Description
This easy sweet potato and yams casserole is the ultimate holiday comfort food, featuring creamy mashed potatoes, a crunchy pecan topping, and gooey toasted marshmallows.
Ingredients
- 4 large sweet potatoes, peeled and chopped into chunks
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 4 tablespoons unsalted butter, melted (for topping)
- ⅓ cup brown sugar (for topping)
- 2 tablespoons all-purpose flour (for topping)
- ½ teaspoon salt (for topping)
- 1 ¼ cups pecan pieces, finely chopped
- 10 oz mini marshmallows
Instructions
- Prep the potatoes: Peel and chop sweet potatoes into large chunks. Place in a pot, cover with water, and boil until fork tender and easily falling apart.
- Mash the filling: Drain the sweet potatoes, return to the pot, and mash until smooth. Add butter, brown sugar, salt, cinnamon, vanilla, and nutmeg. Mix well.
- Make pecan topping: In a bowl, combine melted butter, brown sugar, flour, salt, and pecans until crumbly.
- Assemble the casserole: Grease a 9×13 dish with cooking spray. Spread sweet potato filling evenly, then sprinkle with pecan topping.
- Add marshmallows: Cover the top with mini marshmallows in an even layer.
- Bake: Bake at 350°F (175°C) for 25–35 minutes until hot and the marshmallows are golden brown. Watch closely at the end for perfect toasting.
Notes
Make ahead: Prepare the filling the night before and refrigerate. Store leftovers in an airtight container in the fridge for 4–5 days. Reheat in oven or microwave. Nut-free swap: Replace pecans with rolled oats or leave out entirely.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American