Sweet Potato Casserole with Crispy Marshmallow Top
Silky roasted sweet potato base topped with toasted marshmallows and buttery pecans—ready in 25 minutes. Serve alongside turkey and gravy for an effortless holiday plate.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 3g
Ingredients
- 29 oz canned sweet potato puree
- 4 tbsp butter
- ⅓ cup brown sugar
- 2 cups large marshmallows
- ½ cup pecans, chopped
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 375°F. Mix sweet potato puree, 2 tbsp butter, brown sugar, vanilla, salt, and pepper in a 9-inch round baking dish.
- 2
Bake for 10 minutes until the filling is hot and slightly set around the edges.
- 3
Remove from oven. Scatter marshmallows evenly over the top and drizzle with 2 tbsp melted butter.
- 4
Sprinkle pecans over the marshmallows. Return to oven and bake 8–10 minutes until marshmallows are golden and puffed.
- 5
Let cool 2 minutes. Serve warm alongside roasted turkey and gravy.
Tools you’ll need
- 9-inch round baking dish
- oven
- measuring cups and spoons
- mixing bowl or spoon
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