Sweet Potato Casserole with Marshmallows
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 12
- Course: Side Dish
Topped with toasted marshmallows and pecans, this Sweet Potato Casserole is a perfect dessert for the holidays or any day.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Baking this casserole in a disposable Reynolds Kitchens® Pasta & Casserole Pan with Lid and Carrier also means one less dish to scrub or take home.
Ingredients
- 3 peeled and roughly cut large sweet potatoes
- 6 ounces of unsalted butter cut into medium sized chunks
- 3 eggs
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 2 cups of pecans
- 1/2 cup of flour
- 1/2 cup of brown sugar
- 1 cup of mini marshmallows
- salt and pepper to taste
- 1 Reynolds Kitchens® 13x9 Pasta & Casserole Pan
Directions
Step 1
PREHEAT the oven to 375°
Step 2
BOIL the sweet potatoes in a large pot of salted water until they are completely cooked through. Note: They should slide right off from a fork when they are pierced.
Step 3
DRAIN the water from the potatoes and add them to a large bowl along with 2 ounces of butter, eggs, sugar, vanilla, salt and pepper and mash them together until completely combined.
Step 4
ADD the mashed sweet potatoes to a Reynolds Kitchesn® Pasta & Casserole Pan.
Step 5
PLACE the pecans, flour, brown sugar and remaining butter into a food processor and pulse until the pecans are chopped and the butter is the size of rice.
Step 6
SPREAD the pecan mixture all over the top of the sweet potatoes along with the mini marshmallows.
Step 7
BAKE in the oven on 375° for 45 minutes or until the marshmallows are golden brown.
Step 8
SERVE hot.
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