If you are searching for a comforting and festive side dish that’s truly a crowd-pleaser, look no further than this Sweet Potato Casserole with Pecans and Marshmallows Recipe. It combines the natural earthiness of sweet potatoes with the sweet crunch of toasted pecans and the gooey delight of toasted marshmallows, creating a perfect balance of textures and flavors. Whether it’s a holiday feast or a cozy family dinner, this casserole is guaranteed to become a beloved staple on your table.
Ingredients You’ll Need
The beauty of this Sweet Potato Casserole with Pecans and Marshmallows Recipe lies in its simple, wholesome ingredients. Each item plays a crucial role in crafting that luscious, layered taste and bringing vibrant color to your dish. Fresh sweet potatoes provide the creamy base, pecans add a satisfying crunch, and marshmallows lend that iconic golden finish you just can’t resist.
- 3 pounds sweet potatoes: Peeled and cubed, these give the casserole its naturally sweet and creamy foundation.
- â…“ cup unsalted butter: Adds richness and smoothness to the mashed potatoes.
- 1 cup chopped toasted pecans (divided): Toasting brings out a deeper nutty flavor that contrasts wonderfully against the softness.
- ½ cup brown sugar: Enhances sweetness with a hint of molasses for a warm undertone.
- ½ teaspoon pure vanilla extract: Infuses a subtle floral sweetness that complements the potatoes perfectly.
- 1 teaspoon ground cinnamon: Offers a warm, aromatic spice that is classic to sweet potato dishes.
- ½ teaspoon kosher salt: Balances flavors and elevates the natural sweetness.
- â…› teaspoon ground nutmeg: Adds a touch of nutty warmth and depth.
- 2 cups mini marshmallows: The crowning glory that melts and turns golden, delivering that irresistible gooey topping.
How to Make Sweet Potato Casserole with Pecans and Marshmallows Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F. Meanwhile, grease a 9×13-inch baking pan with butter or a nonstick spray to ensure your casserole slides out effortlessly after baking. This initial prep sets the stage for an easy and mess-free baking experience.
Step 2: Steam the Sweet Potatoes
Place a steamer basket into a pot filled with about 2 inches of water. Add your cubed sweet potatoes and cover the pot. Gently bring the water to a simmer, allowing the steam to work its magic for 10-15 minutes. You’ll know they’re ready when a fork easily pierces the potatoes, signaling that they are tender and perfect for mashing.
Step 3: Mash the Sweet Potatoes with Butter
Transfer the tender sweet potatoes to a large mixing bowl. Add the butter slices, then use a potato masher to blend everything together until smooth and creamy. This step is all about creating that luscious base which will carry the spices and sweetness beautifully.
Step 4: Add Pecans, Spices, and Sweeteners
Mix in half of your toasted pecans, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Stir until all these wonderful flavors are fully incorporated. This combination gives your casserole that classic warm sweetness with a hint of spice – simply irresistible.
Step 5: Assemble Your Casserole
Spread the sweet potato mixture evenly into your prepared baking dish. Then, generously sprinkle the top with the remaining pecans followed by the mini marshmallows. This layering will create that signature crunchy, gooey topping everyone loves.
Step 6: Bake to Perfection
Place your dish in the oven and bake for 20-25 minutes. Watch as the marshmallows puff up and brown into golden clouds of deliciousness. Once melted and perfectly toasted, your Sweet Potato Casserole with Pecans and Marshmallows Recipe is ready to take center stage on your dining table.
How to Serve Sweet Potato Casserole with Pecans and Marshmallows Recipe
Garnishes
For an extra pop of flavor and color, consider garnishing with fresh chopped parsley or a light sprinkle of cinnamon. These simple additions not only brighten the presentation but also enhance the aroma, welcoming everyone to dig in.
Side Dishes
This sweet potato casserole pairs wonderfully with savory mains like roasted turkey, glazed ham, or even a simple herb-crusted chicken. The sweetness of the casserole complements salty and savory proteins, making your meal harmonious and satisfying.
Creative Ways to Present
If you want to jazz it up for a special occasion, serve individual portions in cute ramekins with a sprinkle of extra pecans and a marshmallow on top. You can even add a drizzle of maple syrup or a dusting of powdered sugar for that wow factor everyone will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Potato Casserole with Pecans and Marshmallows Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Cover it tightly to preserve moisture and prevent the marshmallows from hardening.
Freezing
To freeze, prepare the casserole but hold off on baking and adding the marshmallow topping. Cover it with foil and store in the freezer for up to 2 months. When you’re ready, thaw overnight and then add marshmallows and pecans before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F for about 15 minutes until warmed through. For the best texture, you can top with fresh marshmallows and place under the broiler for a minute or two to revive the golden topping.
FAQs
Can I use canned sweet potatoes instead of fresh?
While canned sweet potatoes can be a quick shortcut, fresh sweet potatoes provide better texture and flavor, which makes a big difference in this recipe. If using canned, be sure to drain and mash them thoroughly before mixing.
Is it possible to make this casserole vegan?
Absolutely! Substitute butter with a plant-based alternative and use vegan marshmallows to keep the flavor and texture similar while making it vegan-friendly. The pecans, spices, and sweet potatoes remain the same and shine through beautifully.
Can I prepare this dish ahead of time for a holiday meal?
Yes, you can assemble it a day before and store it covered in the refrigerator. Add the marshmallows before baking on the day of your event to ensure they brown perfectly fresh.
What if I don’t like marshmallows?
If marshmallows aren’t your thing, try topping the casserole with extra toasted pecans or a crunchy streusel made with brown sugar and oats for a delightful alternative texture and sweetness.
How do I get the pecans to stay crunchy after baking?
To keep pecans crunchy, toast them separately and add them to the casserole just before serving or sprinkle some fresh toasted pecans on top after baking. This prevents them from becoming soggy under the marshmallows.
Final Thoughts
This Sweet Potato Casserole with Pecans and Marshmallows Recipe truly is a celebration of comforting flavors and textures. It’s one of those dishes that brings warmth to the table and smiles to faces with each delicious bite. I can’t wait for you to make it your own and watch it become a favorite for your family and friends. Happy baking and even happier eating!
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Sweet Potato Casserole with Pecans and Marshmallows Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Casserole is a classic comforting dish perfect for holiday dinners or any special occasion. Creamy mashed sweet potatoes are mixed with butter, warm spices, and brown sugar, then topped with toasted pecans and melted marshmallows for a delightful sweet and crunchy finish.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into cubes, about 3 medium potatoes)
- â…“ cup unsalted butter (cut into 1-tablespoon slices, â…” stick)
- ½ cup brown sugar
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- â…› teaspoon ground nutmeg
- ½ cup chopped toasted pecans
Topping
- 1 cup chopped toasted pecans
- 2 cups mini marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan with butter or nonstick spray and set it aside to ensure the casserole doesn’t stick during baking.
- Steam Sweet Potatoes: Place a steamer basket into a pot filled with 2 inches of water. Add the cubed sweet potatoes, cover the pot, and bring it to a simmer. Once you see steam, let the potatoes cook for 10-15 minutes until they are tender and can be easily pierced with a fork.
- Mash Sweet Potatoes: Transfer the cooked sweet potatoes to a large bowl. Add the unsalted butter slices and mash the mixture thoroughly with a potato masher until smooth and creamy.
- Add Flavors: Stir in ½ cup of the toasted chopped pecans, brown sugar, vanilla extract, ground cinnamon, kosher salt, and ground nutmeg until well combined with the mashed sweet potatoes.
- Assemble Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the remaining chopped toasted pecans and then the mini marshmallows evenly over the top to create a flavorful and attractive topping.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the marshmallows are melted and golden brown, creating a deliciously gooey and toasted topping.
Notes
- You can toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant for extra flavor.
- If you prefer a less sweet casserole, reduce the brown sugar slightly or use fewer marshmallows.
- For extra creaminess, add a splash of milk or cream while mashing the sweet potatoes.
- This recipe can be prepared ahead; assemble it and refrigerate before baking, adding additional baking time if chilled.
