Sweet Potato Casserole with Marshmallows and Pecans featuring roasted sweet potatoes, warm spices, oven-toasted marshmallows, and pecans.
Coat sweet potatoes evenly with canola oil. On a rimmed baking sheet, roast sweet potatoes at 400° for 50 minutes, or until fork-tender. Remove from the oven and set aside until cool enough to handle.
Transfer the flesh of the sweet potatoes to a large mixing bowl. Add brown sugar, eggs, butter, cream, vanilla, salt, allspice, cloves, and cinnamon (if using) to the bowl as well. Using a handheld mixer on medium-low speed, or a sturdy whisk, beat the mixture until smooth and evenly combined.
Transfer mixture to a casserole dish spread into an even layer, cover with foil, and bake for 35-40 minutes.
Take casserole out of the oven and add the marshmallows to the top. Apply gentle pressure to the top and press the marshmallows slightly into the filling. Add the pecans and bake for 10 minutes more, uncovered.
Allow to set for 10-15 minutes before serving.
The candied pecans can be made up to 3 days in advance, transferred to an airtight container and stored at room temperature.
Assemble the casserole according to recipe instructions up to the point of baking, cover and refrigerate 1-2 days in advance.
Set out at room temperature 1 hour before you intend to bake the casserole to remove the chill. Resume with the recipe and bake according to instructions.
The Anthony Kitchen