Served as a side dish, but we'll argue this recipe tastes more like dessert! Baked with layered goodness - including a sweetpotato mixture that's rich and creamy, topped with a layer of marshmallows and that classic crunchy pecan topping. Unlock even more memories around the dinner table this holiday season when you bake those must-have casseroles using Carolina Cooker® cast iron.
Ingredients:
- 4-5 medium sweetpotatoes
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup brown sugar
- 1/2 cup all purpose flour
- 1 cup chopped pecans
- 4 tbsp butter, softened
- 3 cups mini marshmallows
Topping Ingredients:
Directions:
- Preheat oven to 425 degrees. On baking sheet, prick sweetpotatoes all over with a fork. Bake until tender, 40-50 minutes. Let them cool then peel away the skin and put the sweetpotatoes in a large mixing bowl.
- Combine all filling ingredients and use a hand mixer on medium speed to combine. Pour mixture into a 9 x 13 casserole dish or similar size.
- Combine all topping ingredients except the marshmallows. Sprinkle in an even layer over the sweetpotato mixture. Bake at 350 degrees for 20 minutes.
- Take the casserole out of the oven, sprinkle marshmallows on top of the casserole and bake another 10 minutes until marshmallows are toasted on top. Broil for 1 minute if necessary.
