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+ servings
Sweet Potato Casserole served on a stack of plates

Sweet Potato Casserole

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
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6


  • 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


  • 2 cups mini marshmallows
  • ¼ cup pecans chopped


  • Peel and cut sweet potatoes into cubes. Add to large pot and cover with water.
  • Bring to boil on stove top and cook for 10-15 or until tender.
  • While waiting for potatoes to cook, Preheat oven to 375 degrees F. Lightly spray a 13x9 baking dish with cooking spray.
  • Once potatoes are done, drain and add to large bowl. Mash with potato masher.
  • Add butter, brown sugar, milk, eggs, vanilla and salt and whisk until well combined. Stir in pecans.
  • Evenly spread mixture into prepared baking dish.
  • Sprinkle with marshmallows and remaining pecans.
  • Bake uncovered for 25-30 minutes or until marshmallows are golden brown.