Jump straight to the recipe here (but you'll miss a lot of good info)!
This Sweet Potato Casserole has not only a crunchy Buttered Pecan Topping but also a Marshmallow Drizzle to take it completely over the top!
Six days, folks! Just six short days until we fill our bellies, watch some football, enjoy some cocktails and finish it all up with a pumpkin pie, then give thanks that someone invented the elastic waistband.
Me? I’ve been cooking for Thanksgiving for a month now. I’ve made my turkey, my Blue Cheese Green Bean Casserole, my Wild Mushroom and Parmesan Stuffing. I’ve already done a leftover turkey dish – or two – and have been working on my Christmas recipes. Thankfully for me, my mom is hosting Thanksgiving dinner this year so I don’t have to do it all again. Not that I’d mind but I’m hosting Christmas dinner this year. I’m in my new place and I can’t wait to get it decorated and start planning my menu. Oh, it’s going to be a great holiday season!
Wait, I’m getting ahead of myself. Let me back up to Thanksgiving and this awesome Sweet Potato Casserole recipe. With a Buttered Pecan Topping. AND a Marshmallow Drizzle to boot! I came up with the idea when I just couldn’t decide which topping I love more – the crunchy, toasted nuts or the sweet, soft marshmallows. So, what the heck? I used both!
I went the Truvia brand route again, using both the white and brown sugar blends. White for the filling, brown for the topping. Then I simply melted marshmallows with a little butter for the drizzle (and please, be very careful when you do this – the marshmallow will be extremely hot and you’ll need to use hot pads to protect your hands).
You can use regular white and brown sugar for this recipe if you like!
I love the texture that the buttered pecan topping gives this sweet potato casserole, I think it’s my favorite part. I also roasted the sweet potatoes, this really maximizes their flavor and can be done the day before to save some time. The entire casserole can be made ahead of time and refrigerated, just bring to room temperature before baking and save the marshmallow drizzle for the very end.
More Tasty Casserole Recipes
- Broccoli Rice Casserole with Chicken
- Chili Relleno Casserole
- Corn Casserole with Chicken & Rice
- Dorito Casserole
- Dorito Taco Casserole with Black Beans and Corn
- Egg Casserole
- Green Bean Casserole
- Hash Brown Casserole
- Mexican Quinoa Casserole
- Sweet Potato Casserole
- Tuna Noodle Casserole
- Walking Taco Casserole
Check out our list of easy family dinner ideas!
Ingredients
For the sweet potatoes
- 5 medium sweet potatoes
- vegetable or canola oil
- 2 tablespoons Truvia Baking Blend, or 1/2 cup white sugar
- 2 eggs, beaten
- 1 5- ounce can evaporated milk
- 1/4 cup butter, very soft
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Pecan Topping
- 1/2 cup all-purpose flour
- 1/4 cup Truvia Brown Sugar Baking Blend, or 1/2 cup brown sugar
- 1/4 cup butter, very soft
- 1 cup pecans, chopped
For the Marshmallow Drizzle
- 2 tablespoons butter
- 10 regular-sized marshmallows
Instructions
- Preheat oven to 400F.
- Rub each potato with a small amount of oil. Pierce each potato several times with a fork. Place on sheet pan lined with foil. Roast potatoes for approximately one hour or until soft (time depends on size of potatoes). Remove from oven and set aside until cool enough to handle.
- Remove skins from potatoes and discard. Place potatoes in medium-sized bowl then add Truvia, eggs, evaporated milk, butter, vanilla extract and salt. Mix thoroughly. Pour into greased baking dish, leveling top.
- Make the topping: Mix together flour and Truvia in small bowl. Cut in butter with a fork until only small pea-sized clumps remain. Stir in pecans. Spread topping over sweet potato mixture, covering casserole completely.
- Bake for 30 minutes or until heated through and topping is lightly browned.
- Melt marshmallows and butter in a saucepan until smooth. CAREFULLY place marshmallow mixture into a resealable plastic bag coated with cooking spray on the inside (CAREFUL!! MIXTURE WILL BE VERY HOT!!). Using a hot pad to protect your hands, snip one corner off of the bag and drizzle mixture over pecan topping.
- Serve immediately.
- Author
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Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.