Sweet Potato Casserole with Marshmallows and Pecans
Ingredients
Sweet Potato Filling
-
3.5
lbs
sweet potatoes, peeled
-
6
tbsp
butter, melted
-
2
large
eggs, whisked
-
½
cup
brown sugar
-
1
tsp
salt
-
½
tsp
cinnamon
-
¼
tsp
nutmeg
Topping
-
1
cup
brown sugar
-
1
cup
chopped pecans
-
½
cup
flour
-
1
tsp
cinnamon
-
¼
tsp
salt
-
6
tbsp
butter, melted
-
2
cups
mini marshmallows
Instructions
- Preheat the oven to 350°F and grease a 9x11 casserole dish.
- Peel and chop the sweet potatoes into large chunks.
- Boil the sweet potato chunks in a large pot of water for 22-25 minutes until fork-tender. Drain and cool for 15 minutes.
- Prepare the topping by mixing brown sugar, pecans, flour, cinnamon, and salt in a bowl. Add melted butter and stir until combined, then mix in the marshmallows.
- Mash the cooled sweet potatoes until mostly smooth, then mix in melted butter, whisked eggs, brown sugar, salt, cinnamon, and nutmeg.
- Pour the sweet potato mixture into the casserole dish and top with the marshmallow pecan crumble.
- Bake uncovered for 35-40 minutes, covering with foil if the marshmallows brown too quickly.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
30mg
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