Description
This Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan topping and a gooey marshmallow layer. Baked to golden perfection, it’s a comforting and festive addition to any meal.
Ingredients
Scale
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped into large chunks
- 0.5 cup unsalted butter
- 1 cup brown sugar
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon nutmeg
Pecan Topping
- 4 tablespoons unsalted butter, melted
- 0.33 cup brown sugar
- 2 tablespoons all purpose flour
- 0.5 teaspoon salt
- 1.25 cups finely chopped pecan pieces
Marshmallow Layer
- 10 oz mini marshmallows
Instructions
- Boil 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.
- Cook Until Tender: Boil the sweet potatoes until they are fork tender, easily pierced, and begin to fall apart, approximately 20-25 minutes.
- Mash Sweet Potatoes: Drain the sweet potatoes and add them back to the saucepan. Add the 0.5 cup butter and mash thoroughly using a potato masher. The warm potatoes will melt the butter.
- Mix Filling Ingredients: Add brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed sweet potatoes and mix until all ingredients are well combined and smooth.
- Prepare Pecan Topping: In a separate bowl, stir together melted butter, brown sugar, all purpose flour, salt, and chopped pecans until the mixture is combined and crumbly.
- Preheat Oven & Grease Dish: Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 13-inch baking dish with cooking spray to prevent sticking.
- Assemble Casserole: Spread the sweet potato filling evenly in the prepared baking dish. Next, evenly distribute the pecan topping over the sweet potato layer.
- Add Marshmallows: Sprinkle the mini marshmallows evenly over the pecan topping in a single layer.
- Bake: Bake the casserole in the preheated oven for 35 minutes or until the casserole is bubbly and the marshmallows have turned golden brown. Monitor closely near the end to avoid burning the marshmallows.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Use cooking spray or butter to grease the baking dish to prevent sticking.
- Watch the marshmallows closely near the end of baking to prevent burning; if they brown too quickly, cover loosely with foil.
- To make the dish ahead, assemble all layers and refrigerate before baking; bake just before serving.
- Pecans can be substituted with walnuts if desired.
