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Sweet Potato Casserole with Marshmallows and Pecan Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 7 reviews
  • Author: Sue
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Thanksgiving Recipes
  • Method: Baking
  • Cuisine: American

Description

This classic Sweet Potato Casserole with Marshmallows is a beloved holiday side dish, perfect for Thanksgiving. It features creamy mashed sweet potatoes flavored with warm spices, topped with a crunchy pecan streusel and a gooey layer of golden toasted mini marshmallows. A delightful combination of sweet, nutty, and creamy textures that will wow your family and guests.

Ingredients

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

  1. Prep 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 Sweet Potatoes: Boil the sweet potatoes until fork tender and easily pierced, about 20 minutes. They should fall apart easily when done.
  3. Mash Sweet Potatoes: Drain the sweet potatoes and return them to the saucepan. Add the butter and mash with a potato masher until smooth and the butter is melted. Stir in brown sugar, salt, cinnamon, vanilla extract, and nutmeg until well combined.
  4. Make Pecan Topping: In a separate bowl, mix together melted butter, brown sugar, flour, salt, and chopped pecans until evenly combined to form the crumbly topping.
  5. Prepare Baking Dish: Grease a 9x13 inch baking dish with cooking spray for easy removal later.
  6. Assemble Casserole: Spread the mashed sweet potato mixture evenly into the baking dish. Sprinkle the pecan topping evenly over the sweet potatoes. Finally, evenly layer the mini marshmallows on top of the pecan topping.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 25-35 minutes until bubbly, and the marshmallows are nicely golden brown on top. Watch closely toward the end to prevent burning.

Notes

  • Storing leftovers: Store any leftover casserole in an airtight container in the refrigerator for 4-5 days.

Find it online: https://suerecipe.com/sweet-potato-casserole-with-marshmallows-and-pecan-topping-recipe/