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sweet potato casserole with toasted marshmallows on top.

Sweet Potato Casserole

Carolyn
This classic sweet potato casserole vanishes in minutes! Smooth sweet potato filling gets topped with a buttery pecan topping and toasted marshmallows. It's perfect for the holidays and it's easy to make ahead!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dessert, Side Dish
Cuisine American
Servings 16 servings
Calories 351 kcal

Equipment

Ingredients
  

For the sweet potato filling:

  • 5 large sweet potatoes
  • 4 ounces unsalted butter (1 stick), melted but cool
  • ⅔ cup brown sugar
  • 3 large eggs
  • ¼ teaspoon kosher salt

For the topping:

  • 1¼ cup all-purpose flour, spooned and leveled See notes for gluten free option
  • ¾ cup brown sugar
  • ½ teaspoon kosher salt
  • 4 ounces unsalted butter (1 stick/8 tablespoons), cut into chunks
  • 1 cup pecan halves
  • mini marshmallows

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with aluminum foil. Place the sweet potatoes on the sheet pan. Carefully poke each one with a fork a couple times.
  • Bake the sweet potatoes until fork tender, about 60 to 70 minutes. A fork should easily glide into the sweet potatoes.
  • While the sweet potatoes cook, make the topping. In a large food processor, combine the flour, brown sugar, and salt. Pulse to combine.
  • Add the butter chunks to the flour mixture. Pulse until the butter is incorporated into the flour and it looks sandy.
  • Add the pecans and pulse again, just until combined. Remove the blades and use your hands to squeeze the mixture into clumps. Place the mixture in the fridge until ready to use.
  • Let the sweet potatoes cool for a while, then scoop the insides into a large bowl. Add the melted butter, brown sugar, and salt. Use a hand mixer to beat until combined.
  • Mix in the eggs, one at a time, until smooth.
  • Scoop the mixture into a 9x13-inch baking dish and spread it around evenly. Top with the crumb topping. Bake for 25 minutes.
  • Top with mini marshmallows. Bake for 5 to 7 more minutes, or until the tops of the marshmallows turn slightly golden.
  • Serve warm!

Notes

  • If your sweet potatoes are on the smaller side, you may not need to bake them as long. A fork should glide right through them, but they shouldn't look shriveled/over-baked.
  • You can make the filling and topping up to 2 days ahead of time. Cover both with saran wrap. When you're ready, top the sweet potato filling with the topping and bake as directed. 
  • Gluten-free: Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. 

Nutrition

Calories: 351kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 61mgSodium: 261mgPotassium: 317mgFiber: 3gSugar: 26gVitamin A: 10422IUVitamin C: 2mgCalcium: 52mgIron: 1mg
Keyword sweet potato casserole
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