Print

Martha Stewart-Inspired Thanksgiving Sweet Potatoes

Close-up of Martha Stewart-Inspired Thanksgiving Sweet Potatoes showing its texture
Print Recipe

Silky mashed sweet potatoes enriched with butter and a touch of maple syrup, finished with a buttery pecan streusel and mini marshmallows for a golden, bubbling top. This is an original adaptation inspired by Martha Stewart’s classic holiday style, not her verified recipe. The contrast of creamy centers and crisp, toasted topping makes it a standout side dish for Thanksgiving or any holiday table.

Ingredients

Scale
  • 4 pounds (1.8kg) sweet potatoes (about 4 large), peeled and cut into 1-inch (2.5cm) chunks
  • 1/2 cup (113g) unsalted butter, softened, divided
  • 1/2 cup (120ml) whole milk, warmed
  • 1/4 cup (60ml) pure maple syrup
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the Topping

  • 1/2 cup (63g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, cold, cut into small cubes
  • 1 cup (100g) pecan halves, roughly chopped
  • 1 1/2 cups (75g) mini marshmallows

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch (23x33cm) baking dish with 1 tablespoon of the softened butter and set aside.
  2. Place the sweet potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer until tender when pierced with a knife, 15 to 20 minutes; do not overcook or they will become waterlogged.
  3. Drain the sweet potatoes well in a colander and return them to the warm pot. Mash with a potato masher or beat with a hand mixer on low speed until smooth, then let stand for 2 minutes to release excess steam.
  4. Add the remaining 7 tablespoons (99g) softened butter, warmed milk, maple syrup, eggs, vanilla, 1 teaspoon salt, cinnamon, and nutmeg. Stir until fully combined and creamy; taste and adjust salt if needed. Spread the mixture evenly in the prepared baking dish.
  5. Make the topping: in a medium bowl, whisk together the flour, brown sugar, and 1/2 teaspoon salt. Add the cold butter cubes and rub with your fingertips or use a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.
  6. Stir in the chopped pecans. Scatter the streusel evenly over the sweet potato mixture, covering the surface completely.
  7. Bake uncovered for 25 minutes, then remove from the oven and scatter the mini marshmallows over the top. Return to the oven and bake until the marshmallows are puffed and golden and the filling is bubbling at the edges, 10 to 15 minutes more.
  8. Let the casserole rest for 10 minutes before serving. The center should be set and the topping crisp; if the marshmallows brown too quickly, tent loosely with foil.

Notes

Storage: Cover leftovers and refrigerate for up to 4 days. Freeze unbaked (without marshmallows) for up to 2 months; thaw overnight in the refrigerator before baking. Make-ahead: Assemble through the streusel step up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the initial bake time. Reheating: Cover with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes, or microwave individual portions for 1 to 2 minutes.

Nutrition

Keywords: Martha Stewart Thanksgiving sweet potatoes, sweet potato casserole, mashed sweet potatoes, pecan streusel sweet potatoes, marshmallow sweet potatoes, holiday side dish, Thanksgiving recipes, baked sweet potatoes, original adaptation, easy sweet potato casserole

Find it online: https://marthadishes.com/martha-stewart-thanksgiving-sweet-potatoes-recipe/