Description

This Sweet Potato Casserole with Marshmallows is a classic holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan topping and a layer of golden, toasted mini marshmallows. The combination of warm spices, buttery pecan crumble, and sweet marshmallows creates a comforting and festive dish perfect for family gatherings or holiday dinners.

Ingredients

Sweet Potato Filling

4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
½ cup unsalted butter, melted
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

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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 to a boil.
Boil Sweet Potatoes: Boil the sweet potatoes until fork tender and easily pierced with a fork, about 15-20 minutes. They should fall apart easily.
Mash Sweet Potatoes and Mix: Drain the sweet potatoes and return them to the saucepan. Mash with a potato masher. Add melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg, mixing until well combined.
Make Pecan Topping: In a separate bowl, stir together melted butter, brown sugar, all-purpose flour, salt, and finely chopped pecans until combined to form the topping mixture.
Prepare Baking Dish: Grease a 9×13 inch baking dish with cooking spray to prevent sticking.
Assemble Casserole: Spread the sweet potato filling evenly in the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potatoes, then layer the mini marshmallows evenly on top.
Bake: Bake the casserole at 350°F (175°C) for 25-35 minutes or until the casserole is bubbly and the marshmallows are golden brown. Watch closely near the end to achieve perfect golden topping without burning.

Notes

Leftover casserole can be stored in an airtight container in the refrigerator for 4-5 days.
To reheat, cover with foil and warm in the oven at 350°F until heated through.
For a nuttier flavor, toast the pecans lightly before mixing into the topping.
Use fresh marshmallows instead of mini marshmallows for a different texture if desired.