Sweet Potato Casserole with Marshmallows and Pecans
A sweet and creamy casserole topped with fluffy marshmallows and crunchy pecans, perfect for family gatherings and holiday dinners.
Ingredients
Main Ingredients
- 4 cups mashed sweet potatoes Use fresh sweet potatoes for the best flavor.
- 1/2 cup sugar Adjust according to your taste preference.
- 1/2 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Toppings
- 1 cup mini marshmallows You can use large marshmallows if mini ones are unavailable.
- 1 cup chopped pecans Toast the pecans lightly for extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, and salt. Mix well until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In a separate bowl, mix the chopped pecans and marshmallows together and sprinkle over the sweet potato mixture.
Baking
- Bake for 25-30 minutes or until the marshmallows are golden brown.
- Serve warm.
Notes
This casserole pairs well with turkey or ham and fresh salad. To keep your casserole fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can freeze it for longer storage; just thaw and heat before serving. You can add pineapple for a tropical twist, use walnuts instead of pecans, or layer coconut for added flavor.