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Sweet Potato Casserole

A warm, creamy sweet potato casserole topped with toasted marshmallows and pecans, perfect for holiday gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large sweet potatoes peeled and cubed
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans

Equipment

  • Large pot
  • Mixing bowl
  • 9x13 inch baking dish
  • Fork or potato masher
  • Oven

Method
 

  1. Place sweet potatoes in a large pot of salted water, bring to a boil, and cook for 15 minutes or until fork-tender.
  2. Drain the sweet potatoes and return to the pot; mash until smooth.
  3. Add brown sugar, milk, melted butter, eggs, vanilla extract, and salt to the mashed sweet potatoes; mix until creamy.
  4. Preheat the oven to 350°F (175°C).
  5. Grease a 9x13-inch baking dish and spread the sweet potato mixture evenly in the dish.
  6. Sprinkle mini marshmallows and chopped pecans evenly over the top of the sweet potato mixture.
  7. Bake the casserole in the preheated oven for 30 minutes, until marshmallows are golden brown and the casserole is heated through.
  8. Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

For an extra crunch, try adding a sprinkle of cinnamon to the pecans before baking.