Sweet Potato Casserole
This sweet potato casserole with chopped pecans and mini marshmallows on top screams Thanksgiving! But, lets face it this side dish could be made anytime of the year. It's the ultimate comfort dish that's sweet, crunchy, and savory all at once. What's not to love?
Ingredients
- 2.2 lbs. Sweet Potatoes 3-4 large sweet potatoes
- 1/2 cup Brown sugar
- 1 tsp Vanilla extract
- 1 tsp Freshly grated nutmeg
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter softened
- 1 Large egg
- 1/2 cup Chopped pecans
- 1 Tbsp Maple Syrup
- 1/4 cup Granulated sugar
- 2 cups Mini Marshmallows
Instructions
- Grab your sweet potatoes, wash them well. Then transfer the potatoes to a large pot and cover with cold water. Sprinkle in a dash of kosher salt and bring the water to a boil. Reduce the heat and simmer the potatoes for 15-20 minutes or until fork tender.
- Once tender drain the water and quickly begin peeling off the skin of the sweet potatoes.The potatoes are extremely hot at this time so be careful and wear gloves if necessary.
- Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
- Using a standing mixer, add in the peeled sweet potatoes, brown sugar, vanilla extract, egg, nutmeg, salt, granulated sugar, maple syrup, and unsalted butter. Whip the ingredients together until you reach a nice smooth consistency. Approximately 2-5 minutes
- Transfer the mixture to the prepared baking dish. First, sprinkle a single layer of chopped pecans over the sweet potato mixture. Lastly, evenly layer the mini marshmallows on top of the dish. Bake for 25 to 30 minutes, serve hot.