Description
Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy sweet potato filling, a crunchy pecan topping, and a layer of melted marshmallows.
Ingredients
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped (about 9 cups)
- ½ cup unsalted butter, melted
- 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
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Boil sweet potatoes until tender, about 15–20 minutes. Drain and mash until smooth.
- Mix mashed sweet potatoes with melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Spread evenly into prepared dish.
- In a bowl, combine pecan topping ingredients: melted butter, brown sugar, flour, salt, and chopped pecans. Sprinkle over sweet potato mixture.
- Bake uncovered for 20–25 minutes until topping is golden.
- Remove from oven and top with mini marshmallows. Bake an additional 5–7 minutes until marshmallows are golden and melted.
- Cool slightly before serving.
Notes
- Make ahead by preparing the sweet potato mixture and topping separately, then assemble before baking.
- Use fresh sweet potatoes for best flavor, but canned mashed sweet potatoes can be used in a pinch.
- Leftovers can be stored in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American