Sweet Potato Casserole Crunch: Marshmallow Clouds, Pecan Snow
Thanksgiving’s golden child: velvety sweet potato base crowned with toasted marshmallow pillows and a blizzard of buttery pecan streusel. It’s the side dish that blurs the line between dinner and dessert—sweet, spiced, and impossible to resist.
A few effortless cranks with the Geedel Rotary Cheese Grater deliver perfect sweet potato ribbons and pecan confetti. That’s the only tool you need for texture perfection.
🛒Ingredients (Serves 8–10)
4 large sweet potatoes (orange-fleshed)
½ cup brown sugar
¼ cup milk (or cream)
2 eggs
1 tsp vanilla
1 tsp cinnamon
½ tsp nutmeg
Pinch of salt
1½ cups mini marshmallows
¾ cup pecans
½ cup flour
⅓ cup brown sugar
5 tbsp melted butter
Optional: extra cinnamon
🍠Step-by-Step: Casserole in 4 Cranks
1. Shred the Base
Lock the cheese shredder hand crank with suction base. Insert the coarse blade. Feed peeled sweet potatoes → crank into fluffy orange ribbons.
2. Mix the Magic
Combine shreds with sugar, milk, eggs, vanilla, spices, and salt. Spread smooth in a greased baking dish.
3. Build the Crunch
Switch to the crushing blade. Toss in pecans → crank for coarse nut snow. Mix with flour, sugar, and melted butter into streusel. Scatter over the sweet potato layer.
4. Crown & Torch
Blanket with mini marshmallows. Bake until the top is golden and puffed. Broil the final minute for that campfire torch effect.
🔥Tips & Twists
Make-Ahead – Assemble up to 1 day early; add topping right before baking.
Bourbon Glow-Up – Splash 1 tbsp bourbon into the base.
Vegan Swap – Plant milk + flax eggs + vegan marshmallows.
Extra Crunch – Double the pecan streusel, skip marshmallows.
Mini Portions – Bake in muffin tins for individual crisps.
🌟Conclusion: The Casserole That Ends Arguments
This Sweet Potato Casserole Crunch isn’t just tradition—it’s Thanksgiving diplomacy. One scoop silences the table, one bite sparks seconds. With the cheese shredder, every ribbon is tender and every pecan bite sings.
