Description
A rich and cozy Sweet Potato Casserole topped with marshmallows and pecans—perfect for holidays and comfort food cravings.
Ingredients
Scale
- 8 cups peeled and cubed sweet potatoes (6 to 7 medium-sized sweet potatoes)
- 2 cups water
- ¾ cup dark brown sugar (packed)
- 5 tablespoons salted sweet cream butter (softened)
- 1½ teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups chopped pecans (divided: 1 cup + ½ cup)
- 3 cups mini marshmallows
Instructions
- Preheat your oven to 375°F.
- Place cubed sweet potatoes and water in a large saucepan. Cover and boil for about 15 minutes or until fork-tender.
- Drain and transfer sweet potatoes to a large mixing bowl.
- Add brown sugar, softened butter, vanilla, cinnamon, and nutmeg. Mash until smooth and creamy.
- Fold in 1 cup of chopped pecans.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- Sprinkle the remaining ½ cup chopped pecans evenly over the top.
- Top with mini marshmallows in a single layer.
- Bake uncovered for 20 to 25 minutes, or until marshmallows are golden brown.
Notes
Mash to your desired consistency—chunky or smooth.
Add a pinch of salt if using unsalted butter.
Watch marshmallows closely toward the end of baking to avoid burning.
Keywords: Sweet Potato Casserole