Sweet Potato Holiday Classic (Printable version)

Creamy mashed sweet potatoes topped with toasted marshmallows or a crunchy pecan streusel layer.

# What You Need:

→ Sweet Potato Base

01 - 3.3 lbs sweet potatoes, peeled and cubed
02 - 4 tbsp unsalted butter, softened
03 - 1/3 cup plus 1 tbsp whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt

→ Topping (choose one or combine)

10 - 1 cup mini marshmallows

→ Pecan Streusel

11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter, melted

# Step-by-step guide:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain thoroughly.
03 - Mash sweet potatoes until smooth. Incorporate butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until creamy and well blended.
04 - Spoon the sweet potato mixture evenly into the prepared baking dish and smooth the surface.
05 - Evenly sprinkle mini marshmallows over the sweet potato layer if using marshmallow topping.
06 - Combine pecans, brown sugar, flour, and melted butter in a bowl until crumbly. Spread this mixture evenly over the sweet potatoes if opting for streusel.
07 - Bake uncovered for 25 to 30 minutes until the topping is golden and the filling is heated through.
08 - If using marshmallows, bake until they are puffed and golden brown, monitoring closely in the final minutes.
09 - Allow to cool for 5 to 10 minutes before serving to let flavors meld.

# Expert Tips:

01 -
  • It tastes like childhood but takes less than an hour to pull together.
  • The marshmallow topping gets crispy on the edges and gooey in the center, which is the best part.
  • You can make it the night before and just pop it in the oven when people arrive.
02 -
  • Don't skip draining the sweet potatoes well, extra water will make the whole thing runny and sad.
  • If you're using marshmallows, keep an eye on them at the end because they go from perfect to burnt in about 30 seconds.
  • Let the butter soften before you add it, cold butter makes lumps that never quite disappear.
03 -
  • Roasting the sweet potatoes instead of boiling them gives a deeper, caramelized flavor and keeps them from getting waterlogged.
  • Add a pinch of cayenne to the base if you want a subtle warmth that makes people ask what's different.
  • Use a kitchen torch to brown the marshmallows if you want control and drama, it works beautifully.
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