Sweet Potato Casserole with Pecans and Marshmallows Recipe
Sweet Potato Casserole with Pecans and Marshmallows is a classic dish that perfectly combines the natural sweetness of sweet potatoes with the crunchy texture of pecans and the gooey goodness of marshmallows. This delightful casserole makes an excellent side dish for holiday gatherings or any family meal. Let’s dive into creating this scrumptious recipe that promises to be a crowd-pleaser!
Ingredients
- 4 large sweet potatoes (about 2 pounds)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup milk (or a dairy-free alternative)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 2 cups mini marshmallows
Instructions
Step 1: Prepare the Sweet Potatoes
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Boil the Sweet Potatoes: Start by peeling and cubing the sweet potatoes. Place them in a large pot of boiling water and cook for 15-20 minutes until tender. Drain and let them cool slightly.
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Mash the Sweet Potatoes: In a large mixing bowl, mash the sweet potatoes with a potato masher or fork until smooth.
Step 2: Create the Mixture
- Mix the Ingredients: Add granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until all ingredients are fully combined and the mixture is smooth.
Step 3: Assemble the Casserole
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Preheat the Oven: Preheat your oven to 350°F (175°C).
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Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick spray.
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Pour and Spread: Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly.
Step 4: Add Toppings
- Prepare the Topping: In a small bowl, combine the chopped pecans and mini marshmallows. Sprinkle this mixture evenly over the sweet potato layer.
Step 5: Bake
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Cooking Tips
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Selecting Sweet Potatoes: Choose firm, smooth sweet potatoes without any blemishes or soft spots for the best texture and flavor.
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Dairy-Free Options: Substitute the milk with almond milk or coconut milk, and use vegan butter to make this dish dairy-free.
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Pecan Substitutes: If you’re allergic to nuts or prefer a different flavor, you can use crushed graham crackers as a topping instead of pecans.
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Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Serving Suggestions
Serve your Sweet Potato Casserole with Pecans and Marshmallows alongside roasted turkey, glazed ham, or as part of a cozy vegetarian feast. This dish pairs beautifully with green bean casserole, cornbread, or a fresh salad to balance the sweetness.
Mouthwatering Descriptions
Imagine digging into a warm, creamy casserole where the sweet potatoes melt in your mouth, and the crunchy pecans provide a delightful contrast. The marshmallows on top create a sweet, caramelized crust that adds an irresistible finish to every bite.
Food Photography Ideas
Capture the beauty of this dish by photographing it fresh out of the oven, showcasing the golden marshmallow topping. You can also take close-up shots of the texture or serve it in individual ramekins for a more elegant presentation.
Explore More
For those looking to expand their culinary repertoire, consider checking out this article on roasting sweet potatoes or how to make homemade marshmallows. These resources can enhance your cooking skills and provide more delicious options for your meals.
Now that you have this delectable Sweet Potato Casserole recipe, gather your ingredients and bring the warmth of homemade comfort food to your dining table. Don’t forget to share this recipe with friends and family—everyone deserves to enjoy this delightful dish!
