Description
A classic Sweet Potato Casserole with a creamy sweet potato filling, a crunchy pecan topping, and a golden marshmallow layer baked to perfection. This comforting side dish combines warm spices, brown sugar sweetness, and buttery pecans for a festive and delicious addition to any holiday meal.
Ingredients
Scale
Sweet Potato Filling
- 4 large sweet potatoes, peeled and chopped into large chunks
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
Pecan Topping
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
Marshmallow Layer
- 10 oz mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring it to a boil.
- Cook Sweet Potatoes: Boil the sweet potatoes until fork tender and easily pierced with a fork, about 20-25 minutes. They should fall apart easily.
- Mash Sweet Potatoes: Drain the sweet potatoes and return them to the saucepan. Add the ½ cup unsalted butter and mash with a potato masher until smooth and creamy. The heat will melt the butter. Stir in brown sugar, salt, cinnamon, vanilla extract, and nutmeg until well combined.
- Prepare Pecan Topping: In a separate bowl, stir together the melted butter, brown sugar, all purpose flour, salt, and finely chopped pecans until fully combined.
- Assemble Casserole: Grease a 9 by 13 inch baking dish with cooking spray. Spread the sweet potato filling evenly in the dish, then evenly spread the pecan topping over the sweet potatoes. Finally, layer the mini marshmallows evenly on top.
- Bake: Bake the casserole at 350 degrees Fahrenheit for 35 minutes, or until the casserole is bubbly and the marshmallows are golden brown on top. Watch closely towards the end to prevent burning.
Notes
- Leftover casserole can be stored in an airtight container in the refrigerator for 4-5 days.
- For a nuttier flavor, toast the pecans lightly before adding them to the topping.
- If you prefer less sweetness, reduce the brown sugar slightly in the sweet potato filling or topping.
- Use fresh sweet potatoes for the best texture and flavor.
- If mini marshmallows are unavailable, regular marshmallows cut into smaller pieces can be used.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
