Description
A comforting sweet potato casserole topped with marshmallows and pecans, perfect for Thanksgiving or festive occasions.
Ingredients
- 4 large sweet potatoes
- 1/2 cup maple syrup
- 1/3 cup brown sugar
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups mini marshmallows
- 1 cup chopped pecans
- 1/4 cup butter or vegan substitute
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and chop the sweet potatoes into manageable pieces.
- Boil the sweet potatoes until tender, about 15 to 20 minutes.
- Drain and mash sweet potatoes in a large bowl.
- Add maple syrup, brown sugar, raisins, cinnamon, and nutmeg to the mashed sweet potatoes and mix well.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Top with marshmallows.
- In a separate bowl, combine chopped pecans with melted butter and sprinkle over marshmallows.
- Bake for 30 to 40 minutes until golden and bubbly.
- Serve warm as a side dish.
Notes
Store leftovers in an airtight container in the refrigerator and enjoy within a few days. Reheat in the oven or microwave.
