Sweet Potato Casserole with Marshmallows & Pecan Streusel


  • 3 pounds sweet potatoes, peeled and diced into large chunks
  • ⅛ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 2 tablespoons brown sugar
  • Small pinch of salt
  • 4 tablespoons unsalted butter, softened
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup chopped pecans
  • 15 large marshmallows


  • Preheat your oven to 400°F.
  • Boil the sweet potato pieces in water until tender.
  • Drain the pot, and then place the sweet potatoes back in before adding the sugar, cinnamon, butter, cream, and salt. Blend with a hand blender until light and fluffy.
  • Spoon the mix into a shallow baking dish. Place it in the oven to bake for approximately 10 minutes. 
  • Meanwhile, combine all the ingredients for the topping (except for the marshmallows) in a medium-sized bowl and mix them thoroughly until combined. 
  • Remove the dish from the oven. Spoon half of the topping mixture over the sweet potatoes, and add half of the marshmallows. Repeat.
  • Place the dish back in the oven to bake for about 15 minutes. Serve.