Sweet Potato Caserole with Marshmallow Pecan Topping


  • Sweet Potatoes
  • Whole Milk
  • 4 Tablespoons of Butter
  • 1/2 teaspoon Nutmeg
  • Marshmallows
  • Pecans
  • Brown Sugar Glaze (butter, brown sugar)


Preheat oven to 350 degrees.  Peel and cut sweet potatoes into equal size pieces and boil until easily pierced with knife or fork.  Drain water out and cook on low heat until most of remaining water evaporates.  Add around 1 cup of milk, 4 tablespoons of butter and nutmeg (or combination of nutmeg and cinnamon).  Mash.  Salt and pepper to taste.  Butter/grease casserole dish and put mashed sweet potatoes in there.


Crush pecans to desired size.  In small skillet, put a pad of butter and heat.  Add pecans and continually stir.  Add a majority of your brown sugar glaze and cook for another minute or so.  Spread on top of sweet potatoes in dish.  Place a layer of marshmallows on top.  Drizzle the rest of the brown sugar glaze on top of marshmallows.


Bake at  350 for 15 to 20 minutes until hot.  Broil until it smells like smores!