Southern Sweet Potato Casserole Recipe with Marshmallows and Pecans

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

mini marshmallows

🥗Healthier: toasted coconut flakes

💰Cheaper: regular marshmallows

Toasted coconut adds a crunchy texture and is a great alternative.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and sunflower seeds are budget-friendly.

Cut the recipe in half due to having only 2 lbs of sweet potatoes instead of 4 lbs.

Use an Instant Pot to pressure cook the sweet potatoes instead of boiling them.

After pressure cooking, let the sweet potatoes cool slightly so the skin can be easily removed.

Mash the sweet potatoes using forks after peeling off the skin.

Spray a 9-inch baking dish with coconut oil or cooking spray.

Add the mashed sweet potatoes to a mixing bowl.

Add 4 tablespoons of softened butter to the sweet potatoes.

Add 1/4 cup of light brown sugar to the mixture, estimating half of 3/4 cup.

Pour in 1/4 cup of whole milk.

Add 1 egg to the mixture.

Stir in 1/2 teaspoon of vanilla extract and 1/2 teaspoon of sea salt.

Mix all the ingredients together until well combined.

Add about 1/8 cup of chopped pecans to the sweet potato mixture and mix in.

Spread the sweet potato mixture evenly into the greased baking dish.

Sprinkle mini marshmallows on top of the sweet potato mixture, adding more to cover completely if desired.

Sprinkle the remaining chopped pecans over the marshmallows.

Preheat the oven to 375°F.

Bake the casserole for 25 to 30 minutes until the marshmallows are golden brown on top.

Check the casserole at 20 minutes to monitor browning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens