Sweet Potato Casserole with Marshmallows and Brown Butter Pecan Topping

Classic Sweet Potato Casserole with Marshmallows is brought up a notch with a brown butter pecan topping. Learn my pro tips to perfect this dish.

I might not have grown up eating sweet potato casserole with marshmallows for Thanksgiving, but if you give me an excuse to eat marshmallows for dinner, I will take it. I perfected this recipe and will give you all the tips you need for casserole success!

How to Make the Perfect Sweet Potato Casserole

1. Bake the sweet potatoes. Baking the sweet potatoes helps to concentrate the flavor and make them sweeter, as opposed to, boiling the sweet potatoes which can make them water logged and bland. I cut them in half to expedite baking time.
2. Add sour cream. Sour cream and potatoes are a classic match, and although sour cream may not be common in sweet potato casserole, it provides acidity to balance out all the sweetness and richness in this dish.
3. Use a ricer. Pressing the potatoes through a ricer, makes them extra smooth and creamy and allows you to skip peeling the potatoes. Food mills work great too. They're inexpensive and will give you the best mashed potatoes or any root vegetable mash or puree.
4. Brown your butter. Browning the butter makes the pecan topping more complex, and gives a slight bitter note to balance out the sugar.
5. Make your own marshmallows. If you have time, homemade is always best. I have a good recipe for homemade marshmallows in my Hot Chocolate with Peppermint Marshmallows post. Simply leave out the peppermint extract and red food dye, and you're good to go. Cut them into minis if you'd like.
6. Try a torch. I love using my culinary torch to toast the marshmallows in this recipe. You can put the casserole under the broiler, but a torch will give you the most control and the best browning.

More Thanksgiving Recipe Ideas

1. Brussels Sprouts with Pancetta
2. Apple Cider Braised Turkey Legs
3. Classic Sausage Chestnut Stuffing
4. Garlic Mashed Potatoes
5. Pumpkin Meringue Pie
6. Rosemary Garlic Potatoes
7. Kale and Apple Salad with Blue Cheese and Maple Glazed Walnuts
8. Pear and Pomegranate Salad with Goat Cheese and Pistachios

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Sweet Potato Casserole with Marshmallows and Brown Butter Pecan Topping

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5 from 1 review

• Author: Sabrina Russo
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Classic Sweet Potato Casserole with Marshmallows is brought up a notch with a brown butter pecan topping. Learn my pro tips to perfect this dish.

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Ingredients

Scale 1x2x3x

• 3lbs sweet potatoes
• Olive or vegetable oil, as needed
• 4 tbsp unsalted butter, softened at room temperature
• ½ cup heavy cream, at room temperature
• ¼ cup sour cream, at room temperature
• ¼ cup light brown sugar, packed
• Dash freshly grated nutmeg
• Kosher salt

Topping:

• 6 tbsp unsalted butter, sliced
• ¾ cup all-purpose flour
• ½ cup light brown sugar, packed
• ½ tsp kosher salt (less if using fine salt)
• ¼ tsp ground cinnamon
• ¾ cup pecans
• 1 ½ - 2 cups mini marshmallows*

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Instructions

1. Heat oven: Preheat oven to 375°F.
2. Bake sweet potatoes: Slice potatoes in half lengthwise. There is no need to peel. Place cut side down on a lined baking sheet. Coat lightly with olive oil. Bake in preheated oven for 30-45 minutes or until very tender. Leave oven on.
3. Mash potatoes: While potatoes are still hot, press through a ricer or process through a food mill. You can also peel the potatoes and mash them with a regular masher. Do not over work or they may become gummy.
4. Mix filling: In a large bowl, combine sweet potatoes with butter, heavy cream, sour cream, sugar, salt and nutmeg. Stir until smooth. Set aside.
5. Brown butter: Melt butter in a saucepan over medium heat. Cook for about 6-8 minutes or until water evaporates and solids brown. Pour directly into a bowl to cool slightly.
6. Mix topping: In another bowl, combine flour, sugar, salt and cinnamon. Rub brown sugar and flour together with your fingers to remove any lumps. Stir in browned butter. Stir in pecans. Set aside.
7. Assemble and bake: Spread sweet potatoes in the bottom of an 8x8 inch or 9x9 inch pan. Sprinkle over pecan topping. Bake at 375°F for 20-30 minutes or until browned on top and heated through.
8. Toast marshmallows: Top with marshmallows. Toast using a culinary blow torch or under the broiler of the oven on high. If using broiler, check for doneness every 1-2 minutes. Enjoy.

Notes

*If using my recipe for homemade marshmallows in my Hot Chocolate with Peppermint Marshmallows post, leave out the peppermint extract and red dye to make regular marshmallows. Simply cut smaller to make mini marshmallows. 

If making this for the holidays, the sweet potato filling and pecan topping can be made up to 3 days advance and refrigerated in separate containers. Assemble the day of, and extend baking time as needed to thoroughly heat refrigerated ingredients. 

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Side
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1/12 of casserole
• Calories: 350
• Sugar: 22g
• Sodium: 270mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 33mg