Sweet Potato Marshmallow Casserole (Printable Version)
# What You'll Need:
→ For the casserole
01 -
2 pounds sweet potatoes, cleaned
02 -
4 tablespoons melted butter
03 -
1/4 cup milk
04 -
1/4 cup packed brown sugar
05 -
2 tablespoons maple syrup
06 -
1 teaspoon cinnamon
07 -
1 egg
08 -
1 teaspoon vanilla
09 -
cooking spray
→ For the topping
10 -
1/2 cup packed brown sugar
11 -
1/2 cup flour
12 -
4 tablespoons melted butter
13 -
1/4 cup chopped pecans
14 -
1 cup miniature marshmallows
# Step-by-Step Directions:
01 -
Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
02 -
Bake the potatoes until tender, 45 minutes to an hour.
03 -
When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
04 -
Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
05 -
Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
06 -
Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
07 -
Spread the sweet potato mixture evenly in the pan.
08 -
In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
09 -
Bake for 25-30 minutes or until topping has lightly browned.
10 -
Remove from oven, sprinkle the marshmallows over the top then return to the oven.
11 -
Bake for an additional 3-5 minutes or until marshmallows are just melted.
12 -
Serve immediately.
# Helpful Notes:
01 -
You can peel your roasted sweet potatoes and slice them into chunks or scoop the potatoes out of their skins. Either way works!
02 -
I like to roast my sweet potatoes, however, you can boil or steam cubed sweet potatoes if you would like.
03 -
The marshmallows go on at the very end, otherwise the marshmallow topping could burn.