A decadent sweet potato casserole made with creamy vanilla spiced sweet potatoes. Topped with crunchy pecans, rice crisps, and gooey toasted marshmallows.
Make-ahead: The baked sweet potatoes and the dried nut mix can be stored in an airtight container up to 3 days in advance. Bake the pecan topping and marshmallows the day of serving.
Storing and reheating: The casserole can be cooled completely, covered, and refrigerated for up to 5 days. Reheat small portions in the microwave until warmed through.
Make it Dairy-Free: Substitute heavy cream for canned coconut cream or coconut milk. Substitute butter for coconut oil.
Nutrition Per Serving
CALORIES
368
FAT
16.4 g
PROTEIN
3.6 g
CARBS
53.3 g
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