Description
A holiday classic made with creamy sweet potatoes, real maple syrup, pecans, and gooey marshmallows—perfect for your Thanksgiving table.
Ingredients
Main Ingredients
4 cups sweet potatoes, peeled and chopped (≈ 2 large sweet potatoes)
½ cup pure maple syrup
¼ cup unsalted butter, melted
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped pecans
1 cup mini marshmallows (optional)
Instructions
Preheat oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish.
In a large pot, add chopped sweet potatoes and cover with water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Drain sweet potatoes well and let cool slightly. Transfer to a mixing bowl and mash until smooth.
Stir in melted butter, maple syrup, brown sugar, cinnamon, nutmeg, and a pinch of salt. Mix until well combined.
Spread the sweet potato mixture evenly into the prepared baking dish.
Sprinkle chopped pecans over the top, and add mini marshmallows if desired.
Bake uncovered for 25–30 minutes, until hot and golden on top.
Let cool slightly and serve warm.
Notes
Tip: Thoroughly drain sweet potatoes to avoid a watery casserole.
For a more dessert-like version, increase marshmallows or add a brown sugar crumble topping.
This dish can be made ahead and baked just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Holiday Recipes
- Method: Boiling, Baking
- Cuisine: American
