Description
This Sweet Potato Casserole with Marshmallows is a classic comforting dish perfect for holiday gatherings or cozy family dinners. Roasted sweet potatoes are combined with a creamy, buttery mixture and baked under a crunchy pecan topping, then finished with a golden layer of toasted mini marshmallows for a perfect balance of sweet and savory flavors.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 4 tablespoons butter (melted)
- 2 large eggs
- ½ cup heavy cream
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon nutmeg
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 4 tablespoons cold butter (cubed)
- 1 cup chopped pecans
- ¼ teaspoon salt
Final Garnish
- 2 cups mini marshmallows
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (204°C). Pierce the sweet potatoes with a fork several times and place them on a baking sheet. Roast for 45-60 minutes or until they are tender when pierced with a knife. Remove from the oven, allow to cool, then peel and mash the sweet potatoes until smooth.
- Prepare the Baking Dish: Lower the oven temperature to 350°F (177°C). Butter a 9×13-inch baking dish to prevent sticking and set aside.
- Make the Sweet Potato Mixture: In a large bowl, combine the mashed sweet potatoes with heavy cream, melted butter, eggs, brown sugar, vanilla extract, salt, and nutmeg. Mix everything thoroughly until the mixture is smooth and creamy.
- Prepare the Pecan Topping: In a separate bowl, mix together the flour, brown sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans evenly.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake the Casserole: Place the dish in the oven and bake for 20 minutes until the topping is set.
- Add Marshmallows and Finish Baking: Remove the casserole from the oven and evenly sprinkle the mini marshmallows on top. Return to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden brown and melted.
Notes
- You can roast the sweet potatoes a day ahead to save time on the day of baking.
- For a nuttier topping, try toasting the pecans lightly before adding them to the flour mixture.
- If mini marshmallows are unavailable, regular marshmallows cut into small pieces can be used.
- To avoid burning the marshmallows, keep a close eye during the final baking stage.
- This dish can be made gluten-free by substituting the flour with a gluten-free all-purpose blend.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American