why make this recipe
Sweet Potato Casserole with Marshmallows is a classic dish that brings warmth and comfort to any meal. It is perfect for holidays, family gatherings, or just a cozy night in. The combination of creamy sweet potatoes, crunchy pecans, and sweet marshmallows creates a dish that is both delicious and visually appealing. This recipe is not only simple to make, but it also highlights the natural sweetness of sweet potatoes, making it a favorite among children and adults alike.
how to make Sweet Potato Casserole with Marshmallows
Ingredients
- 3 cups mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup milk
- 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 2 cups mini marshmallows
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together mashed sweet potatoes, brown sugar, milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the mixture into a greased baking dish.
- In a separate bowl, mix chopped pecans with a tablespoon of brown sugar. Sprinkle the pecan mixture over the sweet potato layer.
- Bake for 25 minutes.
- Remove from the oven and top with mini marshmallows.
- Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown.
- Serve warm.
how to serve Sweet Potato Casserole with Marshmallows
Serve Sweet Potato Casserole warm, straight out of the oven. It pairs well with savory dishes like roasted turkey or ham, making it a great addition to your holiday meal. You can also enjoy it as a comforting side dish on a regular dinner table. For an extra touch, consider adding a dollop of whipped cream on top for serving.
how to store Sweet Potato Casserole with Marshmallows
To store any leftover Sweet Potato Casserole, let it cool down completely. Then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 4-5 days. If you want to store it longer, you can freeze it. Make sure to place the casserole in a freezer-safe container. It can be frozen for about 2-3 months. To reheat, thaw it overnight in the refrigerator and then warm it in the oven.
tips to make Sweet Potato Casserole with Marshmallows
- Make sure to use ripe sweet potatoes for better flavor.
- For creamier mashed sweet potatoes, you can add a bit more milk or butter.
- If you don’t like pecans, you can substitute them with walnuts or even omit them altogether.
- Keep an eye on the marshmallows while they bake to avoid burning them.
variation
For a twist on the traditional recipe, you can add some spices like cinnamon or nutmeg to give it a warm, cozy flavor. Another option is to mix in some crushed ginger cookies or graham cracker crumbs on top for added crunch and taste.
FAQs
1. Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them before using in the recipe.
2. How can I make this recipe vegan?
To make a vegan version, you can replace the eggs with flaxseed meal mixed with water, use coconut milk for the milk, and substitute vegan butter for regular butter.
3. Is it possible to prepare this dish ahead of time?
Absolutely! You can prepare the sweet potato mixture the night before and store it in the refrigerator. Just add the pecan topping and marshmallows right before baking.
Sweet Potato Casserole with Marshmallows
Ingredients
Main ingredients
- 3 cups mashed sweet potatoes Use ripe sweet potatoes for better flavor.
- 1 cup brown sugar Additional for pecan topping.
- 1/2 cup milk Add more for creamier mashed potatoes.
- 1/2 cup melted butter Substitute with vegan butter for a vegan version.
- 2 pieces eggs Can use flaxseed meal with water for a vegan alternative.
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped Can substitute with walnuts or omit.
- 2 cups mini marshmallows Keep an eye on them to avoid burning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together mashed sweet potatoes, brown sugar, milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the mixture into a greased baking dish.
Topping and Baking
- In a separate bowl, mix chopped pecans with a tablespoon of brown sugar. Sprinkle the pecan mixture over the sweet potato layer.
- Bake for 25 minutes.
- Remove from the oven and top with mini marshmallows.
- Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown.
Serving
- Serve warm, straight out of the oven. Pairs well with savory dishes like roasted turkey or ham.
