Sweet Potato Casserole with Coconut, Marshmallows and Pecans
The BEST Sweet Potato Casserole with crunchy pecans, coconut, and toasted marshmallows. A winning Thanksgiving side or Holiday dish to serve!
- 1 stick soft butter
- 1 cup brown sugar
- 1 cup chopped pecans
- 1 cup sweetened coconut
- 1 large can sweet potatoes
- 1 cup mini marshmallows
Preheat oven to 375
Make the crumble topping: In a medium bowl, mix pecans, coconut, brown sugar, butter. Set aside
Place sweet potatoes in a single layer in the bottom of a non-stick sprayed casserole dish.
Sprinkle crumbly mixture evenly on top and scatter mini marshmallows.
Bake for 20 minutes until warm, and marshmallows browned.
For this recipe use canned sweet potatoes, fresh would work fine, but aren't the same texture.
make ahead tips:
Sweet potato casserole is an ideal make-ahead dish. Put this dish together up to a full day ahead, and then pull it out and bake it when it's almost time for your holiday meal.
Serving: 12g | Calories: 234kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 181mg | Fiber: 3g | Sugar: 29g | Vitamin A: 3212IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg