Sweet Potato Casserole with Marshmallows
A delightful sweet potato casserole topped with sticky marshmallows and crunchy pecans, perfect for holidays and gatherings.
Ingredients
Main Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup sugar
- 1/2 cup milk For a creamier texture, use heavy cream.
- 2 large eggs Can be substituted with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped Alternative nuts like walnuts or almonds can be used.
- 1 cup mini marshmallows Look for vegan marshmallow brands if needed.
- 1/4 cup butter, melted
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the mashed sweet potatoes, sugar, milk, eggs, vanilla extract, and salt until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In a separate bowl, combine chopped pecans and melted butter. Sprinkle the pecan mixture over the sweet potato mixture.
Baking
- Bake for about 25 minutes.
- Remove from the oven and carefully sprinkle mini marshmallows on top.
- Return to the oven and bake for an additional 10-15 minutes, until the marshmallows are golden brown.
- Let cool slightly before serving.
Notes
Serve warm as a side dish or dessert. Can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months. Reheat in the oven or microwave.