Sweet Potato Casserole With Marshmallow Topping
Layered sweet potato casserole topped with a buttery pecan-coconut crumble and mini marshmallows. The marshmallows brown during baking while the crumble adds texture and nutty flavor to the tender sweet potatoes.
Ingredients
- 1 stick butter, softened
- 1 cup brown sugar
- 1 cup pecans, chopped
- 1 cup coconut, sweetened
- 1 large can sweet potatoes
- 1 cup mini marshmallows
Instructions
- 1
Preheat oven to 375°F
- 2
Mix pecans, coconut, brown sugar, and butter in a medium bowl until crumbly. Set aside
- 3
Spread sweet potatoes in a single layer in a non-stick sprayed casserole dish
- 4
Sprinkle crumble mixture evenly over sweet potatoes and scatter mini marshmallows on top
- 5
Bake until warm and marshmallows are browned, about 20 minutes
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in a 350°F oven until warm
Assemble casserole up to 4 hours ahead; add marshmallows just before baking
Serve warm as a side dish with roasted poultry or ham
Common Mistakes
Do not skip the non-stick spray to avoid sticking and difficult cleanup
Avoid overbaking marshmallows or they will burn and lose texture
Substitutions
Dairy-Free Swaps
General Alternatives
reduce sweetness elsewhere