Description
Sweet Potato Casserole with Marshmallows and Pecans is a delightful dish that captures the essence of holiday gatherings. This creamy, spiced casserole is topped with golden-brown marshmallows and crunchy pecans, creating the perfect blend of flavors and textures. Whether served at Thanksgiving or during cozy family dinners, this recipe transforms simple ingredients into a comforting classic that everyone will love, turning any meal into a memorable occasion.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs), peeled and cubed
- ½ cup brown sugar (light or dark)
- ¼ cup unsalted butter
- ⅓ cup whole milk (or nut milk for dairy-free)
- 1 cup pecans (toasted, chopped)
- 2 cups mini marshmallows
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Boil sweet potatoes in salted water until fork-tender (15-20 minutes). Drain.
- In a pot, mash the sweet potatoes with butter, brown sugar, milk, vanilla extract, salt, and cinnamon until smooth.
- Fold in half of the chopped pecans and transfer to a greased 9×13 inch baking dish.
- Top with remaining pecans and sprinkle mini marshmallows generously over the top.
- Bake for 25-30 minutes or until marshmallows are toasted and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 150g)
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg