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Two Thanksgiving sweet potato casseroles with marshmallow-pecan and brown sugar-pecan toppings

Thanksgiving Sweet Potato Casserole (Two Toppings)

One creamy sweet potato base finished two ways: with toasted marshmallows and pecans or a brown sugar-pecan streusel.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Base
  • 3 lb orange-fleshed sweet potatoes peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar
  • 1/3 cup unsalted butter softened
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/2 tsp kosher salt
Marshmallow-Pecan Topping
  • 2 cups mini marshmallows
  • 3/4 cup chopped pecans divided
Brown Sugar-Pecan Streusel
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1 cup chopped pecans
  • 2 large eggs lightly beaten, optional for a firmer filling

Equipment

  • Large pot
  • Colander
  • Potato masher
  • 9 x 13-inch baking dish or 2-quart casserole dish
  • mixing bowl

Method
 

  1. Place the sweet potato cubes in a large pot, cover with cold water, and bring to a boil. Reduce to a steady simmer and cook for 15 to 20 minutes, until a fork slides into the center without resistance.
  2. Drain thoroughly. Return the potatoes to the warm pot off the heat for about 1 minute so excess steam can escape.
  3. Mash with the brown sugar, softened butter, vanilla, cinnamon, and salt until combined.
  4. For the marshmallow-pecan version, heat the oven to 375°F and grease a 9 x 13-inch baking dish. Fold in half of the pecans, spread the mixture in the dish, and top with the marshmallows and remaining pecans. Bake for 20 to 25 minutes, until hot and golden.
  5. For the streusel version, heat the oven to 350°F and grease a 2-quart casserole dish. For a firmer filling, cool the mash for 5 minutes and stir in the optional eggs. Mix the brown sugar, flour, cinnamon, melted butter, and pecans until clumpy. Spread over the filling and bake for 35 to 40 minutes, until browned and hot.
  6. Rest for 5 to 10 minutes before serving.

Notes

Prepare the mashed base up to 2 days ahead and refrigerate it covered. Keep the topping separate until baking. Refrigerate leftovers promptly and use within 3 to 4 days. Reheat leftovers to 165°F. For a nut-free version, omit the pecans and check every ingredient label to avoid cross-contact.