Classic Sweet Potato Casserole with Pecans and Marshmallows
A warm and creamy sweet potato casserole topped with crunchy pecans and gooey marshmallows, perfect for any meal.
Ingredients
For the Casserole
- 4 cups mashed sweet potatoes (about 3-4 medium sweet potatoes) Peel and boil until tender.
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
For the Topping
- 1 cup miniature marshmallows
- 1 cup chopped pecans, divided (1/2 cup for topping) Use half for mixing in and half for topping.
Instructions
Preparation
- Peel and boil sweet potatoes until tender, about 15-20 minutes. Drain and mash until smooth.
- In a bowl, combine mashed sweet potatoes, sugar, melted butter, milk, vanilla, cinnamon, nutmeg, and eggs. Mix until creamy.
- Transfer the sweet potato mixture into a greased baking dish, smoothing the top with a spatula.
Topping and Baking
- Sprinkle half of the pecans over the sweet potato mixture, then add the marshmallows evenly on top.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until heated through and marshmallows are golden brown.
- Remove from oven and sprinkle remaining pecans on top. Allow cooling slightly before serving.
Notes
For a deeper flavor, consider roasting sweet potatoes instead of boiling. Substitute nuts with seeds if allergic, and adjust marshmallows with brown sugar for caramelization.