Maple Pecan Sweet Potato Casserole
Maple Pecan Sweet Potato Casserole made with sweet potatoes, maple syrup, pecans, & marshmallows of course! Classic side dish perfect for holiday tables, feasts, and indulgent weeknight meals.
- 4 TBSP butter
- 4 large sweet potatoes peeled and cubed
- ½ cup milk
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs
- 2 TBSP maple syrup, plus more for topping
- 1 cup pecans
- ½ cup mini marshmallows
Preheat oven to 350 degrees.
Add your peeled and cubed sweet potatoes to a large pot of water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain.
To the pot with the potatoes add your butter, milk, brown sugar, vanilla, salt and 2 tablespoons of maple syrup.
Mash the sweet potatoes until smooth.
Beat your 2 eggs and quickly stir into the potatoes until well combined.
Pour the mixture into a buttered 2 quart baking dish. Sprinkle the pecans all over the top evenly.
Drizzle maple syrup over the top of the pecans (about another 2 tablespoons).
Bake about 35-40 minutes and remove from oven. Top immediately with marshmallows.
You can place the dish back in the oven under the broiler to slightly brown the marshmallows but don’t take your eyes off them or they will burn! Enjoy!
Calories: 247kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 228mg | Potassium: 392mg | Fiber: 4g | Sugar: 14g | Vitamin A: 13038IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg