Sweet Potato Casserole with Marshmallows
Topped with toasted marshmallows and pecans, this Sweet Potato Casserole is a perfect dessert for the holidays or any day.
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You’ll Need...
Disposable Baking Pans With Lids & Carriers
Ingredients
Directions
PREHEAT the oven to 375°
BOIL the sweet potatoes in a large pot of salted water until they are completely cooked through. Note: They should slide right off from a fork when they are pierced.
DRAIN the water from the potatoes and add them to a large bowl along with 2 ounces of butter, eggs, sugar, vanilla, salt and pepper and mash them together until completely combined.
ADD the mashed sweet potatoes to a Reynolds Kitchesn® Pasta & Casserole Pan.
PLACE the pecans, flour, brown sugar and remaining butter into a food processor and pulse until the pecans are chopped and the butter is the size of rice.
SPREAD the pecan mixture all over the top of the sweet potatoes along with the mini marshmallows.
BAKE in the oven on 375° for 45 minutes or until the marshmallows are golden brown.
SERVE hot.
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