Sweet Potato Casserole with Marshmallows & Pecans

www.delightfulemade.com

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– 3 lbs. sweet potatoes peeled and cut into 1" pieces – 3/4 cup brown sugar  – 1/3 cup half and half – 1/4 cup butter melted – 1 egg – 1/2 teaspoon vanilla extract – 1/4 teaspoon salt

INGREDIENTS!

Step 1: Cook the Sweet Potatoes

Wash, peel, and but the sweet potatoes into 1" pieces. Bring to a boil over medium high heat. Cook until fork-tender.

Step 2: Mash with other ingredients

Add the brown sugar, half and half, butter, egg, vanilla and salt. Using a potato masher, combine the ingredients and mash until mostly smooth. Small lumps are okay.

Step 3: Pour into casserole dish

Transfer the potato mixture to the prepared baking dish. Smooth out evenly. Bake the casserole uncovered at 350 degrees for 35 minutes.

In a mixing bowl, combine the brown sugar, pecans, flour, cinnamon and nutmeg. Stir together to combine. Pour the melted butter into the brown sugar mixture, and stir until crumbly.

Step 4: Mix the Pecan Crumble

Layer the pecan crumble and the marshmallows over the baked sweet potatoes. Bake for another 10-15 minutes for the pecans to toast and the marshmallows to melt and brown slightly.

Step 5: Top  with Pecan Crumble and Marshmallows

Fantastic as a side dish for your Thanksgiving dinner or any other holiday meal.

Check out our other delicious Thanksgiving side dish recipes:

Ruth's Chris Sweet Potato Casserole

Hasselback Sweet Potatoes with Pecan Crumble