If you’ve ever wondered how to take humble sweet potatoes to a whole new level of cozy, irresistible comfort food, this Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe is your answer. Imagine buttery mashed sweet potatoes sweetened just right, topped with a crunchy, nutty pecan crumble that provides a beautiful texture contrast, then finished with gooey mini marshmallows melting to perfection. This classic dish feels like a warm hug on a plate and is guaranteed to become a staple for holidays or any time you crave that perfect blend of sweet, nutty, and creamy goodness.
Ingredients You’ll Need
These simple, straightforward ingredients combine to create layers of flavor and texture in this casserole. Each plays an essential role, from the creamy base and buttery richness to the crunchy topping and sweet marshmallow finish.
- Sweet potatoes (10 cups baked and mashed): The heart of the dish, naturally sweet and creamy when mashed.
- Granulated sugar (2 cups): Adds just the right sweetness to enhance the sweet potatoes.
- Butter (16 tbsp softened for the base, plus 8 tbsp softened for the crumble, and 16 tbsp melted for oats topping): Brings richness and helps bind both the base and toppings perfectly.
- Vanilla extract (3 tsp for base, 1 tsp for topping): Adds warm, fragrant depth to the sweet potato mixture and crumble.
- Milk (1 cup): Keeps the sweet potatoes creamy and smooth.
- Large eggs (4): Bind the casserole together for a luscious texture.
- Brown sugar (packed 2 cups for crumble, 1½ cups for oats topping): Intense molasses flavor that blends beautifully with pecans.
- All-purpose flour (1 cup): Gives the crumble its tender, crumbly texture.
- Chopped pecans (2 cups): Provide a nutty crunch that makes this casserole unforgettable.
- Gluten-free rolled oats (4 cups, divided): Used in the alternate gluten-free topping for a wholesome texture.
- Kosher salt (1 tsp): Balances sweetness and enhances overall flavors.
- Mini marshmallows (1 cup): The finishing touch that melts into a deliciously gooey, sweet topping.
How to Make Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe
Step 1: Preheat your oven and prepare
Start by setting your oven to 350°F (175°C). This temperature ensures your casserole bakes evenly, allowing the sweet potato base to firm up while the topping crisps to perfection without burning.
Step 2: Mix the sweet potato base
In a large bowl, combine your smooth mashed sweet potatoes with the granulated sugar, softened butter, vanilla extract, milk, and eggs. Blend everything until you achieve a silky, smooth mixture—this will be the creamy heart of your casserole that’s so rich and comforting.
Step 3: Spread into a baking dish
Grease a large 9×13-inch baking dish, or divide between two smaller dishes for easier handling. Spread your luscious sweet potato mixture evenly across the pan. This even layer will ensure that every bite has that perfect balance of filling and topping.
Step 4: Prepare the pecan crumble topping
Mix your brown sugar, flour, chopped pecans, and softened butter until the mixture is crumbly but holds together when pressed. Sprinkle this delicious topping generously over the sweet potato base, building that wonderful crunchy, nutty layer.
Step 5: Make the gluten-free oat topping (optional)
For those who prefer gluten-free, pulse 2 cups of gluten-free rolled oats until they resemble a coarse flour. Combine this with the remaining oats, brown sugar, kosher salt, melted butter, and vanilla extract to create a wholesome topping. Sprinkle over the sweet potato base instead of the pecan crumble for a different yet equally delicious finish.
Step 6: Bake and add marshmallows
Bake the casserole uncovered for 35 to 40 minutes until the topping is golden and the base is set. In the last 10 minutes of baking, scatter the mini marshmallows evenly over the casserole. Allow them to melt and puff up, adding that joyful, gooey texture everyone loves.
Step 7: Cool slightly and serve warm
After baking, let the dish cool for a few minutes. Serving warm allows the flavors to meld and the topping to stay crisp yet tender, with marshmallows perfectly melted on top. This is when your Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe truly shines.
How to Serve Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe
Garnishes
Sprinkle extra chopped pecans or a pinch of cinnamon on top for a little added crunch and warmth. A light drizzle of maple syrup can also elevate the sweetness if you want to make it extra special.
Side Dishes
This casserole pairs beautifully with savory mains—think roasted turkey, glazed ham, or grilled chicken—to create a perfectly balanced meal that blends sweet, salty, and savory flavors seamlessly.
Creative Ways to Present
Serve this casserole in individual ramekins for a cute, personal touch or layer the base and topping in a clear glass dish as a stunning visual for holiday gatherings. You can also top with a swirl of whipped cream for an unexpected but delightful twist.
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly and store in the refrigerator for up to 3 days. The flavors actually develop even more, making it perfect for next-day enjoyment.
Freezing
This Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe freezes beautifully. Cover tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight before reheating to keep the texture intact.
Reheating
Reheat leftovers in a 350°F oven until warmed through and the topping is crisp again. A quick zap in the microwave works too but won’t keep the crunchy topping as crisp, so the oven is definitely best when time allows.
FAQs
Can I make this casserole dairy-free?
Yes! Substitute the butter with a dairy-free alternative like coconut oil or vegan butter and use plant-based milk instead of regular milk. The texture will still be creamy and delicious.
What’s the best way to bake the sweet potatoes?
For the richest flavor, bake sweet potatoes whole in the oven until soft. You can also microwave them to save time, but the oven method brings out more natural sweetness.
Can I prepare this dish completely ahead of time?
Absolutely! You can assemble the entire casserole a day before, cover it tightly, and bake it the next day, adding marshmallows at the end of baking time for the best results.
Is it necessary to use both the pecan crumble and oat topping?
No, you can choose either topping. The pecan crumble adds intense nutty crunch, while the oat topping is a gluten-free alternative with a slightly different texture—both are fantastic!
Can I omit the marshmallows?
Of course. The casserole tastes wonderful without marshmallows, especially with the pecan crumble topping. Marshmallows just add that traditional, gooey sweetness if you want it.
Final Thoughts
Once you try this Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe, it’s hard to go back to any other side dish. It’s the perfect blend of creamy, crunchy, and sweet that feels just like home. Whether for family dinners, holiday feasts, or simply a treat to brighten your day, this casserole delivers comfort and joy in every bite. Give it a try—you’ll be so glad you did!
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Sweet Potato Casserole with Pecan Crumble and Marshmallows Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A delicious and comforting Sweet Potato Casserole featuring a creamy mashed sweet potato base topped with a crunchy pecan crumble or a gluten-free oat topping with mini marshmallows. Perfect for holiday gatherings and family dinners.
Ingredients
Sweet Potato Base
- 10 cups sweet potatoes, baked and mashed (about 10–12 medium)
- 2 cups granulated sugar
- 16 tbsp (1 cup) butter, softened
- 3 tsp vanilla extract
- 1 cup milk
- 4 large eggs
Crumble Topping
- 2 cups packed brown sugar
- 1 cup all-purpose flour
- 2 cups chopped pecans
- 8 tbsp butter, softened
Gluten-Free Topping
- 4 cups gluten-free rolled oats (divided)
- 1½ cups packed brown sugar
- 1 tsp kosher salt
- 16 tbsp (1 cup) butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Sweet Potato Mixture: In a large bowl, combine the baked and mashed sweet potatoes, granulated sugar, softened butter, vanilla extract, milk, and eggs. Blend everything together until the mixture is smooth and creamy.
- Spread Mixture in Dish: Evenly spread the sweet potato mixture into a large greased 9×13-inch baking dish or two smaller baking dishes. This will form the base of your casserole.
- Make Crumble Topping: In a separate bowl, mix the brown sugar, all-purpose flour, chopped pecans, and softened butter until the mixture becomes crumbly. Sprinkle this crumble topping evenly over the sweet potato base.
- Prepare Gluten-Free Topping (Optional): To make the gluten-free topping, pulse 2 cups of gluten-free rolled oats into a flour-like texture. Then mix this oat flour with the remaining 2 cups of oats, brown sugar, kosher salt, melted and cooled butter, and vanilla extract. Sprinkle this mixture over the sweet potato base as an alternative to the crumble topping.
- Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 35–40 minutes until hot and bubbly. If using the gluten-free topping with mini marshmallows, add the marshmallows during the last 10 minutes of baking so they can melt and brown lightly.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly. Serve warm for a comforting and crowd-pleasing dish.
Notes
- This recipe offers two toppings: a traditional pecan crumble and a gluten-free oat topping with marshmallows.
- You can choose to use either topping but not both together.
- Make sure sweet potatoes are thoroughly baked and mashed for a smooth texture.
- Use unsalted butter if you want to control sodium levels.
- For added flavor, the sweet potato mixture can be enhanced with a pinch of cinnamon or nutmeg.
- Leftover casserole stores well in the refrigerator for up to 3 days and reheats nicely.
