Sweet Potato Casserole with Marshmallows and Pecans
This classic Sweet Potato Casserole is a must-have for Thanksgiving. It's easy, fluffy and perfectly sweet. And, pecans add just the right amount of crunch!
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 sweet potatoes (about 1.5 lbs)
- 1 large egg
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 1/2 cup mini marshmallows
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
Instructions
- 1
Wash and dry the sweet potatoes. Peel the sweet potatoes and cut into cubes.
- 2
Place the sweet potato cubes in a large pot and cover with water. Place on medium high heat and boil until fully cooked.
- 3
Drain the excess water and let the sweet potatoes cool.
- 4
Preheat the oven to 350°F.
- 5
When the sweet potatoes are cool enough to handle, mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
- 6
Gently fold in mini marshmallows.
- 7
Fill a casserole dish with the batter and top it with pecans, more marshmallows and brown sugar.
- 8
Bake in the oven for 25-30 minutes. Serve warm.