Sweet Potato Casserole with Marshmallows
User Reviews
5
Sweet Potato Casserole with Marshmallows
Description
The Sweet Potato Casserole with Marshmallows starts by boiling peeled sweet potatoes with chicken bouillon and salt until tender. After draining, butter is melted into the potatoes, which are then combined with brown sugar, vanilla extract, cinnamon, and a mixture of whisked eggs and half and half. The potatoes are mashed with some texture retained and transferred to a casserole dish.
The topping includes chopped pecans mixed with melted butter, maple syrup, flour, and vanilla extract, which is spread evenly over the sweet potato layer. Mini marshmallows are added on top to give a toasted, sweet crust after baking. The casserole is baked at 350°F, initially covered, then uncovered to toast the marshmallows.
This dish pairs well with holiday meals and can be prepared ahead by assembling the filling and topping separately and refrigerating. It stores well for several days in the refrigerator and can be frozen up to three months. The mixture offers a balance of soft, sweet potatoes, crunchy nuts, and gooey marshmallows for a satisfying side.
Ingredients
Crumbled Pecan and Marshmallow Topping
- 1 cup pecans roughly chopped
- 4 tablespoons butter melted, salted
- 2 tablespoons maple syrup
- ¼ cup flour
- ¼ teaspoon vanilla extract
- 1 ½ cups mini marshmallows about ½ of a 10 oz. bag
Sweet Potato Filling
- 3 lbs. sweet potato about 7 small potatoes
- 4 chicken bouillon cubes
- 3 teaspoons salt
- 5 tablespoons butter at room temp, salted
- 1/3 cup brown sugar packed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup half and half
- 2 egg whisked
Instructions
- Preheat oven to 350° F.
- Peel the potatoes and cut into ¾-inch slices and submerge them in cool water so that they’re covered by 1-2 inches. Gradually bring them to a gentle boil. Add the chicken bouillon and salt once a gentle boil is reached. Cook for 15-20 minutes or until very fork tender. Drain and return them to the warm pot they boiled in.
- Add the butter and let it melt while the steam escapes from the potatoes for 5 full minutes.
- Add the brown sugar, vanilla extract, and cinnamon.
- Combine the whisked eggs with the half and half and add it to the potatoes. By now they should have sufficiently cooled, (this way the eggs don’t cook when added).
- Use a fork to mash and stir the potatoes, leave some texture and don’t over-mash, but ensure the eggs are fully incorporated.
- Transfer to 9 x 13-inch casserole dish.
- Combine the chopped pecans, melted butter, maple syrup, flour, and vanilla extract. Distribute them in an even layer over the sweet potatoes.
- Add the marshmallows in an even layer.
- Bake, uncovered, for 20 minutes. Check on them every few minutes after that until the marshmallows have begun to turn brown, pay close attention to ensure they don’t burn. (Mine took just under 24 minutes.)
- Remove from the oven and let them sit for 10-15 minutes, this allows the filling to firm up and the topping to crisp even further. Serve!
Notes
- The casserole filling can be assembled a day or two ahead and refrigerated before baking.
- Keep the pecan topping separate until ready to bake to maintain its texture.
- After baking covered to heat through, uncover to bake until marshmallows are golden and toasted.
- Store leftovers in an airtight container refrigerate for 3-5 days or freeze up to 3 months.
- This dish complements holiday meals and can serve as a festive side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 1577mg | 66% |
| Potassium | 681mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 24589IU | 492% |
| Vitamin C | 4mg | 4% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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