This sweet potato casserole with marshmallows is an especially festive, over-the-top take on the Thanksgiving classic casserole, topped with a crisp pecan crumble and dotted with pillowy marshmallows. This sweet potato recipe first appeared in our November 2011 issue along with Lesley Porcelli's story How Sweet It Is.
Ingredients
For the Filling
- 3 lb. sweet potatoes
- 1⁄3 cup packed dark brown sugar
- 6 tbsp. unsalted butter, melted
- 1⁄4 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄2 tsp. kosher salt
- 2 eggs, lightly beaten
- Freshly ground black pepper, to taste
- 1 (1") piece ginger, finely grated
For the Crumble Topping
- 1⁄2 cup flour
- 1⁄2 cup rolled oats
- 1⁄2 cup packed dark brown sugar
- 1⁄4 cup finely chopped pecans
- 1⁄2 tsp. kosher salt
- 5 tbsp. unsalted butter, cubed and chilled
- 1⁄4 cup mini marshmallows
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Instructions
Step 1
Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1 1⁄2 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1 1⁄2-qt. baking dish and smooth top; set aside.
Step 2
Reduce oven temperature to 350°. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving.
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