Sweet Potato Casserole With Marshmallows And Pecans
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Sweet Potato Casserole With Marshmallows And Pecans
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This sweet potato casserole is the perfect side dish for Thanksgiving and Christmas dinner. A classic dish with warming fall-flavored spices and topped with delicious pecan streusel and gooey mini marshmallows.
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Ingredients
For Potato Filling:
- 2.5 lbs sweet potatoes peeled and diced into small cubes
- ½ cup water
- 2 eggs
- ¾ cup light brown sugar
- 4 tablespoons butter unsalted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ teaspoon clove powder
- 1 teaspoon cinnamon powder
- ⅛ teaspoon nutmeg powder
- ¼ cup pecans chopped
For Pecan Crumb & Marshmallow Toppings:
- 1 cup pecans chopped
- 1 cup light brown sugar
- 4 tablespoons plain flour
- ½ cup butter chilled cut into cubes
- ¼ teaspoon clove powder
- ½ teaspoon cinnamon powder
- ⅛ teaspoon nutmeg powder
- ½ teaspoon vanilla extract
- And
- 2 cups mini marshmallows
Instructions
- Start by peeling sweet potatoes. Dice into small cubes. Add diced sweet potatoes into a pan, pour ½ cup water, and bring it to a boil. When water begins to boil, cover and cook on low flame until potatoes are cooked through and tender. Will take around 12 to 15 minutes.
- Drain all water from the pot. Allow sweet potatoes to rest for a while. This will help remove any excess water from the potatoes.
- Transfer cooked potatoes into a bowl. Mash using a potato masher.
- Add all ingredients – eggs, brown sugar, spices, vanilla, and chopped pecans to the bowl.
- Beat using a hand blender or mash with a masher until fluffy.
- Grease a casserole dish with butter. Cooking oil like canola oil may be used to grease casserole.
- Transfer potato filling into prepared casserole/baking dish. Set aside.
- Into a food processor add pecans, light brown sugar, chilled butter(cubed), plain flour, spice powder, and vanilla extract.
- Pulse a few times until the crumble mixture resembles pea-sized crumbs. Do not over-blend the mix.
- Spread pecan crumb topping evenly over potato filling.
- Bake in a preheated oven at 375 degrees Fahrenheit for 25 to 35 minutes until golden brown.
- Remove the casserole from the oven. Spread mini marshmallows evenly on top. Bake in the oven for 5 to 10 minutes or broil for 1 or 2 minutes. Do not broil longer, marshmallows will burn quickly.
- Serve immediately.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Do not use too much water while cooking potatoes. Drain off all excess water before mashing sweet potatoes. Any liquids left will make the potato filling runny. Rest cooked potatoes for a few minutes to get rid of excess water before mashing. You can use canned sweet potatoes for convenience, but I haven’t experimented with it! Feel free to use any of your favorite spices. Choose one or use a mix. I love cinnamon, clove, and nutmeg spice mix. It gives the casserole a nice warming fall flavor! Choose any one topping - either streusel crumb or mini marshmallows. Double topping is highly recommended if you are in the mood for holiday indulgence. If you choose to broil marshmallows, broil only for 1 or 2 minutes. Marshmallows will burn quickly.
- Do not use too much water while cooking potatoes. Drain off all excess water before mashing sweet potatoes. Any liquids left will make the potato filling runny.
- Rest cooked potatoes for a few minutes to get rid of excess water before mashing.
- You can use canned sweet potatoes for convenience, but I haven’t experimented with it!
- Feel free to use any of your favorite spices. Choose one or use a mix. I love cinnamon, clove, and nutmeg spice mix. It gives the casserole a nice warming fall flavor!
- Choose any one topping - either streusel crumb or mini marshmallows. Double topping is highly recommended if you are in the mood for holiday indulgence.
- If you choose to broil marshmallows, broil only for 1 or 2 minutes. Marshmallows will burn quickly.
Nutrition Information
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Calories
509kcal
(25%)
Carbohydrates
73g
(24%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
69mg
(23%)
Sodium
274mg
(11%)
Potassium
496mg
(14%)
Fiber
5g
(20%)
Sugar
48g
(96%)
Vitamin A
16564IU
(331%)
Vitamin C
3mg
(3%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 274mg | 11% |
| Potassium | 496mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 48g | 96% |
| Vitamin A | 16564IU | 331% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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