Description
A delicious Sweet Potato Casserole with Marshmallow Topping that combines creamy sweet potatoes and gooey marshmallows, perfect for autumn gatherings.
Ingredients
Scale
- 3 lbs Sweet Potatoes (peeled and diced)
- 1/2 cup Brown Sugar
- 1 cup Pecans (chopped and toasted)
- 2 Large Eggs (lightly beaten)
- 1/2 cup Milk (room temperature)
- 1/4 cup Unsalted Butter (melted)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 6 tablespoons Unsalted Butter (softened)
- 1 tablespoon Cinnamon
- 1 cup All-purpose Flour
- 1 cup Brown Sugar (packed)
- 1 cup Pecans (toasted and chopped)
- 2 tablespoons All-purpose Flour
- 2 tablespoons Brown Sugar
- 1/4 cup Unsalted Butter (melted)
- 1 1/2 cups Mini Marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Spread the chopped pecans on a baking sheet and roast them in the oven for approximately 5-7 minutes until golden and fragrant. Cool and chop finely.
- Place the peeled and diced sweet potatoes into a pot of boiling water. Cook for about 15 minutes or until tender. Drain and mash until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes with brown sugar, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Stir until fully mixed.
- In a separate bowl, mix softened butter, flour, brown sugar, and cinnamon until crumbly to create the cinnamon filling.
- In another bowl, combine toasted pecans, flour, brown sugar, and melted butter. Mix thoroughly.
- Spoon half of the sweet potato mixture into the prepared baking dish and sprinkle half of the cinnamon filling on top.
- Layer the remaining sweet potato mixture on top, followed by the pecan topping and remaining cinnamon filling. Optionally stir in mini marshmallows.
- Bake for about 30 minutes until heated through and the top is golden brown. Watch to prevent marshmallows from burning.
- Allow to cool slightly before serving warm.
Notes
- This dish is great for holiday gatherings.
- You can prepare the sweet potato mixture a day in advance and bake it just before serving. <li.Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg