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–+ servings

Sweet Potato Casserole with Toasted Pecans and Golden Marshmallows

A classic holiday sweet potato casserole with mashed sweet potatoes, brown sugar, cinnamon, pecans, and golden marshmallows.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 pounds sweet potatoes
  • 1/2 cup packed light brown sugar
  • 1/3 cup butter melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup coarsely chopped pecans
  • 1/4 teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 2 cups miniature marshmallows

Method
 

  1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Place the sweet potatoes in a large pot of boiling water. Reduce the heat and simmer for about 15 minutes, until fork-tender. Drain well.
  3. Return the hot sweet potatoes to the pot or transfer them to a large mixing bowl. Mash in the brown sugar, melted butter, cinnamon, vanilla, salt, and pepper until smooth and well combined.
  4. Fold in half of the chopped pecans to distribute them evenly. Spread the sweet potato mixture into the prepared baking dish and smooth the top.
  5. Sprinkle the miniature marshmallows over the filling, then scatter the remaining pecans on top.
  6. Bake for 25 minutes, or until the marshmallows are golden brown and the casserole is heated through. Let it rest for a few minutes before serving.

Nutrition

Calories: 190kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 10mgSodium: 80mgFiber: 3gSugar: 14g

Notes

Use light or dark brown sugar; dark packs more molasses flavor.
If you use salted butter, cut the added salt in the filling.
Toast the pecans briefly in a dry skillet before chopping for extra crunch.
For make-ahead, assemble the casserole without marshmallows, cover, and refrigerate up to 48 hours. Add marshmallows and pecans before baking.
Set the chilled casserole on the counter 30 minutes before baking, and add a few minutes to the cook time.
Cover leftovers with foil when reheating to keep the marshmallows from burning.
Serve alongside roast turkey, baked ham, or grilled chicken.

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