Description
This Old-Fashioned Sweet Potato Casserole features creamy mashed sweet potatoes, a hint of brown sugar and vanilla, chopped pecans, and a gooey marshmallow topping — perfect for a nostalgic holiday side dish.
Ingredients
- 2½ pounds sweet potatoes, peeled and cut into 1-inch cubes
- ¼ cup packed brown sugar
- ¼ cup unsalted butter, softened
- 1½ teaspoons salt
- ½ teaspoon vanilla extract
- ½ cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniature marshmallows
Instructions
1. Preheat oven to 375°F.
2. Place the sweet potatoes in a Dutch oven and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-high and simmer undisturbed until the sweet potatoes are very tender, 15 to 20 minutes.
3. Drain the sweet potatoes and cool slightly for about 5 minutes.
4. Place the potatoes in a large bowl. Add brown sugar, butter, salt, and vanilla.
5. Mash the sweet potato mixture with a potato masher until smooth.
6. Fold in ¼ cup of the chopped pecans.
7. Coat an 11-by-7-inch baking dish with cooking spray and spread the sweet potato mixture evenly into the dish.
8. Sprinkle the remaining ¼ cup pecans over the top, then add the miniature marshmallows.
9. Bake at 375°F for about 20 minutes, or until the marshmallows are golden and the edges are bubbling.
10. Tent with foil sprayed with cooking spray if marshmallows begin to brown too quickly.
Notes
To save time on the day of serving, prepare the sweet potato base in advance and refrigerate it. Add toppings and bake before serving.
If you prefer less sweetness, reduce or omit the marshmallows and add a touch more pecans for crunch.
Perfect for Thanksgiving, Christmas, or any holiday meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg