Description
A delicious Sweet Potato Marshmallow Casserole that combines sweet potatoes, pecans, and mini marshmallows for a delightful dessert.
Ingredients
Scale
- 4 large sweet potatoes, peeled and chopped into large chunks
- 113 g unsalted butter
- 200 g brown sugar
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 teaspoon ground nutmeg
- 56 g unsalted butter, melted
- 67 g brown sugar
- 16 g all-purpose flour
- 0.5 teaspoon salt
- 125 g finely chopped pecan pieces
- 280 g mini marshmallows
Instructions
- Peel and chop sweet potatoes into large chunks. Place them in a large saucepan and cover with water. Bring to a boil.
- Boil sweet potatoes until fork-tender and easily pierced. They should fall apart with little resistance.
- Drain the sweet potatoes and return them to the saucepan. Add butter and mash thoroughly with a potato masher while the potatoes are hot. Incorporate brown sugar, salt, cinnamon, vanilla extract, and nutmeg until the mixture is smooth and well combined.
- In a separate bowl, stir together melted butter, brown sugar, all-purpose flour, salt, and chopped pecans until evenly combined.
- Grease a 33 x 23 cm (9 x 13-inch) baking dish. Spread the sweet potato mixture evenly into the prepared dish.
- Distribute the pecan topping evenly over the sweet potato layer. Sprinkle the mini marshmallows in an even layer over the pecan topping.
- Bake in a preheated oven at 175°C for 25 to 35 minutes, or until the casserole is bubbling and the marshmallows are golden brown. Monitor closely during the final minutes to achieve the perfect golden colour without burning the marshmallows.
Notes
- Use fresh sweet potatoes for the best flavor.
- Adjust the amount of marshmallows to taste.
- Can be made ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg