Description
Sweet Potato Casserole with Marshmallows: Creamy, sweet, and topped with a golden layer of toasted marshmallows, this holiday side is a Thanksgiving must-have.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- ¼ cup butter, softened
- ¼ cup brown sugar
- 2 tbsp maple syrup or honey
- ¼ cup milk (or cream for extra richness)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- ½ cup chopped pecans
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Boil sweet potatoes in a large pot of salted water for 15–20 minutes, until tender. Drain and mash until smooth.
- Stir in butter, brown sugar, maple syrup, milk, vanilla, cinnamon, nutmeg, and salt until creamy and well combined.
- Spread the sweet potato mixture evenly into the prepared dish. Sprinkle chopped pecans over the top, then cover with marshmallows.
- Bake for 20–25 minutes, or until marshmallows are golden brown and lightly toasted.
- Let cool slightly before serving. Serve warm for the best gooey, sweet, and crunchy bite!
Notes
- For extra richness, use cream instead of milk.
- Make ahead: prepare up to the baking step and refrigerate, then bake when ready (add a few extra minutes).
- Toast pecans lightly for enhanced aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/10 of dish)
Keywords: Sweet Potato Casserole with Marshmallows, Thanksgiving side, holiday side, marshmallows, pecans, creamy sweet potatoes