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Sweet Potato Casserole with Marshmallows Recipe

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4.2 from 48 reviews

A classic Sweet Potato Casserole with Marshmallows, featuring tender mashed sweet potatoes blended with warm spices, brown sugar, and maple syrup, topped with toasted marshmallows and crunchy pecans. This comforting dish is perfect for holiday gatherings or a cozy family dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Sweet Potato Mixture

  • 3 pounds sweet potatoes (cut into large cubes)
  • 1/2 cup brown sugar (packed)
  • 1/3 cup butter (softened)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 cup pecans (chopped, divided)
  • 1 teaspoon cinnamon (divided, or substitute pumpkin pie spice)
  • Pinch of nutmeg
  • 1/4 teaspoon allspice
  • Salt to taste

Topping

  • 2 cups mini marshmallows (or regular marshmallows)
  • Remaining 1/2 cup chopped pecans
  • Remaining 1/2 teaspoon cinnamon

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9 x 13 inch casserole dish. Set it aside for later use.
  2. Boil Sweet Potatoes: Fill a large pot with water and bring it to a boil over medium-high heat. Add the cubed sweet potatoes to the boiling water and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the water completely.
  3. Mash Sweet Potatoes: Using the same pot or a large bowl, mash the drained sweet potatoes until smooth or slightly chunky based on preference.
  4. Mix Ingredients: To the mashed sweet potatoes, add the brown sugar, softened butter, 1/2 teaspoon cinnamon, nutmeg, allspice, vanilla extract, maple syrup, and half of the chopped pecans (1/2 cup). Mix thoroughly to combine all flavors evenly.
  5. Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared casserole dish.
  6. Add Toppings: Sprinkle the top evenly with the mini marshmallows, the remaining 1/2 cup chopped pecans, and the remaining 1/2 teaspoon cinnamon for extra flavor and texture.
  7. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the marshmallows become golden brown and toasted. If desired, garnish with additional pecans and a light cinnamon sprinkle before serving.

Notes

  • You can use either mini marshmallows or regular marshmallows for the topping.
  • For a spiced twist, pumpkin pie spice may be used instead of cinnamon.
  • Adjust sugar to taste depending on the sweetness of your sweet potatoes.
  • For easier cleanup, line your casserole dish with parchment paper or aluminum foil before greasing.
  • If you prefer a smoother texture, peel the sweet potatoes before boiling.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/sweet-potato-casserole-with-marshmallows-recipe/