Description
Sweet Potato Casserole with Marshmallows is a classic holiday side dish. Creamy sweet potatoes are topped with a crunchy pecan topping and a layer of golden toasted marshmallows, making it irresistible for family gatherings.
Ingredients
- For the sweet potato filling:
4 large sweet potatoes, peeled and chopped (≈9 cups), ½ cup unsalted butter, melted, 1 cup brown sugar, ½ tsp salt, ½ tsp cinnamon, 1 tsp vanilla extract, ¼ tsp nutmeg - For the pecan topping:
4 tbsp unsalted butter, melted, ⅓ cup brown sugar, 2 tbsp all-purpose flour, ½ tsp salt, 1 ¼ cups finely chopped pecans - For the marshmallow layer:
10 oz mini marshmallows
Instructions
- Preheat oven to 350°F (175°C).
- Boil or steam sweet potatoes until tender. Drain and mash in a large bowl.
- Add melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Mix until smooth.
- Spread sweet potato mixture evenly into a greased 9×13-inch baking dish.
- In a separate bowl, combine pecan topping ingredients and sprinkle evenly over sweet potato layer.
- Bake uncovered for 20 minutes.
- Remove from oven and sprinkle mini marshmallows evenly on top.
- Return to oven and bake 10–15 minutes, or until marshmallows are golden and slightly toasted.
- Serve warm.
Notes
- Use fresh or canned sweet potatoes; adjust sweetness if needed.
- For extra flavor, add a pinch of nutmeg or allspice to the topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American