Marshmallow Sweet Potato Casserole (Print Version)

Creamy sweet potato casserole with a buttery pecan topping and a gooey layer of toasted marshmallows on top.

# Ingredients:

→ For the Sweet Potato Base

01 - 3 pounds sweet potatoes, peeled and diced
02 - 2 large eggs
03 - 1 cup white granulated sugar
04 - 4 tablespoons unsalted butter, melted
05 - 1 tablespoon vanilla extract
06 - 1/2 cup whole milk
07 - 1 teaspoon ground cinnamon

→ For the Pecan Topping

08 - 3 tablespoons unsalted butter, melted
09 - 1 cup brown sugar, packed
10 - 1/4 cup all-purpose flour
11 - 1 1/2 cups chopped pecans

→ For the Marshmallow Topping

12 - 2 cups mini marshmallows

# Instructions:

01 - Preheat your oven to 350 degrees.
02 - Bring a large pot of water to a boil. Add the diced sweet potatoes and cook until they are fork tender, about 10-15 minutes. Drain the water completely.
03 - Transfer the cooked sweet potatoes to a large mixing bowl. Add the eggs, white sugar, melted butter, vanilla extract, milk, and ground cinnamon. Using an electric hand mixer, beat until well combined and the mixture develops a smooth, creamy consistency.
04 - In a small mixing bowl, combine the melted butter, brown sugar, all-purpose flour, and chopped pecans. Stir together until well combined and it forms a loose paste-like consistency.
05 - Transfer the sweet potato mixture to a 9x13 baking dish and smooth the top into an even layer.
06 - Evenly spread the brown sugar and pecan topping over the sweet potato layer.
07 - Bake at 350 degrees for 20 to 25 minutes until the pecan topping is slightly browned.
08 - Remove the casserole from the oven and add the mini marshmallows evenly over the top.
09 - Return the casserole to the oven for an additional 5 to 10 minutes until the marshmallows are slightly toasted and golden on top.
10 - Remove from the oven and serve warm. This comforting holiday classic is best enjoyed fresh from the oven while the marshmallows are still gooey!

# Notes:

01 - This is the perfect holiday side dish - it's sweet enough to feel like dessert but still pairs beautifully with turkey and stuffing.
02 - The combination of creamy sweet potato, buttery pecan topping, and gooey marshmallows is unbeatable.
03 - Cooking the sweet potatoes until fork tender ensures they'll mix smoothly into a creamy base.
04 - The electric hand mixer makes this so much easier - you'll get a perfectly smooth, lump-free mixture.
05 - Don't skip the pecan topping step - it adds the perfect textural contrast to the creamy sweet potatoes.
06 - Timing the marshmallow toasting is key - just 5-10 minutes gives you that perfect golden, gooey finish without burning.

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