Sweet Potato Casserole with Marshmallows
Topped with melted marshmallows and crunchy pecans, this Sweet Potato Casserole with Marshmallows is a beloved holiday side dish that’s as indulgent as dessert, and as wholesome as can be.
Servings: 6
Calories: 336kcal
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon crushed red pepper, optional
- 1 teaspoon kosher salt, to taste
- Black pepper, to taste
- ½ cup chopped pecans, divided
- 1 ½ cups mini marshmallows
Instructions
- Preheat the oven to 350°F. Grease an 8x8 inch baking dish with nonstick spray.
- Place the sweet potatoes in a large pot, and cover with two inches of cold water. Add a big pinch of salt, and bring to a high simmer over high heat.
- Reduce the heat to maintain the simmer, and cook the potatoes for 8 to 10 minutes, or until very tender. Drain the potatoes and return them to the pot.
- Use a potato masher or immersion blender to mash the sweet potatoes until very smooth.
- Add the butter, sugar, cinnamon, crushed red pepper (if using), salt, and pepper. Stir until well combined. Fold in half of the pecans.
- Transfer the sweet potato mixture to the prepared baking dish, and smooth into a flat layer. Sprinkle the remaining pecans over the top, followed by the marshmallows.
- Bake on the center rack of the oven for 10 to 15 minutes, or until the marshmallows are melted and golden-brown, and the potatoes are heated through. Rotate the pan after the first 5 minutes for even cooking.
- Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition
Calories: 336kcal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 487mg | Potassium: 566mg | Fiber: 6g | Sugar: 23g | Vitamin A: 21742IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg