Sweet Potato Casserole with Marshmallows & Pecans
This candied Sweet Potato Casserole with Marshmallows & Pecans recipe is an easy side dish to make for holidays or special occasions. It uses fresh sweet potatoes, butter, milk, cinnamon, brown sugar. It's topped off with toasted marshmallows and pecans for the perfect crunch in every bite!
Servings: 8 people
- 3 lbs sweet potatoes peeled, diced
- 1 cup milk
- 8 tbsps butter
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup pecans
- 2 cups mini marshmallows
Add your steamer basket to your stock pot
Fill your pan with 1 1/2 cups of water
Add diced sweet potatoes
Place cover on pan
Turn stove knob to high
Steam for 15-20 minutes or until fork tender
Drain excess water from pot.
Preheat oven to 350 degrees Fahrenheit.
Add potatoes back to the pot (or a separate mixing bowl) along with the butter, milk, and cinnamon.
Either hand mix or mash the potatoes inside the pot.
Once potatoes are mashed, transfer them to your casserole dish.
Spread marshmallows onto casserole evenly.
Add pecans and sprinkle brown sugar over the top evenly.
Bake for 15 minutes at 350.
How to Make Sweet Potato Casserole ahead of time.
You can pre-steam your potatoes and freeze or refrigerate (up to 3 days) them. I do suggest only freezing the steamed potatoes. For the best consistency, add the milk, butter, and cinnamon once the potatoes are defrosted and warmed.
To warm, allow potatoes to thaw. Once thawed, add the to a stock pot with milk, butter and cinnamon and heat. About 5-6 minutes.
Add marshmallows, pecans, and sugar over the top of the potatoes.
Bake for 15 minutes at 350 degrees f.
Serving: 1serving | Calories: 402cal | Carbohydrates: 61g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 221mg | Potassium: 657mg | Fiber: 6g | Sugar: 29g | Vitamin A: 24531IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 1mg