Description
A delicious and comforting loaded sweet potato casserole featuring creamy mashed sweet potatoes topped with crunchy pecans and golden marshmallows. Perfect for holidays and family gatherings.
Ingredients
Scale
- 4 medium (2 lbs) sweet potatoes
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 2 cups mini marshmallows
Instructions
- Prep and Preheat: Preheat oven to 375°F (190°C). Peel and chop sweet potatoes into uniform 1-inch pieces.
- Boil Potatoes: Boil chopped sweet potatoes in salted water for 15-20 minutes until fork-tender. Drain thoroughly.
- Mash and Season: Return potatoes to pot. Add brown sugar, cinnamon, and salt. Mash until completely smooth.
- Transfer to Dish: Spread mixture evenly in greased 9×13 baking dish, smoothing the top with spatula.
- Add Toppings: Sprinkle pecans evenly over surface, then distribute marshmallows uniformly on top.
- Bake: Bake 25-30 minutes until marshmallows turn golden brown and slightly crispy.
Notes
- Drain sweet potatoes thoroughly after boiling to prevent watery texture – let them sit in colander for 2-3 minutes.
- Toast pecans lightly in a dry skillet before adding for enhanced nutty flavor and extra crunch.
- Cover with foil if marshmallows brown too quickly, then remove foil for final 5 minutes of baking.
- Let casserole rest 10 minutes after baking for easier serving and better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 285 calories
- Sugar: 28g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: loaded sweet potato casserole, sweet potato recipe, holiday side dish, marshmallow casserole, pecan topping, comfort food