
How To Make Sweet Potato Casserole with Marshmallows
Here’s a classic Thanksgiving staple of sweet potato casserole to try out! It’s made with just a handful of ingredients for the perfect holiday treat.
Serves:
Ingredients
For Casserole:
- 2lbssweet potatoes,cleaned
- 4tbspbutter,melted
- ¼cupmilk
- ¼cupbrown sugar,packed
- 2tbspmaple syrup
- 1tspcinnamon
- 1egg
- 1tspvanilla
- cooking spray
For Topping:
- ½cupbrown sugar,packed
- ½cupflour
- 4tbspbutter,melted
- ¼cuppecans,chopped
- 1cupmini marshmallows
Instructions
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Preheat the oven to 350 degrees F. Line a sheet pan with foil, then coat with cooking spray.
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Prick the potatoes with a fork, then place them on the pan.
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Bake the potatoes for 45 minutes to 1 hour until tender.
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When the potatoes are cool enough to handle, cut them open, scoop out the insides, then place the potatoes in a large bowl.
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Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg, and vanilla to the bowl. Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
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Grease a 9-inch square pan or 2-quart baking dish with cooking spray. Spread the sweet potato mixture evenly in the pan.
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In another bowl, mix together the brown sugar, flour, melted butter, and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
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Bake for 25 to 30 minutes or until the topping has lightly browned.
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Remove from the oven, sprinkle the marshmallows over the top, then return to the oven.
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Bake for an additional 3 to 5 or until the marshmallows are just melted.
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Serve hot, and enjoy!
Nutrition
- Calories:Â 489.90kcal
- Fat:Â 22.07g
- Saturated Fat:Â 10.61g
- Trans Fat:Â 0.62g
- Monounsaturated Fat:Â 7.63g
- Polyunsaturated Fat:Â 2.41g
- Carbohydrates:Â 69.62g
- Fiber:Â 5.45g
- Sugar:Â 33.57g
- Protein:Â 5.41g
- Cholesterol:Â 68.38mg
- Sodium:Â 114.54mg
- Calcium:Â 96.37mg
- Potassium:Â 607.01mg
- Iron:Â 1.47mg
- Vitamin A: 1217.83µg
- Vitamin C:Â 3.69mg
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