The big day is almost here and my Thanksgiving table is nothing without my Best Ever Sweet Potato Casserole. Every year I make a variation of this, but this one is my favorite version! Cinnamon scented sweet potatoes, buttey pecan crisp, all nesteled under a thick blanket of the fluffiest marshmallow cream.
For me, the turkey is usually an afterthoght. Although I love it, the sides are the main event. All the different flavors and textures all together on one plate. PERFECTION. And this sweet potato casserole taste like the best dessert ever. Much needed sweetness to add to all the sodium and butter laden sides.
The sweet cinnamon scented potatoes and topped with a buttery pecan crumb and the fluffiest homemade marshmallow cream that is so easy to make. The only thing you’ll need is a candy thermometer.
For this recipe, I prefer to bake them until tender. This brings out alot of their sweetness. You can also bake them the night before and store in the fridge. Boiling them is also an option, but they tend to get a little water-logged.
How to make marshmallow cream
- In a small saucepan, combine 2/3 cup sugar, 1/4 cup corn syrup and 3 tbsp of water.
- Add 2 egg whites to the bowl of a stand mixture, along with 1/4 tsp cream of tartar. Whisk on high
- Bring the mixture to a boil over medium heat. The mixture should reach 240 F on a candy thermoeter. This should take about 4-6 minutes.
- Once the egg whites reach soft peaks, turn the mixer down and stream in the syrup along the side of the bowl.
- Once all the syrup has been added in, turn the mixer on high and continue whisking until thick and glossy. 4-6 minutes. As the final step, add in 2 teaspoons of vanilla extract.
I know corn syrup tends to be an ingredient most people avoid, but this brand is my absolute favorite one and it’s perfect for baking.
The crumb topping is nestled under that thick marshmallow cream and is addictingly good! It’s so buttery and crisp, creating the best texture. You can omit the pecans if you have a nut allergy. Or you can use walnuts or hazelnuts as an alternative.
Best Ever Sweet Potato Casserole
Equipment
- Stand mixer fitted with a whisk attachment
- Mixing bowl
- 3 qt casserole dish
Ingredients
Marshmallow Cream
- ⅔ C sugar
- ¼ C light corn syrup
- 3 TBSP water
- 2 large egg whites reserve the yolks
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
Pecan Crumb
- 4 tbsp melted butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- ½ C all purpose flour
- ⅓ C chopped pecans
- pinch of salt
Sweet Potatoes
- 1.5 lbs sweet potates, baked about 3 medium or 2 large
- ⅓ C brown sugar
- 4 tbsp melted butter
- ⅓ C heavy cream
- 2 egg yolks
- 1 tbsp vanilla extract
- pinch of salt
Instructions
Marshmallow Cream
- In a small saucepan, combine sugar, corn syrup & water. Bring the mixture to a boil over medium heat.
- Add egg whites to the bowl of a stand mixture, along with the cream of tartar. Whisk on high until soft peaks form.
- Once the syrup mixture reaches 240℉ on a candy thermoeter. Put the mixer on low and stream in the syrup along the side of the bowl.
- Once all the syrup has been added in, turn the mixer back on high and continue whisking until thick and glossy. 4-6 minutes.
- As the final step, add in 2 teaspoons of vanilla extract and mix. Set aside.
Pecan Crumb
- Add the dry ingredients, along with the pecans, to a small bowl and mix.
- Drizzle in the melted butter and use a fork to mix together until crumbs form. Set aside.
Sweet Potatoes
- Add the peeled and baked sweet potatoes to a large bowl and mash.
- Next add in the sugar, butter, heavy cream, remaining egg yolks, vanilla extract & cinnamon. Whisk together until smooth and well combined.
Assembling
- Preheat the oven to 375℉
- Add the sweet potatoes to your casserole dish and evenly spread. Top with the pecan crumb and bake for 25 minutes.
- Remove from the oven, and evenly pipe or spread the marshmallow cream on top.
- Broil on low for 3-5 minutes until the top is puffed and golden. You can also use a blow torch,
- Serve and enjoy!
