Description
This Sweet Potato Casserole with Marshmallows is a classic comforting dish featuring creamy mashed sweet potatoes topped with a crunchy pecan layer and golden toasted marshmallows. Perfect for holiday dinners or as a cozy side dish.
Ingredients
Scale
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped into large chunks
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Pecan Topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Marshmallow Layer
- 10 oz mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring to a boil.
- Boil Sweet Potatoes: Boil the sweet potatoes until they are fork tender and easily pierced, about 20-25 minutes. They should fall apart easily.
- Mash Filling: Drain the sweet potatoes and return them to the saucepan. Add the butter and mash with a potato masher until smooth. Add brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix well until combined.
- Prepare Pecan Topping: In a separate bowl, stir together melted butter, brown sugar, all purpose flour, salt, and finely chopped pecans until thoroughly combined.
- Prepare Baking Dish: Grease a 9 by 13 inch baking dish with cooking spray to prevent sticking.
- Assemble Casserole: Spread the sweet potato filling evenly into the baking dish. Then spread the pecan topping evenly over the sweet potato layer.
- Add Marshmallows: Evenly distribute the mini marshmallows over the pecan topping layer.
- Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 35 minutes, or until the casserole is bubbly and the marshmallows are golden brown. Watch closely towards the end to avoid burning.
Notes
- Leftover casserole can be stored in an airtight container in the refrigerator for 4-5 days.
- Use fresh sweet potatoes for best texture; canned sweet potatoes can alter flavor and consistency.
- Toasting pecans before mixing enhances their flavor.
- For a lighter version, reduce butter amounts or substitute with a lower-fat alternative.
- If you prefer less sweetness, reduce brown sugar slightly in the filling or topping.
- Keep a close eye on marshmallows in the last 5 minutes of baking to achieve a perfect golden brown without burning.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 30 mg
