Description
A comforting sweet potato casserole topped with gooey marshmallows and crunchy pecans, perfect for family gatherings.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and chopped
- 1/4 cup butter (or unsalted margarine/coconut oil)
- 1/2 cup brown sugar (or maple syrup)
- 1/2 cup whole milk (or almond milk/oat milk)
- 2 cups mini marshmallows (or vegan versions)
- 1/2 cup chopped pecans (or walnuts)
- Cinnamon or nutmeg (to taste)
Instructions
- Boil sweet potatoes in a large pot until tender, then drain and mash.
- Add butter, brown sugar, and milk to the mashed sweet potatoes and mix until smooth.
- Transfer sweet potato mixture into a greased baking dish, and top with marshmallows and chopped pecans.
- Bake at 350°F (175°C) for 25-30 minutes until marshmallows are golden.
- For extra toasty marshmallows, broil for an additional 1-2 minutes.
- Let rest briefly before serving.
Notes
Roast sweet potatoes for deeper flavor. Avoid over-mashing to retain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: sweet potato casserole, marshmallows, pecans, Thanksgiving, comfort food
