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Sweet Potato Casserole with Pears and Marshmallows

Photo: Miki Duisterhof; Styling: Stephana Bottom
Prep time 50 mins
Bake time 1 hr, 15 mins
Yield Serves 8
Instead of mashed sweet potatoes, this casserole features tender slices of sweet potatoes layered with Bosc pear slices which are topped with marshmallow and toasted pecans.


  • 4 pounds sweet potatoes (about 7 medium)
  • Salt
  • 5 medium Bosc pears (about 2 lb.), peeled, cored, sliced 1/4-inch thick
  • 3 tablespoons lemon juice
  • 1 cup chopped pecans
  • 8 tablespoons unsalted butter, melted
  • 2 cups mini marshmallows

Nutrition Information

  • calories 494
  • fat 22 g
  • satfat 8 g
  • protein 6 g
  • carbohydrate 74 g
  • fiber 12 g
  • cholesterol 31 mg
  • sodium 284 mg

How to Make It

  1. In a large pot, cover sweet potatoes with cold water. Add 1 Tbsp. salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a knife can pierce sweet potatoes easily, 30 to 35 minutes. Drain potatoes, run under cold water to cool, then peel. Cut into 1/2-inch-thick slices. In a large bowl, toss pears with lemon juice.

  2. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.

  3. Preheat oven to 350ºF. Grease a 9-by-13-inch baking dish. Layer half of sweet potato slices, overlapping, then top with half of pears, half of pecans and a pinch of salt. Drizzle half of butter on top. Repeat layers.

  4. Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender, about 1 hour and 15 minutes.

  5. Preheat broiler. Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned, about 1 minute.