Description
A comforting casserole featuring creamy mashed sweet potatoes topped with a crunchy pecan layer and toasted mini marshmallows. This sweet and nutty dish is perfect for festive occasions.
Ingredients
4 large sweet potatoes, peeled and cut into chunks
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 topping)
⅓ cup brown sugar (for topping)
2 tablespoons all-purpose flour
½ teaspoon salt (for topping)
1 ¼ cups finely chopped pecans
10 oz mini marshmallows
Instructions
1. Peel and cut the sweet potatoes into large chunks and place them in a large saucepan. Cover with water and bring to a boil.
2. Boil the sweet potatoes until fork-tender and soft enough to fall apart.
3. Drain the sweet potatoes and return them to the saucepan. Mash them with a potato masher.
4. Add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed sweet potatoes and stir until well combined.
5. In a separate bowl, combine melted butter, brown sugar, flour, salt, and chopped pecans until mixed.
6. Grease a 9×13-inch baking dish with cooking spray.
7. Spread the sweet potato filling evenly in the dish.
8. Sprinkle the pecan topping evenly over the sweet potatoes.
9. Layer the mini marshmallows evenly on top.
10. Bake at 350°F for 25-35 minutes, until bubbly and marshmallows are golden brown. Watch closely near the end to prevent burning.
Notes
Use canola or vegetable oil spray if unsalted butter is unavailable.
Pecans can be substituted with walnuts for a different nutty flavor.
Leftover casserole can be refrigerated and reheated covered at 350°F until warmed through.
Monitor marshmallows closely during baking to avoid burning.
To make dairy-free, substitute butter with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 27g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 45mg