Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Salt to taste
- 1 cup marshmallows
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Boil sweet potatoes until tender, about 15 minutes. Drain and mash until smooth.
- In a mixing bowl, combine mashed sweet potatoes, heavy cream, butter, brown sugar, vanilla, cinnamon, and salt. Mix until well combined.
- Pour the mixture into a greased baking dish.
- Top with marshmallows and chopped pecans.
- Bake for 20-25 minutes until marshmallows are golden and topping is toasted.
Notes
- For a dairy-free version, substitute coconut cream and vegan marshmallows.
- Adjust sugar to taste for sweeter or less sweet casserole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg