Sweet Potato Marshmello Pecan Caserole Recipes

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SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

SWEET POTATO CASSEROLE WITH MARSHMALLOW & PECAN-STREUSEL RECIPE - (4.2/5)



Sweet Potato Casserole with Marshmallow & Pecan-Streusel Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 13

TOPPING:
4 whole medium sweet potatoes
1/2 cup brown sugar
1 cup whole milk, I used 2% and it worked out fine
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon pumpkin pie spice, optional
1 jar marshmallow fluff, or creme
1 cup brown sugar
1 cup pecans, finely chopped
3/4 cups flour
3/4 stick unsalted butter, melted

Steps:

  • Wash 4 medium sweet potatoes and bake them in a 375°F oven until fork tender, about 30 to 35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl. Add the brown sugar, 1 cup milk, you can use half and half for a richer texture, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. Add the pumpkin spice, if using. With a potato masher, mash them up just enough, you don't want to be perfectly smooth. Otherwise, I think the texture is too much like baby food. Your choice. Note: I used a hand mixer, on low speed, in spurts so as not to puree the sweet potatoes too much. Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, that means measure a cup of pecans, then chop them, 3/4 cup flour, and 3/4 stick of melted butter. With a fork, mix until thoroughly combined. Note: You can easily make this a day or two ahead Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top. I used individual ramekins. If adding the marshmallow creme, add it before the topping. You could use miniature marshmallows, but I really liked the creaminess of the marshmallow creme. You could leave the marshmallow out, altogether, and this is still a delicious recipe. Bake in a 400°F oven for 30 minutes, or until golden brown.

CORNFLAKE, PECAN, AND MARSHMALLOW-TOPPED SWEET POTATO CASSEROLE



Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole image

Make and share this Cornflake, Pecan, and Marshmallow-Topped Sweet Potato Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs sweet potatoes (about 5 medium)
2 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% low-fat milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
vegetable oil cooking spray
1 1/2 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon melted butter
1 1/4 cups miniature marshmallows

Steps:

  • Prepare filling: preheat oven to 400 degrees.
  • Bake sweet potatoes on a baking sheet 1 hour or until tender.
  • Decrease oven temperature to 350 degrees.
  • Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher.
  • Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth.
  • Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
  • Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter.
  • Sprinkle over sweet potato in diagonal rows 2 inches apart.
  • Bake at 350 degrees for 30 minutes.
  • Remove from oven, let stand 10 minutes.
  • Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.

Nutrition Facts : Calories 284.7, Fat 7.8, SaturatedFat 3.4, Cholesterol 35.9, Sodium 288, Carbohydrate 51.4, Fiber 4.6, Sugar 26.4, Protein 4

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