Sweet Potato Casserole with Graham Cracker Streusel

A decadent sweet potato casserole topped with a crunchy graham cracker-pecan streusel and toasted marshmallows. This dish combines creamy maple-sweetened sweet potatoes with a chocolate-kissed topping for a delicious side dish or dessert.

8 servings

2 hr 35 min

Published October 4, 2025

Ingredients

•3 pounds orange-fleshed sweet potatoes
•5 pieces graham crackers
•1 cup pecans
•1¾ teaspoons kosher salt
•6 tablespoons unsalted butter
•¼ cup whole milk
•¼ cup pure maple syrup
•2 teaspoons unsweetened cocoa powder
•1½ teaspoons vanilla extract
•½ teaspoon freshly ground black pepper
•1 cup mini marshmallows
•1 piece cast-iron skillet or baking dish

Cooking Instructions

1.
Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.
65 min
2.
Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)
30 min
3.
Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.
10 min
4.
Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.
10 min
5.
Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.
40 min
6.
Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.

Ingredients

•3 pounds orange-fleshed sweet potatoes

•5 pieces graham crackers

•1 cup pecans

•1¾ teaspoons kosher salt

•6 tablespoons unsalted butter

•¼ cup whole milk

•¼ cup pure maple syrup

•2 teaspoons unsweetened cocoa powder

•1½ teaspoons vanilla extract

•½ teaspoon freshly ground black pepper

•1 cup mini marshmallows

•1 piece cast-iron skillet or baking dish

Cooking Instructions

Preheat oven to 425ºF. Arrange potatoes on a foil-lined rimmed baking sheet, then prick all over with a fork. Bake until the tip of a paring knife inserts easily into center of largest potato, 50-65 minutes, depending on size of potatoes. Let sit until cool enough to handle.

65 min

Reduce oven temperature to 350ºF. Remove and discard potato skins. Transfer flesh to a large bowl and let cool completely. (You should have 4-4 1/2 cups.)

30 min

Place graham crackers in a resealable plastic bag. Coarsely crush with your hands into 1/2"-1" pieces. Transfer graham crackers to a medium bowl. Add pecans and 1/4 tsp. salt. Mix in 4 Tbsp. butter to combine.

10 min

Add milk, maple syrup, cocoa powder, vanilla, pepper, and remaining 2 Tbsp. butter and 1 1/2 tsp. salt to bowl with potato. Mash with a potato masher or fork until smooth.

10 min

Transfer potato mixture to skillet or baking dish. Sprinkle graham cracker mixture over. Bake casserole until streusel is lightly golden, 20-25 minutes. Sprinkle marshmallows over, then continue to bake until marshmallows are lightly golden, 10-15 minutes more. Let sit 10-15 minutes. Serve warm.

40 min

Potatoes can be baked and peeled 5 days ahead. Transfer to an airtight container and chill. Potato filling can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature before using.