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a chunky orange sweet potato casserole with browned pecan crumbs and irregular patches of toasted miniature marshmallows, both toppings clearly visible in one plain dish
Rachel Kim

Sweet Potato Casserole with Both Toppings

For a table split between marshmallow people and pecan people, a chunky cream-cheese filling gives both toppings something substantial to sit on, and leaving a few soft pieces of potato keeps this from feeling like another smooth custard. Bake the pecan crumbs first, then add marshmallows in loose patches near the end so each scoop can catch a little of both without burying the nuts under one sticky blanket or asking the marshmallows to survive the entire baking time.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened, for filling
  • 1/3 cup whole milk
  • 2 tbsp packed light brown sugar for filling
  • 3/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar for topping
  • 2 tbsp cold unsalted butter cubed, for topping
  • 1 1/2 cups miniature marshmallows
  • 1 tsp unsalted butter for the dish

Method
 

  1. Cover the sweet potatoes with water in a large pot, bring to a boil and simmer for 15 to 18 minutes until tender. Drain thoroughly and let steam dry for 3 minutes.
  2. Heat the oven to 350°F and grease a 2-quart baking dish. Mash the potatoes roughly with cream cheese, filling butter, milk, filling sugar, salt and cinnamon, leaving some small soft chunks.
  3. Mix pecans, flour and topping sugar, then rub in the cold topping butter to form crumbs. Spread the potatoes in the dish and scatter the pecan crumbs over them.
  4. Bake for 25 to 30 minutes until the filling is hot and the crumbs begin to brown. Add marshmallows in loose patches, leaving plenty of pecan topping visible between them.
  5. Bake for 5 to 7 minutes more until the marshmallows are golden. Rest for 10 minutes before serving.