Sweet Potato Marshmallow Casserole – Urban Meadow

Sweet Potato Marshmallow Casserole – Urban Meadow

Prep Time

2 hourss

Cook Time

1 hours

Total Time

3 hourss

Yields

8

Directions

  1. Preheat your oven to 375°F
  2. Boil sweet potato cubes until tender, then drain and mash in a large bowl. Add ½ cup melted butter, milk, half the brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and well combined
  3. In a separate bowl, combine chopped pecans, the remaining brown sugar, all-purpose flour, and melted butter. Mix until the mixture is crumbly
  4. Spread the sweet potato mixture evenly in a baking dish. Sprinkle the pecan topping over the sweet potato layer
  5. Bake in the preheated oven for about 25-30 minutes or until the pecan topping is golden brown
  6. Remove the casserole from the oven and evenly distribute the mini marshmallows on top
  7. Turn on the broiler and place the casserole under the broiler for 1-2 minutes, or until the marshmallows are golden brown. Keep a close eye to prevent burning
  8. Allow the sweet potato casserole to cool slightly before serving

Ingredients

  • 5 ea medium-sized sweet potatoes, peeled and cubed
  • 3/4 cup ea Urban Meadow unsalted butter, melted
  • 1/3 cup ea Urban Meadow evaporated milk
  • 1 cup ea Urban Meadow brown sugar, packed, separated
  • 2 ea large Urban Meadow eggs, beaten
  • 1 tsp ea vanilla extract
  • 1/2 tsp ea ground cinnamon
  • 1/4 tsp ea ground nutmeg
  • to taste ea Urban Meadow salt
  • 1 cup ea chopped pecans
  • 1/4 cup ea Urban Meadow all-purpose flour
  • 2 cups ea Urban Meadow mini marshmallows