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Quick & Cozy Sweet Potato Casserole

This sweet potato casserole combines tender roasted sweet potatoes with a warm blend of cinnamon and nutmeg, topped with gooey marshmallows and toasted pecans. Using simple shortcuts like boiling canned sweet potatoes and broiling instead of long baking, it achieves a comforting, caramelized finish in less time. The final dish has a soft, sweet interior contrasted with a crispy, golden topping that feels like a hug in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet potatoes preferably fresh, for roasting or boiling
  • 2 tablespoons butter adds creaminess and flavor
  • 1/4 cup milk for smoothing mash
  • 1/4 cup brown sugar dark preferred for richness
  • 1 teaspoon cinnamon warm spice essential for flavor
  • 1/4 teaspoon nutmeg optional, adds depth
  • 1 cup mini marshmallows for topping
  • 1/2 cup chopped pecans to toast and sprinkle on top
  • 1 tablespoon maple syrup optional, for extra sweetness

Equipment

  • Large pot
  • Mixing Bowls
  • 9x13 inch baking dish
  • Spatula or spoon
  • Oven

Method
 

  1. Peel and chop the sweet potatoes into 2-inch chunks. Place them in a large pot and cover with salted water.
  2. Bring the water to a boil and cook the sweet potatoes for about 15 minutes until they are very tender and easily pierced with a fork.
  3. Drain the sweet potatoes thoroughly and transfer them to a mixing bowl. Mash until smooth, then stir in the butter, milk, brown sugar, cinnamon, and nutmeg until well combined and creamy.
  4. Preheat your oven to 200°C (400°F). Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish, smoothing the surface with a spatula.
  5. Sprinkle the mini marshmallows evenly over the top, then scatter the chopped pecans for a toasted crunch.
  6. Bake uncovered for 15-20 minutes, until the marshmallows are golden and puffed, and the pecans are toasted and fragrant.
  7. Switch the oven to broil mode and broil the casserole for an additional 2 minutes, watching closely to prevent burning, for extra caramelization on the marshmallows.
  8. Remove from the oven and let the casserole sit for 5 minutes to settle. Drizzle with maple syrup if desired for an added touch of sweetness.

Notes

For an even quicker version, use canned sweet potatoes—just drain and mash. Toast the pecans beforehand for a deeper flavor, and keep a close eye during broiling to prevent burning the marshmallows. Reheat gently in the oven for leftovers to maintain that cozy, gooey topping.