Sweet Potato Casserole with Marshmallows
Indulge in the perfect holiday side dish with our irresistible Sweet Potato Casserole recipe, complete with a golden brown marshmallow and pecan topping. This comforting side dish that is both savory and sweet.
Servings: 1 large casserole
Calories: 342kcal
Ingredients
- 4 tablespoons unsalted butter
- 3 pounds sweet potatoes
- ¼ cup milk
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon vanilla extract
- 2 cup pecans chopped and divided
- 4 cups miniature marshmallows
Instructions
- Preheat the oven to 375°F.
- Grease a 9x13 baking dish with the stick of butter. Set aside.
- Peel and cube the sweet potatoes, ensuring they are of even size.
- Place the sweet potatoes in a pot. Cover with water. Boil under fork tender. Boil for 7-12 minutes. Drain the potatoes and return to the pot. Turn off the heat.
- Add the butter, milk, brown sugar, cinnamon, salt, pepper, and vanilla extract.
- Mix with a hand mixer for 2-3 minutes or until smooth and creamy.
- Taste to see if any additional sugar or salt is needed.
- Add 1 cup of the pecans to the potatoes. Mix with a spoon until combined..
- Transfer the potatoes to the prepared baking dish.
- Top with the marshmallows and the remainder of the pecans.
- Bake uncovered for 12 minutes.
- Turn the oven to broil at high or 375°F for 1 minute or until the marshmallows are golden brown. Serve warm and enjoy!
Notes
- Store the leftovers with aluminum foil or plastic wrap in the fridge for up to 3 days.
- Heat up the leftovers in the oven at 375°F for 10 minutes.
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 164mg | Fiber: 6g | Sugar: 25g