Description
Creamy sweet potatoes, brown sugar, pecan topping, and marshmallows make this casserole the perfect holiday side dish.
Ingredients
Scale
For the sweet potato filling
4 large sweet potatoes, peeled and cut into generous chunks
1/2 cup unsalted butter
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
For the pecan topping
4 tablespoons unsalted butter, melted
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/4 cups finely chopped pecan pieces
For the marshmallow layer
10 oz mini marshmallows
Instructions
- Boil the Sweet Potatoes: Place the peeled and chopped sweet potatoes into a large saucepan. Cover with water and bring to a boil. Cook until fork tender and easily mashable.
- Mash the Sweet Potatoes: Drain and return the sweet potatoes to the pan. Add butter and mash until smooth. Mix in brown sugar, salt, cinnamon, vanilla, and nutmeg until well combined.
- Prepare the Pecan Topping: In a separate bowl, mix melted butter, brown sugar, flour, salt, and chopped pecans until combined.
- Assemble the Casserole: Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish. Evenly spread the mashed sweet potato mixture in the prepared dish.
- Add Toppings: Evenly distribute the pecan topping over the mashed sweet potatoes. Top with a layer of mini marshmallows.
- Bake: Bake for 25 to 35 minutes until the casserole is bubbly and the marshmallows are golden brown. Watch closely at the end to prevent burning.
Notes
Prepare filling and topping ahead, assemble and bake fresh. Great for holiday make-ahead planning. Store leftovers up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 cup
- Calories: 418 kcal
- Sugar: 41 g
- Carbohydrates: 61 g
- Protein: 3 g