Sweet Potato Casserole with Marshmallows and Pecans
230kcal
Equipment
- a mixing bowl
- a hand mixer or smasher
Ingredients
- 3 pounds sweet potatoes (rinse, peel, and cut into ½ inch-cubes)
- 10 tablespoons sweetened condensed milk
- 2 large eggs
- ½ cup (1 stick) unsalted butter (melted)
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups mini marshmallows
- 1 cup chopped pecans
Method
- Preheat the oven to 375°F.
- Cook cubed potatoes in salted boiling water for 15 minutes or until fork-tender, then drain them well. (see notes)
- In a bowl, mix melted butter, eggs, vanilla extract, cinnamon, salt, condensed milk, and sweet potatoes. Use a hand mixer to blend until smooth.
- Transfer mixture to a 9x13 baking dish, sprinkle with chopped pecans, and top with marshmallows.
- Bake until the casserole is set and the marshmallow topping is golden brown, about 15-20 minutes.
Nutrition
Calories230kcalCarbohydrates28gProtein4gFat12gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.2gCholesterol42mgSodium191mgPotassium360mgFiber3gSugar13gVitamin A12305IUVitamin C2mgCalcium62mgIron1mg
Notes
Salted Water. I boiled 8 cups of water then added 1 teaspoon of salt.
Boil with Care: While boiling sweet potatoes, keep an eye on them to avoid overcooking. They should be fork-tender but not mushy. Overcooking can lead to a watery casserole.
Toppings. Customize the quantity of pecans and marshmallows according to your preference.
Storage. Once cooled, cover the casserole dish tightly with plastic wrap or a double layer of aluminum foil for freezing. Make sure there are no exposed areas to prevent drying or absorbing odors from the fridge. Store the sweet potato casserole in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheating. If frozen, thaw first, then bake in a preheated oven at 350°F (175°C) until heated through, typically around 20 minutes.