Description
A classic sweet potato casserole topped with a buttery pecan crumble and marshmallows, perfect for holiday gatherings.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups (200g) mini marshmallows
- 1 cup (100g) pecans, chopped
- 1/4 cup (50g) brown sugar
- 1/4 cup (60g) unsalted butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread evenly.
- In a separate bowl, combine the chopped pecans, brown sugar, and melted butter. Mix until the pecans are well coated.
- Sprinkle the pecan mixture evenly over the sweet potato mixture.
- Top with mini marshmallows.
- Bake in the preheated oven for 25-30 minutes, until the marshmallows are golden brown and the casserole is heated through.
- Remove from the oven and let cool slightly before serving.
Notes
- For a more decadent flavor, try adding a splash of bourbon to the sweet potato mixture.
- Feel free to substitute the pecans with walnuts or omit nuts entirely if desired.
- This casserole can be prepared ahead of time and refrigerated. Just bake it right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 40
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 4
- Cholesterol: 15
Keywords: sweet potato casserole, holiday side dish, easy sweet potato recipe, Thanksgiving casserole, pecan topping, marshmallow sweet potatoes