Make this recipe!
WHY MAKE THIS RECIPE?
This side dish is SO easy to make and it is SO delicious. It is typically made for Thanksgiving dinner, but goes great with any-day meal. How can you go wrong with buttery, sugary sweet potatoes topped with crunchy pecans and gooey marshmallows?
5 sweet potatoes 2 eggs 1/2 butter 1/2 c milk 2 tsp pumpkin pie spice 1/2 c brown sugar
1/2 c brown sugar 1/2 c flour 1 c pecans 1/4 c butter 5 c miniature marshmallows
Fill a large saucepan halfway with water and bring to a boil over high heat. Add sweet potato chunks and boil for 20 minutes, or until a fork easily goes through the centers of the potatoes.
Preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray.
Drain the cooked sweet potatoes and mash them using a potato masher or hand mixer. Add the eggs, 1/4 cup butter, milk, pumpkin pie spice and brown sugar.
Mix well and spread the mixture in an even layer in the prepared baking dish.
Combine pecans, butter, flour and brown sugar in a large bowl and mix well.
Spread the pecan topping over the sweet potato layer.
Bake for 25 minutes. Add mini marshmallows in an even layer 5 minutes before time is up.
To make this recipe nut-free, replace the pecans with crushed pretzels!
This sweet potato casserole with marshmallows recipe calls for 1 cup of brown sugar total, but replace some or all of it with maple syrup, or honey.
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