Sweet Potato Casserole With Marshmallows
My sweet potato casserole always steals the show at Thanksgiving. It has layers of creamy mashed potatoes, crunchy pecan crumble, and a crispy layer of melty marshmallows.
Ingredients
- 2 cups miniature marshmallows
For the sweet potatoes
- 3 pounds sweet potatoes (peeled and cubed)
- ½ cup packed brown sugar
- ⅓ cup butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
For the pecan topping
- ¼ cup butter (melted)
- ¼ cup brown sugar
- 2 tablespoons flour
- 1 cup chopped pecans
Instructions
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish.
- In a large pot, add the sweet potatoes and cover with water. Bring to a boil and simmer for 15 minutes until fork tender. Drain.
- In a large bowl, mash the sweet potatoes with brown sugar, butter, vanilla, cinnamon, and nutmeg. Spread into the baking dish.
- In a separate bowl, combine all the pecan topping ingredients and mix until combined. Sprinkle on top of the sweet potatoes.
- Add an even layer of marshmallows on top.
- Bake for 25-30 minutes until the marshmallows are golden brown on top. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!