The Seasoned MomSweet Potato Casserole with Marshmallows
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Ingredients
Serves 8- 2 lbs. sweet potatoes, (peeled, quartered and sliced ¼-inch thick)
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- ¼ cup room temperature heavy cream, (divided)
- 1 tablespoon brown sugar ((light brown sugar and dark brown sugar are both fine))
- ½ teaspoon salt
- 4 tablespoons salted butter, (cut into 4 pieces)
- 2 cups miniature marshmallows
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Steps
- Step 1
Combine sweet potatoes, butter, 2 tablespoons cream, sugar, and salt in a large pot. Cook, covered, over low heat until potatoes are fall-apart tender (about 35-40 minutes).
- Step 2
Remove from the heat, add remaining 2 tablespoons cream and vanilla extract; mash the potatoes with a potato masher or, for a fluffier, smoother texture, transfer the potatoes to a large bowl and beat on high speed with an electric mixer. Taste and season with extra sugar for added sweetness, extra salt, or warm spices like cinnamon, ginger, or nutmeg, if desired.
- Step 3
Transfer the mashed potatoes to a 2-quart baking dish that has been sprayed with cooking spray. Sprinkle pecans over the potatoes and add marshmallows on top.
- Step 4
Bake, uncovered, in a 375°F oven for 15-20 minutes, or until marshmallows are golden brown.
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Combine sweet potatoes, butter, 2 tablespoons cream, sugar, and salt in a large pot. Cook, covered, over low heat until potatoes are fall-apart tender (about 35-40 minutes).
Source: The Seasoned Mom
