Description

Here is an easy Sweet Potato Casserole with Pecans and Marshmallows recipe. If you are looking for a tasty, traditional Thanksgiving recipe or Christmas side dish this casserole is for you. It’s a combination of creamy roasted sweet potatoes, a crunchy brown sugar pecan streusel with a gooey marshmallow topping.

Ingredients

Scale

Roasting:

3 Large Sweet Potatoes Scrubbed Clean

2 Tablespoons Olive Oil

1 Tablespoon Salt

Foil

Sweet Potato Mixture:

2 Eggs Room Temperature, Beaten

1/4 Cup Unsalted Butter Room Temperature

1/4 Cup Heavy Cream

1/4 Cup Brown Sugar

1/4 Granulated Sugar

1/2 Vanilla Extract

1/2 teaspoon Cinnamon

1/2 tablespoon salt

Topping:

1/2 Cup Brown Sugar

2 tablespoons All-Purpose Flour

2 tablespoons Unsalted Butter Room Temperature

1/2 Cup Pecans

1 1/2 Cup Marshmallows

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Instructions

Have ready a sheet pan and preheat the oven to 400°F
Drizzle sweet potatoes with olive oil and sprinkle with salt
Bake for 50 minutes or until the potatoes are tender
Reduce oven temperature to 350°
Transfer the flesh of the sweet potatoes to a large mixing bowl
Add butter, cream, vanilla, salt, sugar, cinnamon, and salt
Combine until smooth and even, set to the side
In another bowl combine the topping ingredients: brown sugar, AP flour, butter, and pecans
Add eggs to sweet potato mixture
Transfer mixture to a casserole dish spread into an even layer, cover with topping, and bake for about 30 minutes
Take the casserole out of the oven and add the marshmallows to the top and bake for 10 minutes more, uncovered
Allow to set for 10-15 minutes before serving

Prep Time: 10 Minutes
Cook Time: 60-90 Minutes
Category: Side Dish
Method: Baking