This is the most delicious sweet potato casserole dish! With a crushed pecan topping and precisely toasted small marshmallows, it has a sweet and savory filling. Bonus: It's simple to prepare 1-2 days ahead of time!
Sweet Potato Casserole
This dish is unquestionably one of my top five favorite Thanksgiving recipes of all time.
Because there are so many Sweet Potato Casserole recipes out there, all claiming to be the greatest, I'll get right to why this one is the best:
- The sweet potatoes are gently cooked with chicken bouillon cubes, which enhances the filling's delicious taste.
- The dish has just the proper amount of flavor to balance off the sweetness.
- The crushed pecan topping is amazing; you won't find anything like it anywhere else, and it gives a lovely crunchy texture to the top.
- The toasted micro marshmallows offer just the right amount of color and taste.
How to Make It
Slice the potatoes into ¾-inch thick pieces, peel them, and then immerse them in cool water. Add salt and chicken bouillon as you gradually bring them to a gentle boil. Cook until very tender to the fork. Drain and add back to the pot. After adding the butter, allow the potatoes to steam for five minutes.
Cinnamon, vanilla extract, and brown sugar should be added. Combine half and half with the whisked eggs. Once cooled (so that the eggs don't cook), add to the potatoes. Mash with a fork. Leave some texture; don't over-mash.
Melted butter, flour, vanilla extract, maple syrup, and chopped pecans should all be combined.
A 9 x 13-inch casserole dish's bottom should be covered with mashed sweet potatoes. Crumble the pecan topping over the top.
Include mini marshmallows. Check to make sure the marshmallows aren't burning after 20 minutes of baking. Before serving, remove and allow to sit for ten to fifteen minutes.
Yams vs. Sweet Potatoes
- Despite the fact that true yams are actually brown or black, sweet potatoes and yams are frequently used interchangeably in the US.
- For this casserole, I advise using orange or red-skinned sweet potatoes. I enjoy utilizing garnet sweet potatoes.
Using Canned Sweet Potatoes/Yams
- If you're in a bind, you could substitute an equal amount of canned sweet potatoes or yams, but keep in mind that the finished product will have a wetter consistency. The flavor won't be as good either.
- To prevent a soupy filling, I advise using less half and half—maybe just 2 Tablespoons.
- The potatoes won't need to be boiled either; just make sure to thoroughly drain them.
Why the Marshmallows?
- The marshmallows enhance the sweet flavors of this casserole and give it a toasty, warm appearance.
- If you'd like, you can make twice as much of the pecan crumble topping and omit the marshmallows.
- Make sure to use mini marshmallows if using them. The large ones are harder to eat and more prone to burning.
- Put the potato filling together as described above and allow it to cool completely. For a few days beforehand, cover and chill.
- The pecan crumble topping should be prepared and kept in an airtight container. Wait until you're ready to bake before adding it or the marshmallows to the casserole's top.
- After baking the casserole with the cover off for 10 minutes, add the topping, and then bake uncovered for another 20 to 25 minutes, or until the marshmallows are toasted.
Store in an airtight container and either freeze for up to 3 months or refrigerate for 3–5 days.
Sweet Potato Casserole with Marshmallows
Crumbled Pecan and Marshmallow Topping
- 1 cup pecans, roughly chopped
- 4 tablespoons salted butter, melted
- 2 tablespoons maple syrup
- ¼ cup flour
- ¼ teaspoon vanilla extract
- 1 ½ cups mini marshmallows, about ½ of a 10 oz. bag
Sweet Potato Filling
- 3 lbs. sweet potatoes, about 7 small potatoes
- 4 chicken bouillon cubes
- 3 teaspoons salt
- 5 tablespoons salted butter, at room temp
- ⅓ cup brown sugar, packed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup half and half
- 2 eggs, whisked
- Preheat oven to 350° F.
- Peel the potatoes and cut into ¾-inch slices and submerge them in cool water so that they’re covered by 1-2 inches. Gradually bring them to a gentle boil. Add the chicken bouillon and salt once a gentle boil is reached. Cook for 15-20 minutes or until very fork tender. Drain and return them to the warm pot they boiled in.
- Add the butter and let it melt while the steam escapes from the potatoes for 5 full minutes.
- Add the brown sugar, vanilla extract, and cinnamon.
- Combine the whisked eggs with the half and half and add it to the potatoes. By now they should have sufficiently cooled, (this way the eggs don’t cook when added).
- Use a fork to mash and stir the potatoes, leave some texture and don’t over-mash, but ensure the eggs are fully incorporated.
- Transfer to 9 x 13-inch casserole dish.
- Combine the chopped pecans, melted butter, maple syrup, flour, and vanilla extract. Distribute them in an even layer over the sweet potatoes.
- Add the marshmallows in an even layer.
- Bake, uncovered, for 20 minutes. Check on them every few minutes after that until the marshmallows have begun to turn brown, pay close attention to ensure they don’t burn. (Mine took just under 24 minutes.)
- Remove from the oven and let them sit for 10-15 minutes, this allows the filling to firm up and the topping to crisp even further. Serve!
- Assemble the potato filling as outlined and let it cool completely. Cover and refrigerate for 1-2 days ahead of time.
- Prepare the pecan crumble topping and store in an airtight container. Don't top the casserole with it or with the marshmallows until ready to bake.
- Cover and bake the casserole for 10 minutes, remove cover and add the topping, then bake uncovered for 20-25 minutes, until the marshmallows are toasted.
- Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.