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?.
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.
STEP 2
Preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray.
STEP 3
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.
STEP 4
Combine pecans, butter, flour and brown sugar in a large bowl and mix well.
STEP 5
Spread the pecan topping over the sweet potato layer.
STEP 6
Bake for 25 minutes. Add mini marshmallows in an even layer 5 minutes before time is up.
STEP 7
To make this recipe nut-free, replace the pecans with crushed pretzels!
RECIPE NOTE
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.