This easy whipped Sweet Potato Casserole with Marshmallows and Pecan Streusel is a holiday favorite! You can’t beat the combination of sweet and salty flavors in this Thanksgiving dish that will have your family asking for seconds.
Are you looking for a healthy, easy holiday side dish? Look no further! This sweet potato casserole is about as basic as it gets. It’s perfect for those of us who like to keep things simple and straightforward. The best part is that there are no hard or complicated steps – just some chopping, stirring, baking and voila! You’ll have this delicious dish ready in less than an hour.
This recipe is a bit of unique as everyone in my family likes something different. Some like whipped sweet potatoes, some love a pecan streusel topping, and others expect marshmallows, so this is the best of all three! Enjoy!
Is Sweet Potato Casserole a Dessert?
Thanksgiving food would not be complete without the delicious sweet potato casserole, which also serves as a Thanksgiving staple in many households. If you are familiar with this dish, you may wonder if it is considered a dessert or side dish. While it has been consumed on its own at times, like most holiday dishes, it often accompanies other main dishes.
What is in Sweet Potato Casserole?
Sweet potato casserole is made with sweet potatoes, typically in a pie or casserole form. The ingredients can vary based on preference and what you happen to have in your kitchen. Some common ingredients include the following: eggs, butter, brown sugar, salt, vanilla extract, cinnamon, ground ginger, half and half or light cream, crushed pineapple (optional), pecans or walnuts (optional), marshmallows (optional). You can also top the casserole with a homemade meringue.
Is Sweet Potato Casserole Good For You?
Sweet potato casserole is made with sweet potatoes, a healthy starch. However, the toppings and fillings of the casserole often add excess sugar, fat, and calories to make it a dessert rather than a side dish. In addition, if you are following a vegan diet or avoiding dairy products due to allergies or dietary restrictions, you will typically need to omit ingredients such as eggs, butter, half and half, marshmallows, and whipped cream.
Are Sweet Potatoes the Same as Yams?
Sweet potatoes are not yams; they are two types of root vegetables that come from different plant species. While sweet potatoes are orange on the inside, yams can be white or purple on the inside (the flesh may also be red). Yams are often mistakenly referred to as sweet potatoes, but they are separate root vegetables.
Is Sweet Potato Casserole Gluten-Free?
Many traditional holiday dishes that contain ingredients like butter, cream, and marshmallows may not be gluten-free due to the malt extract in these ingredients. While you can make your own gluten-free casserole topping, you should avoid pre-made marshmallow or whipped cream toppings to be sure you are avoiding malt extract. You can also buy a premade gluten-free crust if the dish is not going to be thoroughly baked.
Recipe Notes
- The marshmallows are optional and can be left off the casserole.
- For a less sweet version, skip the brown sugar in the sweet potatoes. The streusel may be enough sugar for some people’s taste.
- Walnuts can be used in place of pecans.
- For a nut free version, simply leave the nuts out of the streusel topping. Instead, you’ll have a crumbly brown sugar topping.
- This casserole can be made vegan by using oat milk and vegan butter.
- Light or dark brown sugar works well, so use whichever you prefer.
- Gluten-free flour can be used in place of all-purpose flour.
- For best results, choose fresh-looking sweet potatoes that are firm and heavy for their size.
Casserole Ingredients
6 large sweet potatoes, washed, peeled, and cut into cubes
½ cup butter, melted
½ cup milk (can also use half-and-half or heavy cream)
½ cup brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon salt
Topping Ingredients
½ cup butter, softened
½ cup brown sugar, packed
½ cup all-purpose flour
1 teaspoon ground cinnamon
¾ cup pecans, chopped
1-2 cups mini marshmallows
How to Make Sweet Potato Casserole
Preheat oven to 375F. Grease a 9×13-inch baking dish with non-stick cooking spray.
Prep the sweet potatoes by washing them and cutting them into cubes.
Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
Add the melted butter, milk (or cream, whichever one you use), brown sugar, cinnamon, and salt. Using an electric mixer, whip the sweet potatoes on medium speed until smooth.
In a prepared baking dish, spread the whipped sweet potatoes in an even layer on the bottom of the dish.
In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
Bake the sweet potato casserole at 375F for 12 minutes until hot. Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole. Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
Serve the casserole hot.
Sweet Potato Casserole
This easy whipped Sweet Potato Casserole with Marshmallows and Pecan Streusel is a holiday favorite! You can't beat the combination of sweet and salty flavors in this Thanksgiving dish that will have your family asking for seconds.
Ingredients
Casserole Ingredients
- 6 large sweet potatoes, washed, peeled, and cut into cubes
- ½ cup butter, melted
- ½ cup milk (can also use half-and-half or heavy cream)
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Topping Ingredients
- ½ cup butter, softened
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ cup pecans, chopped
- 1-2 cups mini marshmallows
Instructions
- Preheat oven to 375F. Grease a 9x13-inch baking dish with non-stick cooking spray.
- Prep the sweet potatoes by washing them and cutting them into cubes.
- Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes. Drain the water and transfer the sweet potatoes to a large bowl.
- Add the melted butter, milk (or cream, whichever one you use), brown sugar, cinnamon, and salt. Using an electric mixer, whip the sweet potatoes on medium speed until smooth.
- In a prepared baking dish, spread the whipped sweet potatoes in an even layer on the bottom of the dish.
- In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
- Bake the sweet potato casserole at 375F for 12 minutes until hot. Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole. Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
- Serve the casserole hot.
Notes
Recipe Notes
- The marshmallows are optional and can be left off the casserole.
- For a less sweet version, skip the brown sugar in the sweet potatoes. The streusel may be enough sugar for some people’s taste.
- Walnuts can be used in place of pecans.
- For a nut free version, simply leave the nuts out of the streusel topping. Instead, you’ll have a crumbly brown sugar topping.
- This casserole can be made vegan by using oat milk and vegan butter.
- Light or dark brown sugar works well, so use whichever you prefer.
- Gluten-free flour can be used in place of all-purpose flour.
- For best results, choose fresh-looking sweet potatoes that are firm and heavy for their size.
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