Sweet Potato Casserole With Pecan Marshmallow Streusel

Sweet Potato Casserole With Pecan Marshmallow Streusel

I LOVE Thanksgiving. LOVE, LOVE, LOVE. The funny (weird) part is that I don’t really eat turkey. Instead, I fill up on the appetizers, side dishes, and desserts. This is a side dish that has become a tradition in my family; people expect me to make it every year. The best part is that it’s so easy to make a big batch ahead so that you’re not scrambling the day of. It’s the perfect mix of savory and sweet, creamy and crunchy, healthy and not-so-healthy. Make this side dish to add to your holiday table this year!


  • 8-12 large sweet potatoes¬†
  • 1 1/2 sticks unsalted butter, at room temperature plus 4 tablespoons¬†
  • 3/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup pecan pieces
  • 1 cup mini marshmallows or 2 cups large marshmallows
  1. Preheat the oven to 400 degrees.
  2. Wash the sweet potatoes and prick each with a fork. Bake on a lined cookie sheet for an hour or until a knife is easily inserted.
  3. In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly looking. Add the cinnamon, salt, and pecans. Set aside.
  4. Scoop out the insides of the cooked (and slightly cooled) sweet potatoes into a stand mixer. Mix with 4 tablespoons unsalted butter.
  5. Transfer to a buttered baking dish and top with the pecan streusel. Add the marshmallows on top.
  6. Bake until the topping is bubbly and the marshmallow is golden brown. Enjoy!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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