Warming, delicious recipe of sweet potato casserole with pecans and marshmallows. For your family Thanksgiving feast.
Ingredients: - sweet potatoes – 1/2 cup butter – 1/2 cup brown sugar – 1/4 tsp ground ginger – 1/8 tsp ground nutmeg – 1/4 tsp salt – 1/4 tsp cinnamon – 1 cup pecans – 1,5 cup mini marshmallows
Preheat oven to 355 F / 180 C. Wash, peel and cut potatoes in cubes. Place them in a large pot. Cover potatoes with water.
Bring to the boil. Cook 15 minutes on medium heat. Drain potatoes in sieve or colander. Transfer them to the large bowl.
There are many variations of sweet potato casserole recipes. This marshmallow sweet potato casserole is gluten-free and made without eggs.
Using the fork or hand mixer, mash or blend until desired consistency. Add butter and continue mashing until incorporated. Add sugar, spices and salt. Mix everything.
Crush half of pecans with hands or knife. Mix in the sweet potato mash. Transfer mashed potatoes to the 7 x 10 inch / 18 x 25 cm baking dish. Gently press and smooth the top.
Many recipes have either marshmallow or pecans. But why choose one or another, when you can put both on top! Do you agree?
Crush leftover pecans and sprinkle on top of casserole. After that you can top casserole with mini marshmallows.
Bake 20 minutes until marshmallows are golden brown and filling is bubbly. Let it cool 10 minutes before serving.
It is a great dish to make for a Thanksgiving. Moreover, we think sweet potato casserole is the most popular Thanksgiving side dish.