Description
A creamy and comforting sweet potato casserole, topped with crunchy pecans and gooey mini marshmallows, perfect for holidays or festive gatherings.
Ingredients
- 8 cups peeled and cubed sweet potatoes (about 6‑7 medium fresh sweet potatoes)
- 2 cups water
- ¾ cup dark brown sugar, packed
- 5 tablespoons salted sweet cream butter, softened
- 1½ teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups chopped pecans, divided (1 cup + ½ cup)
- 3 cups mini marshmallows
Instructions
- In a heavy‑bottomed saucepan over medium‑high heat, add the cubed sweet potatoes and water just to cover them. Cover and cook until fork‑tender.
- Drain the sweet potatoes and return them to the saucepan.
- Preheat the oven to 350°F (175°C). Grease or spray a 9×13‑inch baking dish and set aside.
- Add brown sugar, butter, vanilla, cinnamon, and nutmeg to the potatoes. Mash until smooth.
- Fold in ½ cup chopped pecans into the mashed sweet potatoes.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1 cup chopped pecans over the top, then add the mini marshmallows.
- Bake uncovered for 25 minutes or until marshmallows are slightly golden brown. Serve hot.
Notes
- For nut allergies, omit the pecans—marshmallows alone still make a great topping.
- Substitute fresh sweet potatoes with two 29‑ounce cans of yams for convenience.
- Use light brown sugar for a milder flavor.
- Candied pecans can be used for extra sweetness and crunch.
- Store leftovers in the fridge for up to 4 days or freeze (without topping) for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
