When we have a bit of extra time I love to make a big dinner fancy dinner for my family. Not only is it fun for us but I plan ahead and get lots of leftover meat for a meal later and the freezer!
They had hams on sale a few weeks ago, a great early Easter sale! So I bought two to have on hand. I decided the other night to cook one and have what my kids called an early Easter dinner. You can’t see it but we had spiral sliced ham, asparagus, rolls, and sweet potato casserole.
I have a confession. I have never made a sweet potato casserole before. We like sweet potatoes but whenever people talked about the casseroles they sounded far too sweet and sugary for me. My son has been asking me to make sweet potato casserole whenever I have served potatoes recently so I decided to give in.
I wasn’t sure how this would turn out. I didn’t want the sweet potatoes to be too sweet because I knew the top would be a bit sweeter. This was good for us. It had sweetness but you could control how much toppings you had that made it sweet. The base is flavorful but NOT overly sweet.
I only had a small serving of this leftover so it was a hit with my family!
Marshmallow Pecan Streusel Sweet Potato Casserole
- 3 lbs. sweet potatoes (or yams) baked until well cooked and soft
- 3 tablespoons butter
- 1/4 cup fat-free half and half
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons dark brown sugar
- dash of salt, if needed
- 2 cups mini marshmallows
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- dash of salt
- 1/2 cup pecans, chopped
- Preheat oven to 375 degrees. Grease a 2 quart casserole dish.
- One sweet potatoes are baked and cool enough to handle but still warm, remove the flesh to a bowl. Add the butter, brown sugar, half and half and pumpkin pie spice. Stir well and mash the ingredients together until smooth. Taste and add additional spices as needed.
- Place potatoes in the casserole bowl. Bake for 15 minutes until the potatoes are heated through.
- While the potatoes are baking prepare the topping. Mix butter, brown sugar, salt, cinnamon and pecans together in a small bowl. Topping will form large chunks.
- Remove the potatoes from the oven and top with 1/2 the marshmallows, then sprinkle 1/2 the topping mix over the top, then the rest of the marshmallows over the top, ending with the final 1/2 of the topping sprinkled over the top.
- Bake for 10-15 minutes until topping is brown and bubbly. Watch carefully as marshmallows can go from brown to burnt very quickly!
- Remove casserole from oven and allow to rest for 5 minutes before serving.