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Sweet Potato Casserole with Marshmallows Recipe

Sweet Potato Casserole with Marshmallows Recipe
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5.1 from 11 reviews

This classic sweet potato casserole with marshmallows is a must-make side dish for Thanksgiving and the holidays! Wow your family with this amazing recipe that combines creamy sweet potatoes, a crunchy pecan topping, and gooey marshmallows.

Ingredients

For the sweet potato filling:

  • 4 large sweet potatoes, peeled and chopped into large chunks
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg

For the pecan topping:

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 cups finely chopped pecan pieces

For the marshmallow layer:

  • 10 oz mini marshmallows

Instructions

  1. Prepare the 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.
  2. Cook the sweet potatoes: Boil the sweet potatoes until fork-tender. Drain and mash with butter, then mix in brown sugar, salt, cinnamon, vanilla extract, and nutmeg.
  3. Make the pecan topping: Combine melted butter, brown sugar, flour, salt, and pecans in a bowl.
  4. Assemble the casserole: Grease a baking dish, spread sweet potato filling, top with pecans, and layer with marshmallows.
  5. Bake: Bake at 350°F for 25-35 minutes until bubbly and marshmallows are golden brown.

Notes

  • Storing leftovers: Leftover casserole can be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition

Find it online: https://cookedbysarah.com/sweet-potato-casserole-with-marshmallows-recipe/