CANDIED SWEET POTATOES
Sweet Potato Casserole with Marshmallows
Ingredients:
For the sweet potato filling:
4 large sweet potatoes, peeled and chopped into large chunks (around 9 cups worth)
½ cup unsalted butter, melted
1 cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon nutmeg
For the pecan topping:
4 tablespoons unsalted butter, melted
â…“ cup brown sugar
2 tablespoons all purpose flour
½ teaspoon salt
1 ¼ cups finely chopped pecan pieces
For the marshmallow layer:
10 oz mini marshmallows
Instructions:
Peel and cut the sweet potatoes into large chunks and place them into a large sauce pan. Cover them with with water and bring it to a boil.
Boil they sweet potatoes until they are fork tender and easily pierced with a fork. They should fall apart easily.
Drain the sweet potatoes and add them back to the sauce pan. Mash them with a potato masher. Add the rest of the sweet potato filling ingredients: butter, brown sugar, salt, cinnamon, vanilla extract, and nutmeg and mix until well combined.
In a separate bowl, make the pecan topping. Stir together the melted butter, brown sugar, all purpose flour, salt, and pecan pieces until combined.
Grease a 9 by 13 baking dish with cooking spray.
Add the sweet potato filling and spread out evenly.
Spread the pecan topping evenly over the top of the sweet potatoes.
Add the mini marshmallows over the top in an even layer.
Bake the sweet potato casserole at 350 degrees for 25-35 minutes, or until bubbly and the marshmallows are golden brown on top. Watch closely towards the end to get the perfect golden brown without burning.
Candied sweet potatoes are a staple in many households during the holiday season, and this recipe offers a wonderful twist by combining traditional sweet potato flavors with a crunchy pecan topping and a marshmallow layer. From personal experience, peeling and boiling the sweet potatoes until fork-tender ensures a smooth mash that blends perfectly with the brown sugar and warm spices like cinnamon and nutmeg. Adding vanilla enhances the depth of flavor and gives a subtle sweetness that complements the brown sugar well. The pecan topping adds an irresistible crunch, contrasting beautifully with the soft and creamy sweet potato base. Using finely chopped pecans mixed with melted butter and brown sugar creates a caramelized effect that is both nutty and sweet. One tip I found helpful is to toast the pecans lightly before mixing them in to bring out even more flavor. Don’t underestimate the marshmallow layer—mini marshmallows are ideal as they melt evenly and brown nicely under the oven’s heat, creating a perfect golden crust that adds a delightful gooey texture. Keep a close eye during the last few minutes of baking to achieve that ideal golden brown without burning. This casserole pairs wonderfully with roasted meats or turkey, making it a perfect addition to Thanksgiving or Christmas dinner menus. For an extra citrusy note, a splash of orange juice, as suggested in the OCR ingredients, can be stirred into the sweet potato filling to brighten the dish. Overall, this recipe is simple yet impressive, and it’s always a crowd-pleaser that brings both cozy flavors and festive appeal to the table.