Description
This Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish that everyone loves. It’s creamy, sweet, and topped with a crunchy pecan topping and gooey marshmallows.
Ingredients
Units
Scale
For the Sweet Potato Filling:
- 2 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
For the Pecan Topping:
- 2 tablespoons unsalted butter, melted
- 1/6 cup brown sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup finely chopped pecan pieces
For the Marshmallow Layer:
- 5 oz mini marshmallows
Instructions
- Cook 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. Boil until the sweet potatoes are fork-tender and easily pierced with a fork. They should fall apart easily.
- Mash and Mix: Drain the sweet potatoes and add them back to the saucepan. Mash 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.
- Make Pecan Topping: In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all-purpose flour, salt, and pecan pieces until combined.
- Assemble Casserole: Grease a 9 by 13 baking dish with cooking spray. Add the sweet potato filling and spread 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: Bake the sweet potato casserole at 350 degrees F 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
- Sweet Potatoes: You can use any variety of sweet potatoes for this recipe.
- Marshmallows: You can use large marshmallows if you prefer. Just be sure to cut them in half before adding them to the casserole.
- Make Ahead: You can assemble the casserole ahead of time and bake it later. Simply cover and refrigerate until ready to bake.
- Freezing: This casserole can also be frozen. Assemble the casserole, but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 500kcal
- Sugar: 50g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
