A classic side dish for Thanksgiving and amazing sweet potato casserole made with creamy sweet potatoes, a streusel topping, and toasted marshmallows! Sweet potato casserole with marshmallows is a cross between a side dish and a dessert! The holidays are not complete without this delicious side dish and this one is dairy and gluten-free!
Gather and measure the ingredients. This recipe starts with the sweet potato already cooked. Or you are using canned sweet potatoes.
Preheat the oven to 350 degrees F.
Grease a 9 x 13 pan with oil. I like to use a very thin layer of olive oil. You could use another oil or butter (not dairy-free).
For the sweet potato mixture: Place the ingredients (sweet potato puree, coconut sugar, milk, egg, cinnamon, and sea salt in a large mixing bowl.
Mix these ingredients well.
Spread the sweet potato mixture into the casserole dish and smooth the top.
In a medium-sized mixing bowl, add the streusel ingredients, coconut sugar, flour, coconut oil, vanilla, and chopped pecans. Mix well to combine.
Spread the streusel over the sweet potato mixture in the casserole dish. I find the best way to do this is to use my hands. I get an even distribution this way.
Next, add the marshmallows over the streusel layer. Press in each one lightly as you go. I like to use either small marshmallows or large ones. When using large, I cut them in half, but that's optional.
Bake the casserole for 20-30 minutes until the marshmallows start to brown. Ovens vary so keep an eye on them so they don't burn.
Store in the refrigerator for up to five days by covering with plastic wrap or by storing it in an airtight container. This is a great make-ahead recipe for the holidays. For make ahead: do all the steps except baking and save the baking for when you are making the rest of the meal.