Description
Is there anything more comforting than a warm dish of Sweet Potato Casserole with Marshmallows? This delightful recipe is a true crowd-pleaser, often gracing holiday tables and family gatherings. I know how hectic life can get, especially for busy moms like us. This casserole is not just easy to whip up, but it’s also a dish that impresses your loved ones with its creamy sweetness and toasted marshmallow top. As the aroma fills your home, you’ll feel the stress melt away, making it an instant favorite during the festive season—or anytime you need a warming treat!
Ingredients
Scale
- 4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 4 tablespoons unsalted butter, melted (for pecan topping)
- ⅓ cup brown sugar (for pecan topping)
- 2 tablespoons all purpose flour (for pecan topping)
- ½ teaspoon salt (for pecan topping)
- 1 ¼ cups finely chopped pecan pieces (for pecan topping)
- 10 oz mini marshmallows
Instructions
- Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover them with water and bring it to a boil.
- Boil the sweet potatoes until they are fork tender and easily pierced with a fork. They should fall apart easily.
- Drain the sweet potatoes and add them back to the saucepan. Mash them with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg, and mix until well combined.
- In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all-purpose flour, salt, and pecan pieces until combined.
- Grease a 9 by 13 baking dish with cooking spray.
- Add the sweet potato filling and spread it out evenly.
- Spread the pecan topping evenly over the top of the sweet potatoes.
- Add the mini marshmallows over the top in an even layer.
- Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to get the perfect golden brown without burning.
Notes
- For a more flavorful dish, consider roasting the sweet potatoes instead of boiling.
- Optional: Add a touch of maple syrup to the sweet potato filling for added sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg