Description
This Sweet Potato Casserole with Marshmallows is a classic, comforting side dish perfect for holiday dinners or any cozy meal. Tender mashed sweet potatoes are combined with brown sugar, butter, and warm spices, then topped with crunchy pecans and gooey golden marshmallows for a delightful blend of flavors and textures.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes, peeled and cut into cubes
- ½ cup brown sugar, packed
- â…“ cup butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon, or to taste
- Salt and black pepper, to taste
- â…“ cup chopped pecans
Topping
- 2 cups miniature marshmallows
- â…“ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking dish to prevent sticking and set it aside.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer gently for about 15 minutes, or until the potatoes are fork-tender and easily mashed. Drain well once cooked.
- Mash and Mix: Transfer the cooked sweet potatoes to a large bowl or back into the pot. Mash thoroughly while adding brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Mix until smooth and evenly combined.
- Add Pecans: Fold half (about â…“ cup) of the chopped pecans evenly into the mashed sweet potato mixture. Spread this mixture evenly into the prepared baking dish.
- Add Toppings: Sprinkle the top of the sweet potato mixture with miniature marshmallows followed by the remaining chopped pecans to add a crunchy, sweet finish.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes until the marshmallows are golden brown and the casserole is heated through.
Notes
- For a smoother texture, you can use a potato ricer or food processor to mash the sweet potatoes.
- Adjust cinnamon and vanilla to taste depending on your preference for spice and sweetness.
- To make ahead, prepare the casserole up to Step 5, cover, and refrigerate; bake just before serving, adding a few extra minutes if baked cold.
- Substitute pecans with walnuts if preferred.
- For a lighter version, reduce brown sugar slightly or use a sugar substitute suitable for baking.
