Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Salt to taste
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Boil sweet potatoes until tender, then mash until smooth.
- In a large bowl, combine mashed sweet potatoes, milk, butter, brown sugar, vanilla, cinnamon, and salt. Mix until creamy.
- Pour mixture into a greased baking dish and spread evenly.
- Top with mini marshmallows and chopped pecans.
- Bake at 375°F (190°C) for 20-25 minutes until marshmallows are golden and pecans toasted.
Notes
- For a vegetarian option, ensure marshmallows are gelatin-free.
- Alternatively, use toasted coconut or additional pecans for topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg