This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family table. This comforting dish unites tenderly mashed sweet potatoes, brown sugar and butter with a hint of cinnamon.
It is all crowned with pillowy soft marshmallows and toasty pecans to create a sweet and savory masterpiece you will fall in love with!
This Sweet Potato Casserole is fairly simple and traditional leaving the flavors of the sweet potatoes and pecans to really shine through.
2.5 lbs sweet potatoes, peeled and diced
8 tablespoons (1 stick) butter, melted
1 (14 oz) can sweetened condensed milk
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 (16 oz) bag large marshmallows
Preheat oven to 350°F. Spray a 9×13 casserole dish with non stick spray and set aside.
In a large stock pot, add sweet potatoes and cover with water. Cover pot with lid, bring to a boil and cook until fork tender, about 15 minutes.
Drain potatoes and transfer back to pot. Add butter, sweetened condensed milk, cinnamon, nutmeg and salt.
Mash away until nice and smooth. Pour potato mixture into prepared baking dish and smooth out the top.
Line the top of the casserole with marshmallows and bake until marshmallows are lightly toasted, about 15 to 20 minutes.
Adapted from spendwithpennies.com