Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- Salt and pepper to taste
- Marshmallows for topping
- Chopped pecans for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Boil sweet potatoes until tender, about 15 minutes, then drain.
- In a large bowl, mash sweet potatoes with butter, heavy cream, brown sugar, vanilla, salt, and pepper until smooth.
- Spread the mixture into a greased baking dish.
- Top with marshmallows and chopped pecans.
- Bake for 20-25 minutes until the marshmallows are golden and the topping is crispy.
Notes
- You can substitute marshmallows with a brown sugar crumble for a different topping.
- Prepare ahead by assembling the casserole and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg