Toasted Marshmallow & Crunchy Pecan Topped Sweet Potato Casserole

Uncategorized | November 26, 2015 | By

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I didn’t grow up with this Thanksgiving tradition. It was never on our Thanksgiving table until the first Thanksgiving my family and I spent with my father after he remarried. His Southern belle of a wife introduced it to us. I was sold with one bite. I’ve asked her for her recipe over the years, but she told me she just throws it together. I decided that, if I wanted her wonderful sweet potato casserole the years we don’t spend with Dad and his wife, I had to throw together my own.

Since that first taste of my stepmother’s marshmallow topped casserole, I have sampled one with a crunchy pecan streusel topping. So the first time I made mine I decided to combine the two into a crunchy toasty marshmallow mess to create a sweet potato casserole worthy of enjoying as a dessert. I usually make one little dish, but my boys have been gobbling it so quickly the past few years that I decided to make a double batch this year.

My new gas stove’s broiler was just the thing, with the broiler off and residual heat from the oven only, to toast my marshmallows.

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I’m so excited about this stove! I took a big whiff of my farmhouse kitchen this morning and thought, “Ah…nothing like the smell of LP in the morning!” Love that blue flame, especially because we haven’t lived in a home with a gas stove since 1996!

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Here is my thrown together, but finally documented for my children to use when they’re on their own, crunchy/toasty sweet potato casserole recipe.



3 c. baked, peeled, mashed sweet potatoes

3 eggs

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. cloves

1/4 tsp. nutmeg

1/2 tsp. pink Himalayan salt

1/2 cup packed light brown sugar

1 tsp. pure vanilla extract


1 c. chopped pecans

1/4 c. salted butter

3 T all-purpose flour

1/4 tsp. pink Himalayan salt

1/4 c. packed light brown sugar

Marshmallows~ I used giant marshmallows cut in half


Heat oven to 350 degrees F.

Combine all the filling ingredients and spoon into two small casserole dishes or a 9X13″ baking dish.

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Combine the topping ingredients, minus the marshmallows.

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Sprinkle the pecan topping over the filling. Bake for 40 minutes.

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Layer on the marshmallows. Broil until toasted to a golden brown.

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Yield: 8 to 12 servings


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