why make this recipe

Sweet Potato Casserole with Marshmallows and Pecans is a delightful dish that combines the natural sweetness of sweet potatoes with the rich flavors of marshmallows and crunchy pecans. This casserole is perfect for family gatherings, special occasions, or simply as a comforting side dish. It adds warmth and sweetness to any meal, making it a favorite among both kids and adults. The blend of creamy, soft sweet potatoes and the crispy topping creates a delicious contrast that everyone will love.

how to make Sweet Potato Casserole with Marshmallows and Pecans

Ingredients:

3 cups mashed sweet potatoes
1/2 cup brown sugar
1/4 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup mini marshmallows
1/2 cup chopped pecans
1/2 cup crushed graham crackers (optional)

Directions:

Preheat the oven to 350°F (175°C).
In a bowl, combine the mashed sweet potatoes, brown sugar, milk, butter, vanilla extract, and salt, and mix until smooth.
Spread the sweet potato mixture evenly in a baking dish.
Top with mini marshmallows and chopped pecans (and crushed graham crackers if using).
Bake for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Serve warm as a side dish for holidays or family gatherings.

how to serve Sweet Potato Casserole with Marshmallows and Pecans

Serve the Sweet Potato Casserole warm, straight from the oven. It works beautifully as a side for roasted turkey, ham, or any festive meal. You can also enjoy it as a standalone dish. For extra presentation, you can garnish it with a sprig of fresh parsley or a sprinkle of cinnamon.

how to store Sweet Potato Casserole with Marshmallows and Pecans

If you have leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-5 days. You can also freeze it for longer storage. Just make sure to wrap it securely to prevent freezer burn. When ready to eat, thaw it in the fridge overnight and reheat in the oven until warm.

tips to make Sweet Potato Casserole with Marshmallows and Pecans

For a smoother texture, use a hand mixer to mash the sweet potatoes.
Taste the sweet potato mixture before baking; add more brown sugar if you prefer it sweeter.
If you like a bit of spice, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture for added flavor.
Be careful not to overbake; you want the marshmallows golden brown but not burnt.

variation

You can customize this casserole by adding other toppings, such as chopped walnuts or almonds for different textures. If you’re looking for a lighter version, you can substitute Greek yogurt for the butter and milk. You can also experiment with different sweeteners like maple syrup or agave nectar.

FAQs

1. Can I use fresh sweet potatoes instead of canned?
Yes, you can absolutely use fresh sweet potatoes. Just boil or roast them, then mash them before mixing.

2. Can I make this casserole ahead of time?
Yes, you can prepare the sweet potato mixture the day before, store it in the fridge, and then add the toppings and bake it on the day you plan to serve it.

3. Is this casserole gluten-free?
The casserole is gluten-free unless you use the crushed graham crackers. You can skip the crackers or find gluten-free options to use as a topping.