Description
This Marshmallow Pecan Sweet Potato Casserole is a comforting, sweet-and-nutty side dish combining creamy mashed sweet potatoes with a crunchy pecan-marshmallow topping. Perfect for holidays or cozy family dinners.
Ingredients
- 3 cups mashed sweet potatoes
- ¾ cup granulated sugar
- ½ cup whole milk
- 1 stick unsalted butter, melted
- 2 large eggs, well beaten
- 1 teaspoon pure vanilla extract
- ½ stick unsalted butter, melted (for topping)
- ½ cup brown sugar
- ½ cup all-purpose flour
- ⅓ cup whole milk (for topping)
- ½ cup chopped pecans
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat together the mashed sweet potatoes, granulated sugar, milk, melted butter, beaten eggs, and vanilla extract until smooth.
- Grease a 9×13-inch (or similar) baking dish and spread the sweet potato mixture evenly inside.
- In a medium bowl, combine the melted butter, brown sugar, flour, and milk until well mixed.
- Fold in the chopped pecans and mini marshmallows into the topping mixture.
- Spread the topping evenly over the sweet potato layer.
- Bake for 30 to 40 minutes, until golden brown on top and bubbly around the edges.
- Let cool slightly before serving to allow the topping to set.
Notes
- Use standard orange-fleshed sweet potatoes for best flavor and color.
- You can prepare this dish a few hours in advance and refrigerate before baking.
- Non-dairy milk can be substituted, though texture may slightly vary.
- Regular marshmallows chopped into pieces can substitute mini marshmallows.
- Freeze only the sweet potato base if needed; add topping fresh before baking.
