Sweet Potato Casserole with Marshmallows

Even the pickiest sweet potato eater will enjoy this marshmallow and pecan-topped sweet potato casserole!

Cook the sweet potatoes by roasting or boiling them, and scoop out the insides into a large bowl.

Add the butter, milk, brown sugar, cinnamon, eggs, vanilla, and salt.

Mash until smooth. Spray a 9x13-inch baking dish with cooking spray, then transfer the potatoes to it and smooth out with a spatula.

In a separate bowl, combine the brown sugar, flour, cinnamon, salt, melted butter, and chopped pecans.

Mix them together with a fork, then sprinkle over the top of the mashed sweet potatoes. Bake the sweet potato casserole for 25-30 minutes.

Remove from oven and sprinkle with marshmallows. Set the oven to broil. Cook until marshmallows are toasted on top.

Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or oven.

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