Description
A classic sweet potato casserole topped with crunchy pecans and melted marshmallows.
Ingredients
- 4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 4 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecan pieces
- 10 oz mini marshmallows
Instructions
- Peel and cut the sweet potatoes into large chunks and place them into a large sauce pan. Cover them with water and bring to a boil.
- Boil the sweet potatoes until they are fork tender and easily pierced with a fork. They should fall apart easily.
- Drain the sweet potatoes and add them back to the sauce pan. Mash them with a potato masher.
- Add the melted butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg to the mashed sweet potatoes and mix until well combined.
- In a separate bowl, combine the melted butter, brown sugar, all purpose flour, salt, and pecan pieces for the topping until combined.
- Grease a 9 by 13 baking dish with cooking spray.
- Add the sweet potato filling and spread it out evenly.
- Spread the pecan topping evenly over the sweet potatoes.
- Add the mini marshmallows over the top in an even layer.
- Bake at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely to prevent burning.
Notes
- Watch the casserole closely during the last few minutes of baking to ensure the marshmallows toast to a perfect golden brown without burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert/Side Dish
- Method: Baking
- Cuisine: American