Sweet Potato Casserole with Marshmallows and Pecans
User Reviews
5
Sweet Potato Casserole with Marshmallows and Pecans
Description
This casserole begins with boiled sweet potatoes that are peeled, cubed, and softened, then mashed smoothly. Mixing in egg, maple syrup, cinnamon, and ginger, the base balances natural sweetness and mild spice. Incorporating mini marshmallows into the mash adds a subtle sweetness and melt-in-the-mouth texture inside.
Topped with additional marshmallows, chopped pecans, and brown sugar, the casserole develops a golden, crunchy layer during baking. The pecans provide texture contrast, while the brown sugar caramelizes over the marshmallows, enhancing richness and sweetness. Baking at 350°F yields a warm, comforting dish with a creamy interior and slightly crisp topping.
This dish traditionally serves as a side for holiday meals but can also be enjoyed as a sweet side or dessert. It pairs well with savory proteins or festive dinners.
The recipe allows roasting the sweet potatoes whole as an alternative to boiling. Pecans can be toasted beforehand for extra crunch and flavor. Leftovers store well in an airtight container for up to five days and can be reheated in the oven at a low temperature to retain texture. This casserole also freezes well for up to three months, with thawing recommended overnight prior to reheating.
Ingredients
- 3 sweet potato about 1.5 lbs
- 1 large egg
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 1/2 cup mini marshmallows
- 1/2 cup pecans chopped
- 1/2 cup brown sugar
Instructions
- Wash and dry the sweet potatoes. Peel the sweet potatoes and cut into cubes.
- Place the sweet potato cubes in a large pot and cover with water. Place on medium high heat and boil until fully cooked.
- Drain the excess water and let the sweet potatoes cool.
- Preheat the oven to 350°F.
- When the sweet potatoes are cool enough to handle, mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
- Gently fold in mini marshmallows.
- Fill a casserole dish with the batter and top it with pecans, more marshmallows and brown sugar.
- Bake in the oven for 25-30 minutes. Serve warm.
Notes
- Sweet potatoes can be roasted whole at 400°F, pierced and wrapped in foil, for 30-40 minutes instead of boiling.
- Toast pecans before topping for enhanced crunch and flavor.
- Mini marshmallows can be folded into the mash or added only as a topping with brown sugar and pecans.
- Store leftovers in an airtight container for up to 5 days; reheat at 325°F for 30 minutes.
- Freeze casserole in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 68mg | 3% |
| Potassium | 373mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 12062IU | 241% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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