Description
A classic American sweet potato casserole featuring a creamy sweet potato filling topped with a crunchy pecan streusel and toasted halal-certified mini marshmallows, perfect for holiday gatherings or as a comforting side dish.
Ingredients
Sweet Potato Filling
- 5 large sweet potatoes, peeled and cubed (about 8 cups)
- 4 large eggs
- ½ cup melted unsalted butter
- 1 cup whole milk
- ½ cup packed dark brown sugar
- 2 tsp alcohol-free vanilla flavoring
- 1 tsp kosher salt
Topping
- 1 cup packed dark brown sugar
- ½ cup all-purpose flour
- 4 tbsp melted unsalted butter
- 1 cup coarsely chopped pecans
- 2½ cups halal-certified mini marshmallows
Instructions
- Prepare Sweet Potatoes: Heat the oven to 350°F (175°C). Place the peeled and cubed sweet potatoes in a pot, cover them with water, and simmer for 15–20 minutes until they are fork-tender. Drain the sweet potatoes well and allow them to cool slightly.
- Mash and Mix Filling: Mash the cooked sweet potatoes thoroughly. In a large bowl, combine the mashed sweet potatoes with eggs, melted butter, whole milk, dark brown sugar, vanilla flavoring, and kosher salt. Mix until the mixture is smooth and well combined. Spread this sweet potato filling evenly into a 9 × 13-inch baking dish.
- Prepare Topping: In a separate bowl, mix the dark brown sugar, all-purpose flour, and melted butter until crumbly. Stir in the coarsely chopped pecans. Evenly scatter this pecan streusel topping over the sweet potato filling and then top with the halal-certified mini marshmallows.
- Bake the Casserole: Bake the dish in the preheated oven for about 25 minutes, or until the center is set and the marshmallows turn golden brown. If the marshmallows brown too quickly, cover the casserole loosely with foil and continue baking until done.
Notes
- Gelatin-free mini marshmallows can be used as a substitute to accommodate dietary preferences.
- For a make-ahead version, refrigerate the sweet potato filling separately and add the pecan topping and marshmallows just before baking.