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Ultimate Sweet Potato Casserole with Choice of Topping

Close-up of a rich, orange slice of sweet potato casserole topped with brown sugar crumble and whole pecans.
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A classic, comforting sweet potato casserole recipe that allows you to choose between a crunchy pecan topping or a sweet marshmallow topping for your holiday meal.

Ingredients

Scale
  • 3 cups cooked and mashed sweet potatoes (about 4 large)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for topping
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1 cup chopped pecans (for pecan topping) OR 1 bag (10 oz) miniature marshmallows (for marshmallow topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, eggs, milk, 1/2 cup melted butter, vanilla extract, salt, cinnamon, and nutmeg. Mix until just combined. Do not overmix.
  3. Pour the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare your chosen topping:
  5. For Pecan Crunch Topping: In a separate bowl, mix the brown sugar, flour, 2 tablespoons of melted butter, and chopped pecans until crumbly. Sprinkle this mixture evenly over the sweet potato base.
  6. For Marshmallow Topping: Sprinkle the miniature marshmallows evenly over the sweet potato base.
  7. Bake for 25 to 30 minutes. If using the marshmallow topping, watch closely during the last 5 minutes to prevent burning. If using the pecan topping, bake until the topping is golden brown and the casserole is set.
  8. Let the casserole rest for 10 minutes before serving.

Notes

  • You can prepare the sweet potato base up to 2 days ahead. Cover and refrigerate. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
  • To make the sweet potatoes, you can boil, steam, or bake them until tender before mashing. Baking yields a slightly drier, more concentrated flavor.
  • If you want a richer crust for the pecan topping, substitute 1/4 cup of the flour with almond flour.

Nutrition

Find it online: https://eatableempress.com/sweet-potato-casserole-recipe-pecan-marshmallow/