Description
This classic holiday side dish features creamy mashed sweet potatoes, a crunchy pecan topping, and gooey golden marshmallows. Perfect for Thanksgiving or Christmas dinner!
Ingredients
For the Sweet Potato Filling:
4 large sweet potatoes, peeled and chopped (approx. 9 cups)
½ cup unsalted butter, melted
1 cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg
For the Pecan Topping:
4 tablespoons unsalted butter, melted
⅓ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon salt
1 ¼ cups finely chopped pecans
For the Marshmallow Layer:
10 oz mini marshmallows
Instructions
Boil Sweet Potatoes: Peel and chop sweet potatoes. Place them in a large saucepan, cover with water, and bring to a boil. Cook until fork-tender and falling apart.
Mash & Mix: Drain and return to the saucepan. Mash well, then add butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Stir until smooth and fully combined.
Prepare Pecan Topping: In a small bowl, mix melted butter, brown sugar, flour, salt, and chopped pecans until combined.
Assemble Casserole: Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly. Add pecan topping evenly over sweet potatoes.
Top with Marshmallows: Distribute mini marshmallows in an even layer on top.
Bake: Bake at 350°F for 25–35 minutes, until marshmallows are golden and the casserole is bubbly. Watch closely at the end to prevent burning.
Serve: Let cool slightly and serve warm!
Notes
Storage: Store leftovers in an airtight container in the fridge for 4–5 days.
Make Ahead Tip: You can prepare the sweet potato filling and topping a day in advance. Assemble and add marshmallows just before baking.
Serving Idea: This dish pairs beautifully with turkey, ham, or roasted chicken at any holiday table.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Holiday Recipes
- Method: Baking
- Cuisine: American
