Sweet Potato Casserole With Marshmallows
If sweet potato casserole isn't complete without toasty mini marshmallows to you, then this easy recipe will be a must-have on your Thanksgiving table.
Ingredients
- 5 largesweet potatoes, peeled, cubed (about 8 cups)
- 4 largeeggs
- ½ c.unsalted butter, melted
- 1 c.whole milk
- ½ c.packed dark brown sugar
- 2 tsp.pure vanilla extract
- 1 tsp.kosher salt
- 1 c.packed dark brown sugar
- ½ c.all-purpose flour
- 4 tbsp.unsalted butter, melted
- 1 c.coarsely chopped raw pecans
- 2 ½ c.mini marshmallows
Directions
Potatoes
- 1
Arrange a rack in center of oven; preheat to 350°. Place potatoes in a large pot and cover with water by about 2". Bring to a boil, then reduce heat to medium-low. Bring to a simmer and cook until there's no resistence when potatoes are pierced with a knife or fork, 15 to 20 minutes.
- 2
Drain, return potatoes to pot, and let cool slightly.
- 3
Mash potatoes with a masher or fork. (Alternatively, use a potato ricer: Scoop some potatoes from pot into ricer and mash/"rice" them directly into a large bowl.) Add eggs, butter, milk, brown sugar, vanilla, and salt, and mix until incorporated. Transfer to a 13" x 9" baking dish.
Streusel topping & assembly
- 1
In a medium bowl, using a rubber spatula or fork, mix brown sugar, flour, and butter until clumps form. Stir in pecans, then spread over potatoes. Top with marshmallows.
- 2
Bake casserole until warmed through through and marshmallows are golden brown, about 25 minutes.