Candied Sweet Potatoes with Marshmallows and Pecans Recipe

Silky sweet potatoes topped with feather-light marshmallows and decadent pecans. This is the old-fashioned recipe you remember. Even better.

Things You'll Need

• 3 pounds sweet potatoes (about 5 to 6)
• 6 tablespoons unsalted butter, separated
• 1/4 cup brown sugar + 2 teaspoons
• 1/4 cup milk
• 1/2 teaspoon ginger
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans
• Zest and juice of one orange
• 3 cups mini marshmallows

Step 1: Prepare Sweet Potatoes
Peel and cube the sweet potatoes into about 2-inch pieces. Transfer to a large stock pot, fill with water and bring to a boil. Simmer for about 10 minutes, until the sweet potatoes are very soft.

Drain the water. Pour the sweet potatoes into a large bowl and mash, along with 2 tablespoons of butter, 2 tablespoons of brown sugar and the milk.

Step 2: Prepare Marshmallow Topping
Combine remaining ingredients (except the marshmallows) in a small mixing bowl: ginger, brown sugar, flour, salt, cinnamon, pecans plus the zest and juice of an orange.

Step 3: Layer Sweet Potatoes and Topping
Transfer mashed sweet potatoes to a buttered casserole dish. Add half the brown sugar topping.

Add half of your marshmallows. Repeat.

Step 4: Bake
Bake the assembled sweet potato casserole at 350°F for about 25 minutes, until the buttery brown sugar has melted completely and the marshmallows are toasted and gooey.