Sweet Potato Casserole with Pecans and Marshmallows
Sweet Potato Casserole with Pecans is a creamy, homemade holiday favorite topped with a crunchy pecan streusel and toasted marshmallows. This easy and comforting side dish can be prepped ahead and always brings warm, crowd pleasing sweetness to the table.
Servings: 12
Ingredients
Sweet Potato Filling
- 3 pounds sweet potatoes, about 6 potatoes, peeled and cooked
- ¼ cup brown sugar
- ½ cup salted butter, melted
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- ⅓ cup heavy cream
Streusel Topping
- 1 cup brown sugar
- ½ cup unbleached all purpose flour
- 1 cup chopped pecans
- 6 tablespoons salted butter, melted
- 2 cups mini marshmallows
Instructions
Cook Sweet Potatoes in Instant Pot
- Add the trivet and 1 cup of water to the Instant Pot. Clean sweet potatoes and pierce with fork 6-8 times. Place sweet potatoes on trivet, go ahead and stack them.
- Secure lid and set pot to high pressure for 16 minutes. Do a 10 minute natural release and then a quick release. Turn off the Instant Pit and remove lid. Let potatoes cool long enough to handle. Peel skin off potatoes with your hands.
Sweet Potato Casserole
- Preheat oven to 375°F and grease a 2 quart casserole dish or 9x13 baking dish with nonstick cooking spray.
- In a large bowl, mash cooked and peeled sweet potatoes.
- Stir in filling ingredients: brown sugar, melted butter, beaten eggs, vanilla extract and heavy cream until smooth and creamy.
- Spread the sweet potato filling in prepared baking dish.
- In a medium bowl, combine the streusel topping ingredients: brown sugar, all purpose flour, chopped pecans and melted butter. Stir it all up well.
- Sprinkle the streusel topping evenly over the sweet potatoes.
- Bake casserole for 25 minutes.
- Sprinkle mini marshmallows on top of the casserole and bake for another 5-10 minutes until marshmallows are puffy and slightly golden brown.
Notes
If you do not have an Instant Pot, you can peel, dice and boil the potatoes for about 15-20 minutes, pierce them and bake them at 400°F for an hour, or pierce them and pop them in the microwave for 15-20 minutes.
Nutrition
Calories: 446kcal | Carbohydrates: 58g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 195mg | Potassium: 478mg | Fiber: 4g | Sugar: 32g | Vitamin A: 16646IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
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