Description
Creamy sweet potato casserole topped with fluffy mini marshmallows and crunchy pecans, perfect for family gatherings and holidays.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup mini marshmallows
- 1/2 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C). Boil or steam sweet potatoes until tender, about 15 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes with brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg, mixing until smooth.
- Transfer the mixture to a greased baking dish and bake for 25 minutes.
- Sprinkle mini marshmallows and chopped pecans on top and bake for another 10-15 minutes, until marshmallows are golden brown.
Notes
For a vegan version, substitute eggs with flaxseed meal and use almond milk and coconut oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg