Sweet Potato Casserole with Marshmallow & Pecans
Sweet Potato Casserole with Marshmallow & Pecans is a heartwarming dish that combines creamy sweet potatoes, gooey marshmallows, and crunchy pecans into a delightful side that’s perfect for any gathering. This recipe captures the nostalgia of family holidays with every bite, creating a comforting experience that’s sure to impress. Easy to prepare and visually stunning, it’s the ultimate crowd-pleaser that brings joy to every table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes (about 2 lbs), peeled and chopped
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups mini marshmallows
- 1/2 cup toasted pecans, roughly chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Boil sweet potatoes in salted water until fork-tender (15-20 minutes). Drain and mash until smooth.
- Mix in melted butter, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
- Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
- Top with mini marshmallows and chopped pecans.
- Bake for 25-30 minutes until marshmallows are golden brown.
Nutrition
- Serving Size: 1/8 of casserole (about 3/4 cup)
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For added sweetness, consider drizzling maple syrup over the top before baking. If you prefer a nut-free option, substitute pecans with crushed graham crackers or sunflower seeds.