Sweet Potato Casserole with Marshmallows and Pecans
250kcal
Ingredients
- 2 cans of Bruce’s Canned Sweet Potatoes
- 1/2 cup brown sugar
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped pecans optional
- 1/4 cup mini marshmallows optional
Equipment
- 1 medium-sized mixing bowl
- 1 greased 9x13-inch baking dish
Method
- Preheat your oven to 350°F (175°C).
- Drain the Bruce’s Canned Sweet Potatoes and mash them in a medium-sized mixing bowl.
- Add brown sugar, melted butter, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until smooth and well-combined.
- Pour the sweet potato mixture into a greased 9x13-inch baking dish.
- Top with chopped pecans and mini marshmallows, if desired.
- Bake for 25–30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Notes
- For an extra touch of sweetness, drizzle some maple syrup over the top before serving.
- If you prefer a nuttier topping, you can toast the pecans in a skillet before adding them to the casserole.
- This casserole can be made ahead of time and stored in the fridge for up to 2 days. Simply reheat it in the oven before serving.
