Description
A cozy holiday classic with mashed sweet potatoes, brown sugar, warm spices, and a crunchy pecan streusel topped with golden marshmallows. This version stays true to tradition but includes a light finish of smoked sea salt over the marshmallows to add balance and depth. Perfect for Thanksgiving or any gathering.
Equipment:
- 9×13 inch casserole dish
- Large mixing bowls
- Potato masher or hand mixer
- Baking sheet (if roasting potatoes)
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the sweet potato base:
- 3 1/2 to 4 pounds sweet potatoes (about 5-6 medium)
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk (or 1/2 cup cream for richer texture)
- 2 large eggs, beaten
- 1/3 cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- Zest of 1 orange (optional, adds brightness)
- 2 tablespoons fresh orange juice (optional)
For the pecan streusel topping:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt (smoked sea salt)
For the marshmallow topping:
- 2 1/2 cups mini marshmallows
Instructions
- Preheat the oven to 425°F. Place whole sweet potatoes on a baking sheet and roast until fork tender, about 45–55 minutes. Once cool enough to handle, peel and transfer to a large mixing bowl. Reduce oven temperature to 375°F.
- Mash the sweet potatoes until smooth. Stir in melted butter, milk or cream, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and optional orange zest and juice. Mix until evenly combined. Spread the mixture into a greased 9×13 inch casserole dish.
- In a separate bowl, combine pecans, flour, brown sugar, melted butter, cinnamon, and salt. Stir until it forms a crumbly streusel. Sprinkle evenly over the sweet potato mixture.
- Bake uncovered at 375°F for 20–25 minutes, until the casserole is hot and the streusel is lightly crisp.
- Remove from the oven, scatter mini marshmallows evenly across the top, and return to the oven for 8–10 minutes, until the marshmallows are golden brown and just beginning to melt. For a deeper toast, place under the broiler for 30–60 seconds, watching closely.
- Remove from the oven and lightly sprinkle smoked sea salt across the marshmallows before serving. Let rest 5 minutes before bringing to the table.
Notes
Most recipes stop with the marshmallow topping, but this version finishes with a pinch of smoked sea salt. The light smoke cuts through the sweetness and adds a savory balance that makes each bite more complex. It doesn’t overwhelm the dish—it simply keeps it from becoming cloying. The orange zest is optional but adds a subtle brightness that pairs beautifully with both marshmallows and pecans. For make-ahead, prepare the sweet potato base and streusel up to 2 days in advance, refrigerate separately, and assemble with marshmallows just before baking. To freeze, store the base without toppings for up to 3 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 340
- Sugar: 26g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 55mg
