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Ultra close-up macro of freshly baked loaded sweet potato casserole with bubbling brown sugar pecan streusel and toasted marshmallows

Loaded Sweet Potato Casserole with Pecan Streusel

Silky whipped sweet potatoes delicately spiced with cinnamon, nutmeg, and pure maple syrup, crowned with a crunchy brown sugar toasted pecan crumble and golden toasted marshmallows. The ultimate crowd-pleasing Thanksgiving and holiday feast side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Calories: 365
Ingredients Method Nutrition

Ingredients
  

For the Silky Sweet Potato Base
  • 4 lbs sweet potatoes scrubbed, roasted until fork-tender and peeled (approx. 4 large)
  • 4 tbsp unsalted butter melted, grass-fed preferred
  • 0.25 cup pure maple syrup Grade A amber
  • 0.25 cup heavy whipping cream or evaporated milk
  • 2 large eggs room temperature, lightly beaten
  • 1.5 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp freshly grated nutmeg
  • 0.5 tsp kosher salt
For the Crunchy Pecan Streusel & Marshmallow Topping
  • 1.5 cups raw pecans roughly chopped
  • 0.5 cup dark brown sugar packed
  • 0.25 cup all-purpose flour or almond flour for gluten-free
  • 4 tbsp unsalted butter melted
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 1.5 cups mini marshmallows Halal certified or vegan

Method
 

1. Roast & Whip the Sweet Potatoes
  1. Preheat your oven to 375°F (190°C). Prick sweet potatoes all over with a fork, place on a rimmed baking sheet, and roast for 45 to 55 minutes until completely tender when pierced with a knife. Let cool slightly, then peel off skins.
  2. Place warm sweet potato flesh into a large mixing bowl. Add melted butter, pure maple syrup, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Beat with an electric hand mixer on medium speed for 2 minutes until silky-smooth and fluffy. Beat in the lightly beaten eggs until fully incorporated.
  3. Spread the sweet potato mixture into an even layer inside a greased 9x13-inch (or equivalent 2.5-quart) ceramic baking dish.
2. Prepare the Pecan Streusel & Assemble
  1. In a medium bowl, combine chopped pecans, packed brown sugar, flour, melted butter, cinnamon, and a pinch of fine sea salt. Stir with a fork until moist, crumbly clusters form.
  2. Evenly scatter the crunchy pecan streusel crumble across the whipped sweet potato base. Scatter mini marshmallows across the top (or create alternating stripes of streusel and marshmallows for festive visual appeal).
3. Bake to Golden Perfection
  1. Bake at 375°F (190°C) for 25 to 30 minutes until the casserole is bubbling hot at the edges, the pecan streusel is fragrant and toasted, and the marshmallows are puffed and deep golden brown.
  2. Remove from the oven and let rest for 10 minutes to allow the layers to settle slightly before serving warm with a vintage serving spoon.

Nutrition

Serving: 1gCalories: 365kcalCarbohydrates: 48gProtein: 4gFat: 19gSaturated Fat: 7gCholesterol: 55mgSodium: 180mgPotassium: 420mgFiber: 4gSugar: 26gVitamin A: 1250IUVitamin C: 14mgCalcium: 65mgIron: 1.8mg

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