Description
A delicious sweet potato casserole topped with crunchy pecans and fluffy marshmallows.
Ingredients
Scale
- 3 pounds sweet potatoes
- 4 tablespoons unsalted butter (melted)
- 1/2 cup brown sugar (light or dark)
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- 1/3 cup whole milk or heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup brown sugar (for topping)
- 2 tablespoons melted butter (for topping)
- 1/4 teaspoon salt (for topping)
- 2 cups mini marshmallows
Instructions
- Peel and chop sweet potatoes. Boil in a large pot of water until fork-tender, about 15–20 minutes. Drain and mash until smooth.
- In a large mixing bowl, combine mashed sweet potatoes with melted butter, brown sugar, eggs, vanilla, milk, cinnamon, and salt. Mix until well blended.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- In a small bowl, combine chopped pecans, brown sugar, melted butter, and a pinch of salt. Sprinkle this topping evenly over the sweet potato base.
- Add a single layer of mini marshmallows on top of the pecan mixture.
- Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until marshmallows are golden brown and filling is set. Broil for 1–2 minutes at the end for extra toasting, if desired.
- Let the casserole rest for 5–10 minutes before serving for best texture and slicing.
Notes
- This casserole is perfect for holiday gatherings and family dinners.
- You can use either light or dark brown sugar depending on your preference.
- For a fluffier texture, make sure not to over-mash the sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg