Sweet Potato Casserole Recipe With Marshmallows And Pecan Topping

April 08, 2023 Post a Comment

Sweet Potato Casserole With Marshmallow and Pecan Streusel countryliving Best sweet potato from www.pinterest.com

Description

Sweet potato casserole is a classic side dish that is often served during the holiday season. It is a crowd-pleaser that combines the natural sweetness of sweet potatoes with a crunchy pecan topping and gooey marshmallows. This recipe is a simple and delicious way to elevate your sweet potato casserole game.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

For the sweet potato filling, you will need:

4 large sweet potatoes, peeled and cubed
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup milk
2 large eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

For the pecan topping, you will need:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 cup chopped pecans

For the marshmallow topping, you will need:

2 cups mini marshmallows

Equipment

For this recipe, you will need:

Large pot
Baking dish
Mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons

Method

1. Preheat your oven to 375°F (190°C). 2. In a large pot, boil the sweet potatoes until they are tender, about 15 minutes. Drain the sweet potatoes and set them aside. 3. In a mixing bowl, combine the softened butter, brown sugar, milk, beaten eggs, cinnamon, nutmeg, and salt. Mix until the ingredients are well combined. 4. Add the boiled sweet potatoes to the mixing bowl with the butter mixture. Use a hand mixer or stand mixer to mix the ingredients until they are smooth and well combined. 5. Pour the sweet potato mixture into a baking dish. 6. In a separate mixing bowl, combine the flour, brown sugar, and softened butter. Use a fork or pastry cutter to mix the ingredients until they are crumbly. Stir in the chopped pecans. 7. Sprinkle the pecan mixture over the sweet potato mixture. 8. Bake the casserole for 25 minutes. 9. Remove the casserole from the oven and sprinkle the mini marshmallows over the top of the pecan mixture. 10. Return the casserole to the oven and bake for an additional 10-15 minutes, or until the marshmallows are melted and golden brown. 11. Remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

This sweet potato casserole can be made ahead of time and stored in the refrigerator until you are ready to bake it. Simply cover the baking dish with plastic wrap and store it in the refrigerator for up to 2 days. When ready to bake, remove the plastic wrap and let the casserole come to room temperature for 30 minutes before baking as directed.

Nutrition Info

This recipe serves 8 people. Each serving contains approximately:

Calories: 552
Carbohydrates: 62g
Protein: 5g
Fat: 34g
Saturated Fat: 16g
Cholesterol: 98mg
Sodium: 335mg
Potassium: 495mg
Fiber: 4g
Sugar: 41g
Vitamin A: 19377IU
Vitamin C: 3mg
Calcium: 101mg
Iron: 2mg

Recipe Tips

- For a healthier version of this recipe, you can substitute the brown sugar with honey or maple syrup. - If you prefer a smoother texture, you can use a food processor or blender to puree the sweet potato mixture instead of using a hand mixer or stand mixer. - To make the dish more festive, you can add some cranberries or orange zest to the sweet potato mixture. - You can also experiment with different toppings, such as chopped walnuts or shredded coconut. - If you don't have mini marshmallows, you can use regular-sized marshmallows and cut them into smaller pieces before sprinkling them over the casserole.