• Sweet Potatoes • Salted Butter • Milk • Brown Sugar • Cinnamon • Large Eggs • Vanilla Extract • Table Salt • All-Purpose Flour • Pecans • Miniature Marshmallows
Cook the sweet potatoes by roasting or boiling them. Don't worry - I give full instructions for both methods in the post!
Scoop out the insides into a large bowl and gently mash.
Add the butter, milk, brown sugar, cinnamon, eggs, vanilla, and salt, and mash with a potato masher or beat using a hand mixer until smooth.
Spray a 9x13-inch baking dish with cooking spray, then transfer the mashed sweet potatoes to it and smooth them out evenly using a rubber 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 the oven and sprinkle with marshmallows. Set the oven to broil, then return the casserole to the oven and cook long enough for the marshmallows to toast.
Serve immediately and enjoy!
Not gonna lie - this is pretty much an excuse to have a crustless sweet potato pie as a side dish at dinner rather than waiting for dessert!
This sweet potato casserole takes the holiday classic up a notch by using toasted marshmallows as well as a pecan topping. The potatoes are mashed together with some cinnamon and brown sugar for added awesome!
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