Description
A comforting sweet potato casserole with crunchy pecans and mini marshmallows, perfect for any occasion.
Ingredients
Scale
- 4 cups sweet potatoes, cooked and mashed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- 1/2 cup mini marshmallows (optional)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, beaten eggs, vanilla extract, cinnamon, and nutmeg. Stir until all ingredients blend smoothly.
- Pour the sweet potato mixture into the prepared baking dish. Mix the chopped pecans with a bit of brown sugar or melted butter and sprinkle this over the sweet potato layer. Add mini marshmallows if desired.
- Bake for 30 to 35 minutes, or until heated through and marshmallows are golden brown. Let cool slightly before serving.
Notes
Can be made ahead and stored in the refrigerator. Substitute for nut allergies if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg