Sweet Potato Casserole with Marshmallow & Pecan Crunch
Sweet Potato Casserole with Marshmallow & Pecan Crunch is the perfect blend of creamy, sweet, and crunchy, making it a delightful centerpiece for any holiday table. This comforting dish features vibrant sweet potatoes, a fluffy marshmallow topping, and a crunchy pecan layer that elevates your dining experience. It’s not just a recipe; it’s an invitation to create cherished memories with family and friends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups mashed sweet potatoes (about 4 medium sweet potatoes)
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup mini marshmallows
- 1 cup chopped pecans
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Peel and chop the sweet potatoes into chunks, then boil in salted water for 15-20 minutes until tender. Drain.
- Mash sweet potatoes in the pot and mix in butter, brown sugar, eggs, vanilla, cinnamon, and nutmeg until smooth.
- Pour mixture into the greased baking dish. Top with mini marshmallows.
- In a bowl, mix chopped pecans with melted butter and sprinkle over the marshmallows.
- Bake for 25-30 minutes until marshmallows are golden brown.
Nutrition
- Serving Size: 1/8 casserole (200g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added flavor, consider mixing in a splash of bourbon or swapping pecans for walnuts. Assemble ahead of time but add toppings right before baking to keep them crunchy.