Marshmallow and Pecan Streusel Sweet Potato Casserole

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Make one of the best Sweet Potato Casserole this Thanksgiving with this easy, delicious recipe!

One of my kids (eldest and youngest) favorite vegetable meal is Sweet Potatoes topped with marshmallows (and a drizzle of honey and dash of cinnamon). It doesn’t even have to be called a casserole. They just love the taste. However, when I make it into a casserole it just elevates the taste. I mean, what is better than vanilla and cinnamon mixed together in a recipe? I’ve got Caribbean roots and let me tell you, they don’t call that island the “Isle of Spice” for nothing. We LOVE our spices and food seasonings. They make the food. No one wants boring food. Not me. OK – now that we’ve got this out of the way, let’s get back to this Sweet Potato Casserole that I came here to talk about:)

You will want this on your Thanksgiving Table (well, that’s if you love Sweet Potato Casseroles). Something about the sweetness about this is just so addicting, in a good way. I separated the topping in half since the kids don’t do nuts. One of the kids can’t have pecans either. Of course, I could have used 2 different baking pans instead of just one large pan but I didn’t feel like going through the process.

With Marshmallows

My kids favorite way!! I mean look at that color – see notes below for how to achieve this look!

With Oat-Pecan Streusel

The streusel got a little over cooked as I turned on the broil to roast the marshmallows. See cooking tip below.

Sweet Potato Casserole Recipe

Ingredients:

4 Large Sweet Potatoes
1/2 Stick Butter
1/2 Cup Honey
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Nutmeg
Note: I don’t always add an egg. I don’t find it necessary. But you could add one beaten egg to the mixture.

Directions:

Cook Sweet Potatoes in boiling water, 20-25 mins or until tender. Allow to cook just enough to handle. Peel potatoes and add them to a large bowl. Mash with a Potato masher, large fork or spoon. Add butter, then mix. At this point, add a beaten egg if you are using eggs. Add in honey, vanilla, cinnamon, nutmeg and blend together until combined. Set aside while you make the topping.

Tips: Do not over mash the potatoes or it will turn out too soft. If using a cake mixer to combine, be careful not to over beat the mixture. You don’t want the potatoes to turn out too soft. I mean, you got to be able to chew something.

Toppings (choose one or both):

Marshmallow Topping – Marshmallows

Oatmeal Pecan Streusel Topping – Recipe Following

1 Cup Oats
1/2 Cup Flour
1/4 Cup Honey
1/2 Cup Pecans
1/2 Cup Melted Butter (or cold butter, a bit softened – see note)
1 tsp Cinnamon
1/2 tsp Vanilla

In a small bowl, add oats, flour, cinnamon and pecans. Stir to combine. In another bowl, add honey, vanilla, melted butter. Pour over oat mixture and stir just until combined.

Note: For cold butter, add it in with oat mixture. Use a fork or hands to break up until the mixture becomes a crumble same as when making a pie dough.

Directions:

Set oven to 375 degrees. Add Streusel topping over casserole. Bake about 25 minutes or until the potatoes are heated up and the streusel looks cooked.

If you are combining both toppings in one pan: Add oat-pecan topping in half of the pan. Save room for the marshmallows. Wait until 5 minutes before cooking time is done to add the marshmallows.

For marshmallow topping only: Bake casserole, add marshmallows 5 minutes before baking is done (cook a few minutes longer if it’s not melted or burnt enough to your liking.

Broil instructions – Set oven to broil. Broil marshmallows about 2 – 3 minutes. It can burn fast (like black burnt and cannot eat burnt), so be sure to monitor. If done right, broiling will give that nice brownish-burnt look like this photo. Yum!!

Once done baking, remove from the oven and allow to cool enough before serving. We prefer to eat our casseroles hot yet cook enough to eat (if that makes sense). I guess you can call that warm – but not lukewarm, if you know what I mean.