Candy Sweet Potato Casserole
Sweet holiday casserole with marshmallows and pecans.
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Rate this RecipeEquipment
- 2 Mixing Bowl
- Hand Mixer
- 1 Casserole Dish 9x13-inch size
- Cooking Spray
- Oven
Ingredients
- 3 cup sweet potatoes Cooked and mashed, approx. 675 g
- 2 large eggs
- ½ cup brown sugar Approx. 100 g
- 1 teaspoon vanilla extract Splash, approx. 5 ml
- 1 teaspoon vanilla bean paste
- 1 stick butter Melted, 1/2 cup or 115 g
- 2 teaspoon ground cinnamon Approx. 5 g
- ½ cup all-purpose flour Approx. 60 g
- ½ cup chopped pecans Approx. 60 g
- ½ cup brown sugar For streusel topping, approx. 60 g
- 4 tablespoon butter Melted for streusel topping
- pinch of salt Add for taste
- marshmallows Enough to create an even layer on the casserole
- cooking spray For greasing the casserole dish
Step-by-Step Instructions
Preparing the Sweet Potato Base
- You can either boil or bake your sweet potatoes, depending on your preference. If you choose to boil, peel and cut 3-4 medium-sized sweet potatoes and cook them in boiling water for about 15-20 minutes or until fork-tender. If baking, leave the skin on, poke a few holes, and bake at 400°F (200°C) for about 45 minutes or until soft. Once cooked, allow the sweet potatoes to cool before peeling (if baked) and mashing. You will need about 3 cups of cooked sweet potato for this recipe.
- In a large mixing bowl, combine 2 large eggs, 1/2 cup (100 g) brown sugar, a splash (approx. 1 teaspoon) of vanilla extract, 1 teaspoon vanilla bean paste, 1 stick of melted butter (1/2 cup or 115 g), and 2 teaspoons ground cinnamon. Whisk everything together until fully blended. Add in the 3 cups of mashed sweet potatoes and use a hand mixer to whip the mixture until smooth and fluffy. The whipped texture will give the final casserole a lovely lightness. Set aside the sweet potato filling while you prepare the topping.
Creating the Streusel Topping
- In a separate mixing bowl, combine 1/2 cup (60 g) all-purpose flour, 1/2 cup (60 g) brown sugar, 1/2 cup (60 g) chopped pecans, a pinch of salt, and 4 tablespoons melted butter. Mix these ingredients together until they form a crumbly consistency. The pecans add a wonderful crunch and toasty flavor to contrast with the soft sweet potatoes.
Assembling the Casserole
- Spray a 9x13-inch casserole dish with cooking spray to prevent sticking. Pour the prepared sweet potato mixture into the dish and spread it out evenly. Next, layer marshmallows on top of the sweet potato mixture. You will need enough marshmallows to create a thick, even layer, covering the entire surface. Then, crumble the pecan streusel over the marshmallows. Using your hands can be helpful for an even distribution.
- Preheat your oven to 375°F (190°C). Place the casserole in the oven and bake for 25 minutes. During baking, the marshmallows will melt and get that golden, toasty finish, while the streusel will become crunchy. Once finished, let the casserole cool for a few minutes before serving. This dish is best served warm, where every bite features fluffy sweet potatoes, crispy pecans, and gooey marshmallows.
- Once the casserole has cooled slightly, serve it warm. You can scoop generous portions directly from the baking dish onto plates or into bowls. The combination of sweet potatoes, gooey marshmallows, and crispy pecans ensures each serving is full of delicious flavors and textures. It pairs beautifully with savory main dishes like roasted turkey or baked ham, making it the perfect addition to your holiday spread.
Notes
For an added crunch, toast the pecans lightly before adding them to the streusel topping. Make sure the sweet potatoes are fully mashed for a smoother texture.