Mashed sweet potatoes topped with toasted pecans and a delicious brown sugar crumble. Add in marshmallows to make this sweet potato casserole the ultimate holiday side dish.
In a medium bowl, mix together the brown sugar, flour, cinnamon, and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Stir in the pecans.
Casserole
Scoop flesh from pre-baked potatoes into a large bowl and mash with a potato masher. It should be about 3 cups.
Stir in sugar, eggs, butter, milk, vanilla, and salt until smooth. Spread evenly in a 9x13-inch baking dish (or an 11x8-inch baking dish for a thicker casserole). Sprinkle the topping evenly over the sweet potatoes.
Bake 25 to 30 minutes, or until the topping is lightly browned and caramelized.
If adding marshmallows, sprinkle over the top and broil for 2 minutes, or until golden brown and gooey.
Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
Bake for 45 to 60 minutes or until fork tender.
Instant Pot: You could also make them in the pressure cooker similar to how I prepared them in my Instant Pot mashed sweet potatoes recipe. Both ways will work!Save time: For an easier version, try these baked candied yams. They have similar flavors as the casserole, but instead of using mashed sweet potatoes, all you have to do is dice the potatoes into slices and then bake. You can even add a crumble or marshmallow topping to this version too.Make-ahead: This recipe can be made 1 to 2 days in advance. Simply pour the sweet potato mixture into your pan cover it tightly and store it in the refrigerator. You can make and store the topping separately. Wait to add the topping until ready to bake.Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.Note: Marshmallows are not included in the nutritional value.