Sweet Potato Casserole with Marshmallows Recipe

Ingredients

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

1. Peel and cut the sweet potatoes into large chunks and place them into a large saucepan. Cover with water and bring to a boil.
2. Boil the sweet potatoes until fork tender and easily pierced with a fork, about 20-25 minutes. They should fall apart easily.
3. Drain the sweet potatoes and return them to the saucepan. Add the unsalted butter and mash with a potato masher while the potatoes are still hot to melt the butter. Add brown sugar, salt, cinnamon, vanilla extract, and nutmeg. Mix until well combined.
4. In a separate bowl, stir together melted butter, brown sugar, all purpose flour, salt, and finely chopped pecan pieces until combined.
5. Grease a 9 by 13 inch baking dish with cooking spray. Spread the sweet potato filling evenly in the dish, then layer the pecan topping evenly over it. Add mini marshmallows evenly across the top.
6. Bake the casserole in a preheated oven at 350 degrees Fahrenheit for 35 minutes or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to prevent burning.

Notes

• Store leftover casserole in an airtight container in the refrigerator for up to 4-5 days.
• For a nuttier texture, toast the pecans before chopping and mixing them into the topping.
• Use vegan butter and marshmallows for a vegan-friendly version.
• To reduce sweetness, cut back on the brown sugar in the filling and topping slightly.
• If you don’t have all purpose flour, substitute with cornstarch for a gluten free alternative (adjust quantity slightly).