Sweet Potato Casserole with Marshmallows and Pecan Topping
It wouldn't be Thanksgiving without this classic side dish!
Servings: 12
Equipment
- 7 x 11-inch baking pan
Ingredients
For the Filling
- 4 good-sized sweet potatoes (about 3 pounds), scrubbed clean
- ¼ cup granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted
- 2 extra-large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- ⅕ cup milk
- ½ teaspoon kosher salt
For the Topping
- 2 cups mini-marshmallows
- 3 tablespoons (1 ½ ounces) unsalted butter, melted
- ½ cup packed light brown sugar
- ¼ cup unbleached all-purpose flour
- ½ cup chopped pecans
- Pinch of kosher salt
Instructions
- Preheat the oven to 400ºF. Line a rimmed baking sheet with foil. Place the sweet potatoes on the baking sheet and bake until soft, about 45-60 minutes. (The potatoes will ooze some syrup.) Allow the potatoes to cool to the touch. Once cool, peel the potatoes and force the flesh through a ricer. (This removes the strings and makes for a fluffy and smooth texture.)
- In a large bowl beat together the mashed sweet potatoes, sugar, butter, eggs, vanilla, milk, and salt using a hand-held mixer. Place the mixture in a 7 x 11-inch baking dish or 2-quart casserole.
- Preheat the oven to 350ºF.
For the Topping
- Sprinkle the mini marshmallows over half of the sweet potatoes. In a small bowl, mix together the butter, brown sugar, flour, pecans, and salt. Sprinkle over the other half of the sweet potatoes.
- Bake for 25 minutes or until the pecan topping is browned and the marshmallows are toasted. Enjoy!
Notes
Make ahead:
Unbaked casserole can be assembled the day before, covered and refrigerated. Bring to room temperature before baking.
Nutrition
Calories: 253kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 161mg | Potassium: 305mg | Fiber: 3g | Sugar: 21g | Vitamin A: 10940IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
