Decadent Sweet Potato Casserole with Marshmallows
This classic sweet potato casserole is the ultimate holiday side dish, featuring a velvety mashed sweet potato base seasoned with warm spices like cinnamon and nutmeg. It is topped with a crunchy pecan crumble and a layer of toasted mini marshmallows, providing a delightful textural contrast. This crowd-favorite recipe is easy to prepare and yields a comforting, indulgent result perfect for any festive table.
Ingredients
- 4 large sweet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 4 tbsp unsalted butter, melted
- 1 cup brown sugar
- 1/3 cup brown sugar (for topping)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp all-purpose flour
- 1 1/4 cups pecan pieces
- 10 oz mini marshmallows
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Boil the potato chunks in water until fork-tender, then drain well.
- Place potatoes in a large bowl and add 1/2 cup softened butter, 1 cup brown sugar, salt, cinnamon, nutmeg, and vanilla.
- Mash the potatoes until smooth and transfer into the prepared baking dish.
- In a small bowl, combine the flour, 1/3 cup brown sugar, melted butter, and pecan pieces until crumbly.
- Sprinkle the pecan mixture evenly over the mashed potatoes.
- Bake for 20 minutes until the edges are bubbling.
- Remove from the oven, top with mini marshmallows, and bake for another 5-10 minutes until the marshmallows are lightly toasted and golden.
Notes
Ensure sweet potatoes are uniform in size to guarantee even cooking. You can swap pecans for walnuts if preferred. For best results, use fresh mini marshmallows as they melt and toast better than older ones.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 58gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 30mgSodium: 160mgFiber: 5gSugar: 32g
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