Save to Pinterest The first Thanksgiving I hosted, my grandmother watched me peel three pounds of sweet potatoes and quietly suggested I roast them instead of boiling. She was right about the concentrated sweetness, but honestly, sometimes you need the quicker route when oven space is at a premium. That year, I learned that bubbling marshmallows can divide a room exactly in half. Now I make both toppings and let people choose their camp.
Last December, my sister announced she was bringing her famous version to Christmas dinner. She showed up with store bought mashed sweet potatoes and a bag of marshmallows, absolutely unbothered. We ate every bite. Sometimes the memory matters more than the technique.
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Ingredients
- Sweet potatoes: 1.5 kg peeled and cubed, and yes, roasting them first adds depth but boiling works perfectly fine for a weeknight
- Unsalted butter: 60 g softened because cold butter creates lumps that no amount of mashing can fix
- Whole milk: 100 ml, though heavy cream makes this feel more like dessert than a side dish
- Light brown sugar: 80 g for the base, plus more for the pecan topping if you go that route
- Large eggs: 2, room temperature so they incorporate smoothly instead of leaving little cooked bits
- Vanilla extract: 1 tsp, pure not imitation because this dish deserves the real thing
- Ground cinnamon: 1 tsp, but freshly ground if you can manage it
- Ground nutmeg: 1/4 tsp, and grate it yourself if you have never experienced the difference
- Salt: 1/2 tsp to balance all that sugar
- Mini marshmallows: 120 g for the classic toasted crown that makes everything feel like childhood
- Pecan halves: 80 g, toasted for five minutes before using if you remember, which I rarely do
- All purpose flour: 30 g to bind the streusel together into those buttery clusters everyone fights over
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Instructions
- Preheat your oven to 180C 350F:
- Grease a 2 liter baking dish with butter, getting into the corners, because stuck on sugar is no ones idea of fun cleanup
- Boil the sweet potatoes:
- Cover them with water and cook for 15 to 20 minutes until a fork slides through easily, then drain really well because excess water makes the filling loose
- Mash until smooth:
- Stir in the butter first while the potatoes are hot, then add milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until everything is creamy and uniform
- Spread into the dish:
- Use the back of a spoon to create an even surface, which matters more than you might think for even topping coverage
- Choose your topping adventure:
- Sprinkle marshmallows evenly over the surface, or mix pecans, brown sugar, flour, and melted butter until crumbly and scatter that across the top instead, or do both halves if you are feeling generous
- Bake for 25 to 30 minutes:
- The marshmallows should puff and turn golden, watching closely in the last five minutes because they go from perfect to burned surprisingly fast
- Let it rest briefly:
- Cool for 5 to 10 minutes before serving, giving the filling time to set so it holds its shape on the plate
Save to Pinterest My cousin once attempted this recipe for a potluck and forgot the sugar entirely. We ate it anyway, poured maple syrup over our servings, and honestly, it was not half bad. Mistakes make the best stories.
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Make Ahead Magic
Assemble everything except the toppings up to two days in advance, cover tightly, and store in the refrigerator. Bring it to room temperature for about 30 minutes before baking, or add 10 minutes to the cook time if you forget.
Topping Strategy
The marshmallow people and the pecan people rarely agree, so I have started doing a diagonal split down the middle. It looks intentional and prevents the Great Thanksgiving Topping Debate of 2021 from repeating itself at your table.
Serving Suggestions
This pairs beautifully with roasted turkey, ham, or even a simple roast chicken for a weeknight dinner that feels special. The sweetness balances sharp cheeses and acidic salads perfectly.
- Leftovers reheat surprisingly well in the microwave for lunch the next day
- Crumble any extra pecan streusel over ice cream for an instant dessert
- The filling works as a base for sweet potato biscuits if you have any left, which you probably will not
Save to Pinterest Whatever version you choose, this is the kind of dish that turns a meal into a memory.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the base without toppings and refrigerate up to 24 hours before baking. Add marshmallows or pecan streusel just before placing in the oven.
- → Which topping should I choose?
Marshmallows create a sweet, toasted, slightly crispy layer. Pecan streusel adds crunch and nutty buttery flavor. Many home cooks use half marshmallows and half streusel for the best of both worlds.
- → Can I use canned sweet potatoes?
Fresh sweet potatoes yield the best texture and flavor. However, canned sweet potato purée works in a pinch—drain well and reduce the milk slightly to achieve the proper consistency.
- → How do I know when it's done?
The casserole is ready when heated through and bubbling around the edges. Marshmallows should be puffed and golden brown, while pecan streusel turns crisp and aromatic.
- → Can I freeze leftovers?
Leftovers freeze well for up to 3 months. Cool completely, wrap tightly in plastic and foil, then thaw overnight in the refrigerator before reheating at 180°C (350°F) until warmed through.
