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Sweet Potato Casserole with Marshmallows and Pecans

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A delightful casserole featuring sweet potatoes, topped with melty marshmallows and crunchy pecans, perfect for holiday meals.

Ingredients

Scale
  • 4 cups sweet potatoes, mashed
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup mini marshmallows
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, beaten eggs, vanilla extract, and salt until smooth.
  3. Pour the sweet potato mixture into a greased casserole dish and spread it out evenly.
  4. Top with mini marshmallows and chopped pecans.
  5. Bake in the preheated oven for 25-30 minutes or until the marshmallows are golden brown.
  6. Remove from the oven and let it cool for a few minutes before serving.

Notes

Can be made ahead of time and baked just before serving. Leftovers can be stored in the refrigerator for 3-5 days or frozen for 2-3 months.

Nutrition

Find it online: https://hwepodcast.com/sweet-potato-casserole-marshmallows-pecans/