Sweet Potato Casserole with Marshmallows Recipe
Sweet potato casserole with marshmallows and pecans is a tasty staple at our house and one we couldn't live without!
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: American
Servings: 12
Author: Lil' Luna
Preheat oven to 325°F.
In a medium pot, cover sweet potatoes in water and cook over medium-high heat until tender; drain and mash.
In a large bowl, mix together the mashed potatoes, sugar, eggs, salt, butter, milk, and vanilla extract, until smooth. Pour in a greased 9x13" baking dish.
Mix the brown sugar and flour in a medium bowl and cut in the butter until the mixture is coarse. Stir in pecans, and sprinkle mixture over your sweet potato mixture.
Bake for 20 minutes. Sprinkle on marshmallows and bake an additional 10-15 minutes (or until lightly brown).ENJOY!
STORE any leftover casserole in the fridge in airtight containers. Reheat in the oven or microwave.
FREEZE. To freeze sweet potato casserole, complete steps 1-4. Do not add the marshmallows. Place a piece of plastic wrap directly onto the sweet potato mixture. Wrap the entire pan with plastic wrap, and again with aluminum foil. Label and keep in the freezer for 3-4 months.
Thaw in the fridge overnight. Remove all the foil and plastic. Bake as directed in step 5.
Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 205mg | Potassium: 209mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6553IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg