Sweet Potato Casserole with Marshmallows

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A classic holiday favorite featuring creamy whipped sweet potatoes topped with a buttery pecan streusel and toasted mini marshmallows.

Scale

3 to 3.25 lbs sweet potatoes, peeled and chopped

2 tbsp salted butter

1/4 cup whole milk

2 tbsp light brown sugar

1/2 tsp ground cinnamon

1/2 tsp sea salt

4 tbsp unsalted butter, softened

1/4 cup all-purpose flour

1/4 cup light brown sugar

1/2 cup chopped pecans

3 cups mini marshmallows

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1. Preheat oven to 375 Fahrenheit and grease an 8×11 inch baking dish.

2. Boil chopped sweet potatoes until fork-tender, about 7 to 9 minutes.

3. Drain potatoes and mash with butter, milk, sugar, cinnamon, and salt until smooth.

4. Spread the potato mixture into the prepared baking dish.

5. In a small bowl, mix softened butter, flour, brown sugar, cinnamon, salt, and pecans to make the streusel.

6. Bake the potato base for 10 minutes to ensure it is heated through.

7. Top with mini marshmallows and the prepared pecan streusel.

8. Bake for another 10 to 15 minutes until the marshmallows are golden brown.

9. Let sit for 5 minutes before serving.

Make Ahead: Prepare the potato base and streusel 2 days early and store separately in the fridge.

Canned Yams: You can use canned yams, but drain them well and reduce the added sugar.

Broiler Tip: For extra color, broil the marshmallows for 30 seconds at the end of baking.

Find it online: https://www.flavourrecipe.com/sweet-potato-casserole-with-marshmallows/