Go Back
–+ servings
Ultra close-up macro of loaded sweet potato casserole with crunchy candied pecan streusel and toasted marshmallows
Jennifer Lewis

Loaded Sweet Potato Casserole with Pecan Streusel

A show-stopping holiday side dish featuring ultra-velvety brown sugar whipped sweet potatoes crowned with a crunchy candied pecan streusel and toasted golden marshmallows. Perfectly spiced, decadent, and easy to make ahead for Thanksgiving or family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Side Dish / Holiday Casserole
Cuisine: American Southern / Holiday Comfort
Calories: 368
Ingredients Method Nutrition

Ingredients
  

For the Velvety Whipped Sweet Potato Base
  • 4 large sweet potatoes about 3 lbs, roasted tender and peeled
  • 1/2 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 1/3 cup heavy whipping cream or whole milk, room temperature
  • 2 large eggs lightly beaten
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg freshly grated preferred
  • 1/2 tsp fine sea salt balances the sweetness
For the Crunchy Candied Pecan Streusel
  • 1 1/2 cups pecans roughly chopped
  • 3/4 cup light brown sugar packed
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
  • 1 1/2 cups mini marshmallows for optional dual topping finish

Method
 

Prep and Roast Sweet Potatoes
  1. Preheat oven to 375°F (190°C). Pierce clean sweet potatoes all over with a fork and roast on a foil-lined baking sheet for 45 to 55 minutes until fork-tender. Allow them to cool slightly, then peel off the skins.
  2. Grease a 9x13-inch (or 2.5 to 3-quart) ceramic baking dish with butter. Set oven temperature down to 350°F (175°C).
Whip the Sweet Potato Filling
  1. Transfer the warm sweet potato flesh into a large mixing bowl. Mash with a potato masher or hand mixer until completely smooth.
  2. Add melted butter, packed brown sugar, heavy cream, beaten eggs, pure vanilla extract, cinnamon, nutmeg, and sea salt. Beat on medium speed for 1 to 2 minutes until light, fluffy, and lump-free. Spread the mixture evenly into the prepared baking dish.
Assemble Pecan Streusel & Bake
  1. In a medium bowl, whisk together chopped pecans, brown sugar, all-purpose flour, and cinnamon. Pour in the melted butter and stir with a fork until moist, crumbly clusters form.
  2. Evenly scatter the pecan streusel over the whipped sweet potato filling. If adding mini marshmallows, scatter them alongside or over the pecans during the final 8 minutes of baking to prevent burning.
  3. Bake at 350°F (175°C) uncovered for 30 to 35 minutes until the casserole is bubbly around the edges, the pecan topping is fragrant and caramelized, and marshmallows turn puffed and golden. Rest 10 minutes before serving.

Nutrition

Serving: 1gCalories: 368kcalCarbohydrates: 51gProtein: 4gFat: 18gSaturated Fat: 8gCholesterol: 52mgSodium: 142mgPotassium: 410mgFiber: 4gSugar: 32gVitamin A: 14200IUVitamin C: 4mgCalcium: 65mgIron: 1.4mg

Tried this recipe?

Let us know how it was!