Sweet Potato Casserole with Pecans and Marshmallows Recipe
A classic American Sweet Potato Casserole combining tender mashed sweet potatoes with brown sugar, butter, cinnamon, and vanilla, topped with crunchy pecans and golden toasted marshmallows. Perfectly creamy and sweet, this dish is a festive favorite for holidays and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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
- ¾ cup chopped pecans, divided
Topping
- 2 cups miniature marshmallows
- Remaining ⅓ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9 x 13-inch baking pan to prevent sticking.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes into a pot of boiling water. Let them simmer for about 15 minutes, or until they are fork-tender. Drain the potatoes well.
- Mash the Potatoes: In a large bowl or back in the pot used for boiling, mash the drained sweet potatoes thoroughly. Add the brown sugar, softened butter, cinnamon, vanilla extract, and season with salt and black pepper. Mix until all ingredients are well incorporated.
- Add Pecans and Assemble: Fold in half of the chopped pecans into the mashed sweet potato mixture. Spread this mixture evenly into the prepared baking pan.
- Top with Marshmallows and Pecans: Evenly sprinkle the miniature marshmallows over the sweet potato layer, then add the remaining chopped pecans on top for a crunchy finish.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Notes
- To make peeling easier, you can pierce sweet potatoes and microwave for a few minutes before peeling.
- Adjust the amount of cinnamon according to your preference for spice.
- For a nuttier flavor, toast the pecans lightly before adding.
- To prevent marshmallows from burning too quickly, tent the casserole with aluminum foil if necessary during baking.
- Leftovers can be refrigerated for 3-4 days and reheated gently in the oven.
