Description
This classic Sweet Potato Casserole is a beloved side dish featuring creamy mashed sweet potatoes mixed with brown sugar, butter, cinnamon, and vanilla, then topped with crunchy pecans and gooey miniature marshmallows. Perfectly baked until golden and warm, it’s a comforting addition to holiday meals or any time you crave a sweet and satisfying vegetable dish.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into cubes)
- ½ cup brown sugar (packed)
- ⅓ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (or to taste)
- Salt and black pepper (to taste)
Topping
- ¾ cup chopped pecans (divided)
- 2 cups miniature marshmallows
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking dish thoroughly to prevent sticking.
- Cook sweet potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer for about 15 minutes, or until the potatoes are fork-tender. Drain well to remove excess water.
- Mash sweet potatoes: In a large bowl or the same pot, mash the drained sweet potatoes. Add brown sugar, softened butter, cinnamon, vanilla extract, salt, and black pepper. Mix until smooth and well combined.
- Add pecans: Fold half of the chopped pecans into the mashed sweet potato mixture, stirring evenly throughout.
- Assemble in baking dish: Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top.
- Add topping: Sprinkle the miniature marshmallows evenly over the sweet potato layer, followed by the remaining chopped pecans.
- Bake until golden: Bake the casserole in the preheated oven for about 25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Notes
- This Sweet Potato Casserole is a traditional side dish for Thanksgiving but works well for any comforting meal.
- Adjust the amount of cinnamon to your taste preference for a spicier or milder flavor.
- You can substitute walnuts for pecans if preferred or to suit dietary needs.
- To make preparation easier, cook sweet potatoes a day ahead and refrigerate until ready to mash and assemble.
- For a healthier twist, reduce the amount of brown sugar or replace marshmallows with a crumble topping.
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Sugar: 14 g
- Sodium: 87 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
