Sweet Potato Casserole takes on a new twist with both marshmallows and pecan streusel in this delicious holiday favorite!
Why You'll Love This Recipe
Our family has to have Sweet Potato Casserole on the table at every holiday meal. Some of us like marshmallows on top, while the rest of us like pecan streusel. This year, I decided to switch it up a little and add both toppings! I mean, why not?
I aim to please.
I also made a few other changes...like adding cream cheese to the filling to give it an extra bit of love. It makes the sweet potatoes much creamier and adds great flavor.
How to Make Sweet Potato Casserole
To make your life easier, use a can of sweet potatoes (or yams) that have already been peeled. Add them to a mixing bowl and beat until creamy. Next, add cream cheese and beat until creamy again. Add butter, brown sugar, cinnamon, ground cloves and egg.
Mix well and pour into an 8 X 11 casserole dish. I like to use a pretty piece of pottery for this recipe since it's often made for the holidays.
In a separate bowl, add pecans, brown sugar, flour and butter. Mix with hands until crumbly to create streusel. Sprinkle streusel over sweet potato filling, then fill in gaps with mini marshmallows. Bake at 350 degrees for 30 minutes until marshmallows start to brown.
Watch the casserole carefully during cooking so the marshmallows don't burn. You'll know when it's ready because you'll smell a sweet candy aroma mixed with cinnamon and pecans wafting through the air!
Allow the casserole to set for about 15 minutes before serving. You can make it ahead and keep in the fridge until ready to bake. If you decide to make it ahead, leave off the streusel and marshmallows and add those just before baking.
More Holiday Sides to Love
- Vidalia Onion Casserole
- Cranberry Pecan Salad
- Broccoli Cheese Casserole
- The Best Squash Casserole
- Wild Rice Salad
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