Description
A beloved holiday centerpiece that balances creamy, spiced sweetness with a crunchy, buttery topping.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1 cup unsalted butter, softened (Land O Lakes)
- 1 cup sour cream (Daisy Pure & Natural)
- 1 can 100% pure pumpkin (Libby's, 15 oz)
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 bag mini marshmallows (Kraft Jet-Puffed, approx. 10–12 oz)
- 1 cup pecan halves, chopped coarsely
- 1/2 cup brown sugar (for the topping)
- 1/2 cup all-purpose flour
- 1/2 cup cold butter, cut into small cubes (for the topping)
Instructions
- Preheat oven to 375°F. Boil peeled sweet potatoes until tender, drain well, and mash.
- Mix mashed potatoes with butter, sour cream, pumpkin, brown sugar, spices, and vanilla until smooth. Spread in a greased 9×13 dish.
- Combine pecans, brown sugar, flour, and cold butter for the topping until crumbly. Sprinkle over the base.
- Bake for 25-30 minutes until bubbly and topping is golden.
- Top with marshmallows and broil for 2-4 minutes until golden. Let rest 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F for best texture. Do not freeze with marshmallows added.