Sweet Potato Casserole with Pecans and Marshmallows 

Prep Time: 20 minutes | Cook Time: 40 minutes

baking dish


  • Sweet Potatoes
  • 5 red skinned sweet potatoes
  • 4 eggs
  • 5 tbs butter, melted
  • 3 tbs pure maple syrup
  • 2 tbs vanilla extract
  • 1 tbs fresh lemon juice
  • 2 tsp salt
  • Topping
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 4 tbs butter, melted
  • 1/2 cup pecan, halves
  • 1/2 cup mini marshmallows


Scrub sweet potatoes and bake or boil until tender. Let cool, then peel and mash or purée.

Preheat oven to 350 F.

In a mixing bowl, beat together eggs, butter, pure maple syrup, vanilla extract, lemon juice, and salt.

Add sweet potatoes to egg mixture. When combined, transfer to a lightly greased 9 x 13 baking dish.

Make topping by combining brown sugar, chopped pecans, and butter. Set aside.

Bake until mixture is set and topping begins to bubble, about 30-40 minutes.

Remove from oven and top with pecan halves and marshmallows. Bake until marshmallows begin to brown, about 10 minutes.