Description
A classic Sweet Potato Casserole with a creamy, spiced sweet potato filling, topped with a crunchy pecan layer and golden toasted mini marshmallows. This comforting dish is perfect for holiday gatherings or a cozy family dinner.
Ingredients
Scale
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped into large chunks
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Pecan Topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Marshmallow Layer
- 10 oz mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into large chunks, placing them into a large saucepan. Cover with water and bring to a boil.
- Boil Sweet Potatoes: Boil the sweet potatoes until fork-tender and easily pierced—about 20-25 minutes. They should start to fall apart when done.
- Mash Sweet Potatoes: Drain the sweet potatoes and return to the saucepan. Add ½ cup unsalted butter and mash with a potato masher. The butter will melt from the heat. Stir in the brown sugar, salt, cinnamon, vanilla extract, and nutmeg until well combined.
- Make Pecan Topping: In a separate bowl, mix melted butter, brown sugar, all purpose flour, salt, and chopped pecans until fully combined.
- Prepare Baking Dish: 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 dish. Then spread the pecan topping evenly over the sweet potatoes. Finally, add an even layer of mini marshmallows on top.
- Bake: Bake in a preheated oven at 350 degrees Fahrenheit for 35 minutes, or until the casserole is bubbly and the marshmallows are golden brown. Keep a close eye in the last 5 minutes to prevent burning.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 4-5 days.
- For extra flavor, consider adding a pinch of ground ginger or cloves to the sweet potato mixture.
- If you prefer a less sweet topping, reduce the brown sugar in the pecan mix by half.
- Use fresh pecans for the best texture, but toasted pecans can add extra flavor.
- Mini marshmallows can be substituted with large marshmallows cut into smaller pieces for easier melting.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg
