Sweet Potato Casserole with Marshmallows
This classic Sweet Potato Casserole with Marshmallows features a creamy, fluffy sweet potato base topped with gooey marshmallows and a light crunch of pecans, making it a perfect holiday side dish.
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans divided
- ¼ teaspoon cinnamon or to taste
- salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 pan.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
- Fold in half of the pecans and spread into prepared pan.
- Sprinkle with the marshmallows and the remaining pecans.
- Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Notes
Nutrition Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 188 |
| Carbohydrates | 29g |
| Protein | 1g |
| Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Sodium | 87mg |
| Potassium | 316mg |
| Fiber | 3g |
| Sugar | 14g |
| Vitamin A | 12,185 IU |
| Vitamin C | 2.1mg |
| Calcium | 36mg |
| Iron | 0.7mg |