This easy Sweet Potato Casserole recipe is topped with pecans and marshmallows is a traditional side at our family Thanksgiving table.
This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon. It is all crowned with pillowy soft marshmallows and toasty pecans.
A sweet potato casserole is the perfect combination of sweet and savory.
Sweet Potato Casserole
This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family Thanksgiving table. This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans divided
- ¼ teaspoon cinnamon or to taste
- salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 pan.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
- Fold in half of the pecans and spread into prepared pan.
- Sprinkle with the marshmallows and the remaining pecans.
- Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Notes
- Light or dark brown sugar can be used.
- If using unsalted butter, add extra salt if needed.
- Prepare and refrigerate before baking, keeping the topping in a separate container.
- Remove the sweet potato casserole from the fridge at least 30 minutes before baking. Bake for 20 minutes and then stir.
- Add the topping and cook for 15-20 minutes longer or until heated through and the marshmallows are toasty.