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–+ servings

Loaded Sweet Potato Casserole with Pecan Streusel

The ultimate holiday table centerpiece: silky, soufflé-light spiced mashed sweet potatoes topped with a crunchy brown sugar butter pecan streusel and golden toasted marshmallows.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings (9x13-inch casserole)
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Velvety Spiced Sweet Potato Base
  • 4 large (approx. 3 lbs) sweet potatoes scrubbed, roasted whole until tender, and skins peeled away
  • 1/3 cup unsalted butter melted and cooled slightly
  • 1/3 cup pure maple syrup or light brown sugar Grade A amber
  • 1/3 cup whole milk or heavy cream room temperature
  • 2 large eggs lightly beaten, for a soufflé-like fluffy set
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg freshly grated
  • 1/2 tsp fine sea salt
Crunchy Brown Sugar Pecan Streusel Topping
  • 1 1/2 cups pecan halves or pieces roughly chopped
  • 1/2 cup light brown sugar packed
  • 1/3 cup all-purpose flour
  • 4 tbsp unsalted butter melted
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups halal mini marshmallows or certified vegan marshmallows, optional holiday topping

Method
 

Roasting, Mashing & Baking Walkthrough
  1. Preheat oven to 375°F (190°C). Butter a 9x13-inch ceramic casserole dish.
  2. Pierce whole sweet potatoes with a fork and roast at 400°F on a foil-lined sheet for 50 to 60 minutes until fork-tender. Cool 15 minutes, peel away skins, and transfer sweet potato flesh into a large mixing bowl.
  3. Mash sweet potatoes with melted butter, maple syrup, whole milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt using an electric hand mixer on medium speed for 2 minutes until light, fluffy, and completely lump-free. Spread evenly into the buttered casserole dish.
  4. In a medium bowl, prepare the crunchy streusel: toss chopped pecans, brown sugar, all-purpose flour, melted butter, and cinnamon with a fork until moist, crumbly, and clumpy.
  5. Evenly scatter the buttery pecan streusel over the sweet potato base in the casserole dish. If adding marshmallows, arrange them in alternating decorative rows with the pecans.
  6. Bake at 375°F for 25 to 30 minutes until the casserole is puffed around the edges, the pecan topping is golden-brown and fragrant, and the marshmallows are toasted with deep caramelized tops. Let rest 10 minutes before serving warm at the holiday dinner table!

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 6gCholesterol: 52mgSodium: 180mgPotassium: 490mgFiber: 5gSugar: 24gVitamin A: 280IUVitamin C: 22mgCalcium: 8mgIron: 10mg

Notes

Chef Secret: Roast your sweet potatoes whole in their jackets rather than boiling them in water! Boiling waterlogs the flesh and washes away natural sugars; dry roasting concentrates their intense natural sweetness and ensures a velvety, rich mash that never turns soupy.

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