Sweet Potato Casserole Recipe
This Sweet Potato Casserole is the perfect blend of creamy, sweet, and crunchy, making it an irresistible addition to your holiday table. A dish so comforting, it will have everyone reaching for seconds.
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Servings: 10 servings
Ingredients
- 3 pounds sweet potatoes peeled and cubed
- ⅓ cup softened butter
- ½ cup packed brown sugar
- ¾ cup chopped pecans divided
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon adjust to taste
- Salt and pepper to taste
- 2 cups miniature marshmallows
Instructions
- Begin by preheating your oven to 375°F and lightly greasing a 9 x 13-inch baking dish.
- Place the cubed sweet potatoes into a large pot of boiling water. Allow them to simmer for about 15 minutes, or until they become tender when pierced with a fork. Drain well.
- Transfer the drained sweet potatoes to a large mixing bowl, or you can mash them directly in the pot they were cooked in. Add the softened butter, brown sugar, vanilla extract, cinnamon, and a pinch of salt and pepper. Mash the mixture until smooth and well combined.
- Gently fold in half of the chopped pecans, then spread the sweet potato mixture evenly into the prepared baking dish.
- Top the casserole with the miniature marshmallows, followed by the remaining chopped pecans.
- Bake in the preheated oven for approximately 25 minutes, or until the marshmallows are golden and the casserole is thoroughly heated.
- Serve warm, and enjoy the delightful combination of flavors and textures in this comforting dish.
Notes
- Light or dark brown sugar can be used.
- If using unsalted butter, add extra salt if needed.
- Make Ahead: Can be prepared up to 48 hours in advance.
- Refrigerate before baking; keep topping separate.
- Remove from fridge 30 minutes before baking.
- Bake for 20 minutes, then stir.
- Add topping and bake 15-20 minutes more until heated through and marshmallows are toasty.