Sweet Potato Casserole Recipe
This easy sweet potato casserole is warm and creamy with a buttery pecan streusel and toasted marshmallows on top. It’s the perfect Thanksgiving side dish and comes together in just a few simple steps!
Servings: 10
Cost: $15
Ingredients
- 3 29-ounce cans sweet potatoes
- 2 tablespoons unsalted butter
- 1/4 cup half-and-half
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- Salt to taste
Topping
- 5 tablespoons unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour optional
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 3 cups mini marshmallows
Instructions
- Preheat oven to 375°F.
- Mash the sweet potatoes. Add the butter, half-and-half, pumpkin pie spice, brown sugar, and salt. Mash until smooth.
- Transfer the sweet potato mixture to a casserole dish. Bake at 375°F for 10 minutes, or until warmed through.
- For the topping, in a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans, and stir to combine.
- Remove the sweet potatoes from the oven and top with half of the marshmallows, followed by the pecan streusel and the remaining marshmallows.
- Return to the oven and bake for 10 minutes, or until the marshmallows begin to brown. Watch closely to prevent burning. Serve warm.
Notes
- Watch the marshmallows closely during the final 10 minutes to prevent burning.