Ingredients
4 lbs fresh sweet potatoes (about 5–6 large)
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup whole milk
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups mini marshmallows
1 cup chopped pecans
Instructions
Step 1: Preheat your oven to 400°F. Prick the sweet potatoes with a fork and roast them on a baking sheet for 45-60 minutes until tender.
Step 2: Allow potatoes to cool, then peel off the skins and place the flesh in a large mixing bowl.
Step 3: Reduce oven temperature to 350°F. Mash the sweet potatoes until smooth.
Step 4: Stir in the melted butter, brown sugar, milk, vanilla, cinnamon, and salt until well combined.
Step 5: Whisk in the beaten eggs until the mixture is light and fluffy.
Step 6: Spread the mixture into a greased 9×13 inch baking dish and bake for 25-30 minutes until the edges are set.
Step 7: Remove from oven and sprinkle the chopped pecans and mini marshmallows evenly over the top.
Step 8: Return to the oven for 10-12 minutes, or until the marshmallows are toasted and golden brown.
Notes
For a crunchier topping, toast the pecans for 5 minutes before adding them to the casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx 150g)
- Calories: 315
- Sugar: 22g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
Keywords: sweet potato casserole with marshmallows, holiday side dish, thanksgiving recipes, marshmallow sweet potatoes
