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