Sweet Potato Casserole with Marshmallows and Pecans
250kcal
Ingredients
Casserole Base
- 4 cups mashed sweet potatoes High in vitamin A and naturally sweet.
- 1/2 cup brown sugar Adds caramel-like sweetness.
- 1/4 cup milk Loosens the mash for a silky texture.
- 1/2 cup melted butter Enriches flavor and gives a smooth mouthfeel.
- 2 cooked beaten eggs Bind the casserole and add protein.
- 1 teaspoon vanilla extract Enhances sweetness and complements spices.
- 1 teaspoon cinnamon Classical autumn spice.
- 1/2 teaspoon salt Balances sweetness.
Topping
- 1/2 cup chopped pecans Provides crunch and healthy fats.
- 1 cup mini marshmallows Gives the nostalgic sweet topping.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, and beaten eggs.
- Add the vanilla extract, cinnamon, and salt to the bowl, and mix until smooth and well combined.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly with a spatula.
- Sprinkle the top with the chopped pecans and then scatter the mini marshmallows evenly over the surface.
Baking
- Bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
- Let it cool slightly before serving so the topping sets and scooping is easier.
- Serve warm and enjoy the mix of creamy sweet potatoes, crunchy pecans, and gooey marshmallows.
Nutrition
Serving1gCalories250kcalCarbohydrates35gProtein4gFat10gSaturated Fat5gSodium150mgFiber4gSugar18g
Notes
The casserole can be frozen before baking. Substitute mini marshmallows with a brown sugar-pecan streusel for a less sweet topping. Make the day ahead for Thanksgiving and bake just before serving.