Sweet Potato Casserole with Marshmallows and Pecans

4.46 from 22 votes

Sweet Potato Casserole with Marshmallows and Pecans

Sweet Potato Casserole with Marshmallows and Pecans featuring roasted sweet potatoes, warm spices, oven-toasted marshmallows, and pecans.

Prep Time15

Cook Time1 20

Cool for10

Total Time1 35

Course: Main Course

Cuisine: American

Keyword: Sweet Potato Casserole with Pecans and Marshmallows

Servings:

Calories: 298kcal

Author: Kelly Anthony

Ingredients

4 Large Sweet Potatoes scrubbed clean
2 ½ tablespoons Canola Oil
2 Eggs room temperature, beaten
½ cup Unsalted Butter room temperature
⅓ cup evaporated milk
¼ cup light brown sugar
1 teaspoon Vanilla Extract
1 teaspoon Kosher Salt
½ teaspoon Ground Allspice
½ teaspoon Cinnamon (optional)
Pinch of Ground Cloves
15 ounces 1 ½ bags Jet-Puffed Marshmallows or Miniature Marshmallows
1 cup roughly chopped pecans or candied pecans

Instructions

Preheat oven to 400° and have ready a greased 9x13” casserole dish.
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.
Reduce oven temperature to 350°.
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.

Video

Notes

You can make this recipe in advance!

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.

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