fan of marshmallows, simply leave them out or replace them with more pecans or a streusel topping.
4. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes as a shortcut. Just make sure to drain them well before mashing.
5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
6. Can I freeze this casserole?
Yes! Freeze the casserole (without marshmallows) in an airtight container for up to 2 months. Thaw in the refrigerator overnight and add marshmallows before baking.
Final Thoughts and Call to Action
This Decadent Sweet Potato Bake with Pecan Crunch and Marshmallow Bliss is more than just a side dish—it’s a celebration of flavor and tradition. Whether you’re serving it for a holiday feast or a cozy family dinner, this recipe is guaranteed to impress.
Ready to wow your loved ones? Gather your ingredients, follow the simple steps, and enjoy the satisfaction of creating a dish that everyone will love. Don’t forget to share your masterpiece—you might just start a new family tradition!
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Decadent Sweet Potato Bake with Pecan Crunch and Marshmallow Bliss
- Total Time: 1 hour
- Yield: 8–10 servings
Description
This Decadent Sweet Potato Bake with Pecan Crunch and Marshmallow Bliss is a must-have for your holiday table! Creamy, spiced sweet potatoes form the base, while a cinnamon swirl, buttery pecan topping, and gooey marshmallows take this casserole to the next level. Perfect for Thanksgiving, Christmas, or any cozy dinner, this dish will be the highlight of your menu.
Ingredients
For the Sweet Potatoes:
- 3 lbs sweet potatoes, peeled and diced
- 1/2 cup brown sugar
- 1 cup pecans, chopped and toasted
- 2 large eggs, lightly beaten
- 1/2 cup milk (room temperature)
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
For the Cinnamon Swirl:
- 6 tablespoons unsalted butter, softened
- 1 tablespoon cinnamon
- 1 cup all-purpose flour
- 1 cup packed brown sugar
For the Pecan Topping:
- 1 cup pecans, toasted and chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups mini marshmallows
Instructions
1. Prepare the Sweet Potatoes:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the diced sweet potatoes in a large pot of salted water for 15–20 minutes, or until fork-tender. Drain and mash until smooth.
2. Make the Sweet Potato Mixture:
- In a large mixing bowl, combine the mashed sweet potatoes with brown sugar, toasted pecans, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt.
- Mix until creamy and smooth.
- Spread the sweet potato mixture evenly into the prepared baking dish.
3. Prepare the Cinnamon Swirl:
- In a medium bowl, combine softened butter, cinnamon, flour, and brown sugar.
- Use your hands or a fork to mix until the mixture becomes crumbly.
- Sprinkle the cinnamon crumble evenly over the sweet potato base.
4. Make the Pecan Topping:
- In a small bowl, mix toasted pecans, flour, brown sugar, and melted butter until fully combined.
- Spread this pecan topping over the cinnamon layer.
5. Add the Marshmallows and Bake:
- Scatter mini marshmallows evenly over the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the marshmallows are golden and bubbling.
6. Serve and Enjoy:
- Let the casserole cool for 5–10 minutes before serving. Serve warm and watch it disappear from the table!
Notes
- Make Ahead: Prepare the sweet potato mixture and toppings a day in advance. Assemble just before baking.
- Custom Toppings: Replace marshmallows with additional pecans or a streusel topping for a less sweet option.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
