Sweet Potato Casserole
Sweet potato casserole with toasted marshmallows and chopped pecans is loaded with wonderful fall flavor and is a must-have side for Thanksgiving!
Servings: 8
Ingredients
- 3 pounds sweet potatoes
- 1/2 cup milk
- 1/2 cup brown sugar divided
- 1/4 cup unsalted butter melted
- 1 teaspoon salt
- 2 large eggs
- 1 cup pecans divided, chopped
- 1 1/2 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375f and set the rack to the middle level.
- To save time, pierce the sweet potatoes and microwave until soft (approximately 10-12 minutes). Check for doneness by inserting a knife through the potatoes, making sure the knife goes completely through with no resistance. Alternatively, the potatoes can be baked for 45-60 minutes in the oven at 375f or until soft.
- Discard the potato skins and remove any fibrous material on their ends. Roughly chop the potatoes and add them to a large bowl.
- Add the melted butter, milk, salt, cinnamon, vanilla extract, and half of the brown sugar to the potatoes. Beat until smooth with an electric mixer then taste test. Adjust any cinnamon or brown sugar to taste then add the eggs and mix until smooth and fully incorporated.
- Hand mix half of the pecans into the bowl.
- Spread the mixture into a 9 by 13 baking dish and top with the marshmallows, remaining brown sugar, and remaining chopped pecans.
- Bake for 20-25 minutes or until golden on top. Enjoy!
Video
Notes
- The eggs are for binding but can easily be omitted.
- Marshmallows are completely optional but add a great look and texture.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated in the oven or microwave.
Nutrition
Calories: 420kcal | Carbohydrates: 64.1g | Protein: 6.1g | Fat: 16.2g | Saturated Fat: 5.1g | Cholesterol: 57mg | Sodium: 374mg | Potassium: 1438mg | Fiber: 8.4g | Sugar: 13.4g | Calcium: 74mg | Iron: 2mg