Description
A classic Sweet Potato Casserole with a creamy mashed sweet potato base, a crunchy pecan topping, and a golden marshmallow layer baked to perfection. This comforting side dish is perfect for holiday meals and family gatherings.
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 and place 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 with a fork, about 20-25 minutes, until they fall apart easily.
- Mash Sweet Potatoes: Drain the sweet potatoes and return them to the saucepan. Add the butter and mash using a potato masher until smooth with butter melted through. Mix in brown sugar, salt, cinnamon, vanilla extract, and nutmeg until well combined.
- Make Pecan Topping: In a separate bowl, stir together the melted butter, brown sugar, all-purpose flour, salt, and chopped pecans until evenly combined.
- Prepare Baking Dish: Grease a 9 by 13-inch baking dish with cooking spray to prevent sticking.
- Assemble Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potatoes. Top with an even layer of mini marshmallows.
- Bake: Bake the casserole at 350 degrees Fahrenheit for 35 minutes until bubbly and the marshmallows are golden brown on top. Watch closely during the last few minutes to avoid burning the marshmallows.
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days to maintain freshness.
- You can substitute maple syrup for brown sugar in the sweet potato filling for a different sweetness profile.
- If you prefer less sweetness, reduce the amount of brown sugar slightly.
- Use gluten-free flour instead of all-purpose flour in the pecan topping to make this recipe gluten-free.
- To save time, sweet potatoes can be cooked in a pressure cooker or Instant Pot until tender before mashing.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
