Follow these steps for perfect results
mashed sweet potatoes
mashed
brown sugar
eggs
beaten
vanilla
butter
melted
milk
mini marshmallows
brown sugar
flour
chopped pecans
chopped
butter
melted
mini marshmallows
Preheat oven to 350 degrees.
Combine mashed sweet potatoes, brown sugar, beaten eggs, vanilla, melted butter, and milk in a large bowl.
Gently fold in 1 cup of mini marshmallows.
Pour the sweet potato mixture into a greased 13x9 inch baking pan.
In a separate bowl, mix together brown sugar, flour, and melted butter for the topping.
Stir in the chopped pecans.
Sprinkle the pecan topping evenly over the sweet potato layer.
Distribute the remaining mini marshmallows evenly over the pecan topping.
Bake in the preheated oven for 25 to 35 minutes, or until the casserole is heated through and the marshmallows are lightly browned.
Expert advice for the best results
For a richer flavor, use browned butter in the topping.
Add a pinch of cinnamon or nutmeg to the sweet potato mixture for extra warmth.
Toast the pecans before adding them to the topping for a more intense nutty flavor.
Everything you need to know before you start
15 minutes
Can be assembled 1 day in advance and refrigerated.
Serve warm, garnished with a dollop of whipped cream or a sprinkle of cinnamon.
Serve as a side dish for Thanksgiving or Christmas dinner.
Pairs well with roasted turkey or ham.
The sweetness of the Riesling complements the sweetness of the casserole.
Discover the story behind this recipe
A traditional side dish for Thanksgiving and other holidays.
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