Sweet Potato Casserole

This simple yet classic sweet potato casserole topped with chopped pecans and marshmallow ushers in that familiar and comforting sweetness of warm mashed sweet potatoes together with toasted marshmallows – it’s all kinds of deliciousness that puts a big smile on my face every time.

Whether you enjoy this casserole as a side dish to your main meal or as a dessert, it’s a winner that should not be omitted from a potluck, Thanksgiving or special occasion dinner with the family.

Now let’s talk about how incredibly easy this casserole is to make…literally throw the cubed sweet potatoes in a large pot, cook them until tender and then mash them with butter, sugar and few other ingredients that will most likely already be in your refrigerator. Top with chopped pecans and mini marshmallows and you’re done! Let your oven work its magic as those tantalizing smells waft through your house!

Sweet Potato Casserole

1. Peel and cut sweet potatoes into cubes. Add to large pot and cover with water.
2. Bring to boil on stove top and cook for 10-15 or until tender.
3. While waiting for potatoes to cook, Preheat oven to 375 degrees F. Lightly spray a 13×9 baking dish with cooking spray.
4. Once potatoes are done, drain and add to large bowl. Mash with potato masher.
5. Add butter, brown sugar, milk, eggs, vanilla and salt and whisk until well combined. Stir in pecans.
6. Evenly spread mixture into prepared baking dish.
7. Sprinkle with marshmallows and remaining pecans.
8. Bake uncovered for 25-30 minutes or until marshmallows are golden brown.

CAN I MAKE SWEET POTATO CASSEROLE AHEAD OF TIME?

• Yes, you absolutely can! When your sweet potato mixture has completely cooled, add it to your casserole dish and store in your fridge till the next day. I like to place plastic wrap over the casserole dish as well. The following day, bring the dish to room temperature and top with the chopped pecans and mini marshmallows and bake it for 25-30 minutes.

CAN I FREEZE SWEET POTATO CASSEROLE?

• Yes, this sweet potato casserole can be frozen once cooked. To freeze it, first, allow the casserole to completely cool to room temperature and then store it in a sealed container. Sweet potato casserole should be eaten within 2 months of freezing for best taste.
• To reheat, thaw in the refrigerator overnight. The following day, preheat the oven to 300 degrees F and cover the dish with aluminum foil to prevent the pecans and marshmallows from burning. Bake for about 15 minutes and then serve.

WHAT CAN I SERVE WITH SWEET POTATO CASSEROLE?

• This classic holiday dish goes well with various meats, fish and salads. I enjoy pairing it with the
  following recipes:
• Crockpot Whole Chicken
• Roasted Thanksgiving Turkey Recipe
• Turkey Meatloaf

TIPS FOR MAKING SWEET POTATO CASSEROLE

• If you have a nut allergy or don’t care for them, simply omit the pecans. If it’s just pecan you don’t enjoy, you can easily use nuts such as walnuts instead. You also have the option to omit the marshmallows entirely and just top the dish with nuts. It’s really up to you!
• You can use any baking dish for this casserole. You can use a 9×13 or even an aluminum foil pan.
• This recipe doesn’t include cinnamon and nutmeg but you can definitely add them if you wish. I recommend 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg (add more of these to taste).

More Family-Favorite Casseroles

• Easy Green Bean Casserole
• Chicken Divan
• Loaded Cauliflower Casserole

Print

Sweet Potato Casserole

Prep Time

10 mins

Cook Time

30 mins

 

This simple yet classic Sweet Potato Casserole topped with chopped pecans and marshmallow ushers in that familiar and comforting of home.

Course: Side Dish

Cuisine: casserole, Christmas, Thanksgiving

Keyword: Marshmallow, pecans, vegetables

Servings: 6

Ingredients

• 3-4 pounds sweet potatoes peeled and cut into cubes
• ½ cup 1 stick unsalted butter, softened
• ¾ cup brown sugar packed
• ½ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• ¼ cup pecans chopped

Topping

• 2 cups mini marshmallows
• ¼ cup pecans chopped

Instructions

1. Peel and cut sweet potatoes into cubes. Add to large pot and cover with water.
2. Bring to boil on stove top and cook for 10-15 or until tender.

3. While waiting for potatoes to cook, Preheat oven to 375 degrees F. Lightly spray a 13x9 baking dish with cooking spray.

4. Once potatoes are done, drain and add to large bowl. Mash with potato masher.

5. Add butter, brown sugar, milk, eggs, vanilla and salt and whisk until well combined. Stir in pecans.
6. Evenly spread mixture into prepared baking dish.
7. Sprinkle with marshmallows and remaining pecans.
8. Bake uncovered for 25-30 minutes or until marshmallows are golden brown.