How To Make Sweet Potato Casserole With Marshmallows And Pecans

Ingredients

• 3 pounds Sweet Potatoes (peeled, cubed, roasted until caramelized)
• 1 cup Dark Brown Sugar (packed; 1/2 cup for mixture, 1/2 cup for topping)
• 2 large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/2 cup Whole Milk (cold)
• 8 tablespoons Unsalted Butter (cut into cubes; for wet mixture)
• 4 tablespoons Unsalted Butter (cut into cubes; for crumble topping)
• 1/2 teaspoon Salt (kosher or table salt)
• 1/2 cup All-Purpose Flour (for crumble topping)
• 1 cup Pecans (toasted and roughly chopped)
• 2 cups Mini Marshmallows (covers the top of the casserole)

Instructions

1. Preheat Oven for Roasting

   Set the oven to 400°F and let it preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Peel and cut the sweet potatoes into 1‑inch cubes, toss with a drizzle of oil, salt, and spread on a roasting pan.

   Time: PT10M

3. Roast Sweet Potatoes

   Roast the cubed sweet potatoes for 45 minutes, turning once halfway through, until fork‑tender and caramelized.

   Time: PT45M

   Temperature: 400°F

4. Make Wet Mixture

   In a large mixing bowl whisk together the eggs, 1/2 cup dark brown sugar, vanilla extract, milk, 8 tbsp butter, and salt until smooth.

   Time: PT5M

5. Mash Roasted Sweet Potatoes

   Allow the roasted sweet potatoes to cool for 5 minutes, then mash them in the bowl, leaving a slightly chunky texture.

   Time: PT5M

6. Combine Potatoes and Wet Mixture

   Add the mashed sweet potatoes to the wet mixture and stir until fully incorporated.

   Time: PT5M

7. Transfer to Baking Dish

   Spread the sweet potato mixture evenly in the 9x13‑inch baking dish.

   Time: PT2M

8. Prepare Crumble Topping

   In a separate bowl combine 1/2 cup dark brown sugar, 1/2 cup all‑purpose flour, and 4 tbsp butter. Mix until crumbly, then fold in the toasted pecans.

   Time: PT5M

9. Add Topping and Marshmallows

   Sprinkle the pecan crumble evenly over the sweet potato layer, then cover the entire surface with the mini marshmallows.

   Time: PT4M

10. Bake Casserole

    Bake at 350°F for 30 minutes, or until the casserole is set and the marshmallows are golden brown.

    Time: PT30M

    Temperature: 350°F

11. Rest and Serve

    Remove from oven and let the casserole rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

4g